Friday, December 12, 2008
Wednesday, November 19, 2008
Thursday, October 30, 2008
Anyway, while I like lots of savory squash dishes, I really do like pumpkin best in sweet, dessert type dishes. Following are my "veganizations" of two pumpkin recipes I love.
Pumpkin Crumb Bars
1 1/2 cup quick cooking oats
1 1/4 cups flour
3/4 cup light brown sugar, firmly packed
1/2 tsp salt
1/2 tsp baking soda
3/4 cup Earth Balance, room temperature
2 cups pumpkin puree (or one 16 oz can)
2/3 cup hemp milk (or other non dairy milk of your choice)
1/3 cup light brown sugar
Ener-G egg replacer for 1 egg
1 1/2 tsp cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
Preheat oven to 375. Combine oats, flour, 3/4 cup brown sugar, salt, baking soda and Earth Balance in bowl of stand mixer. Mix until crumbly. Reserve 1 1/2 cups crumb mixture and press remaining mixture into a 13x9 baking dish that has been sprayed with canola oil. Bake crust for 10 minutes.
In the meantime, prepare filling. Combine pumpkin, hemp milk, brown sugar, egg replacer and spices. Beat until smooth and well blended. Spread over crust, sprinkle with remaining crumb mixture. Return to oven and bake for 25 minutes, or until filling is set and crumb topping is golden brown. Cool in pan and cut into bars. These can be served at room temperature, but I prefer them after they've been refrigerated.
Whole Wheat Pumpkin Chocolate Chip Bread
1 cup whole wheat flour
1/2 cup sugar
2/3 cup unbleached bread flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cloves
1 cup pumpkin puree
1 Tsp canola oil
1 6 oz container vegan yogurt (I used vanilla Coconut Milk yogurt)
1/4 cup + 2 Tbs water
1/2 cup chocolate chips
Preheat oven to 350. In bowl of stand mixer combine dry ingredients. Mix to combine well. In a small bowl whisk together all wet ingredients. With stand mixer running, pour wet ingredients into dry. Combine just until moistened. Fold in chocolate chips. Pour batter into 9x5 bread pan that has been sprayed with canola oil. Bake for 1 hour to 1 hour 15 minutes, until toothpick inserted in center comes out clean. Cool in pan for 15 minutes, then remove from pan and cool on wire rack until completely cooled.
Thursday, October 23, 2008
Apple Crisp is so delicious.......as you can see, we couldn't even wait until the photo was taken before we dug right in. It's a wonderful dessert any time, but especially great when the local apples are in season and it's made with apples fresh off the tree. I used Jonathan apples, but any tart/sweet cooking apple will do. I make my apple crisp with the skin on the apples, because the pectin from the skin helps to keep it thick. I'm sure most of you have an apple crisp recipe floating around somewhere, but some of them can require quite a lot of ingredients. This one is simple to assemble, with only a few ingredients, and bakes up in about 40 minutes. It's perfect served with vanilla vegan ice-cream or drizzled with vegan vanilla yogurt (preferably coconut milk yogurt).
4-5 large cooking apples, cored and cut into bite sized pieces
1/4 cup light brown sugar, packed
1/2 tsp ground cinnamon
dash nutmeg or allspice
1/2 cup whole wheat flour
1/2 cup rolled oats
1 stick Earth Balance margarine, cut into pieces
1/4 cup light brown sugar, packed
Preheat oven to 350. In a 9x9 baking dish combine apples, 1/4 cup brown sugar, cinnamon and nutmeg. In bowl of food processor combine flour, oats, Earth Balance, and rest of brown sugar. Pulse until margarine is broken down and mixture is crumbly. Sprinkle crumb topping over apples and bake for about 40 minutes until you see some juices of the apples bubbling up around the edges, and crumb topping is golden brown. Serve warm.
Tuesday, October 14, 2008
I wanted the soup to be kid friendly, and I didn't want the vegetables to overshadow the small alphabet pasta. Therefore, this recipe does require some tedious chopping. But your kids will feel so special that you've made a meal "just for them".
2 Tbs Olive oil
1 onion, diced small
2 ribs celery, diced small
2 carrots, diced into small cubes
3 small yukon gold potatoes, diced into small cubes
3 cloves garlic, minced (optional only if your kids like garlic)
2 bay leaves
1 tsp thyme leaves (dried)
1 tsp oregano (dried)
1 14.4 oz can diced tomatoes with juice
6 cups good quality vegetable stock
1/2 cup frozen peas
1 cup frozen corn kernels
8 oz alphabet shaped pasta, cooked and drained
Heat olive oil over medium high heat in a large soup pot. Add onion, celery, carrots and potato and saute until veggies are becoming soft. Add minced garlic, bay leaves, thyme and oregano. Add salt and pepper to taste. Toss around in pan until fragrant. Add tomatoes and their juice, using juice to de-glaze pan if needed. Add vegetable stock, peas, and corn and bring to a boil. Reduce heat and simmer until ready to serve. Check seasoning and add extra salt if needed. Just before ready to serve, add pasta to pot, stir to heat through. For the adults, I added a few Tbs of chopped fresh parsley to brighten the flavor a bit.
To finish the meal I made the classic childhood favorite, Oatmeal Raisin cookies. I used Dreena's wheat free recipe from Eat, Drink and Be Vegan. These cookies are absolutely perfect. They taste exactly like a cookie your grandmother would have baked for you when you were a child.
So, get cookin', and make a special meal for you kids tonight!!
Tuesday, October 7, 2008
Monday, October 6, 2008
Tuesday, September 30, 2008
Monday, September 29, 2008
This past week we received 2 large butternut squash, so I decided to make them into a soup. Served with a salad loaded with diced fall apples and dressed with maple-dijon vinaigrette, it was a delightful fall meal.
Tuesday, September 23, 2008
Saturday, September 20, 2008
Sunday, September 14, 2008
Let's be clear before we even get started.....these in no way have any nutritional value, and perhaps aren't an ideal breakfast on a weekly basis, but on rare occasions, I say "what the heck, go ahead and indulge"!
Just like baking bread, there's something so satisfying about making these rolls from scratch. The end result is incredibly rewarding. I've done homemade cinnamon rolls a time or two before, but the recipes have always called for large amounts of eggs and egg yolks, so I decided to give it ago and try to create egg free cinnamon rolls. I have to say that the end product was quite nice. In fact, far better than many of their egg laden counterparts. And, quite professional looking to boot!
As with the ciabatta, cinnamon rolls aren't a spur of the moment decision.....unless of course you like to eat breakfast about 3 hours after you wake up (which happens to be lunch time around here, but hey, cinnamon rolls for lunch, who am I to judge??)
2 1/4 tsp active dry yeast
2 tsp sugar
3 tablespoons warm water
1 cup vanilla soy milk
2 tbs Earth Balance margarine
3 cups unbleached bread flour
1/2 tsp salt
1/4 tsp nutmeg
pinch ground cinnamon
1/2 cup brown sugar
2 Tbs ground cinnamon
1 Tbs melted margarine
Mix yeast, sugar and warm water in a small bowl, stir to dissolve yeast and set aside until the mixture becomes frothy. Heat milk and margarine over low heat until warm, then remove from heat. Combine flour, salt, nutmeg and pinch of cinnamon in bowl of stand mixer fitted with dough hook. Turn on mixer briefly to combine dry ingredients. Slowly add milk and margarine mixture, followed by active yeast mixture. Continue to knead in mixer until dough becomes smooth and elastic, about 10 minutes. Turn dough out into a well oiled bowl and cover to let rise, about 1 1/2 hours, or until double in size.
Punch down dough and let rest for about 10 minutes. In a small bowl combine brown sugar and cinnamon. Turn dough out onto a well floured surface and roll into a 12x16 rectangle. Brush dough with melted margarine then spread cinnamon sugar mixture on dough, leaving about 1 inch at one end of the dough.
Tightly roll the rectangle, pinching dough as you go (the width of your roll should be 12 inches). When you get to the uncovered end, brush with margarine and press to seal roll. Cut roll into 12 equal parts, and lay them in a well greased baking dish, with as much distance as possible. Cover dish and allow to rise for about 45 minutes, or until all rolls are touching. If using the next morning, cover baking dish with plastic wrap and refrigerate over night.
Preheat oven to 350. Brush tops of rolls with melted margarine and bake for 30 minutes, or until rolls are slightly browned. Allow rolls to cool slightly, then frost while still warm. (I like the icing melted, and the rolls warm. You could cool the rolls completely to keep the icing from melting if you desire.)
Cinnamon Roll Frosting
1/4 cup Earth Balance
3/4 cup confectioners sugar
1/2 tsp pure vanilla extract
1 Tbs vanilla soy milk
Beat Earth Balance with a hand mixer until soft and fluffy. Add confectioners sugar in 3 batches, beating in between. Continue to beat margarine and sugar until fluffy. Add extract and soy milk and beat until well combined. Refrigerate until ready to use.
Saturday, September 13, 2008
The Moroccan tagine is named for the vessel in which it is cooked. I don't have a proper tagine, but a large stock pot will work just as well. Traditionally tagine is slow cooked, however this is a relatively quick cooking version with some of the veggies broiled in the oven rather than braised on the stove top. This recipe is adapted from a recipe over at Vegan Soul Power, however, the recipe there didn't quite jive with the ingredient list and I increased the seasonings, so I'll post my version of the recipe here. I served the tagine over French Cous-Cous, with a side of pita for dipping (or stuffing......Mairin enjoyed her tagine stuffed inside the pita like a sandwich). The ingredient list looks long, but it should be mostly pantry staples (I think fresh thyme was the only thing I bought special for this dish)
Friday, September 5, 2008
1/4 cup vegetable oil
1 teaspoon vanilla extract
Tuesday, August 26, 2008
For the paneer I used Dreena's recipe of cubed tofu marinated in lemon juice and tamari, and I subbed soy creamer for the heavy cream. Otherwise, I followed the recipe exactly. While this isn't exactly like the Palak Paneer you'd get at an Indian restaurant, it is a pretty close replication. I was very pleased (although the photo looks less than appetizing!!). As was Rob, this was one of his favorite meals we've had in a long time. It is a bit spicy, so you could definitely cut down the red chili powder if you'd like it milder. It was too spicy for the girls, however I only used about 1/2 of the tofu in this dish and they loved the other half.
Thursday, August 14, 2008
This time I started by roasting 2 large red peppers. Roasting peppers is so simple, and it makes them taste so delicious. For those of you who might not know the best way to roast a pepper, this is a pretty good tutorial.
After the peppers had roasted, I tossed 1 pint of grape tomatoes with olive oil, salt and pepper, and roasted them in a 400 degree oven for about 10 minutes (until they were beginning to burst). While the tomatoes were roasting I also had 4 cloves of garlic roasting (in the skins, drizzled in EVOO and wrapped in aluminum foil).
On the stove I sauteed 2 small zucchini, sliced and 2 small summer squash, sliced with about 1/2 of a large red onion, also sliced. While sauteing and roasting the veggies I cooked about 8 oz of whole wheat penne. Once everything was roasted, sauteed and cooked, I tossed it all together (except the garlic) in a large bowl and drizzled it with a maple dijon vinaigrette.
Rob declare this dish delicious, and we both went back for a second helping. It's really quick and easy to make and a great way to retain the fresh flavors of your summer veggies.
Thursday, August 7, 2008
I do have just a few highlights from the past week to share with you though. Because of the heat I was trying very hard not to turn on my oven or make anything that would heat up the kitchen too much. Therefore, the grill became the perfect place to cook a pizza. The photo below is just a typical veggie pizza with FYH mozzarella, and some fresh corn from the CSA. Other toppings included onions, bell pepper, and banana pepper (all from the CSA)
Last Sunday I made up a batch of the Ultimate Barbecued Seitan Sandwich to take over to my mother's house for lunch and swimming. With the left over barbecue we decided to throw together a Barbecued Chicken Pizza and cook it on the grill. This one again included corn and banana pepper from the CSA and red onion. No cheese on this pizza. This one was out of this world. I'll be using my left over barbecue for this one many times.
I also managed to throw together this pasta dish using local heirloom tomatoes and again, the apparently ubiquitous, CSA corn. There are also some cooked chickpeas thrown in there. This one was a recipe from a current Vegetarian Times. The sauce is raw, you just boil the pasta, combine it with the tomatoes and corn and dress it with a cumin lime dressing. Very good!!
And finally, I did turn on the oven one morning to make these delicious Cinnamon-Oat Scones. They are becoming a new favorite here. They aren't as heavy as traditional scones, and are actually a bit more like a giant muffin.
1/2 cup whole wheat flour
3/4 cup all purpose flour
1/2 cup non-hydrogenated shortening
1/3 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup quick cooking oats
1/3 cup soy milk (plain)
2 Tbs. turbinado sugar
Preheat oven to 375. Combine dry ingredients. Cut in shortening until crumbly. Add oats and stir. Add soy milk and mix until a dough forms. Turn out onto a floured surface and form into a 7 inch circle. Cut into 8 triangles (don't cut all the way through). Place on ungreased baking sheet and sprinkle with a turbinado sugar. Bake for about 30 minutes, until golden.
Friday, July 18, 2008
From time to time I'm inspired by something on The Food Network, and come up with a great vegan dish. Take the other day for example, I was watching Tyler's Ultimate, and Tyler Florence was making his Ultimate Barbecued Ribs. There are probably a million different meat analogs I could have used to veganize this recipe, but as soon as I saw Tyler make this barbecue sauce I knew I had to have a barbecued seitan sandwich. Wow, did I ever make a great choice!! This sandwich really is "The Ultimate". Rob, who usually very much dislikes barbecue loved this sandwich so much he ate 2 of them and just couldn't stop raving. And it was another winner with both of the girls!!
In addition to the sandwiches and beans, we had one of my childhood favorites....cucumbers, green peppers, and onions soaked in white vinegar and salt water. My mom used to make this all of the time in the summer, and I've always loved it. It was perfect for cooling off your mouth after the heat of the beans!!
I can't wait to make this barbecue for my friends and family.......it's definitely the next dish I'll be serving guests.
Monday, July 7, 2008
I also made some muffins for us to have as a quick grab and go breakfast option. There were a couple of really ripe bananas sitting in my fruit dish, so first up was banana oat muffins. The recipe is adapted from a VegWeb.com recipe.
2 large bananas, very ripe
2 Tbs olive oil
1/2 tsp vanilla extract
1/3 cup + 2 Tbs plain soy milk
1 1/3 cup white whole wheat flour
3/4 cup turbinado sugar
1 Tbs baking powder
1/4 tsp salt
1/4 tsp nutmeg
1/2 tsp cinnamon
3/4 cup quick cooking oats
Preheat oven to 350. In a small bowl smash bananas. Mix in oil, vanilla and soy milk and set aside. In large mixing bowl combine flour, sugar, baking powder, salt, nutmeg and cinnamon. Add the wet mixture to the dry and mix just until combined. Stir in oats. Spoon mixture into oiled muffin tins. Bake for 20 minutes or until lightly browned.
Next up were these deliciously decadent Chocolate Chocolate Chip Muffins. They definitely aren't the kind of thing you'd want to serve for breakfast on a weekly basis. But they'll be a great treat for our camping trip, and would make a nice item on a brunch buffet. It's always easy to impress your non vegan friends with a bit of chocolate-y vegan goodness!!
1 1/2 cup unbleached all purpose flour
1/2 cup cocoa powder
1/2 cup turbinado sugar
1 tsp salt
2 tsp baking powder
1 cup + 2 Tbs soy milk
1/4 cup canola oil
1/2 cup chocolate chips
Preheat oven to 350. In a large mixing bowl combine dry ingredients. Add soy milk and oil and mix until just combined. Fold in chocolate chips. Fill oiled muffin tins and bake for about 20 minutes, or until skewer inserted in center comes out clean.
Friday, June 20, 2008
We got some beautiful pattypan squash from the CSA this week, and I just couldn't decide what to do with them. They seemed too unique to just slice up and saute, and I wanted to do something that would more or less keep them whole. Finally, I was inspired by some leftover grains and a big bunch of kale, and I stuffed them. We also got loads of kale this week, and I needed some new ways to use it up. This recipe took care of that! It turned out really nice, and even the girls ate some of it (which is always a good thing if there is kale involved!).
4 pattypan squash
1 lb kale
2 Tbs Olive Oil
3 large spring onions, diced
2 cloves garlic, minced
1/3 cup roasted red pepper, diced
1/2 large tomato, diced
1 cup cooked grains (I used a mixture of brown rice and bulgur)
1/2 tsp Vegan Worcestershire Sauce
1 tsp Braggs Liquid Aminos
1/4 tsp nutmeg
salt and pepper to taste
1/2 cup bread crumbs
4 Tbs. Earth Balance
Start a large pot of water boiling. Once water has started to boil place whole squash in to boil until a sharp knife is easily inserted through the skin, about 10 minutes. Remove squash from water and set aside to cool. Preheat oven to 400. Once squash have cooled, cut a small piece off of the bottom of each squash so that it will set evenly. Cut away tops, scrape out seeds and scoop out the flesh. Add scooped out flesh to the bowl of a food processor, along with kale. Process until kale is completely chopped. In a large saute pan, heat 2 Tbs olive oil. Saute onions and garlic until onions become translucent. Add kale mixture to saute pan, along with roasted red pepper, tomato, Worcestershire, Braggs, and nutmeg. Stir to combine then add grains. Heat through and salt and pepper to taste. Spoon mixture, heaping, into hollowed out squash. Sprinkle evenly with bread crumbs and add 1 Tbs Earth Balance to the top of each. Bake for about 30 minutes, until breadcrumbs are golden brown.
Monday, June 16, 2008
I served the falafel the traditional way, in a pita with some raw veggies. I like them topped with tahini sauce, but decided to give some vegan tzatziki a try. Tzatziki is a cucumber, yogurt sauce that I didn't think would be too hard to replicate. I can only find flavored vegan yogurts here, so I had to use something in place of the yogurt. I happened to have a half container of Tofutti Better Than Sour Cream sitting in the refrigerator waiting to be used. I thought maybe that would make a suitable replacement. I thought correctly, the sauce was incredible, and could also be used as a wonderful dip for crudite, or even as a salad dressing (when you're in the mood for a creamy dressing)
1/2 container Better than Sour Cream
1/2 english cucumber, diced very small
2 cloves garlic, minced very small
handful of italian parsley, chopped very small
Combine all ingredients in a small bowl. Refrigerate for at least one hour to allow flavors to marry. Serve over falafel, or as a dip for your favorite raw vegetables.
Monday, June 9, 2008
This pasta couldn't be easier. Start by cooking your pasta as directed. I recommend penne rigate for this recipe, but any short pasta would do. When your pasta is nearly finished heat 3 Tbs of olive oil over medium-high heat. Mince 6 cloves of garlic and drop them in the hot oil, along with about 10 whole basil leaves. Cook for a few seconds until garlic and basil begin to sizzle. Be careful not to burn garlic. Add one 28 oz can of whole peeled tomatoes with about half of their juice. Add cooked pasta and simmer until heated through. Serve drizzled with good extra virgin olive oil.
I served the pasta with a simple side of baby spinach drizzled with olive oil as well, along with a baguette from Blue Dog Bakery. The girls devoured this pasta. They either really, really liked it, or they were extremely happy that mommy started cooking again!
For dessert I made another version of my "nice" cream (remember: my name for cruelty free ice cream!!). Tonight I made Mint Chocolate Chip. This is a new favorite!! This flavor got lots of praise from everyone. The peppermint flavor was just right, and was not overpowered by additional sweeteners. I intended to make the finished product green, but they wanted $16.99 for a box of 4 small natural food colorings at the store, so I opted to leave the ice-cream white!!
1/2 of a 12 oz package of firm silken tofu (I use Mori Nu brand)
1 cup Silk soy creamer
1/2 cup Soy Dream Vanilla soy milk
1 tsp Peppermint Extract
2 Tbs Brown Rice Syrup
Green food coloring (optional)
1/3 cup vegan chocolate chips
In a food processor combine all ingredients up to chocolate chips and pulse until tofu is smooth. Refrigerate for several hours to chill. Freeze in ice cream freezer following manufacturers directions. When ice cream is nearly frozen add chocolate chips while paddles are still churning.
Wednesday, June 4, 2008
3/4 cup unrefined sugar
2 tsp baking powder
1 tsp vanilla extract
1/2 package firm tofu
juice of 1 orange (plus 1 1/2 tsp orange zest)
1/2 cup water
1/2 cups white whole wheat flour
Preheat oven to 350. In your food processor or blender process tofu with orange juice until smooth. In bowl of a stand mixer (or with a hand held mixer) cream together Earth Balance and sugar (unrefined sugar doesn't cream as well as white granulated sugar, but it was all I had). With machine running add baking powder, vanilla, tofu mixture, orange zest and water. Slowly sift in flour until batter forms. Lightly oil 5x6 baking dish and fill with batter. Bake for about 1 hour 15 minutes, until top is golden brown and skewer inserted in center comes out clean.
Yum yum, strawberry shortcake is a sure sign that summer is on it's way!!!
Monday, June 2, 2008
First up were ice-cream cookie sandwiches. I just whipped up a batch of Dreena's Homestyle Chocolate Chip Cookies and made them into ice cream sandwiches using Temptation's French Vanilla Soy Ice Cream. These were a big hit, and so easy to make!
Later in the week I tried the Strawberry Swirl non-dairy ice cream from the current issue of Vegetarian Times. They have a whole section on vegan ice-cream this month......yahoo!! This was delicious, and almost perfect in it's consistency. The only problem with it was that I had to sub maple syrup for agave (as suggested in the recipe) and the maple syrup didn't quite taste right with the strawberry flavor. I'm going to have to play around with the sweetner a little on this one, but it's definitely a keeper. And see those cute, perfectly ripe strawberries on top. They were part of our CSA basket last week. We got 1 quart+1 pint of them, and we're all hoping for more this week!
And finally was this little creation.....Chocolate Chip Cookie Dough Ice-Cream in a Waffle Bowl. Yesterday the girls were eating waffles and it just came over me to attempt making waffle cones. I used my regular recipe for waffles which included baking powder, so no matter how thin I poured the batter on the waffle iron, the dang things kept fluffing up too much to roll into cones, so I improvised and made bowls instead. It was really quite easy. I just removed the waffles from the iron before they were finished and while they were still quite pliable, then formed them over an upside down custard bowl. I then baked them at 350 until they were nice and crispy. I was very happy with the result, although next time I'm going to leave out the baking powder and try to make cones.
I made up the ice-cream recipe as well. Now, I'm not usually one to brag on myself or inflate my own ego, but I must say, this was the best vegan ice-cream I've ever tasted, hands down!! The consistency was right on, just like it's traditional dairy counterpart, and the flavor couldn't be beat. I've decided to call is "nice" cream because it's cruelty free (and nice to taste as well!!). YUM.......I'm so glad summer is here!!
1/2 block silken tofu
1/2 cup maple syrup
1/2 cup plain soy creamer
1/2 cup vanilla soy milk
1 Tbs. Pure Vanilla Extract
1 Recipe Dreena's Homestyle Chocolate Chip Cookie dough
In a food processor or blender combine all ingredients, except the cookie dough, and blend or process until tofu is creamy. Chill in refrigerator for several hours, then transfer to bowl of ice-cream freezer and freeze according to your freezer's directions. When ice-cream is nearly finished freezing add in 3/4 of the cookie dough while paddles are still running to allow cookie to dough to be combined into ice-cream.
Monday, May 26, 2008
It was an absolutely gorgeous day on Saturday, and our family had a nice little cook out to celebrate the big day (and to celebrate my grandpa's 86th birthday!!). Now, apparently my mom isn't quite down with the whole vegan thing yet, and is seemingly unwilling to accommodate us, seeing as she didn't make one single dish that we could eat. OK, to be fair, she did have chips and salsa and some dinner rolls that were vegan, but I'd hardly call that a meal.
Luckily I didn't come empty handed. I brought the baked beans and orzo salad that I blogged about previously. I also brought along some Creamy Vegan Cole Slaw. I made this on mother's day and my grandpa just raved about it, so I decided to make some for him. I must admit, it is some damn good cole slaw. Rob and I also provided some huge portobello mushroom caps to throw on the barbie. And what celebration would be complete without dessert?? I made some chocolate cupcakes with chocolate icing to take care of that!!
3/4 cup Vegenaise
2 Tbs unrefined sugar
2 Tbs Braggs Apple Cider Vinegar
1 Tbs dry mustard
2 tsp celery seed
1 small onion diced small
1 bag Dole Cole Slaw Mix (shredded cabbage and carrots)
salt and pepper to taste
In a large bowl whisk together all ingredients up to onion. Add onion and cole slaw mix to bowl and fold to combine. Salt and pepper to taste. Enjoy.
Now that's what I call a meal!!!!
Sunday, May 25, 2008
This week for lunch I spiced them up a little. I made a variation of a Red Beans and Rice dish from Vegan Planet. Robin's version is Caribbean Rice with Red Beans.......I spiced the beans instead of the rice, so my version is Caribbean Beans with Rice (clever name isn't it??!!)
Thursday, May 15, 2008
As it turns out, we're leaving town for the weekend, and wouldn't have been able to use up a whole basket of stuff anyway, so I guess it all works out in the end.
So, what to do with over 2 pounds of asparagus?? Well, when your kids won't eat asparagus when they can see what it is, you make asparagus soup, of course. So, that's exactly what I did with this bunch of asparagus. Mairin gives asparagus a big "blech" whenever I mention it, but lo and behold, she ate 2 adult sized bowls of this soup!! She wasn't the only one to eat more than their share of soup......as a matter of fact, we finished off the entire pot!!
Asparagus Potato Soup
2 Tbs Extra Virgin Olive Oil
3 medium carrots, peeled and roughly diced
2 stalks of celery roughly diced
1 small onion, roughly diced
4 Yukon gold potatoes, roughly diced
2 pounds asparagus, cut into 3 inch pieces
2 tsp dried tarragon
6 cups good quality vegetable stock
Salt and pepper to taste
Heat oil in large pot over high heat. Add carrots, celery and onion. Saute until softened. Add potatoes and tarragon. Stir around until fragrant then add vegetable stock. Bring to a boil then simmer until potatoes are beginning to soften. Add asparagus and cook until potatoes have softened and asparagus is still bright green. Transfer in batches to food processor and process until smooth. Return to heat, add salt and pepper to taste. Serve garnished with raw asparagus tops and home made salt and pepper croutons. (leave off asparagus tops and add extra croutons if you have kids that turn up their noses at asparagus!!!)
Tuesday, May 13, 2008
Traditionally bolognese is a thick, rich, meaty sauce. I found a recipe for this bean version while sitting in the pediatrician's office one day. I have no idea what magazine this recipe came from, so I'm just going to go ahead and post the recipe here for you. This turned out to be a very satisfying meal considering that it was made with all stuff I had on hand. I ate the left-overs for lunch on Sunday, and I have to say, I think it was better after having set for a bit. I think next time I make this I'll try to plan ahead and make it the day before I plan to serve it.