Tag Archives: vegan

A White Flag Thanksgiving

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turtleWell Thanksgiving was a bust this year. Asher started morning preschool two weeks ago, and by the end of his first week he had a raging fever which quickly spread throughout the house and resurged in some new capacity every few days until we were all forced to raise the white flag and give up on seeing the outside world for six days. Both boys developed inner ear infections and were miserable, and Robby and I stayed up every night comforting, cradling, medicine dosing, and crying ourselves into sleep-deprived naps on the floor next to the crib. Our Thanksgiving dinner consisted on white bread and whiskey with baby monitors and Advil on hand, and we were feeling mighty sorry for ourselves.

berriesWhile being home with sick little ones especially on a long holiday weekend really blows, it was also kind of the best and I have a lot to be grateful for this year. In just this one week, our soon-to-be-one-year-old Everett is now crawling, eating, and blubbering like a real toddler. He hates the sight of baby food, and he only wants to play with legos, crawl through tunnels, and haphazardly shovel an entire banana into his mouth. What happened?! Are we just too busy to notice the small changes that happen every day? Or did he really just wake up and decide to literally develop overnight? As a family, we were able to heal and grow together this past week, and my husband and I were reminded that we can pull through the worst of days relying only on each other. What a concept and test of marriage!

kale chickpea Last night was the first night all four of us slept well and happy, and in celebration I finally cooked a meal! This kale chickpea red pepper stew is so delicious and nutritious, and is best served on top of a bed of quinoa. The entire cost to serve 4 people is around $5.

KALE CHICKPEA RED PEPPERS

2 Tablespoons olive oil
1/2 cup of vegetable broth
1 can chickpeas, drained
1 bunch kale, roughly torn from stems
1 red pepper, julienned

In large pan, heat olive oil on medium heat. Stir in kale and cook for 5-6 minutes. This fry will give the kale a little bit of a roasted taste. Then add vegetable broth, red peppers and chickpeas and cook another 7 – 8 minutes. Serve over quinoa, pasta, or cous cous for a delicious side dish or main entree. You can also top with red pepper flakes or parmesan for a bit of Italian flavor.

Vegan Spring Rolls, for Type-A Personalities

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haircutTwo things happened this week. It snowed. And Asher had his first haircut. Both were unpleasant experiences, but mercifully short-lived and the results were admittedly delightful!

spring roll As a result of the cold weather, I decided to make a Thai coconut soup with fresh spring rolls for dinner and was blown away at how EASY the spring rolls were to make. Seriously. They had a lovely freshness from the mint and basil, balanced with the crunchy colorful vegetables and the flavorful dipping sauces.

I just stocked up on chili garlic sauce ($2), plum sauce ($2), rice paper rolls ($2), extra firm tofu ($1.50) and some crunchy fresh veggies totalling my cost at under $10 for several night’s worth of spring rolls. My only gripe is the prep work in julienning and dicing, but it was a one-time task while Asher and Everett played in their toy kitchen and now my little Virgo heart is singing at all the organized containers in the fridge for the week!

THAI VEGETABLE SPRING ROLLS
Rice paper rolls
Bean sprouts
English Cucumber, julienned with skin on
Romain lettuce, thickly shredded
1 bag carrots, peeled and julienned
1 bunch cilantro, washed dried and coarsely chopped
1 bunch mint, washed dried and coarsely chopped
1 bunch fresh Thai basil (or regular basil), washed dried and coarsely chopped
1 container of Extra Firm Tofu (prepared as per my earlier post Roasted Tofu Special Treat)

Lay out a clean dish dowl on the counter. Soak once rice paper roll in a bowl with warm water for 30 seconds, then remove and lay falt on the dish towel to rest for 30 seconds. Evenly distribute a medium pinch of lettuce, mint, basil, and cilantro in the middle of the square. Top with carrot, cucumber, bean sprouts and tofu – but don’t overfill! Make sure the ingredients are evenly distributed from one end to the other leaving a 1-inch border. Fold the left and right sides inward like a burrito, then fold bottom over and complete rolling the remaining half. I found that the rice paper rolls tend to stick to counter tops, so it was helpful to peel them off the dish towel and try to get a tighter roll. These can also be made a day ahead, just wrap in fridge and cover with a wet paper towel to keep moist overnight.

Also, for those that are following Weight Watchers these are only 2 points each. Can I get an “Oh yeah”

Stuffed Cabbage Casserole

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pumpkins Wellllll it’s October, which means Asher starts fighting to put on his jacket. In honor of this fall tradition, this past weekend we took the boys to Goebbert’s Farm and Pumpkin Patch for some corn mazing, camel rides, overpriced kettle corn, and giraffe feeding. The frugal mom that I am, I brought us a picnic instead of paying $15 for microwaved pizza but of course the moment we settled down to eat Asher ran around the picnic area removing all the signage from the tables advertising their hot Halloween deals and featured food items. The senior citizen employee in charge of the lunch area followed him around methodically placing them all back on the table, at one point even reaching under our own table to pick up the sign he had mashed into the ground. Needless to say, soon after the Oreos were done and Asher visited the zebra it was time to go home.

cabbage casserole To unwind after a long day, I opted for a hearty winter casserole dish which is a vegetarian riff on stuffed cabbage. I stole the idea from Kalyn’s Kitchen which features a beef version which I naturally changed to tofu, but I think textured soy protein would be even more flavorful! This entire dish costs around $10 – $15 and serves 8.

STUFFED CABBAGE CASSEROLE

3 Tablespoons olive oil
2 boxes extra firm tofu, or 1 lb textured soy protein
1 large onion, chopped small
1 tablespoon finely minced garlic
1/2 teaspoon dried thyme
2 Tablespoons paprika (the original recipe calls for Hungarian Paprika if you have it)
salt and fresh ground black pepper to taste (for seasoning meat mixture and cooked cabbage)
1 heads green cabbage, coarsely chopped
1 15 oz can petite dice tomatoes with juice
1 15 oz can tomato sauce or 1 jar of tomato sauce
2 cups cooked brown rice
2 cups low-fat cheese (optional)

Preheat oven to 350F. Spray a large glass or crockery casserole dish with non-stick spray. Heat 1 Tablespoon olive oil in frying pan on medium heat and fry diced onions for 5 minutes until onions are transluscent. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then crumble the firm tofu with your hands and add to the onion mixture. Add the diced tomatoes with juice and tomato sauce. Let mixture simmer until it’s hot and slightly thickened, about 10-15 minutes. Meanwhile, cut cabbage in half, cut out the core, and remove any wilted outer leaves, and then chop the cabbage coarsely into pieces. Heat 1 Tablespoon olive oil in a large frying pan or dutch oven with high sides, add the cabbage and cook over medium-high heat until the cabbage is wilted, turning it over several times so it all cooks. Season cabbage with salt and fresh-ground black pepper. When the tomato sauce mixture has cooked 15 minutes, stir in the 2 cups of cooked brown rice and gently combine. Spray a large glass casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, other half of cabbage, and other half of meat mixture. Top with cheese and bake in oven for 40 minutes. Turn on the broiler for 5 minutes at the end to crisp the cheese and top layer of the casserole.

Greek Lentil Taverna Salad

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asher and everett This week we reached a major feeding milestone when Everett nonchalantly picked up a Cheerio from my hand, popped it into his mouth, chewed, and swallowed. No choking. No gagging. Then he reached for another, and angrily slapped my hand away when I tried to put one into his mouth without giving him the chance to practice his fine motor skills. He has only just recently started snacking on the Gerber puff snacks which all but melt in your mouth so this came as a bit of a shock to me. I can’t believe our 9 month old is already self-feeding!

I have been racking my brain thinking of all the crazy baby recipes I used to make for Asher. Which reminded me of how he absolutely LOVED pureed lentils as an infant. Even to this day, I can pop open a can of Progresso lentil soup on a no-cooking day of desperation and he will gobble the contents of the can without even cooking it. Can I admit that to the world? I guess I just did.

lentils So today’s recipe is for an oustanding Greek Lentil Taverna Salad which did amazingly well in the fridge for a few days. It really could not be easier, and cost around $12 for 6 huge portions. Needless to say, Asher loved the lentils.

GREEK LENTIL TAVERNA SALAD
1 English cucumber, chopped into half moons
4 large beefsteak tomatoes, chopped into large pieces
1 red onion, sliced into slivers
1 package of crumbled feta (traditional flavor)
1 bunch of fresh parsley, roughly chopped
2 cups of lentils
2 packages of cremini mushrooms, sliced into quarters
1 tablespoon olive oil
2 garlic cloves, diced

DRESSING
Juice of 2 lemons
1 teaspoon oregano
1/4 cup red wine vinegar
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper

In a sauce pot, boil 5 cups of water. Add lentils then let simmer for 20 minutes. When lentils are done, immedialty drain in collander and set aside to cool. In a frying pan, add olive oil and diced garlic and cook for 2 minutes. Then add mushrooms and sautee for 7-9 minutes until the mushrooms have a nice brown color. In a large mixing bowl, combine cooled lentils with the mushroom mixture then add the salad dressing ingredients and let marinate for 10 minutes in refrigerator. Meanwhile, add fresh salad ingredients in a large salad bowl. When you are ready to serve, scoop a heaping portion of taverna salad with 1/2 cup lentils as a topping. The flavors from the lentils will act as a dressing for the salad, but you can add additional red wine vinegar, olive oil, salt and pepper if needed. This can be made vegan without the feta, you will just need a tad more salt to bring out the flavors.

Mexican Quinoa Salad

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mexican quinoa saladQuinoa is an amazing and versatile ingredient that is cholestorol-free, fat-free, and high in protein, iron and fiber. It is also a complete protein, which means it provides all of the essential amino acids. I use quinoa as a substitute for pasta and other grains because it is AWESOME. In fact, when Asher was a baby I used to mix cooked spinach with apple sauce and quinoa in a bowl and he literally could not shovel it down his throat fast enough! However, as soon as his fine motor skills developed he learned that this concoction also made a nice splatter of mess all over the walls and floors, and then quinoa became purely an adult entree in our household. This week we enjoyed a delicious Mexican Quinoa Salad that would make a delicious addition to picnics or dinner parties, and also would work nicely as a stuffing in peppers if you want to make something easy to keep in the fridge for the weeek.

MEXICAN QUINOA SALAD

1 cup quinoa
2 ears of corn, “kerneled”
1 green pepper, diced
1 can black beans, drained
1 bunch cilantro, roughly chopped
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon salt
Juice of 2 limes
Salsa
Queso fresco

Boil 1 1/2 cups water is small sauce pan, then add quinoa and simmer for 20 minutes. In small bowl, combine lime juice, salt, cumin, chili powder and cumin. When quinoa is cooked, let cool for an additional 20 minutes. Combine in mixing bowl with corn kernels, green pepper, black beans, and cilantro. Top with salsa and queso fresco when served. And did I mention this entire dish costs around $10?? Enjoy!

Italian Stuffed Pesto Tomatoes

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tomato There is nothing quite like a fresh tomato: whether it be the crunchy, sweet cherry tomatoes of early summer or the hearty colorful heirlooms of fall – they are a staple year-round in our household. While tomatoes are botanically a fruit, they are used as vegetables in the culinary world which means they cross over into a variety of dishes! This week the grocery store had some enticingly large beefsteak tomatoes and I couldn’t resist trying this new recipe for Italian stuffed tomatoes. The recipe yielded 8 very large stuffed tomates, and the total cost was around $11. Asher loves beans and pesto, so the stuffing also doubles as a great vegetarian toddler meal! I usually use green peppers for “stuffed” dishes, but these were SERIOUSLY good. You could also make this as a cold salad dish for lunch by keeping the kale leaves fresh and not baking the tomates.

ITALIAN STUFFED PESTO TOMATOES – VEGAN!

8 large beefsteak tomatoes
2 cans cannellini beans
1 can artichoke hearts in water
1 bunch kale
1/2 cup pesto (either fresh or store-bought)

Preheat the oven to 350 degree F. Drain the cannellini beans and arthichoke hearts and toss in a mixing bowl along with the pesto. Slice the tops off your beefsteak tomates about 1/4” down. Use a spoon to scoop out the insides of the tomatoes then add to your bean mixture. Remove ribs from the kale and roughly chop the leaves, then cook in a large saute pan on medium heat for 5 minutes. When the leaves are wilted, add the pesto bean mixture and cook for another 5 minutes. Use a tablespoon spoon to stuff the tomatoes until they are overflowing, then bake in a casserole dish for 15 minutes. You want the tomates to stay firm enough for serving, but the cook time allows the flavors to marinate nicely.

Asian Salad stand-by, and Asher’s 3rd Birthday

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birthday Well folks, it happened. Asher turned 3! The day before his birthday party we decided to visit the Kohl Children’s Museum where within the first hour he stumbled off one step from an exhibit, grabbed his leg crying, and screamed all the way downtown to the hospital. Where we strapped him down for x-rays. Where we learned that he had fractured his leg. And bandaged him up amongst a sea of doctors. While my mother stayed in the ER waiting room with our 8-month old, Everett. Then we found out we would need to give him sponge baths for a month. And I cried. And then we debated whether we should continue with the birthday celebrations. When I decided that a $70 pre-ordered cake is reason enough to continue with the partry. And then the next day, despite his pain and exhaustion and our lack of sanity, we celebrated anyway with a glorious Curious George-themed birthday party complete with cake, decor, party favors, and all of Asher’s favorite people in the world at his favorite playroom Kid City. Well it was a huge success, and Asher was so happy!

I will joyfully bookend this story with the fact that they now make water-proof casts.

asian salad When my mother arrived from Los Angeles that weekend I had to throw together a quick post-airport arrival dinner, and I opted for this delicious and easy Asian Salad which can be made up to a day in advance without the dressing. I opted for the Trader Joe’s Asian Dressing but you can also make your own salad dressing.

ASIAN SALAD

1 head Napa cabbage, roughly diced
1 bunch cilantro, roughly diced
1 bunch radishes, quartered
1/2 cup slivered almonds
1 bag frozen shelled edamame, thawed

Dressing
Juice of 1 lime
3 tablespoons soy sauce
1 Tablespoon sesame oil
2 teaspoons powdered ginger
1 teaspoon powdered garlic
Pinch of salt

birthday morning Birthday morning snuggles

Vegan Chipotle Lentil Burgers

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chipotle lentil burger Asher gets a star on his chalkboard every time he has good behavior, and yesterday’s star featured the phrase “No, thanks!” underneath. We are in the process of teaching him manners, and at the end of the day when he reaches grumpy toddler zombie-exhaustion hour and pulls everything out of his art bin just to get a rise out of me, we quietly review his hard-earned stars for the day and he proudly recalls each story while pointing at the chalkboard. He gets big hugs. It works wonders.

I would like a star for today’s recipe. I can’t remember what wonderful website I found it on, but if you need to kick-up the spice level on your traditional summer veggie burger, this one’s for you! The spicy and smoky chipotle peppers work in harmony with the earthy lentils, and their smooth texture works well with any burger topping.

CHIPOTLE LENTIL BURGERS

1 1/2 cups brown lentils, cooked in 6 cups salted water
1 teaspoon olive oil
1 small red onion, cut into medium dice
1/2 pound zucchini, halved lengthwise and sliced 1/2 inch thick
3 cloves garlic, minced
1 cup lightly packed fresh cilantro, chopped (stems and leaves)
1 cup bread crumbs
1/4 cup chipotles, seeds removed, with adobe sauce
2 tablespoons soy sauce
2 teaspoons red vinegar
1/4 teaspoon salt
2 teaspoons smoked paprika

Put lentils, 6 cups water, and a little salt in a saucepan and bring to a boil. When the water boils, reduce to a low simmer and cook until the lentils are tender but not falling apart, about 30 minutes. Drain lentils well. Preheat a large, heave-bottomed nonstick pan, preferably cast iron, over medium-hugh heat. Saute the onion for about 3 minutes. Add the zucchini, garlic, cilantro, and a pinch of salt, and saute for 7 to 10 minutes, until the zucchini is soft. Transfer the zucchini mixture to a food processor. Add all the other ingredients except for 1/2 cup bread crumbs and pulse until mostly smooth. Transfer to a large mixing bowl. Preheat the pan (the same one you already used to saute in is fine) over medium heat. Add the remaining 1/2 cup of bread crumbs to the burger mixture and use a fork to thoroughly combine. Divide the burger mixture into six equal pieces. An easy way to do this is divide it in half, then divide each half into three basically equal portions. You can do that right in the mixing bowl if it’s large enough. Spray the pan with non stick cooking spray. Form the burger portions into patties and cook for about 10 minutes, flipping the burgers often, until they are nicely browned on both sides. Use cooking spray as necessary.

Green Olive, Cauliflower, Chickpea Couscous

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lettuceThis weekend I took Asher to Pickles Playroom to enjoy the madness of too many unsupervised children barreling over each other as disinterested parents and disgruntled nannies looked on from the nearby cafe. Pickles recently reorganized their space, and apparently they believe that removing the parent seating from inside the play area was actually a stroke of genius. I, along with maybe two other mothers, actually ran after our kids and played Let’s Cook Dinner in the Fake Kitchen or Time to Answer the Phone at the Office while the other children yanked trains from each others arms in tears while rubbing their drooling noses. When it was lunch time, I ate an over-priced and poorly prepared Greek salad from their cafe and Asher chomped on a grilled cheese sandwich with plastic – I mean Kraft. And that’s when it happened. Asher reached over, picked up a piece of lettuce, gave me a sly smile, declared he was going to eat my salad and then did it. He ate my salad. I was speechless. I was proud. And I thought, well that’s motivation to keep cooking.

green olive cauliflower couscousAnd so today I share a recipe for a really delicious and intriguing dish – Green Olive, Cauliflower, Chickpea Couscous. It’s salty olives mixed with the sweet roasted cauliflower and bitter chopped parsley make it a delightful dish either on it’s own or as a side.

GREEN OLIVE, CAULIFLOWER, CHICKPEA COUSCOUS
1 cup Isreali couscous, uncooked
1 can garbanzo beans, drained
20 green pimento olives, sliced into thirds
1 cup roughly chopped parsley
1 head cauliflower
1 Tablespoon olive oil
Salt and pepper to taste
Juice of 1 lemon

Preheat oven to 450 degrees. Cut cauliflower head into quarters and then separate the florets into smaller pieces with a large knife. Toss cauliflower florets with salt and olive oil and bake on baking sheet for 20 minutes. Boil 1 1/3 cup water in small pot. Add Israeli couscous and turn down to simmer with lid on for 8-10 minutes. Fluff with fork and remove from heat to cool. Add sliced green olives, parsley, garbanzo beans, and lemon juice to the couscous. When cauliflower has browned remove from oven and mix into the couscous mixture. A vegan feast!

Brussell Sprouts, White Beans and Italian “Sausage”

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brussell sprouts Trader Joe’s has the most amazing selection of vegetarian “meat” products. Their meatless beef crumbles are a steal at $2.99, the Soyrizo is heavenly, and I also favor their Italian Vegetarian Sausages over any other brand. This week I was craving some sweet and salty roasted brussel sprouts and have heard of a meat-lovers Italian dish with which I decided to make vegetarian. It LITERALLY couldn’t have been easier. This was a big hit as a summer lunch that cost around $10 to make, but I will definitely be making it as a Thanksgiving side dish this year too!

BRUSSEL SPROUTS, WHITE BEANS AND SAUSAGE
2 lbs brussel sprouts
1 can cannellini beans
1 package of Trader Joe’s vegetarian Italian Sausage (4 large links)
Freshly shaved Parmesan cheese
2 Tablespoons olive oil
Salt and pepper

Preheat oven to 400 degrees F. Cut each sprout cut in half and toss on ungreased baking pan. Cut Italian sausages on an angle into 1/4” slices and add to the baking pan. Pour olives oil over the mixture then toss with your hands. Season with some salt and pepper, then bake for 20 minutes. Remove from oven and let cool. Drain can of cannellini beans and add to the brussel sprout mixture in a large bowl. Add some freshly shaved Parmesan before serving.