Friday, April 25, 2008
1 1/2 cups white whole wheat flour
1 tsp salt
2 tsp baking powder
1/2 cup unsweetened shredded coconut, plus more for sprinkling
3/4 cup vanilla rice milk
1/8 cup canola oil
1/2 cup crushed pineapple, drained
12 dried cherries
Preheat oven to 350. Combine dry ingredients. Add wet ingredients stirring just to combine. Fill oiled muffin cups about 1/2 full. Sprinkle batter with shredded coconut, press one dried cherry into the center of each muffin. Bake for 27 minutes.
Thursday, April 24, 2008
Monday, April 21, 2008
While setting down to come up with my menu for the week it dawned on me that I could probably re-create the burrito at home using seitan. So, I decided to give it a go. I'm happy to report that it was a success. These burritos were so tasty. I can't vouch for how closely they resemble the aforementioned pizza or burrito, as I've never had either, but they were delicious all the same.
The burrito you see in the picture is topped with some home made pico de gallo (chopped roma tomatoes, jalapeno, onion, garlic and cilantro with a little bit of salt added in), and some Cilantro-Green Chile Sour "Cream".
These burritos are filled with a chipotle seitan mixture, black beans, romaine lettuce and avocado. I intended to add some corn kernels, but forgot all about them until we were actually eating the burritos, so, maybe next time.
Tuesday, April 15, 2008
I made something different for the girls thinking that this is something they would reject with just one look. To my surprise they both requested "noodle soup" and Mairin ate some egg rolls too. Neither of them ate what I had prepared for them, except the broccoli.
Asian Noodle Bowls
About 8 oz Soba Noodles
1 quart Vegetable stock
1 Tbs Mild Miso
4 scallions, cut into bite sized pieces on a diagonal
2 carrots, shredded with vegetable peeler
about 1/4 lb snow peas, cut in half on a diagonal
2 heads baby bok choy, chopped
2 Tbs fresh ginger, minced
2 large garlic cloves, minced
cilantro, chopped for garnish
Put vegetable stock and miso in a pot with about 1 cup of water and bring to a boil. Reduce heat and simmer until ready to use. Bring water to boil and cook soba noodles. Once noodles have been cooked, rinsed and drained place equal amounts in the bottom of two large bowls. Add vegetables on top of noodles in order listed. Add ginger and garlic on top of vegetables. Ladle hot vegetable stock over vegetable/noodle combo until covered. Cover bowl with a small plate and allow to steep for 10 minutes. Remove plate, garnish with cilantro and serve hot.
Faux Egg Rolls
1 lb firm tofu, pressed and sliced into thin slices
1 inch piece fresh ginger, minced
3 garlic cloves, minced
1/4 cup tamari
1/2 tsp chili paste
1 carrot shredded
1 head baby bok choy shredded
3-4 scallions, white and green parts, sliced very small
10 sheets phyllo dough, thawed per package directions
In a small baking dish add ginger, garlic, tamari and chili paste. Stir to combine and place strips of tofu in to marinade, turning to coat both sides. Marinade tofu for at least 30 minutes. Preheat oven to 400. Take one sheet of phyllo (being sure to cover remaining sheets with a damp cloth). Place sheet of phyllo on work surface with long end at the bottom, brush one half of the dough with olive oil and fold vertically (now the bottom end will be shorter than the sides). Place a few slices of tofu and some of each vegetable about 1 inch from bottom of sheet, leaving a half inch or so on either side. Fold in sides of dough, then roll from bottom up, tucking in sides as you roll. Brush edge with olive oil to seal. Place with seam side down on a lightly oiled baking sheet and continue with remaining sheets of dough. Brush each egg roll with olive oil and bake for 15-20 minutes until rolls are golden and crispy. Serve with tamari for dipping.
I had some tofu left from the egg rolls, so I put it in the oven in the dish I had marinaded it in and baked it for Rob's lunch tomorrow.
Wednesday, April 2, 2008
I was having an e-mail conversation with my friend last night while she was working, and during the course of that conversation she inadvertently reminded me that I hadn't cooked with quinoa in awhile. That in turn reminded me that I'd never made the Quinoa-Black Bean Salad that I'd intended to make.
1 1/2 cups black beans, drained and rinsed (I used 2 cups) need at least 2 cups, I would recommend more
1 1/2 Tbs red wine vinegar
1 1/2 cups corn, fresh, canned, or frozen
1 red bell pepper I used one roasted red pepper and 2 Roma tomatoes, diced
4 scallions, chopped (I used 6)
1 garlic clove, minced I used 2
1/4 cup fresh coriander leaves, chopped (I used parsley) I used 1/2 cup of coriander
1/3 cup fresh lime juice I used 1/2 cup
1/2 tsp salt
1 1/4 tsp ground cumin
1/3 cup olive oil (I used 2 Tbs) I used 1/4 cup
Rinse quinoa in a fine sieve under cold running water. Put quinoa into a pot with 2 1/4 cups water and one vegan bouillon cube. Bring to a boil, then cover and simmer 20 minutes, or until water is absorbed. While quinoa is cooking, toss the beans, vinegar, corn, bell pepper, scallions, garlic and coriander (parsley) in a large bowl. In another small bowl, whisk the lime juice, salt and cumin and pour in the oil while whisking. When quinoa is done cooking, toss it with the beans and vegetables. Then, drizzle the lime mixture over quinoa and vegetables and toss well. Serve warm or at room temperature.