Hi everyone, I’m leaving for a 10 day trip to Wyoming today, so I won’t be blogging for a while. Have a happy 4th of July!
Monthly Archives: June 2012
This is another super easy way to cook your summer vegetables. The recipe is from the cookbook, Color Me Vegan, which you’ve probably noticed that I love.
Chop the squash and cherry tomatoes, rubbed them in oil, garlic and fresh herbs (basil, thyme and cilantro or parsley) and top them with a mixture of pine nuts and nutritional yeast. Then bake them. It’s just that easy.
Why is tomato soup is associated with the winter? Tomatoes are the tastiest in the summer when I get them from local farmers.
So tasty, that I’ve made this summer tomato soup twice this week. Twice.
The recipe is from the latest issue of Vegetarian Times (July/August). It’s surprisingly easy to make, especially now that I’ve learned the easiest way to blanch tomatoes. (Make an “x” on the bottom, boil some water, then pour it over the tomatoes. Let it sit for 5 minutes, run under cool water and the skins come right off).
You are supposed to puree it in an immersion blender but I don’t have one. I tried the regular blender… but it was still hot so ended up exploding out of the blender. That only happened the first time. The second time I learned my lesson and just left it chunky. Still delicious.
This is a great casserole dish from Happy Herbivore. I found out about it through one of her meal plans, but the full recipe is also available on her website. For anyone who is looking for easy, low-fat, healthy food that you can plan for and put together on a busy schedule, I strongly recommend her meal plans. They are $5 for a week of recipes, and there are two options: an individual size and family size.
So this pie includes zucchini, frozen corn, tofu (mori-nu kind), chilis, non-dairy milk, cornmeal, whole wheat pastry flour, chipotle spice, tumeric, nutritional yeast, oregano, garlic and onion. The non-dairy cheese is optional; I make it without it.
And it is healthy too! Per serving: 189 calories, 1.5 grams of fat, 5 grams of fiber, and 10.5 grams of protein.
Last year Matt and I had a veggie burger bake-off. We tested out four different types of plant-based burgers, and this beet burger was the winner. The recipe is from Color Me Vegan by Colleen Patrick-Goudreau.
Ingredients include grated beets, booked bulgur, sunflower seeds, sesame seeds, onion, bread crumbs, oil flour, parsley, garlic, soy sauce and cayenne pepper. The recipe makes about 12 patties, perfect for freezing and eating later.
I like to top my burgers with hummus, arugula, relish, a tomato slice and onion.
I know I already have an enchilada post on this blog, but it is one of my favorite meals, and this time I made it differently using red lentils instead of beans. I got the idea from the Peas and Thank You cookbook, and for the most part followed her recipe, using red lentils as the main stuffing. I made my own enchilada sauce from vegetable bullion, warm water, cornstarch and salsa verde. Also, instead of using the non-dairy cheese I used steamed and smashed sweet potatoes. Both techniques are described in my earlier blog post about sweet potato and black bean enchiladas.
Here’s a pic, topped with salsa and black olives.
This is another recipe I got from one of Happy Herbivore’s meal plans. The sauce is an easy, basic sauce and once you have that, you can add whatever vegetables, tofu or other ingredients you want. This is a good recipe to use with your frozen vegetables.
The sauce is a peanut butter sauce, with soy sauce, sweet red chili sauce, and a just a couple other ground spices. You use rice noodles, which you have to soak for 20 minutes before cooking, so it does require some minor planning. But otherwise, it is very easy.
In this picture, I added shredded carrots and peanuts. We were eating it as a side dish this time, so I didn’t add a major protein source like beans or tofu or any additional vegetables.
“I love my mac n’ cheese!”
I said this over and over again the night I made it for my friend Laura’s 30th birthday party.
And would you be surprised to learn that I was not the only one talking about how good it was? And those folks were surprised when they found out it was vegan. Man did that make me feel proud.
The full recipe for the cashew-based, non-dairy cheese sauce is at this link, from the the Real Food Daily Cookbook. (You can use 3 tbs corn starch instead of agar agar flakes, and I don’t think 1/4 cup miso paste is necessary. I use about half of that.) Once you make the sauce, you mix it with about 20 ounces cooked elbow macaroni, bake for 15 minutes, then top with 3/4 cup bread crumbs, and bake for 10 more minutes.
It is not low-fat, low-calorie, or low-sodium, but it is delicious and less animals were harmed in the process. Even vegans get to indulge, and this is probably my favorite home-made indulgence.
We decided to grow lemon balm in our herb garden this year. This is what a lemon balm plant looks like:
Matt found this recipe for Lemon Balm Pesto on the blog, So Good and Tasty. It’s easy and delicious. Serve with crackers or on pasta.
This recipe for Spanish Quinoa is very easy, healthy and delicious. It is from the cookbook, Peas and Thank You. It consists of only 5 ingredients. I used marinara sauce instead of tomato sauce. You can probably figure it out from there. Then I added cooked chickpeas and served next to my favorite kale recipe.