DAVEGAN: Food for Thought

Quick and Easy: Creamy Tomato Mushroom Pasta

Mon, 03 Jun 2013 09:48:46 -0500

Ingredients:

2-3 servings of pasta
1 tsp extra virgin olive oil
1 small sweet onion, diced
3 garlic cloves, minced
8-oz sliced mushrooms (2-3 cups)
1-1.5 cups canned diced tomatoes, to taste
3/4 cup fresh basil leaves, chopped
1/4-1/3 cup nutritional yeast, to taste
1.5 tbsp tomato paste
1 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp red pepper flakes (optional)
1/2 tsp fine grain sea salt, or to taste

Directions:

Bring a large pot of water to a boil. Add in your pasta and cook until Al dente, about 7-10 minutes.
Meanwhile, heat a large skillet or wok over medium heat. Sauté the garlic and onion in the olive oil for about 5 minutes, or until translucent.
Stir in the sliced mushrooms and diced tomato and cook for another 8-10 minutes or so over medium-high heat, until some of the water cooks off.
Stir in the fresh basil, nutritional yeast, tomato paste, oregano, thyme, red pepper flakes. Add salt to taste. Simmer for another 5 minutes or so and adjust seasonings to taste if desired.
Drain pasta and add back into the pot. Stir in the pasta sauce, heat, and serve immediately with garlic or crusty bread if you’d like.

via: Oh She Glows

Mall Pretzels

Fri, 24 May 2013 11:21:00 -0500

Ah, summertime. I’m sure we all have fond memories of swimming pools, bike rides, and of course, soft pretzels at the mall! At least we can enjoy one of the three while sitting behind a desk at work …

Ingredients (makes 6):

¾ cup warm water (110°F)
1 ¼ tsp of active dry yeast (half of a .25 ounce package)
1 tbsp brown sugar
½ tsp salt
2 cups all-purpose flour
1 cup warm water (110°F)
2 tbsp baking soda (for soaking)
½ tbsp vegan margarine or other oil, melted
coarse kosher salt (or pretzel salt)
mustard, for dipping (optional)

Directions:

Pour ¾ cup warm water into a mixing bowl. Dissolve yeast, brown sugar, and salt into the water. Stir in flour. When mixture comes together, dump onto a floured surface. Knead dough about 8 minutes, until smooth. Pour a few drops of olive oil into mixing bowl; place dough in and turn to coat surface. Cover and let rise for 1 hour.
When dough is ready, cut into 6 pieces. Roll each into ½ inch thick ropes. Shape pretzels by forming a U, then twisting ends and flipping over onto itself, gently pressing overlapping dough to seal. Let rise for 15 minutes.
Fill a bowl with 1 cup warm water. Add baking soda and stir. Soak each pretzel for 30 seconds, flipping over halfway through if not fully submerged. Place on parchment-lined baking sheet. Brush with margarine or oil and sprinkle coarse salt over top. (If you prefer sweet pretzels, use cinnamon sugar instead of salt.) Bake at 450°F for 10-15 minutes, until golden brown.

via: Elephantine

Tomato Salad: sour, sweet and spicy

Wed, 22 May 2013 10:36:30 -0500

This summer is the first time I’ve been able to get a proper garden up and running. It’s not for a lack of trying, but more a lack of decent sunlight. I recently moved to a new home a few months back and now have a great garden spot full of sunshine. One of the first things in the ground was an array of tomato and pepper plants, so I was really excited to get this submission from Tumblr user Cucsusoon so I can put them to good use in a few weeks. Thanks for the great recipe!

Ingredients:

5 - 6 tomatoes
1 bell pepper (yellow makes for a great look)
1/2 onion
1 garlic clove
3 - 4 dried apricots
1 pinch of chili powder
1 pinch of salt and sugar each
2 - 3 tbsp olive oil (or other oil if preferred)
3 - 4 tbsp vinegar (tastes best if it’s a mix between generic wine and balsamic vinegar)

Directions:

Finely chop the onion, the dried apricots and the garlic.
Add a pinch of chili powder (or more, if you like it spicier), then a pinch of salt and sugar each.
Add the oil and the vinegar and stir the mix which is the salad’s dressing.
Cut both the pepper and the tomatoes in rather small pieces and add them to the already prepared dressing mix.

Note: The salad tastes even better if you leave it for 10 - 15 minutes after preparing it because the tomatoes and pepper will have already absorbed some of the dressing. The salad can also be used as a sort of BBQ sauce if the ingredients are either cut into tiny pieces or even mashed.

via: Cucsusoon

Moroccan Vegetable Tagine

Tue, 21 May 2013 14:15:48 -0500

Ingredients:

2 cinnamon sticks
1 1/2 tsp cloves
3 tbsp coriander seeds
olive oil
1 tbsp ground turmeric
1 large Spanish onion, finely chopped
3 1/2 ounces ginger, grated
1 red chili, seeded and chopped
6 garlic cloves, crushed
2 cans tomatoes, chopped
1 sweet potato, halved and sliced
2 fennel bulbs, cut into batons
1 celeriac root, cut into batons (sub turnip or other root vegetable)
1/2 bunch spinach
handful of cilantro, chopped
4-5 dates, chopped
1/4 preserved lemon peel, chopped (or just some lemon juice and zest)

Directions:

Toast the cinnamon sticks, cloves and seeds in a dry frying pan until their aroma rises. Grind finely using a mortar and pestle or a coffee grinder.
Heat a little olive oil in a heavy saucepan and stir the spices, including the turmeric, in it briefly. Add the onion and saute for a few minutes, then add the ginger, chili and garlic. Turn the heat down and simmer for 10 to 15 minutes, until the flavours are well blended. Add the tomatoes, dates and all the vegetables, except the spinach. Cover the pan and simmer gently until the vegetables are tender, about 40 minutes
Fold the spinach and cilantro into the vegetable tagine, season to taste. Sprinkle with preserved lemons and serve over couscous (see below for an optional recipe).

Notes:

This makes a LOT so you might want to cut in in half on plan for leftovers. Also, try serving with some plain, soy yogurt if you want to cut the spice just a little.

Spicy Couscous

Ingredients:

200g (7 oz) wholewheat couscous
200 ml (6¾ oz) boiling water
1 Tbsp tomato paste
a pinch of salt
2 cloves garlic, each cut into 2 to 3 pieces
1 Tbsp olive oil
½ tsp harissa (Tunisian hot chilli sauce)
4 Tbsp water

Directions:

Place the couscous in a heat-proof glass bowl, and cover with the boiling water.
Place a lid on top, and allow the couscous to absorb the water – for around 6 minutes.
Meanwhile, in a small non-stick saucepan, pour the olive oil, and fry the garlic for a minute or so (don’t burn it).
Next, add the tomato paste, and harissa. Lower the heat, add the water, and allow to cook for 10 minutes, stirring so that it won’t stick or burn.
You will be left with a thick sauce – don’t be discouraged at the quantity, as this is highly concentrated.
Now remove lid from the couscous, and pour the sauce over it. Fluff up with a fork, and garnish with orange pieces and freshly chopped parsley.

via: Treehugger and Mouthwatering Vegan (there’s another great tagine recipe there, too)

Curry-Coconut Popcorn Balls

Wed, 15 May 2013 12:00:29 -0500

Summer is around the corner here in the US and these popcorn balls would pack perfectly for a picnic at the park. You’ll want a candy thermometer for this one, but you can always follow the carefree Summer ethos and “wing it”. I’m sure it’ll work out fine!

Ingredients:

9 cups plain popped popcorn
1 cup granulated sugar
1/3 cup light corn syrup
1/3 cup water
1 teaspoon distilled white vinegar
2 teaspoons kosher salt
4 tablespoons coconut oil
4 teaspoons curry powder
1/4 teaspoon vanilla extract
1 cup sweetened angel flake coconut, toasted
1/3 cup finely chopped candied ginger

Directions:

Coat a large heatproof bowl with coconut oil or cooking spray and place popcorn in the bowl.
Place sugar, corn syrup, water, vinegar, and salt in a medium saucepan and stir to combine. Place over high heat, stirring until sugar is dissolved, about 2 minutes. Bring to a boil and cook until mixture registers 260°F on a candy/fat thermometer, about 5 to 7 minutes. Remove from heat and stir in coconut oil, curry powder, and vanilla until melted and smooth.
Immediately drizzle sugar mixture over popcorn. Add coconut and ginger and stir continuously with a rubber spatula, scraping the bottom of the bowl, until popcorn is thoroughly coated and cool enough to handle, about 3 minutes.
Using oiled hands, tightly press mixture (it may still be a bit warm) into 3-inch rounds. Place on waxed or parchment paper to cool completely, about 15 to 20 minutes.

via: Chow.com

Focaccia With Tomatoes and Rosemary

Tue, 14 May 2013 12:00:31 -0500

Ingredients:

2 teaspoons (8 grams) active dry yeast
1 teaspoon (5 grams) sugar
1 1/2 cups lukewarm water
2 tablespoons (25 grams) olive oil, plus an additional 2 tablespoons (25 grams) for drizzling
250 grams (approximately 2 cups) whole-wheat flour
200 to 220 grams (approximately 1 2/3 to 1 3/4 cups) unbleached all-purpose flour or bread flour, plus additional as needed for kneading
1 3/4 teaspoons (13 grams) salt
3/4 pound Roma tomatoes
Coarse salt and freshly ground pepper to taste
1 to 2 tablespoons chopped fresh rosemary (to taste)

Directions:

In the bowl of a standing mixer, or in a large bowl, dissolve the yeast and sugar in the water. Add the olive oil, whole-wheat flour, 200 grams of the all-purpose flour and salt and mix together briefly using the paddle attachment. Change to the dough hook and beat for 8 to 10 minutes at medium speed, adding flour as necessary. The dough should eventually form a ball around the dough hook and slap against the sides of the bowl as the mixer turns; it will be sticky. Remove from the bowl, flour your hands and knead for a minute on a lightly floured surface, and shape into a ball.
If kneading the dough by hand, dissolve the yeast in the water with the sugar as directed. Stir in the olive oil, whole-wheat flour, salt and all-purpose flour by the half-cup, until the dough can be scraped out onto a floured work surface. Knead, adding flour as necessary, for 10 minutes, until the dough is elastic and smooth. Shape into a ball.
Clean and dry your bowl and oil lightly with olive oil. Place the dough in it, rounded side down first, then rounded side up. Cover tightly with plastic and let rise in a warm spot for 1 1/2 to 2 hours, or in the refrigerator for 4 to 8 hours, until doubled.
Punch down the dough. Cover with lightly oiled plastic and let the dough rest for 15 minutes.
Preheat the oven to 425 degrees, preferably with a baking stone in it. Line a sheet pan with parchment and oil generously. Roll or press out the dough into a rectangle the size of the sheet pan or just slightly smaller. To do this efficiently, roll or press out the dough, stop and wait 5 minutes for the gluten to relax, then roll or press out again, and repeat until the dough reaches the right size. Cover with a damp towel and let rest for 30 minutes. Just before baking, use your fingertips to dimple the dough all over.
Cut the tomatoes into rounds and place on top of the focaccia. Sprinkle with coarse salt and the rosemary. Drizzle a tablespoon or two of olive oil over all.
Bake, setting the pan on top of the baking stone (if using), for 20 to 25 minutes, until the bread is deep golden brown. Let rest for at least 10 minutes before serving, or allow to cool completely.

Note: You can divide the dough in half and make 2 smaller focacce that would fit 14-inch pizza pans.

Yield: 1 large focaccia or 2 smaller focacce, 12 to 15 pieces.

Advance preparation: You can make the dough through Step 4 and place it in a plastic bag in the refrigerator for up to 2 days. Remove from the bag and bring to room temperature before proceeding. The bread should be eaten or frozen within a couple of days.

via: NY Times

Soft Tofu Stew (Soondubu Jjigae)

Wed, 01 May 2013 15:07:23 -0500

Soondubu Jjigae is a Korean soft tofu soup that is considered by many to be a hot, healthy comfort food. There is a real mix of flavors and spices and yet, it’s easy to make and is hearty without being unhealthy. This recipe serves one (generously) but makes enough broth for at least five servings. To make it for a crowd, I suggest heating the serving dishes in the oven while you cook everything in one pot.

Ingredients:

For the stock:

1 sheet of dried kelp
3 dried shitake mushrooms
½ onion, quartered
6 cups water

For the sauce:

2 tsp sesame oil
1 clove garlic, minced
1 tsp minced ginger
1Tbsp Korean red pepper powder (*see note)
2 tsp soy sauce
1 tsp honey
1 Tbsp liquid from kimchi jar

For the stew:

1 Tbsp olive oil
½ cup sliced zucchini or yellow squash
2 shitake mushrooms, diced (stems removed)
¼ cup chopped vegan kimchi
1 cup roughly chopped spinach, or other dark leafy green
1/3 lb soft or silken tofu
Salt, to taste

Garnishes:

¼ cup torn crown daisy (edible chrysanthemum), optional
2 scallions, chopped
½ green chili, sliced

Directions:

Combine all stock ingredients in a large pot and bring to a boil. Turn down the heat and simmer for 20 minutes. Mix together all sauce ingredients and set aside.
Heat the oil in an earthenware pot or saucepan over medium-high heat. Add the zucchini and mushrooms and sauté for a few minutes until the mushrooms release their liquid. Stir in the sauce and sauté for a few seconds until bubbling. Stir in the broth and bring to a boil. Add the kimchi and spinach and boil until the spinach wilts.
Drop the tofu into the stew in one block. Gently break up the tofu as you stir it into the sauce (don’t crumble it in because the stew should be chunky and the tofu is very delicate). Continue to boil until the veggies are soft.
Taste for salt. Serve with white or brown rice and garnishes.

 *Note: Do not substitute with cayenne! Korean red pepper powder is coarse and has a different flavor. Also, the amount in the recipe will make a fairly spicy stew, so you may want to start off with half a tablespoon and add more to taste before stirring in the tofu.

via: Gumshoe Gastronomy (lots more information on this dish, too)

Vegan Irish Cream

Tue, 30 Apr 2013 11:43:20 -0500

Yield: ~3.5-4 cups

Ingredients:

1 can light coconut milk
1 can full-fat coconut milk
1/2 cup Sucanat (or brown sugar should work)
3/4 cup strong espresso or coffee, or to taste
3/4-1 cup Jameson Irish Whiskey, or to taste
pinch of salt

Directions:

In a medium or large pot, add the cans of coconut milk and whisk. Now whisk in the sugar. Bring to a low boil, stirring frequently. Simmer for about 8-10 minutes, while stirring frequently, until it cooks down and thickens slightly.
Remove from heat and stir in the espresso or coffee. Add in espresso/coffee to taste.
Add a pinch of salt and finally the Jameson, to taste. I added about 3/4 + 2 tbsp of whiskey and it was strong, but so is the original. Make it as strong or weak as you prefer.
Store in sealed jars and serve over ice, with coffee (try cold-pressed!) or tea, or in baked goods. The whiskey and espresso settles to the bottom of the jar slightly, so give it a good stir before using. I’m not positive how long this keeps in the fridge, but it’s been good in our fridge for a couple days now and I expect it to last 4-5 days.

Via: Oh She Glows

Morel Mushrooms

Mon, 29 Apr 2013 14:25:00 -0500

This is the time of year where the only kind of hunting I can get behind takes place … hunting for morel mushrooms. Here in the US Midwest, it’s a fairly popular weekend activity and since they’re only in season a couple of weeks out of the year, it takes a little timing to find any.

Morel mushrooms are wild mushrooms that grow in the Spring near creek beds and under fallen trees. They are very distinctive looking and have a wonderful flavor and texture. They can run from $20-30 per pound at the market, so they really are a gourmet ingredient! They can be roasted in the oven, cooked on the grill, or even added to pizzas. Here are some recipes to get you started and let me know if you have any others that you’d like to share!

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Morel Wine Sauce

I used white wine here but you can also substitute other wines like red wine, Madeira, and Marsala.

Ingredients:

1 lb morels, sliced lengthwise
3 tablespoons olive oil
2 green onions, chopped
1/2 cup white wine
Salt to taste

Directions:

Heat oil in a skillet and add the morel mushrooms and green onions. Cook until the morels are slightly browned.
With a slotted spoon, remove the morels and as many onion pieces as you can easily get to a plate. Leave any remaining oil, and don’t worry about getting every last onion piece.
Add the white wine and salt. Boil the liquid until is had evaporated to the consistency of syrup. Watch this carefully to get the right texture.
Add the morels and green onions back to the skillet and briefly mix everything together. Remove from the heat and serve over anything (pasta, rice, etc).

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Asparagus and Morels

1/2 lb fresh morels, sliced lengthwise
2 tablespoons olive oil
2 bunches asparagus, cut into 1 inch pieces
1 shallot, chopped
2 cloves garlic, minced

Heat oil in a skillet over medium heat. Add the shallot pieces, garlic, morels, and asparagus. Cook until the morels are browned and the asparagus is tender, usually 8 to 10 minutes.

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Morel Mushrooms with Peas

Ingredients:

1/2 oz dried or 12 fresh morel mushrooms
1 inch cube fresh ginger, peeled
4 cloves garlic
3 tbl veg. oil
1 tsp ground coriander
2 tsp ground cumin
1/4 tsp ground turmeric
1/8 tsp cayenne pepper
6 oz tomatoes, peeled and minced
2 cups fresh shelled or defrosted frozen peas
1 1/2 tsp salt
1/4 tsp garam masala

Directions:

Rinse off dried morels, soak in 1 1/2 cups water 20 to 30 minutes or until tender. If using fresh there is no need to soak. Drain and save soaking liquid, straining it through a clean piece of cloth. Cut each mushroom in half lengthwise.
Blend ginger, garlic and 1/4 cup water into a smooth paste. Heat oil in a 2 1/2 to 3 qt. pot over medium heat, add paste, stir and fry for 1 minute.
Add coriander, cumin, turmeric, and cayenne, stir and fry for another minute.
Add minced tomato, stir and fry for about 3 minutes, mashing the tomato with stirring spoon, until you have a relatively smooth paste.
Add morels and strained soaking liquid (or 1 1/2 cups water if using fresh morels), peas, and salt. Bring to a simmer, cover, lower heat and simmer gently for 10 minutes.
Add garam masala, stirring to mix.

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Pan-Fried Gnocchi with Morels and Fiddleheads

Ingredients:

2 Tbs Olive Oil, give or take
1 9-oz Package Fresh Gnocchi
3-5 Fresh Morels, halved (sub any wild mushroom)
1/3 Cup Fresh Fiddlehead Ferns, washed and dried (sub asparagus tips*)
1/4 Cup Roasted Red Pepper, diced
2-3 Canned Water-Packed Artichoke Hearts, sliced
1/8 tsp Salt, plus more for seasoning
Fresh Black Pepper

Directions:

Slice your morels in half and inspect them carefully for dirt and critters. Since morels are foraged for in the wild, they sometimes have surprises hiding inside. Just saying.
Heat a well-seasoned cast-iron skillet or non-stick pan over medium high heat. Add halved morels and a teaspoon or so of oil. Saute until golden brown, 2-3 minutes, adding a pinch of salt. Set aside.
Add the ferns, roasted pepper, and artichoke hearts to the pan, with a teaspoon or so more oil if needed. Add 1/8 tsp salt to season. Saute for 2-3 minutes until tender and the artichoke hearts and ferns are beginning to color. Remove from pan and set aside.
While the pan is still hot (medium-high heat), add the raw gnocchi and enough oil to coat well. Cook for 3-4 minutes until golden brown on all sides and slightly puffy. Once cooked through, add the fern/artichoke/pepper mixture back to the pan and toss gently until well combined. Season with more salt and pepper if needed.
Plate, adding the cooked morel mushrooms to the top before serving.

*confession: I would absolutely sub asparagus only because I think fiddleheads look really bizarre. That’s totally just me, though …

Vegan Biscuits

Fri, 26 Apr 2013 10:34:30 -0500

Sometimes, you just need a quick recipe for a staple food that you can make in a hurry. Whether it’s for breakfast or to go with a bowl of soup, I think these are the kind of recipes that are good to memorize so you can whip up a batch whenever the need arises!

Ingredients:

2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
5 tbsp vegan margarine (or try something like Olivio Coconut Spread)
3/4 cup unsweetened almond or soy milk

Directions:

Combine flour, baking powder and salt in a large mixing bowl. Use a fork to cut the margarine into the dry ingredients until small particles form and there are no large lumps.
Add the soy or almond milk and mix with the fork just until the mixture is lightly moistened and begins to stick together.
Knead the dough for 2-3 minutes until smooth. Fold in half for maximum flaky biscuit results and roll dough out to 1/2″ thickness.
Cut into rounds using a biscuit cutter or floured drinking glass, balling up extra dough and re-rolling to create more rounds. Place on a greased cookie sheet.
Bake biscuits at 450º for 12-17 minutes until lightly brown. Serve hot with margarine, jam, vegan gravy, maple syrup, etc.

via: The Vegan Kitchen

Chewy Oatmeal Crunch Bars

Mon, 15 Apr 2013 10:00:14 -0500

These bars make fantastic snacks and are very portable. The ingredient list has some unusual things on it, but most health food stores should carry all that you need.

Oatmeal Base

1 cup ground cashews
1/2 cup ground oat groats*
3 Tablespoons coconut oil
1/4 cup agave
3 Tablespoons lucuma*
1 teaspoon vanilla water (extract)
Pinch of salt

Stir ingredients together into a dough.
Press the mixture into the bottom of an 9”x 9” square pan.

Crunch Topping

1/4 cup coconut oil
1/4 cup agave, coconut nectar or maple syrup
1/2 cup dehydrated, sprouted buckwheat (or ground nuts)
1/2 cup goji berries
1/2 cup hemp seeds
1/4- 1/2 cup cacao nibs

Stir ingredients together in a bowl. Spread over the oatmeal base. Chill in the fridge overnight (the coconut oil will allow it to set). Top with a chocolate drizzle (optional) by just melting some vegan chocolate chips or dark chocolate in a double boiler or microwave. Slice into bars.

Notes (*):

Ground oat groats: You can get oat groats at any health food store. Its just the whole raw oat that has not been steam rolled as all other oats are.
Lucuma is a powdered, dried fruit - also in health food stores.

via: Sweetly Raw

Coconut Macaroons with Raspberry Jam

Fri, 12 Apr 2013 10:47:38 -0500

Ingredients:
Yield: 10 macaroons

For the macaroons:

1.5 cups unsweetened flaked coconut
1 cup almond flour (or almond meal)
scant 1/2 tsp fine grain sea salt
1/2 cup pure maple syrup
1/4 cup coconut butter, softened (no subs- this binds the cookies together)
1 tsp pure vanilla extract

For the chia seed jam (makes about 1 cup)

3 cups frozen raspberries
1/4 cup pure maple syrup, or to taste
2 tbsp chia seeds
1 tsp pure vanilla extract

Directions:

For the chia seed jam: Add frozen raspberries and maple syrup into a medium pot and bring to a simmer. After 5 minutes or so, stir in the chia seeds. Continue to cook down the mixture for about 15 minutes, or until thickened. Remove from heat and stir in vanilla. Chill in the fridge for a couple hours to thicken it up even more.
Preheat oven to 275F and line a baking sheet with a non-stick mat or parchment paper. If you have a non-stick mat, use it because it will help prevent browning on the bottom.
In a large bowl, combine the coconut, almond flour (or meal), and salt.
Melt the coconut butter over a very low heat. I suggest using a double boiler so it doesn’t burn.
Add the maple syrup, softened coconut butter, and vanilla into the dry mixture and stir very well until combined. The dough will be very wet and sticky, but this is normal.
Grab a couple tablespoons of dough at a time with your hands and drop it onto the baking sheet. With a wet finger, press a well into the middle and lightly shape the outsides if necessary. Repeat for the rest. Fill each well with jam. The macaroons don’t spread out so there’s no need to space them far apart.
Bake at 275F for 20 minutes. Rotate the pan and bake for another 10-20 minutes (I baked for 40 mins. total – but you may need less depending on your oven) until the bottoms are lightly golden and browned, but not burned. If you have a hot oven, I suggest watching it closely or even reducing the heat to 250F. Place pan on a cooling rack for 5-10 minutes and then transfer each macaroon onto the cooling rack until completely cool. The macaroons will be very soft at first, but will firm as they cool. I enjoy them the most chilled, straight from the fridge.

Notes: You can probably swap the maple syrup for another liquid sweetener of your choice. Also, if you can’t have almonds, you might be able to swap the almond flour for oat flour. I’m also guessing you could use standard flour if you don’t have a gluten allergy.

via: oh she glows

Savory Oatmeal

Mon, 01 Apr 2013 12:30:07 -0500

This is definitely a different treatment for this staple breakfast food, but why not? Here are two recipes that are against the grain:

Oatmeal with Sauteed Mushrooms, Onion, and Thyme

Ingredients:

2 cups water (1 cup water if using old-fashioned oats)
1 cup steel-cut oatmeal (or rolled old-fashioned oats)
2 tablespoons olive oil, plus additional to taste
1/2 medium onion, finely sliced
2 cloves garlic, minced
6 to 8 ounces crimini mushrooms, sliced
3 to 5 sprigs fresh thyme
Flaky sea salt to taste
Cracked black pepper to taste
2 to 3 sprigs fresh thyme leaves, for garnish

Directions:

Bring water to a boil in a pot. Pour in oatmeal, reduce heat to a simmer, and cover. Cook for 25 to 30 minutes, until oats have reached desired tenderness.
Meanwhile pour oil into a saucepan over medium heat and bring to a simmer. Add onion and garlic and saute for 3 to 5 minutes. Add mushrooms and thyme sprigs and saute until mushrooms turn golden brown, about 5 to 7 minutes. (If liquid dries too soon, add 1 teaspoon oil at a time.) Remove thyme sprigs.
When oatmeal finishes cooking, remove from heat. Scoop into pan with vegetables and mix thoroughly. Transfer to serving bowls and add olive oil, salt, and pepper to taste. Garnish with fresh thyme leaves.

Spicy Oatmeal with Peanuts, Cilantro, and Ginger

Ingredients:

1 cup old-fashioned rolled oats
2 cups water
1 tablespoon canola oil
1 teaspoon black mustard seeds
2 tablespoons unsalted peanuts
3 tablespoons chopped onion
1/2 serrano chile, with seeds, minced
1-inch piece ginger, minced
1 pinch red chili powder
2 pinches curry leaves
1 roma tomato, diced
Salt to taste
1 small handful cilantro (or to taste), chopped

Directions:

Combine oats and water and cook on high heat in microwave for 2 and half minutes or until cooked. Set aside.
Heat canola oil in a skillet over medium-high heat and add mustard seeds. When they start to pop (about 1 to 2 minutes), add peanuts, onion, serrano, ginger, chili powder, and curry leaves. Stir and cook about 3 minutes, until peanuts are lightly toasted and spices are aromatic. Add tomato and salt to taste. Pour in oatmeal and cook another 1 to 2 minutes, until heated. Stir in cilantro and serve.

via: Shape

Dal Tarka

Fri, 29 Mar 2013 09:47:00 -0500

I came across this recipe in video form the other day and had to decipher it a bit to write the recipe down. However, it was well worth it because it’s an easy, healthy and delicious meal! It might be good to watch the original video (below) to get some technique down, but it’s not difficult.

Ingredients:

1 c. red split lentils
4 c. water
1-2 tsp. turmeric
1” cube of ginger, diced finely (adding even more is fine)
2 T. peanut or vegetable oil
1-2 T. cumin seed
1 white or yellow onion, diced
2 small or 1 large tomato, diced
1 bunch chopped cilantro (you’ll add maybe 1/4 c.)
1 tsp. salt

Directions:

Boil the 4 c. water in a large pot and add lentils, turmeric and ginger. Reduce heat and let simmer. Don’t stir too much!
In a pan, heat up the oil and once it’s very hot, add the cumin seed for about 3-4 seconds. Then, stir in diced onion and saute for 5 minutes or so.
Add tomato and cilantro to the onion, stir for another 2-3 minutes and then remove from heat. (This mixture is called the “tadka”.)
Once lentils are cooked (maybe 15-20 minutes), remove from heat, add 1 tsp. salt, and blend slightly with a whisk to break up the beans.
Add the onion mixture (tadka) to the lentils and lightly spread it over the top (no need to over-mix).
Serve dal with brown or jasmine rice and top with a sprinkle of chopped cilantro.

Note: Just as a side note, I served this with a sweet potato side dish and the sweetness was a perfect pair for the lentils. Just a suggestion …

via: NYTimes

Thai Vegetable Soup

Tue, 26 Mar 2013 12:14:00 -0500

INGREDIENTS:

2 Tablespoons olive oil
1 medium onion, finely sliced
6 cloves garlic, thinly sliced
1 teaspoon crushed red pepper flakes
1/4-inch piece ginger, finely grated
1 red bell pepper, stemmed, seeded and cut into thin strips
1 cup dried, sliced Shiitake mushrooms, soaked in 2 1/2 cups water for at least 30 minutes
1 can coconut milk
1 medium zucchini, cut in half lengthwise and then thinly sliced
3 cups roughly chopped bok choy
3/4 cup roughly chopped cilantro leaves
1/3 cup thinly sliced Thai basil
salt and pepper, to taste

DIRECTIONS:

Heat the oil in a large saucepan over medium heat. Add the onions and garlic and cook, stirring, until the onion has softened. Add the crushed red pepper, ginger, and bell pepper and cook for another 2-3 minutes. Add the reconstituted mushrooms, all of their soaking liquid, the coconut milk and the zucchini.
Reduce heat to low, cover, and simmer for 5-10 minutes, or until the zucchini has softened. Stir in the bok choy, cilantro, Thai basil and cook, stirring, until the bok choy has begun to wilt. Season with plenty of salt and pepper to taste…. you’ll probably have to add much more salt than you’re used to because we’re not using any pre-seasoned broth.

via: Girl Cooks World

Sriracha-glazed Brussels sprouts

Mon, 18 Mar 2013 13:26:45 -0500

If you’re not normally a Brussels sprout eater, this recipe will definitely make you one! It’s incredibly easy and is a great side dish for just about any main course.

Ingredients

2 cups Brussels sprouts, washed
4 tablespoons maple syrup
2 tablespoons sriracha
½ teaspoon Dijon mustard
½ teaspoon coconut oil (or olive oil)

Directions

Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
Cut the bottoms off your Brussels sprouts and then halve them. Place them in a medium bowl.
In a small bowl, mix the maple syrup, sriracha, Dijon and coconut oil. Don’t worry if the coconut oil stays hard and doesn’t blend all the way, just mix it in the best you can — it’ll melt in the oven.
Pour the mix over your Brussels sprouts and stir vigorously to coat. Once they’re coated, pour the whole thing (including the extra sauce) over onto the parchment paper. Turn all the Brussels sprouts cut-side up.
Roast at 400 degrees for 7 minutes. Flip them and roast for another 5 to 7 minutes. Serve with the extra sriracha on the side for those who really like it hot.

via: LJWorld

Kimchi Radish Pickle

Wed, 06 Mar 2013 09:38:25 -0600

I’ve just finished a week of moving into a new house, so I’m in the process of getting my kitchen all set up and functional again. No small task, but it’s been a good excuse to gather up utensils and figure out what I actually use and don’t need any more.

This recipe is a little avant-garde, but looks delicious and is so easy to make. It’s a great way to use up those root vegetables and get ready for Spring!

Ingredients

1 3/4 pounds radishes (a mix of different types, if possible - watermelon, daikon, maybe even a couple of carrots, etc.)
1 1/2 tablespoons coarse kosher salt
2 tablespoons Korean chile flakes (not powder) - regular chile flakes would also work and use 1/2 the amount for a milder pickle.
1 inch-long piece of fresh ginger root, peeled and grated
1 large garlic clove, minced or grated
1/2 teaspoon sugar

Directions

Scrub radishes well with a vegetable brush under cool running water. If using thick-skinned radishes such as watermelon, peel away any hairy or brown spots (you can either leave the rest of the skin on or peel radishes completely). If using small table radishes (usually red, purple, pink or white), trim away roots and most of the green stems, leaving 1/8 inch on top. Halve or quarter smaller radishes; cut larger radishes into bite-size wedges.
Place radishes in a bowl and toss with salt. Let rest for 20 minutes. Drain radishes in a colander set over a bowl, reserving brined juices. Rinse radishes quickly, then shake them to remove excess water.
Prepare the chile paste: In a large bowl, stir together 1/4 cup water with chile flakes, ginger, garlic, and sugar. Add drained radishes and mix well to coat with paste. Pack into a 1-quart jar (or 2 smaller jars), then pour the reserved brine into the bowl with the chile paste residue, swish it around to capture leftover seasonings, and pour brine into jar (the liquid will not cover the radishes). Cover and let stand at room temperature overnight. Refrigerate and eat within 1 week.

via: NYTimes

Tiramisu Pancakes

Tue, 19 Feb 2013 14:13:00 -0600

These don’t seem like breakfast food, exactly, but that’s neither here nor there, right? Yum!

Ingredients:

1 cup all-purpose flour
1 Tbsp. baking powder
1 Tbsp. instant espresso powder
½ tsp. salt
¾ cup water
¼ cup maple syrup
1 Tbsp. dark rum
1 cup nondairy semisweet chocolate chips
Canola oil
Powdered sugar
Vegan whipped cream, optional

Directions:

In a large bowl, whisk together the flour, baking powder, espresso powder, and salt.
In a separate small bowl, whisk together the water, maple syrup, and rum.
Add the liquid to the flour mixture and whisk until just combined. Do not overmix; the batter should have some lumps in it.
Gently fold in the chocolate chips.
Lightly oil a large nonstick skillet or griddle and heat over medium-high heat.
Pour ¼ cup batter onto the skillet. When bubbles appear in the center of the pancake, flip it.
Let cook on the other side until lightly browned and cooked through, about 1 minute more.
Remove from the skillet and keep warm in the oven.
Repeat with the remaining batter, adding more oil to the skillet as needed. If the batter becomes too thick, add a little more water, 1 tablespoonful at a time.
To serve, dust the pancakes with powdered sugar and top with a dollop of vegan whipped cream if desired.

via: Peta

Lenten Applesauce Cake

Thu, 07 Feb 2013 21:30:31 -0600

Ingredients:

2 ½ cups flour
2 tsps. Baking soda
Pinch of salt
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. ground cloves
1 cup sugar
1 cup vegetable oil
2 cups applesauce (I used unsweetened)
1 cup walnuts

Directions:

Preheat oven to 350˚. Grease and flour a 9x13 inch baking pan. Combine flour, baking soda, and salt with cinnamon, nutmeg and cloves. Set aside.
In a mixing bowl, whisk sugar and oil until creamy. Add applesauce and walnuts to sugar and oil mixture. Slowly add dry ingredients to applesauce mixture and mix well.

Bake 40-45 minutes.

Makes 8 servings

From Festival of Greek Flavors: A Mediterranean Culinary Adventure

Couscous With Tomatoes, Kale and Chickpeas

Wed, 06 Feb 2013 00:41:00 -0600

Ingredients:

1 1/3 cups couscous, preferably whole wheat
1 to 2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch of red pepper flakes
1 can (28-ounce) tomatoes, with juice, pulsed a few times in a food processor or mini processor
Pinch of sugar
Salt to taste
1 can chickpeas, drained and rinsed
1 bunch (about 3/4 pound) black kale, stemmed and washed thoroughly
1/4 to 1/2 cup chopped cilantro (optional)

Directions:

Begin heating a saucepan full of water for the kale. Put the couscous in a bowl, add salt to taste, and if desired, 1 tablespoon of the olive oil. Stir or rub between your fingers to distribute the oil (with the oil the couscous is a little fluffier, but you can omit this step). Cover with ½ inch of warm water or stock, if you have some. Let sit while you prepare the tomato sauce. Stir every once in a while to fluff.
Heat the remaining tablespoon of oil over medium heat in a wide skillet or saucepan and add the garlic and red pepper flakes. As soon as the garlic begins to smell fragrant (30 seconds to 1 minute), add the tomatoes, sugar, and salt and bring to a simmer. Cook, stirring often, until thick and fragrant, about 15 minutes. Remove from the heat, taste and adjust seasoning.
By now the water in the pot will be boiling. Add salt to taste and the kale. Blanch for 3 to 4 minutes, until tender but still bright. Using a skimmer, transfer to a bowl of cold water. Drain and squeeze out excess water. Chop medium-fine and stir into the tomato sauce, along with the chickpeas and cilantro. Keep warm.
Cover the couscous bowl with plastic wrap, pierce in a few places and microwave for 2 minutes at full power. Remove from the microwave carefully, as the bowl will be hot. Carefully remove the plastic and fluff. Cover again and return to the microwave for 1 minute. Serve the couscous topped with the tomato and kale sauce.

Yield: Serves 4

via: NYTimes