Almost Vegan Girl

Black Bean Burgers

2012-04-07T05:00:00.000-04:00

Back in February my husband and I had lunch at Busboys and Poets in DC. We loved everything we ate so much I made a big pot of Moroccan Harira Soup the following week and I have been eager to make a bean burger like the one they serve.

delicious veggie burger at Busboys and Poets
did I mention those are sweet potato fries? Mmmmm...

About a month later I found this Mexi Burger recipe on Pinterest from www.thetolerantvegan.com. It's not the same as the burger I tried at the restaurant but it was just as delicious and I got 5 thumbs up at the dinner table!

Mexi Burger from www.thetolerantvegan.com

Funny how recipes travel, the Mexi Burger was actually an adaptation of a recipe originally posted on www.chefchloe.com, minus the mango sauce. Then I took it and added a few extras myself. I had some mushrooms in the fridge that were on their last leg so I sautéed them with a little garlic and onion, salt and pepper. Aside from the guacamole, we topped ours with the mushrooms, sliced red onion, baby spinach and spread a little vegenaise on the bun too. This might be our new go-to burger recipe!

my first veggie patty, thanks to Pinterest I found an awesome recipe!

Black Bean or "Mexi" Burgers

Guacamole

1-7 oz. package store bought guacamole

2 tablespoons salsa

1 tablespoon fresh lime juice

Burgers

4 tablespoons olive oil, divided

1 yellow onion diced

1 14 oz. can black beans, drained and rinsed

1/2 cup shredded carrots

1/2 cup cornmeal

1/2 cup panko breadcrumbs

1 tablespoon chili powder

1 teaspoon apple cider vinegar

1 teaspoon salt
1/4 teaspoon cracked black pepper

1/4 cup water

4-6 whole wheat burger buns

For guacamole:
In a medium sized bowl, mix together prepared guacamole, salsa and lime juice. Set aside.

For Burgers:

Heat 2 tablespoons olive oil in a skillet on medium heat. Add in onion and cook until caramelized, about 10-15 minutes. Remove from heat.

In a large bowl combine caramelized onions, black beans, carrots, cornmeal, breadcrumbs, chili powder, vinegar and salt. Pour in water and mix to combine. Using hands and shape mixture into 4-6 patties.

Heat the remaining 2 tablespoons of olive oil in a skillet on medium-high heat. Cook patties in skillet for about 3 minutes each side.

Serve on whole wheat bun and top with guacamole and anything else you desire.

Topping Suggestions:

sautéed mushrooms

sliced red onion

baby spinach

vegenaise

Mediterranean Chickpea Salad

2012-04-06T00:43:00.001-04:00

Mediterranean flavors have now made it on my favorites list. I love a fresh tangy salad for lunch and sometimes breakfast. Don't get me wrong, I'm not totally veg crazy. It's just sometimes the usual bowl of oatmeal won't cut it.
This salad inspiration came from Whole Foods. They had something just like this in their salad bar but made with chicken. I substituted the chickpeas for the chicken to make it veg friendly.
In my house we have 6 mouths to feed so the pictures you see are of a HUGE bowl of salad. If I remember correctly I actually tripled the recipe that day.
Regardless of the amount, the end result is crisp, tangy and satisfying. A hearty salad perfect for lunch or dinner - or the occasional breakfast.

Mediterranean Chickpea Salad

Dressing

1 lemon, zested and juiced

3 tablespoons red wine vinegar

1/3 cup olive oil

1 tablespoon oregano

3 cloves garlic, pressed or chopped

Salad
2 15 ounce cans chickpeas, drained and rinsed
1/2 a medium red onion, chopped
1 cucumber, peeled and chopped
2 cups marinated artichoke hearts, chopped
1/2 a medium red pepper, chopped
1 cup grape tomatoes, halved
1/2 cup chopped parsley

In a small bowl, mix lemon zest, lemon juice and red wine vinegar. Whisk in olive oil. Add oregano and garlic and whisk until combined. Set aside.

In a large bowl combine all salad ingredients. Pour in dressing and toss to combine. Add salt and pepper to taste. Cover and refrigerate 30 minutes to an hour before serving.

Roasted Butternut Squash

2012-04-04T11:46:00.001-04:00

A few weeks ago I flew down to Miami to help my mom after having minor surgery. I stayed busy preparing breakfast, lunch and dinner for the two of us and showing off some of my favorite recipes. Since she wasn't going to be able to cook for herself for about a week I got to work using up the fruits and vegetables she had around the house so they wouldn't go bad. One of those was butternut squash. Here's how I prepared it for her, which happens to be my favorite way.

prepped and ready for the oven. the hot flashes jar? that's where she keeps her sugar :o)

Roasted Butternut Squash

1 medium sized butternut squash
1/2 red onion, chopped into quarter inch pieces
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper (I like lots of pepper)
1/4 cup chopped pistachios
Shredded parmesan cheese

Preheat oven to 400º. Prepare a large cookie sheet with a light coating of non-stick cooking spray.

Peel, seed, and chop the butternut squash into 1/2 inch pieces. In a large bowl combine squash, red onion, olive oil, salt and pepper. Use your hands if you like, it's faster.

Bake in oven for 15-20 minutes. Place cooked squash in a serving bowl and add pistachios. Toss to combine. Serve with shredded parmesan cheese if desired.

nicely roasted. little crispy bits and crunchy pistachios, yum!

Veggie Sandwich

2012-03-31T10:38:00.001-04:00

Something weird is happening to me now that I'm eating more vegetables. Sometimes I crave them...

Yesterday we didn't have any fresh fruits in the house or some of the veggies I put in my green drink so I skipped that and had a pb&j for breakfast. After snacking on kettle corn, at lunch I had a tempeh "bacon" panini with gobs of Vegenaise. It was definitely not the healthiest day and I was feeling it by dinner time. That sandwich was quite heavy.
Then it hit me, I craved a fresh, cold salad.
No, I didn't make one. Sad but true. I caved and had Indian food for dinner.

Here is what I should have made for lunch. A crisp and fresh veggie sandwich. You can virtually put whatever you want in it but this is my preferred taste combination. The amounts aren't exact, build it the way you want. You'll be happy you made a healthy lunch choice.

crunchy, cold, satisfying

Veggie Sandwich

2 slices Ezekiel bread
1 tablespoon hummus
1 tablespoon guacamole or sliced avocado
1/4 cup baby spinach
thinly sliced tomato
thinly sliced red onion
thinly sliced cucumber
small handful sprouts, alfalfa or broccoli

Lightly toast the bread. Spread hummus on one slice and guacamole on the other.
Layer one slice with spinach, tomato, red onion, cucumber, sprouts and avocado if using. Top with the other slice of bread.

Moroccan Harira Soup

2012-02-15T06:29:00.000-05:00

It amazes me how many different flavors I was missing out on by just planning my meals around meat or chicken. Protein was always the star of the show and I was always trying to find something to serve it with or some new way to dress it up. Now I get to appreciate different cuisines and foods that I would have never even thought of eating and enjoying them! This Moroccan Harira soup is one of those dishes. Lynne Rosetto Kasper was featured on The Chew making this soup and the whole crew raved about it. I thought it sounded interesting but it was one of those things that you just log in the back of your mind. I wasn't planning on looking up the recipe or trying it any time soon.
Then over the weekend my husband and I had the most delicious vegan brunch at Busboys and Poets in DC. I have never enjoyed a meatless meal at a restaurant that much. We started our meal with the Harira and it hit the spot. Immediately my husband said we had to make it at home so I did a search for some recipes and came across the one from The Chew.
The recipe doesn't ask for it but I added a can of chickpeas to the soup during the last 20-25 minutes of cooking. The result was warm, hearty and satisfying. Not exactly like the one at the restaurant but just as delicious. Lynne Rosetto Kasper suggests you serve this soup with lemon wedges, dried fruit, spices and even little pieces of pastry like baklava on the side so everyone can top their soup the way they want. This is not your typical lentil soup and you're going to love it!

Moroccan Harira Red Lentil Soup

2 Tablespoons olive oil
1 large onion, diced
1 small carrot (minced)
1/3 cup tightly packed fresh flat-leaf parsley stems and leaves (chopped)
1/2 cup tightly packed fresh cilantro stems and leaves (chopped)
Salt
1 1/2 teaspoon freshly ground black pepper
5 large garlic cloves (minced)
2-inch piece fresh ginger (minced -- about 2 tablespoons)
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 1/4 cup dried red lentils
2 teaspoon sweet Hungarian paprika
1 28-ounce can whole tomatoes and their liquid (pureed)
8 cup low-sodium vegetable broth
1 15 oz can garbanzo beans, rinsed and drained

Accompaniments:
2 lemons (each cut into 6 wedges)
12 or more dried figs (halved)
12 or more dates
3 tablespoon cumin (freshly ground if possible)
3 tablespoon ground hot chile (Aleppo if possible)
12 small phyllo pastries of honey and nuts like baklava
2 tablespoon tightly packed fresh cilantro leaves (chopped)

Add olive oil to coat the bottom of a 6-quart pot and set it over medium-high heat. Add the onion, carrot, parsley, cilantro, and a little salt and sauté for 8 minutes, or until golden brown. Reduce the heat to medium-low; stir in the pepper, garlic, ginger, turmeric, and cinnamon and cook for 30 seconds.

Stir in the lentils, paprika, tomatoes, and broth. Bring to a gentle bubble, partially cover, and simmer for 45 minutes, or until the lentils have dissolved and the soup tastes rich and good. Add salt and pepper to taste. During the last 20-25 minutes of cooking, add the garbanzo beans. If the soup is too thick add a little water.

To serve the soup, ladle into bowls and sprinkle with the chopped cilantro. Set out small plates for each diner with the accompaniments – lemon wedges, about 2 figs and 2 dates each, a little of the ground cumin and chile, and bite-sized pieces of pastry.

Kale Slaw

2012-02-11T07:43:00.001-05:00

I've made a few recipes from the Moosewood Restaurant's Cooking for Health cookbook my friend gave me for Christmas and all have been very tasty. This Kale Slaw became a favorite as soon as I tasted it. I never thought I'd crave cold crunchy veggies and now I find myself contemplating this salad for breakfast. If you think that's odd, it's new and weird to me too.

Moosewood's original recipe doesn't call for fresh orange juice but I had some really delicious oranges that week so I included it in the dressing. The beauty of cooking at home is that you can always improvise and you might come up with a new favorite dish. The picture below was taken the second time I made this recipe and I didn't have an apple on hand. Instead I added sliced red pepper to try and replace the sweetness of the apple. It didn't give me the same effect but the salad was yummy anyway.

You'll definitely want to let the salad marinade for 30 minutes to let the flavors blend and the kale to soften up a bit.

Kale Slaw

3 tablespoons olive oil
2 tablespoons cinder vinegar
juice of 1/2 an orange
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Dash of cayenne pepper
3 cups very finely chopped kale, ribs removed
1/4 cup thinly sliced red onion
1 1/2 cups grated carrots
1 cup grated apples

For dressing, whisk together oil, vinegar, orange juice, salt, black pepper and cayenne pepper in a small bowl. Set aside.

In a large bowl, combine the kale, onion, carrots and apples. Pour dressing over salad and combine. Let it sit at room temperature for at least 30 minutes before serving.

Can also be served chilled with a squeeze of lime.

17 Bean & Barley Soup

2012-01-24T22:16:00.000-05:00

This mix of beans and grains are courtesy of Trader Joe's. Their complimentary coffee and food samples always brings me back to their store, not to mention their tasty products. It's like a really casual healthy food store, and then some. There is only one thing that I can remember disliking that I purchased at Trader Joe's. It was a carrot ginger muffin made with oats. The kids refused to eat them and I can't remember if I had more than one.
Everything else has been spot on. My family's favorite is the orange chicken, it comes frozen and you basically heat and serve. Nowadays we've forgone the chicken for some vegan friendly options like the 17 Bean and Barley Soup. It comes as a 1 pound bag of dried beans and grains with the recipe on the back which is good. I executed the recipe a little differently than suggested (which is the one you'll find below) and it worked out well. I only soaked the beans for about an hour and a half (the recipe says soaking is optional) and the beans took quite a bit longer to cook than directed, about 30-40 minutes longer to be exact. When the soup started drying out before the beans were done I added a bit more water and continued boiling. Hearty, comforting, and well worth the wait.

17 Bean & Barley Soup

2 cups TJ's 17 Bean Barley Soup Mix
2-32 oz vegetable broth
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1 cup bell pepper, chopped
1 tsp. dried basil
1 clove garlic, crushed
2 Tbsp. olive oil
1 bay leaf
1/2 tsp. Italian seasoning
1 can diced tomatoes with green chilies
salt and pepper to taste

Soak beans overnight (optional) in large pot of water, then rinse and drain. In a large pot, saute the onion, celery, carrot, pepper, basil and garlic in olive oil until tender, about 5-7 minutes. Pour in vegetable broth and beans and bring to a boil. Turn heat down to medium or medium-low and simmer covered for about 1 to 1 1/2 hour, until tender. Be sure to occasionally check liquid level and add more broth if necessary. Season with salt and pepper to taste. Makes about 8 hearty servings.

To quick soak dried beans: In a large saucepan, cover dried beans with triple their volume of cold water. Bring water to a boil, then lower heat and cook uncovered beans over moderate heat for 2 minutes. Remove pan from heat and soak beans for 1 hour. Rinse and drain when ready to use.

Arepas

2012-01-18T06:21:00.001-05:00

A traditional food of Colombia and Venezuela, arepas are a corn patty similar to a tortilla in shape but made with pre-cooked white cornmeal. Each country makes them in their own way, and even within each country there are variations. The part of Colombia that my mom is from is known to make their arepas with shredded white cheese mixed into the dough and that is the way I grew up eating them. Crisp on the outside, soft yummy goodness on the inside!

Arepas are usually served at breakfast with eggs and cup of cafe con leche (coffee and milk) or hot chocolate. For a hearty meal, they can be stuffed with more cheese, meats like ham or grilled steak or served with beans on the side. This weekend my mother-in-law (an arepa-making Nicaraguan) tried making a few without cheese for my husband and I. They turned out great! I felt the comforting embrace of a traditional breakfast minus the dairy. With my coffee and vanilla soy, delicious!

Arepas

1 1/2 cups warm water
1/2 teaspoon salt
1 cup pre-cooked white cornmeal, such as P.A.N. or Goya brand Masarepa

Pour water into a large bowl and add salt, stir to combine. Add half of the cornmeal and stir immediately to avoid lumps. Mix in the remaining cornmeal with your hands and lightly knead until it comes together into a soft dough. Let the dough rest for 5 minutes.

Divide the dough evenly into 4-6 portions. With lightly moistened hands, roll each portion into a ball and flatten using the palms of your hands to about 1/2" thick or less (however you prefer). As you flatten the dough, smooth out the edges with your fingertips.

Lightly grease a cast iron griddle or skillet set on medium to medium-high using a paper towel moistened with vegetable oil. Place arepas on griddle and cook for 6-8 minutes on each side, careful not to burn. Arepas should be light golden brown and crispy on the outside, soft in the center. A little bit of charring is ok.

Arepas should be eaten soon after they are made. If you let them sit out for more than an hour they will get hard. If this happens you can revive them on the griddle or in a toaster oven.

Prepared dough can be refrigerated for up to 3 days.

Corn and Black Bean Salad

2012-01-16T20:18:00.001-05:00

This is one of my favorite recipes and it is so easy to make. My mother-in-law swears she will never eat beans from a can but had no complaints after eating this. Either she liked it or she was just being nice. (I like to think she enjoyed it)

One of the good things about this recipe is that it's easy to double or triple if you are feeding a crowd. My son had a couple of friends over this weekend so I figured burritos would be simple and everyone could make their own. I made a huge batch of salad, a big pot of brown rice, set out the cheese (for the kids), hot sauce and it was a done deal. Satisfaction guaranteed!

Another thing I like is that there are no tomatoes in this salad. The red you see in the picture are chopped red peppers which makes it satisfyingly crunchy. Besides adding it to a burrito, you can also eat it alone with chips or as a side dish.

Corn and Black Bean Salad

Makes 4 servings

1 can (approx. 15 oz.) black beans, drained and rinsed
1 can (approx. 15 oz.) whole kernel corn, drained
1 medium red onion, diced
2 T chopped fresh cilantro
1 red bell pepper, diced
2 T fresh lime juice
1 T vegetable oil
1/4 t salt
1 jalapeño pepper, seeded and diced

Combine all ingredients together in a large bowl.
Refrigerate for 30 minutes to 1 hour before serving to let the flavors blend.

Recipe Book

2011-12-17T03:03:00.000-05:00

Family Recipes

My kids might think I'm crazy but if the house caught on fire and I had a chance to take something out with me (as long as everyone made it out safely) it would be the family photos and my collection of recipes.

Throughout the years I've collected so many recipes that they are stuffed into two binders and an old metal card file box my mom left me. Finally I got smart one day and started putting the recipes that were tested and approved in a separate binder. That binder is like a bible of all the dishes that warm my family's heart. Many of them are from magazines I've read, others are adaptations of recipes shared by friends and original family recipes.

That binder is so special to me it will be listed in my last will and testament (as soon as I get it done-that's another story). All jokes aside, my plan is to give my son and daughter each a copy of the "recipe bible" the day they move out of the house. This way they can recreate the dishes that they enjoyed eating at home when they're away.

The interesting thing is that I stopped eating meat about 3 months ago so I could easily eliminate half of those recipes now. My kids aren't strictly vegetarian yet though, I am letting them make that decision on their own. The rule is that meals I make at home and for their lunches will be vegetarian, outside of that it's up to them. Their meat/chicken intake has been drastically reduced so that makes me happy. I guess I can hold on to their old favorite recipes for them, just in case.

It's very simple to make you're own book with all your favorite family recipes. I used a 1-1/2 inch 3-ring binder, dividers, and plenty of sheet protectors. I sorted my recipes by type like main dishes, desserts, appetizers, etc. Then I labeled the dividers with the different types of food and slipped the recipes in the sheet protectors back to back. The sheet protectors are great since you can pop out the recipe you need, then wipe it clean when you're done cooking if it gets spilled on in the process. Once I got this system started it was very easy to keep everything in order and I was ready to sift through the ridiculous amounts of recipes I've pulled out of magazines.

Cookie Exchange

2011-12-12T22:26:00.000-05:00

A great friend of mine hosts a cookie exchange every year and my daughter is probably the one who looks forward to it the most. Actually, the whole family waits for me to come home with a huge tray of cookies at the end of the night. Apart from the sugar coma I go into from stuffing my face with cookies for two days, I love the exchange! Girlfriends, drinks, good food, sharing stories, what more can you ask for.

My dilemma every year is finding a recipe that is yummy, easy to make, and that is not your run of the mill chocolate chip cookie. I'm an admitted procrastinator so I usually wait until the last minute to choose a recipe which makes it even more difficult.

Last year I decided on checkerboard cookies that took me forever to make. I was rolling, measuring and cutting dough for what seemed like hours! It was a science and math project all in one.

That's why this year I chose this recipe for Chocolate Crinkles from my trusty Better Homes and Gardens cookbook.

Make dough, scoop and roll into balls, dip in sugar, bake. Perfect!

I doubled the recipe since we had to bring 6 dozens to the party and it worked wonderfully. For once I had enough cookies to take and for everyone to taste at home.

Cookie exchanges are a great way to get together with friends for the holidays. Don't stress about gifts, just enjoy the time spent with each other.

Chocolate Crinkles

3 eggs
1½ cups granulated sugar
4 ounces unsweetened chocolate, melted
½ cup cooking oil
2 teaspoons baking powder
2 teaspoons vanilla
2 cups all-purpose flower
Sifted powdered sugar
Nonpareils

In a mixing bowl beat eggs, granulated sugar, chocolate, oil, baking powder, and vanilla with an electric mixer until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Cover and chill 1 to 2 hours or until easy to handle.

Shape dough into 1-inch balls. Roll balls in powdered sugar to coat generously. Place balls 1 inch apart on an ungreased cookie sheet. Bake in a 375º oven for 8 to 10 minutes or till edges are set and tops are crackled. Sprinkle with nonpareils immediately after removing from the oven. Transfer cookies to a wire rack and let cool.

Makes about 48 cookies.

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Spinach Pizza

2011-12-07T20:30:00.001-05:00

The go to meal at our house is always, my favorite, pizza. My local supermarket has fresh pizza dough ready to purchase that turns out light and crispy especially if you cook it on a pizza stone. Having pizza delivered at home can sometimes take 40 to 50 minutes, and on a busy day like Friday forgetaboutit. For about the same amount of time, you can have delicious homemade pizza and it might even be healthier.

Spinach and Artichoke Pesto Pizza

1 package prepared pizza dough

1/4 cup prepared pesto

1 1/2 cup chopped baby spinach

1 cup quartered marinated artichoke hearts, chopped

1 cup shredded Italian cheese blend

Preheat oven to 400º.

Turn dough out onto floured surface. If dough is too sticky, sprinkle a little flour on top. Roll dough out into about a 16 inch rectangle, place on greased cookie sheet. Press with your fingers if necessary to spread out in pan.

Spread pesto on dough with the back of a spoon or a spatula. Top with spinach, artichokes, then cheese.

Place in oven and bake for 20 minutes, cheese should be melted to a golden brown.

After removing from oven, let it sit for 3-4 minutes before slicing.

Enjoy!

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Stuffed Acorn Squash

2011-11-16T22:17:00.001-05:00

My mother-in-law is on the west coast spending time with her newest grandbaby until the end of the month. Meanwhile, my father-in-law is stuck with us eating whatever I make for dinner. When I was making this recipe, I kept thinking of him missing the traditional soups and beefy Nicaraguan dishes that my mother-in-law would make for him. This poor man probably says to her on their daily phone calls,

Guess what she made for dinner tonight?

Well at least he is eating healthy, and to my surprise, he was the one that liked it the most!

This dish can be deceiving. You may think that half an acorn squash and some quinoa is not a substantial meal but enjoy one serving and trust me, you will be satisfied.

Adapted from Whole Living magazine

Stuffed Acorn Squash with Quinoa and Pistachios

Serves 8

4 small acorn squash, halved and seeds removed

4 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

1 cup quinoa, rinsed

½ cup chopped fresh parsley

½ cup shredded parmesan cheese

½ cup roasted, salted pistachios, chopped

2 teaspoons red-wine vinegar

¼ teaspoon red pepper flakes

Heat oven to 425°. Brush squash with 2 tablespoons oil and season with salt and pepper. Roast cut-side down on two baking sheets until tender and caramelized, 15 to 20 minutes.

While squash in the oven, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork.

In a large bowl, combine quinoa, parsley, parmesan cheese, pistachios, remaining 2 tablespoons oil, and vinegar. Season with salt and red pepper flakes.

Divide filling among squash.

If you like, sprinkle with any extra parmesan cheese and stick under the broiler until it melts. Yum!

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Quinoa Tabbouleh & Avocado

2011-10-25T13:57:00.001-04:00

If you are craving something fresh and light to eat, try this lemony tabbouleh recipe. Tabbouleh is traditionally made with bulgur and can tend to be heavy on the parsley, but quinoa is the basis of this version. This is a recipe from Rancho La Puerta resort in Mexico that was published in Bon Appetit magazine by reader's request. It was one of those recipes that I had torn out and put away years ago. Little did I know what I was missing.
Quinoa is a complete protein so it is a great staple in a vegetarian diet. It contains all nine amino acids that your body does not produce itself and are essential to proper body function. Make and enjoy this delicious dish knowing that you are fueling your body properly.

Makes 4 servings

2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons plus 1/2 cup chopped fresh Italian parsley
1 garlic clove, minced
1 cup water
1/2 teaspoon salt
1/2 cup quinoa, rinsed
1/2 cup finely chopped seeded peeled cucumber
1/2 cup chopped seeded tomato
1/4 cup chopped fresh mint
1 medium sized avocado, sliced

Whisk oil, lemon juice, 2 tablespoons parsley, and garlic in small bowl. Season dressing to taste with salt and pepper.
Bring 1 cup water to boil in a medium saucepan. Add salt and quinoa, cover. Reduce heat to low, cook until water is absorbed and quinoa is tender, about 13 minutes.
Transfer to large bowl, cool.
Add cucumber, tomato, mint, and remaining 1/2 cup parsley to quinoa. Add dressing, toss to coat.
Serve with avocado slices and an extra squeeze of lemon.

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Belgian Waffles, a weekend treat

2011-10-25T06:47:00.000-04:00

Three years ago we rented a cabin in West Virginia for a weekend with good friends and family and the kitchen there was equip with a Belgian waffle maker. I love waffles but had never thought of making them at home. So we tried it out and have been hooked ever since.
The week after we came back we purchased our own waffle maker, nothing fancy though. I'd love to have one of those industrial size machines so I can whip out waffles as fast as my kids can devour them but honestly, there is no room in my kitchen.
Waffles have become a weekend treat at my house. A nice break from the cold bowl of cereal or buttered toast my kids run out the door with on school days.
Sunday I was treated to breakfast by my husband. Actually, I had to coax him into making it but I like to imagine it a different way. He did a really good job because the waffles were delicious! If he keeps it up it might become a permanent assignment.

Recipe note:
There are 6 people in my home (4 adults, 1 teenager and a tween) so we need lots of waffles. You can make a third of this recipe for a small batch or if you are using a standard sized waffle maker.

Belgian Chocolate Chip Banana Waffles

Makes 8-10 waffles

3 cups Arrowhead Mills Buttermilk Pancake & Waffle Mix
1 1/2 bananas, mashed
3 tablespoons Canola oil
3 tablespoons honey or brown rice syrup
1 cup plus 3 tablespoons almond or soy milk
1/2 cup dark chocolate chips
3/4 cup chopped walnuts

Combine all ingredients in a large bowl using a whisk to break up any lumps.

Pour about 1/4-1/3 cup batter into waffle maker and sprinkle with about a tablespoon of the dark chocolate chips.

Cook according to the your waffle maker's instructions.

Serve with chopped walnuts and syrup.

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Pad Thai

2011-10-20T06:41:00.001-04:00

Fortunately I live in an area where my local supermarket carries a variety of international foods and I was able to find all the ingredients for this recipe. Hopefully you don't have to go too far for your noodles and sauces.
I was nervous that my family was not going to like it but I got 4 thumbs up at the dinner table.
Woo hoo!
The recipe calls for 3 eggs scrambled so I made them on the side for my son and father-in-law to add to their own plate, or you can leave them out all together and you got yourself a vegan friendly meal. To kick up the spice don't forget the Sriracha Sauce at the table, yum!
Again, this recipe was adapted from one my son brought home from cooking camp this summer at L'Academie de Cuisine. Have I said how much I love that school? International cuisine is winning hands down at my house.

Serves 6-8

1 lb. rice stick noodles
2/3 cup Thai sweet chili sauce
3 tablespoons soy sauce
3 tablespoons fish sauce
2 large limes, juiced
3 tablespoons canola oil, divided
2 teaspoons minced garlic
2 teaspoons freshly grated ginger
1 1/2 large red peppers, cut into thin strips
2 cups shredded carrots
6 scallions thinly sliced
3 large eggs, lightly beaten (optional)
2 cups bean sprouts
2 cups cilantro, coarsely chopped
1/4 cup chopped dry roasted peanuts for garnish (optional)
lime wedges

Bring 3 quarts of water to boil in a large pot. Add rice stick noodles and stir. Cover pot and remove from heat. Let it sit for 4 minutes. Drain, rinse with cold water and set aside.

In a small bowl, whisk together chili sauce, soy sauce, fish sauce and lime juice.

Heat 1 1/2 tablespoons of oil in a large pan over medium-high heat. Add garlic and ginger, cook for about 1 minute. Add bell pepper, carrots, and scallions. Stir-fry for 4 minutes or until vegetables are crisp-tender. Remove vegetables from pan, set aside.

Return pan to stove on medium-high. Add remaining 1 1/2 tablespoon oil. Add eggs and scramble until set, remove from pan and set aside. (you may complete this step in a separate pan if you like or omit it altogether)

Return pan to stove on medium heat and add chili sauce mixture, bring to a boil. Add noodles and toss gently in chili sauce. Add vegetables and eggs (optional) and mix gently until all ingredients are incorporated and noodles have heated through. Before serving, add bean sprouts and cilantro, toss to combine. Top with peanuts and serve with lime wedges.

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Brown Rice

2011-10-18T13:28:00.001-04:00

Coming from a Latin American family, rice could have won the Oscar for best supporting actor at the dinner table. In some cases, generations are raised with the notion that there has to be rice on the table to complete a meal, no kidding! We have all heard the benefits of whole grains and brown rice is a great substitution that you can start with. It's still the same rice of your childhood, only the outer (brown) layer of the rice has not been stripped away therefore it is a good source of fiber and rich in nutrients. Now, it takes longer to cook so it should be the first thing you put on the stove when making dinner. If you like to pre-plan or are a fan of the 30-minute meal, make a large pot of brown rice on the weekend so that it is ready to go for weeknight dinners.

Two recipe notes:
1) I make my rice with vegetable stock instead of water. Try different brands until you find the kind that you and your family prefer. This time I used Pacific brand which turned out to be a bit tomatoey for my taste but wouldn't you know, the kids and hubby loved it.
2) If you want to make more or less brown rice, just remember 1 cup rice to 1 1/2 cups broth/water

Serves 4

3 cups vegetable broth
salt to taste
2 cups brown rice, rinsed and drained
2 tablespoons canola oil or butter

In a medium sauce pot on medium-high heat pour vegetable broth and salt to taste. Add rice and canola oil and stir to combine, bring to a rolling boil. Once boiling, cover pot and turn heat down to medium-low. Set your timer, cook covered for 45 minutes. Once done, fluff rice with a fork and serve.

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Stuffed Tomatoes

2011-10-18T06:32:00.000-04:00

If you enjoy the flavors of Italian seasoning then you will love these tomatoes stuffed with Italian-style bread crumbs and fresh parsley. This recipe is adapted from a Giada De Laurentis recipe I found online. It said to use beefsteak tomatoes but I used what I had in the fridge. It was a combination of hot house tomatoes and the ones that come with the vine on which are a tad bit smaller. If you have the really large tomatoes at home I suggest you use only 5-6 of them. I would love for this to be a vegan side dish but I can't seem to stay away from my good pal, cheese. It's a work in progress.

9 medium size tomatoes
3/4 cup chopped flat-leaf parsley leaves
3/4 cup Italian-style bread crumbs
1 cup grated cheese, Italian 3 cheese blend
1/4 teaspoon fresh ground pepper
2 tablespoons extra-virgin olive oil

Preheat oven to 375° F. Butter a medium sized baking dish.

Slice off the tops of the tomatoes. Scoop out the insides and separate seeds from pulp, discard seeds. Place tomato halves in buttered baking dish. Chop up the pulp and place in a medium sized bowl. Add parsley, bread crumbs, cheese and pepper, mix to combine. Fill each tomato with bread crumb mixture. Drizzle the olive oil over top of the tomatoes. Bake for 20 minutes, tops should be browned.

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Pesto Sauce

2011-10-16T22:55:00.000-04:00

Making pesto at home makes me happy. 1) it's fresh, and 2) I save a little money. This recipe makes about 1 cup of pesto. That would be enough for a box of pasta or you can use what you need and refrigerate the rest. Add it to green beans for a refreshing change or make pesto pizza on a Friday night (recipe coming soon). It should keep well in the fridge for about a week.

Pesto

1/2 cup pine nuts

2 1/2 cups basil leaves

1 clove garlic

1/2 cup extra-virgin olive oil

1/2 cup grated parmesan cheese

salt and pepper to taste

Place pine nuts in a small pan on medium heat. Toast pine nuts, stirring constantly until light golden brown and fragrant. Remove from heat and spread on a shallow plate to cool.

Place basil, garlic and toasted pine nuts in food processor. Process until smooth. With machine running, slowly add olive oil and continue to process until incorporated. Pour into a bowl and add parmesan cheese, and salt and pepper to taste. Stir until combined. Makes about 1 cup of pesto.

(may be stored in airtight container in refrigerator for up to a week)

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Green & Wax Beans with Pesto

2011-10-16T22:42:00.000-04:00

Fresh from this weekend's farmer's market

If your family is tired of the usual green beans side dish, try mixing them with a different variety like wax beans. I picked these up from the farmer's market this weekend and the contrasting colors are beautiful. Instead of steaming and serving them with a pat of butter, add some excitement with pesto! The recipe below shows you how to make it from scratch but in a pinch, store bought does the trick. Costco sells a pretty good pesto that you can store in your freezer so it will last longer.

Green & Wax Beans with Pesto

8 cups water
1 teaspoon salt
6 cups chopped mixed green and wax beans
1/2 cup prepared pesto
1/4 cup chopped tomato, for garnish

In a large pot, bring 8 cups of water to a boil, add salt and beans. Cook beans for 5 minutes. Take beans out and drop them into a bowl of ice water to stop the cooking process. Drain beans and transfer into bowl. Add pesto and toss to coat. Garnish with chopped tomato if desired.

Pesto

1/2 cup pine nuts
2 1/2 cups basil leaves
1 clove garlic
1/2 cup extra-virgin olive oil
1/2 cup grated parmesan cheese
salt and pepper to taste

Place pine nuts in a small pan on medium heat. Toast pine nuts, stirring constantly until light golden brown and fragrant. Remove from heat and spread on a shallow plate to cool.

(may be stored in airtight container in refrigerator for up to a week)

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Frozen Banana Cones

2011-10-16T08:47:00.000-04:00

I love sweets, so when I contemplate living a vegan lifestyle the first thing I think about is what can I have for dessert? Frozen bananas are the trick to making the "ice cream" in this sweet treat and the cold chocolate gives it a nice texture.

This recipe was adapted from one I found about 10 years ago in Family Circle Magazine. I prefer to post recipes that are simple to make but this one was too fun to pass up. It does take some planning so you can make it on the weekend when you have free time. (insert sarcastic remark here) The cones take some coaxing to stand up in the foil so if you come across a better way to do it please let me know, I am open to suggestions.

Recipe note: pre-plan by cutting up bananas and freezing them in sandwich bags the night before.

For the ice cream:

2 1/2 cups sliced frozen bananas, about 3 medium
3/4 cup soy or almond milk
1/2 teaspoon vanilla extract
1/4 cup non-dairy mini semi-sweet chocolate chips

For the cones:
1 large sheet of foil, approximately 24" long
12 organic sugar cones
1 tablespoon non-dairy mini semi-sweet chocolate chips
12 popsicle sticks

For the coating:
1 1/4 cups non-dairy dark chocolate chips
2/3 cup soy or almond milk
Decorative sprinkles and/or chopped nuts

Crumple foil in a small pan leaving holes to fit the tips of the cones.
Prop cones up in foil (see image below) and place 6-7 mini chocolate chips in each.

Place frozen bananas, soy milk and vanilla in blender or food processor. Blend until smooth. Mixture should be the consistency of soft serve ice cream, not runny. If mixture is too thick, add more milk by tablespoons until it has reached the proper consistency. Add chocolate chips and stir to combine.

Spoon banana ice cream into prepared cones. Insert a popsicle stick into each cone. Freeze until firm, 1 1/2 to 2 hours.

On top of a double boiler, place the remaining chocolate chips and soy milk. Melt and stir until smooth. Transfer to a shallow dish like a pie plate. Remove banana cones from freezer and dip in melted chocolate, turning to coat evenly. Decorate with sprinkles or nuts and place on a wax or foil paper lined baking sheet.

Return to freezer for 1 hour more.

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Vegetable Egg Rolls

2011-10-14T23:53:00.000-04:00

Unlike their traditional counterpart these egg rolls are baked in the oven, not fried. They crisp up just enough to get that satisfying crunch on the edges that everyone loves. Serve with dipping sauce and you have a crowd-pleaser. I prefer Thai sweet chili sauce for dipping, red pepper flakes gives it a little spicy kick. Make them as a snack for those days you don't feel like sitting down to a full meal, serve them at a dinner party or on game day to sneak those veggies in. They won't even notice!

1 tablespoon blended sesame oil
4 cups finely shredded cabbage
1 cup shredded carrots
1/2 cup finely sliced celery
1 - 8 oz. can sliced water chestnuts, drained and coarsely chopped
1/4 cup green onions, finely sliced
1 teaspoon grated fresh ginger
2 tablespoons soy sauce
1/2 teaspoon salt
1/4 cup chopped cilantro
8 egg roll wrappers
Duck sauce or Thai Sweet Chili sauce for dipping

Heat sesame oil in a large pan on medium high heat. Add cabbage and next five ingredients (through ginger) to the pan and stir-fry until tender, about 7 minutes. Add soy sauce, salt and cilantro. Cook for 2 minutes more making sure all liquid is absorbed. Remove from heat and let cool for 5 minutes.

While cabbage mixture is cooling, preheat oven to 400°. Grease a large cookie sheet with cooking spray.

Place one egg roll wrapper on a flat surface with a pointed edge towards you. Place 1/2 cup cooked cabbage mixture in center of wrapper and fold bottom corner up towards the center. Fold left and right sides in towards center then tuck and roll upwards to form egg roll. Place egg roll on greased cookie sheet, seam side down. Repeat with remaining egg roll wrappers and cabbage mixture. Spray each egg roll lightly with cooking spray and bake in the oven for 10 minutes. Turn egg rolls over and bake for 5 minutes more. Egg rolls should be golden brown.

Serve with dipping sauce.

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Pasta Puttanesca

2011-10-13T19:01:00.000-04:00

My husband and I find ourselves adding olives and capers to foods that are missing something. We enjoy eating olives but the kids, not so much. After my daughter was finished eating her pasta I wasn't surprised to find a small hill of olives at the bottom of her bowl. Hey, she tried it. I served this pasta with a fresh salad with orange segments. Who needs chicken when you can have tangy deliciousness in a bowl all by itself.

Makes 8 servings

2 tablespoons olive oil

3 cloves garlic

1 teaspoon anchovy paste

1 28 oz. can crushed tomatoes

1 cup pitted kalamata olives, chopped

1/2 cup manzanilla olives, chopped

2 tablespoons chopped parsley

2 tablespoons drained capers

1/2 teaspoon red pepper flakes

1 tablespoon dark brown sugar

16 oz uncooked whole wheat linguine

1/2 cup grated parmesan cheese

Heat large skillet over medium heat. Add garlic and anchovy paste and cook stirring constantly, 1 minute. Add tomatoes, olives, parsley, capers, red pepper flakes and brown sugar. Cook for 5 minutes, stirring occasionally.

Cook linguine according to package directions. Add linguine to sauce, toss to combine. Cook for 5 more minutes. Serve with a sprinkle of parmesan cheese and additional chopped parsley if desired.

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Potato Leek Soup

2011-10-13T03:29:00.000-04:00

This is definitely an Almost Vegan recipe. It is adapted from one that my son brought home from cooking camp at L'Academie de Cuisine this summer, which by the way is an excellent school. We have gone through the last carton of cow's milk at home and now we just have almond or soy. I still haven't tried vegan cheese or cream cheese so I used regular in the recipe. To make this thick and creamy soup vegan, substitute the butter and cheeses for a vegan product.

1/4 cup butter

1 large leek (white and light green parts only), thinly sliced

1 clove garlic

4 large potatoes, peeled, cut into 1/2 inch pieces

1 1/2 cup diced carrots, about 2 large

4 cups vegetable broth

1 teaspoon dried oregano

3/4 cup soy milk

4 oz. cream cheese

1 cup grated cheddar cheese

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon chili powder

1/4 cup chopped fresh parsley

Melt butter in a heavy pot over medium heat. Add leek and garlic, saute until tender but not brown, about 4 minutes Add potatoes and carrots; saute 5 minutes longer. Add vegetable broth and oregano. Simmer uncovered until vegetables are tender, about 20 minutes. Remove from heat. Add milk, stir.

Transfer half of soup to blender. Add cream cheese and blend until smooth. Return blended soup to pot. Add 1 cup grated cheddar cheese and chili powder and stir over low heat until cheese is melted. Season to taste with salt and pepper. Ladle soup into bowls and garnish with chopped fresh parsley.

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Sweet and Russet Potato Oven Fries

2011-10-12T21:05:00.000-04:00

My family loves sweet potato fries, the crunchier the better. Instead of deep frying at home, I make a baked version that satisfies everyone's preferences.

Sweet and Russet Potato Oven Fries

2 large russet potatoes, rinsed and scrubbed
2 large sweet potatoes, rinsed and scrubbed
3 tablespoons olive oil
1 tablespoon Old Bay Seasoning

Preheat oven to 400 degrees.

Slice potatoes in strips (skin on) and place in a large bowl.

Add olive oil and Old Bay seasoning and toss to coat.

Spread evenly on a greased baking sheet. Bake for 15 minutes, turn and bake for 15-20 minutes more until golden brown.

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