Vegan Pot Pie

I have been exceptionally busy this December, likely because I am preparing to transition jobs, and have been doing some traveling.  Thus, I have found myself going back to many of my recipes time and again for the sake of ease and conveninece. I'm cooking large soups on Sunday so that I will have lunches and a good side dish for dinners during the week.  I also have been spending more time trying to make it to yoga as opposed to cooking, frankly because the days have felt so short. I did however find some down time a few weekends ago, when it was really cold, to make a super yummy vegan pot pie.  When I was little my mom would make us pot pie in the winter on special occasions. Pot pie can really be time consuming, that's probably why she cooked it so rarely, however I tailored this recipe so that it is really pretty quick to make. (I could have used a better dish but was cooking for two and this was all I had, individual ramekins would be prefered),

Vegan Pot Pie
Ingredients
1 pound yellow potatoes, peeled and thinly sliced
2 cloves garlic, diced
5 tablespoons extra-virgin olive oil
1 small, finely chopped onion
1/2 teaspoon dried thyme
2 cups vegetable broth
1 cup frozen peas and carrots
1 cup small broccoli florets
2 tablespoons kuzu root
Salt and pepper
1 vegan puff pastry, or pie crust (vegan pie crust is much easier to find)

Method
Defrost your puff pastry or pie crust according to the package prior to begining this recipe. Preheat oven to 350 degrees.
In a medium saucepan, combine the potatoes, garlic, and the olive oil. Simmer for 5 minutes.
Add the onion and cook, stirring over medium-high heat for 2 minutes. Add the broth and bring to a boil, scraping up any browned bits. Lower the heat to medium, add the peas and carrots and the broccoli; cook for 10 minutes. Crush the kuzu with a spoon and, in a separate bowl, stir the kuzu with a few tablespoons cold water until dissolved. Add to the saucepan, and stir until it begins to thicken. Season with salt and pepper.
Transfer vegetable mixture into a oven safe dish and cut the pastry to fit either in or on top of the dish, depending on your preference.  (The pastry can lay over the edges of the dish or just inside it; I prefer over the top for individual ramekin type dishes and inside for larger dishes). Bake for 20 mins or until the pastry is lightly browned.  Enjoy!

 

Hot & Sour Shrimp Noodle Soup

I'm sure it's just the season, but I am in the middle of a soup kick.  I literally want it for every meal. Last week I made a really yummy Thai Hot & Sour soup.  The best part of this soup was the kaffir lime.  It truly is a flavor that cannot be substituted. The Thai chilies and the kaffir lime really compliment each other for a very authentic flavor.  As always the shrimp and fish sauce can be eliminated from the recipe for a great vegan soup! Hope you enjoy.     

Ingredients

1 tbsp safflower oil

small piece ginger, finely chopped

4 cups vegetable stock

½ box large rice noodles

1 tsp shoyu

2 tbsp fish sauce

1 tsp agave

1 thai bird eye chili pepper, fresh or dried

2 small garlic cloves, minced

10 tiger shrimp

2 green onions, thinly sliced

1 kaffir lime leaf, whole

small handful cilantro leaves

Method

Add the oil to a large saucepan and add in the ginger over high heat. Fry for a few seconds and then pour in the vegetable stock. Bring to a boil, then reduce and simmer for 10 minutes.  While the stock heats up, cook the rice noodles according to package. Keep warm. Add the shoyu, fish sauce, hot chili (whole), kaffir lime leaf (whole) and garlic to the stock and reduce heat, simmering for 5 minutes. Add in the shrimp and continue simmering for a further 5 minutes, until the shrimp is cooked. Add the agave, green onions and cilantro to the saucepan. Remove the chili and the kaffir lime leaf. Season to taste.

Run the noodles under hot water to prevent sticking and divide among two bowls. Remove the shrimp and set aside. Pour the stock over top and arrange the shrimp on top. Add a bit of fresh cilantro on top to garnish.

Small Piece of Heaven- Siena Farms Year Round

As many of you know my favorite restaurants in Boston are Oleana and Sofra.  These fantastic restaurants are owned and operated by the amazing Chef Ana Sortun, wife of Siena Farms owner Chris Kurth.  I am a regular of the Sienna Farms tent at the Copley and Harvard Square farmers markets, however the farmers markets are not year round. But, I just found out that Siena Farms is opening a farm shop TOMORROW, in the South End! (Between the Butcher Shop, Stir, and B&G Oysters) I cannot begin to express my excitement. The new shop will offer flowers, hand picked produce from regional farms, and prepared foods- some from Sofra! So, although the farmers markets are packed up for the winter you can now get local fresh produce year round!

http://www.sienafarms.com/farmstore.php

My Top Three Veggies In Season Now

#1 Brussel Sprouts
The brussel sprout harvest typically lasts through the winter months in New England. This year, Hurricane Irene did leave her mark on on many of New England's winter harvest vegetables.  For brussel sprouts this means they just need a little extra love and attention. You many notice that there are spots on the outside leaves of the brussel sprouts at your local farmers market, don't get discouraged.  The outside leaves just need to be peeled off to reveal the beauty that lies beneath. Trim the ends, but not so short that the good leaves fall off.  Then soak in warm water for about 10 minutes. My favorite way to cook brussel sprouts is to slice them in half, toss them with EVOO, and salt and pepper to taste, then roast them at 350 degrees until tender and the outside leaves are just beginning to brown.

#2 Sunchokes (Jerusalem Artichoke)
Sunchokes have a harvest from mid October through the spring, yet another great winter vegetable.  They remind me of a mix between water chestnuts and potatoes. This root vegetable is knobby but this is not indicative of its quality.  I do find that the smoother they are the easier they are to prepare.  Just like the brussel sprouts they are best roasted. For a sweeter dish roast them with maple syrup and lotus root. Last week I roasted some until they were crisp on the edges and used them to top my salad. Perfect with a homemade blackbean veggie burger!.

#3 Persimmon
 The persimmon season runs from November to February, so its relatively short. The secret to persimmons is to make sure they are ripe.  You will regret it if you don't. Persimmons are kind of like eating deodorant and chalk mixed together when they are not ripe. SO make sure they are ripe!!! Hachiya persimmons look like an orange acorn and will be very soft and squish when they are ripe, like a very over ripe tomato. Fuyu persimmons are more tomato shaped and are ripe when they are firm but yet give slightly to the touch.  Like a peach.  Last week I made an avocado salad with hachiya persimmons and a miso citrus dressing. I peeled my persimmon because the skin is a little tough. For the dressing I mixed 1 tablespoon of white miso with 2 tablespoons of warm water, 1 tsp yuzu vinegar, 1 tbs EVOO, a squeeze of lemon, and salt and pepper to taste.

Kabocha Squash Curry

The lovely Blake Sachs sent this recipe to me....obviously she knows me well.  This recipe is a little more labor intensive than the majority of my recipes but oh oh oh so worth it! Luckily I made a large amount and had leftovers for two days...so good.

Kabocha Squash Curry
Ingredients
1 large kabocha squash
1 cup green beans, frozen or fresh
1 red bell pepper, diced
2 kaffir lime leaves
6 thai basil leaves (can substitute regular if you cant find thai)
3 tbs red curry paste
1 15 oz can coconut milk
1/4 cup water
1 tsp brown sugar
2 red thai chilies, pierced with a knife (use serrano if can find thai)
cooked brown rice for serving
EVOO
canola oil

Method
Preheat the oven to 400 degrees. Slice the kabocha squash in half and clean seeds out. Drizzle EVOO on a baking sheet lined with foil and place the squash cut side down. Roast for 30 minutes until tender.  Remove from the oven and let cool completely.

Peel or slice the squash away from the skin, cut squash into large chunks and set aside.

Heat 1 tbs canola oil in a large frying pan.  Add the curry paste and coconut milk and wisk so there are no clumps of curry paste. Add the water, kaffir lime leaves, basil, brown sugar, and chilies. Bring to a simmer. Add the red pepper and green beans, and simmer for 10 minutes.  Add the squash and saute for another minute or two.  Serve over rice! Enjoy!

Four Ingredient Vegan Pumpkin Pie

Pumpkin pie is by far T's favorite of all the pies out there.  So I've been looking for a recipe that we would both love....without sacrificing flavor. My dear friend Austin Lin sent me this recipe he found online...so I tried it out. At first I was worried it would taste too much like cashew, but after it cooks and cools the pumpkin spices really come out, making it one of the best vegan pies I've made yet.  T loved it, especially with vanilla almond ice cream.  Austin, I owe you a pie for giving me such a great recipe!! Note: this recipe take about three hours because the pie really needs to cool properly.

Vegan Pumpkin Pie
Ingredients
1 1/4 cups raw soaked cashews
1 cup real maple syrup
16 oz pumpkin puree, fresh or canned
2 tsp pumpkin pie spice
1 standard vegan pie crust

Method
Soak 1 cup raw cashews over night, approximately 8-18 hours, in 2 1/2 cups water with 1 tsp salt. Salt helps absorption of the water. The softer they are the better they blend, but don't soak them for more than 18 hours or they get slimy.
Preheat your oven to 400 degrees. Drain the cashews, they should be slightly purple, this is normal. Add all ingredients to the blender and puree. Pour the mixture into a par baked pie crust.  Bake at 400 for 15 minutes.  Turn the heat down to 350 and bake for another 40 minutes.  Let the pie cool for 30 minutes on the counter and about another 1-2 hours in the fridge, that way the filling really has time to set.  Serve with whipped cream or ice cream or enjoy plain!!!


Recipe from: http://kblog.lunchboxbunch.com/2011/10/four-ingredient-vegan-pumpkin-pie.html

Red Lentil Sweet Potato Curry Soup & Red Lentil Dusted Scallops

As I mentioned previously, at the beginning of this year I started to add some fish and shellfish into my diet.  I only eat it about once a week or even less.  So, when I do I want to make sure its worth it.  Sunday night I made this amazing soup so that I would have lunch for the early part of the week.  Then last night I pureed what was left over and added some scallops to make it a quick easy and amazingly delicious. 

Red Lentil Sweet Potato Curry Soup

Ingredients

1 small onion, diced

2 sweet potatoes, peeled and in chunks

4 cups veggie broth

1 1/2 cup dry red lentils

2 cloves garlic, minced

2 tbs earth balance butter or EVOO

1 tsp grated ginger

1 tbs curry seasoning

dash of cumin

salt and pepper to taste

Method

Saute onion and sweet potato in evoo until the onion is soft.  Add garlic, ginger, curry seasoning, cumin, salt and pepper. Stir. Add broth and dry lentils, rinsed.  Bring to a boil then turn down and let simmer for 30 mins.  Viola- sweet potato lentil curry soup.  Serve with toasted coconut flakes if you wish.  I made it last night and its so so so good. 

After having the soup for lunch in its originally cooked form I decided to puree the remaining soup and add scallops for a hearty dinner entrée. 

Red Lentil Dusted Scallops

Ingredients

6-8 Scallops

1/4 cup split red lentils, ground

2 tbs EVOO

Method

Grind the lentils in a coffee grinder or food processor until powdery.  Heat a cast iron skillet with a film of evoo.  Roll the scallops in the ground lentils to coat.  Sear the scallops approximately 2-3 minutes per side, or until cooked.  

Buckwheat Oatmeal Pancakes With Apple Pumpkin Chutney

I am constantly inspired by the food at Oleana.  The vegan plate last night included a red lentil, beet, and coconut kibbeh with an apple pumpkin chutney.  It was absolutely amazing.  My entire walk home I decided how I would recreate this dish at home.  So this morning I decided to start by making an apple pumpkin chutney.  I figured I would make pancakes and test the chutney with the pancakes.

Buckwheat Oatmeal Pancakes
Ingredients
1/4 cup buckwheat pancake mix
1/4 cup quick cooking oats
1 tbs oil
1/2 cup almond milk
1 tbs agave

Method
Soak the oats in 1/4 cup almond milk for 10 minutes. Mix the buckwheat pancake mix with the oil and the agave.  Add the oats to the pancake mix.  Mix with a cake mixer to add lightness to the batter or the pancakes will be very dense.  Cook on med/low heat.

Apple Pumpkin Chutney
Ingredients
2 tart apples, diced and peeled
1/2 extra small pumpkin
1/4 cup apple cider vinegar
1/4 maple sugar
1 tsp grated ginger
1/2 tsp grated lemon peel
1/2 tsp dukkah (homemade or bought from Sofra)

Method
Add all ingredients to a sauce pan and bring to a boil.  Turn heat to low and simmer until apples and pumpkin are tender.  Cool, cover, and chill.

Pumpkin Hummus

For an appetizer during lunch yesterday while we were waiting for the squash to cook I made pumpkin hummus.  I have been wanting to make this recipe for such a long time and yesterday was the perfect time to try it out.  Except I thought I had tahini, but I didn't so I had to wing it, and fortunately it turned out great.  My secret ingredient in this recipe is Ras El Hanout, a North African spice blend typically made with cardamon, clove, cinnamon, ground chili peppers, coriander, cumin, nutmeg, peppercorn, and turmeric. We complimented this pre-lunch snack with a glass of red wine!

Pumpkin Hummus


Ingredients
1/2 extra small sugar pumpkin- cooked
1/2 cup cooked garbanzo beans
1 clove garlic- diced
2 tbs sunflower seeds
2 tbs pine nuts
1 squeeze of lemon
1 tsp cumin
1 pinch sea salt
2 tbs olive oil
2 tbs water (more or less depending on desired texture)
ras el hanout (homemade or bought from Sofra)

Method
Blend all ingredients in a food processor or blender until creamy. Top with a dash of ras el hanout and serve with warm pita or crackers. (Lauren and Goldie bought homemade cracker from Sofra which were lights out amazing!)

Stuffed Delicata Squash

Yesterday was such an amazing day....I had the day off!  On my way to yoga I went to the Copley Square Farmers Market and found myself at the Sienna Farms Tent.  (Owned along with Oleana and Sofra- my absolute favorite restaurant in MA) I ate at Oleana with T last week to celebrate by passing of the bar and was really inspired by all their amazing spices.  Well, I later learned that their spices are so sought out that they actually sell them at Sofra and the Sienna Farms Tent.  So I treated myself to a four pack.  I also picked up some "imperfect" brussel sprouts, a sugar pumpkin, watermelon radishes, and the most delicate baby bok choy I have ever seen in my life.  After yoga I had plans to cook lunch for Goldie and Lauren.  I was recently given a recipe for stuffed delicate squash from my friend Holly and have been wanting to test it out.  I also wanted to incorporate my new spices! So I followed the original recipe from Holly but added dukkah to the stuffing. Dukkah is an Egyptian spice and nut mix made with sesame, hazelnuts, coriander, cumin, and coconut. (Amazing!) The dish turned out spectacular.  Every once in a while I will just make up a recipe and fail...this time I hit it out of the park.  I cannot wait to make this for my dad during Christmas!

Stuffed Delicate Squash
Ingredients
2 small/medium delicata squash
1/2 cup red quinoa
1 cup garbanzo beans- dried (substitute a can of garbanzos if  you have less time)
1 cup chopped kale
1/2 cup diced zuchinni
1/2 red onion diced
2 cloves garlic
2 tbs earth balance
sea salt
dukkah (this can be homemade or bought from Sofra)

Method
Soak the garbanzos over night in a bowl with a 2:1 ratio of water and beans.  The beans soak up the water so you want to make sure there is plenty of water.  Add a dash of salt to the water to keep the skins intact. Let soak for at least 8 hours.  I cook my beans in a pressure cooker because it takes less time but you can also boil them.  Once cooked set aside.  Cook the quinoa according to the package, usually 2:1 ratio of water to grain.

Preheat your oven to 350 degrees. Cut the squash in half and clean out the insides.  Place them face down in a glass baking dish with about a quarter inch of water.  Cook for 25-30 minutes.  Then flip them over and add a little salt and about 1/2 tsp earth balance butter to the inside of each squash half and continue to cook until tender, about 15-20 more minutes.

While the squash is cooking saute the garlic, onion, zuchinni, and kale until tender.  Mix the garbanzos, quinoa, and vegetable saute in a bowl.  Add two tsp dukkah to the stuffing mixture or how ever much you desire.

Once the squash is tender, pull the dish out and stuff the squash with the stuffing. Return to the oven to warm the stuffing, about 5-10 minutes.  Enjoy!

Asparagus and sprouted lentil tacos with peach salsa

I have really taken a liking to sprouted lentils, and find myself using them about three times a week.  They really go great in salads, soups and sautes.  Last week I decided to get a little more creative. I took an asparagus taco recipe from my dad and added sprouted lentils and it turned out amazing. This is a super quick recipe which makes it even better.

Asparagus & Sprouted Lentil Tacos
Ingredients
8 asparagus spears, diced
1/2 cup sprouted lentils
1/2 avocado
6 corn tortillas
peach salsa (store bought or homemade)
whole foods tequila lime seasoning

Method
Heat your oven to 200 degrees.  Place the corn tortillas on a cookie sheet and put them in the oven to warm.  Steam the lentils in a steamer basket for about 5 minutes.  At the same time saute the asparagus in a few table spoons water with two teaspoons tequila lime seasoning until the water steams off.  Add the lentils to the sauteed asparagus.   Fill the corn tortillas with the asparagus and lentils, add two slices of avocado and top with a tablespoon of peach salsa.  Enjoy!

Curried Lentils

I bought some sprouted lentils the other day from Magnolia Farms in Gloucester, MA. At the time I had no clue what I wanted to do with them but they just looked so good that I couldn't help myself.  Tonight after yoga I really wanted something light, yet filling and quick, seeing as how I got out of yoga at 9 p.m.  So, I steamed the lentils for a few minutes until tender. At the same time I sauteed red onion and cauliflower with coconut oil until tender.  Then I tossed in the lentils and curry powder and let that simmer for a few minutes.  The flavor packed a bit of a punch, but was so amazing.  I tossed the lentils with mixed greens, kale, and daikon radish sprouts to tame the spice- making it the perfect after yoga meal.

Pumpkin Bread

Its harvest time...which means time for pumpkin everything.  I've been using pumpkin in a ton of recipes these last few weeks....so here is a great recipe for pumpkin bread.  Stay tuned for for pumpkin stuffed french toast, and pumpkin hummus!!!!!!

Pumpkin Bread

Ingredients

2 cups cooked pumpkin (fresh is best, but canned will do)

1 cup maple sugar

1 “egg”: either 2 tablespoons flaxseeds pureed with 6 tablespoons water, or 1 egg worth of egg replacer

1/2 cup almond milk or other nut milk

1/2 cup safflower oil

1 teaspoon vanilla extract

2 cups spelt flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1/2 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

(feel free to add nuts or Sunspire dark chocolate chips)

Method

Preheat oven to 350 F.

Oil one 9”x5” glass loaf pan

Combine the pumpkin puree, sugar, “eggs,” milk, oil, and vanilla extract in a mixing bowl

In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and most of the chocolate chips and nuts if reserving some to sprinkle on top

Add the wet ingredients to the dry ingredients until just combined

Fill the prepared pans with the batter

Bake for 45 minutes to 1 hour or until the top springs back when pressed with a finger

(Recipe adopted and modified from the Kind Life Cookbook)

Vegan Homemade Ravioli- DePasquale's Boston

This morning Goldie and Scott and I did a killer run/Tabata workout on the Esplanade...I am so sore I can hardly walk up and down the four stairs at the office.  After a workout like that I was feeling a hearty meal for dinner.  The North End in Boston is well known for its authentic Italian fare. When it comes to homemade pasta the North End has the best.  Unlike store bought pastas homemade pastas are typically made with eggs and milk.  DePasquale's is one of the only pasta shoppes in Boston that caters to vegans!!! And wow....they have an amazing selection.  From tofu apricot to squash to (my new favorite) cauliflower, roasted red pepper, black olive, brussel sprout you will not find a lack of creativity.  Tonight I tried the cauliflower, red pepper, olive, brussel sprout ravioli which was absolutely amazing.  I tossed it with a little truffle oil, lemon zest, and fresh oregano for a super hearty meal. I also added a side salad with dijon balsamic dressing and a slice of bread.  Just what I wanted!  So if you want some great vegan pasta check this little shoppe out...its a great place.

Jalapeno Pesto!!!!

I went to town today making fresh pesto to freeze for later this winter!!! I made three types: jalapeno, original, and artichoke.  I love fresh pesto! Since I had so much I decided to get some homemade pasta from DePasquale's in the North End.  I love this amazing little pasta shoppe because because they cater to vegans! I picked up some fresh black pepper fettuccine, and some vegan cauliflower, roasted pepper, black olive and brussel sprout ravioli. (The raviolis are for another night-they also make an amazing tofu and apricot ravioli).  For an appetizer I figured I would make one more yellow heirloom tomato and avocado caprese before the heirloom season ends.  For a side, on the advice of Jamie Jenney (chef extraordinaire of L'Apogee in Steamboat, CO) I made some grilled broccoli tossed with EVOO, balsamic vinegar, and S&P!! For our entree I tossed the fettuccini with some of my fresh artichoke pesto and had some bread to dip in my jalapeno pesto!

Jalapeno Pesto
Ingredients
1/2 cup pine nuts
1/4 sunflower seeds
1/4 fresh basil
1/4 cup EVOO
1 tsp minced jalapeno
1 clove garlic
squeeze of lemon

Method
Put all ingredients into a food processor and blend away!!! Add more or less jalapeno, garlic, or lemon to taste!!! Make it your own!

Breakfast in Breckenridge

While in Colorado last weekend I found this great little place for breakfast called Clint's!! This gem is perfect for dining with a group of friends....I'm definitely coming here this winter.  Upstairs is the coffee shop.  They offer lots of dairy free alternatives like soy, almond, and rice milk.  I am overly appreciative of coffee shops that offer almond milk because it is my absolute favorite.  When it comes to food, downstairs there is a little cafe.  They have a great selection of bagels and they make amazing bagel sandwiches.  You can get homemade oatmeal and dried fruit coconut granola!  I got the granola with fresh banana and almond milk. It was sooooo good. So, if you make it to Breck any time soon you must go to Clint's!

Harvest Dinner

As the seasons begin to change we see summer vegetables fall out of season and an abundance of winter harvest vegetables fill the shelves at farmers markets and grocery stores.  To welcome this change my girlfriends and I decided to have a harvest themed dinner to inspire ourselves as we move through the changing seasons. Winter meals tend to be very hearty and warm however, because it is only the beginning of the fall season we decided it would be best to incorporate winter vegetables into a lighter meal promote a slow transition of the seasons. I made a spiced carrot puree, root vegetable soup with fresh chives and truffle oil, roasted butternut squash, and a grilled fig salad with toasted walnuts and a citrus mint vinaigrette. The meal was amazing. It was so filling but still left you feeling light.



Carrot Puree

Ingredients
5 fresh carrots, diced
2 cloves garlic
1 tsp grated ginger
squeeze of fresh lemon
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp paprika
1 pinch cayenne
sea salt, to taste
1/2 cup vegetable stock
3 tbs olive oil

Method
Boil the carrots until very tender.  Blend the carrots with the next 9 ingredients. Drizzle the olive oil over the top and a dash of paprika for presentation.

Root Vegetable Soup

Ingredients
3 carrots
1 turnip
1 small onion
3 parsnips
1 yellow potato
4 cups vegetable stock
3 tbs olive oil
sea salt, to taste
black pepper, to taste
fresh chives
truffle oil

Method
Dice the vegetables. Saute the onion in a large sauce pan with the olive oil until translucent. Add the remaining vegetables and saute for 5 minutes.  Add the stock, and bring to a boil. Turn the heat down to medium and simmer until the vegetables are tender.  Add the salt and pepper.  With an immersion blender or a regular blender puree the soup. Top with fresh chives and a drizzle of truffle oil. 

Grilled Fig Salad

Ingredients
fresh arugula
black mission figs
walnuts
2 tbs mint, minced
2 tbs olive oil
2 tbs fresh orange juice
1 tbs white wine vinegar




Method
Toast the walnuts in a skillet until just browned.  Set aside.  Cut the figs in half and grill until tender. In a small bowl mix the olive oil, vinegar, orange juice and mint.  Toss the dressing with the arugula and the figs and walnuts.

Better Spaghetti

I love spaghetti....but a healthy portion really isn't very big, in fact it is about the size of your fist, or 1 cup. So how do you get the same satisfaction from your pasta dish while having less? Well I propose you have that healthy portion along with spaghetti squash and like myself, you will still feel satisfied.  So last night I made T a big bowl of spaghetti with a steamed asparagus and roasted tomato sauce. For myself, I had a side of spaghetti with a dollop of Earth Balance and fresh cracked pepper. For my entree I had steamed spaghetti squash with asparagus and roasted tomato sauce. Spaghetti squash is super easy to make: cut the squash in half and scoop out the seeds. Place face down in a steamer basket, or pressure cooker and cook until the squash falls off the skin.  You can alternatively roast it in the oven, simply place the squash face side down in a baking dish with about one half inch water in the bottom of the pan for about 30 mins at 350 degrees. This is the perfect comfort food dish that is much more healthy and satisfying than your typical big bowl of pasta. Enjoy!

Red Curry With A Twist

I've been craving tons of veggies lately....more than usual. Last night I decided to make red curry. This dish is so simple but packed full of flavor and heartiness.  The twist? To give the meal an extra hearty feel I added a can of garbanzo beans....delicious! I steamed some bok choy and kabocha squash for sides to really round out the meal.

Ingredients
Veggies- your choice (I used zuchinni, yellow squash, mushrooms, broccoli, and carrots)
1 can garbanzo beans- rinsed
1 small can coconut milk
Red curry paste
1/2 cup brown rice and 1/2 quinoa mix- cooked


Method
Cook 1/2 cup brown rice and 1/2 cup quinoa together according to the directions. (I love mixing rice and quinoa, it has a very hearty feel and is packed full of protein). Saute the veggies in a small amount of water until just tender. Add the garbanzo beans and curry paste. With the curry paste start small and add to your liking.  Simmer for another 4-5 mins. Add the can of coconut sauce and simmer for one more minute. Serve over the rice and quinoa mix. Enjoy

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Crispy Tofu with Orange Dipping Sauce- Kind Life Inspired

This recipe comes from the Kind Diet Cookbook, which I call my Bible. I literally cook a recipe from this amazing book three times a week, if not more.  And coincidentally I still haven't made everything in it! I usually get obsessed with one recipe and make it for a month then move on.  I even rediscover recipes that I have made previously and forgot how much I love.  Anyway, last night I finally made the crispy tofu with orange dipping sauce.  I did however add my own spin to the dipping sauce because I feel like the original recipe leaves it too watery.

Ingredients:
1 package savory baked tofu, low sodium
1/2 cup corn flour
1/2 cup brown rice flour
1/4 cup safflower oil
1/2 cup fresh squeezed orange juice
1/4 cup maple syrup
1 tbs dijon mustard

Method:
In a small saucepan mix the orange juice, maple syrup and dijon mustard. You may have to really mix the mustard to get it to separate evenly, I use my late frother.  Bring the sauce to a boil then remove from the heat and let cool.  In a separate frying pan, preferably cast iron, bring the safflower oil to med heat.  Slice the tofu into 1/4 in slices. Mix the two flours in a shallow dish.  Dip the tofu in the flour and lightly pan fry each side until golden brown.  Place tofu on paper towels or a brown paper bag to blot excess oil.  Serve warm with the now cooled orange dipping sauce.

Udon Miso Soup On A Rainy Day

This Boston weather has been pretty gloomy.  But I'm always inspired by the cold dreary weather to make delicious soups, stews, and other comfort food.  This last weekend T got sick and wanted a noodle soup.  I decided that the healing benefits of miso must be included in this soup, along with some immune boosting shitake mushrooms for maximum flu recovery.  This is what I came up with:

Ingredients:
4 cups water
2 vegan bouillon cubes or 4 cups veggie broth
1/2 package udon noodles
4-6 large shitake mushrooms
1/2 large yellow onion
2 cups chopped baby bok choy
2 tbs miso, light or dark (I used one tbs of each)
shoyu to taste
dash cinnamon
squeeze of lime
scallions to garnish

Method:
Bring broth to boil and add noodles.  In a separate pan sautee the mushrooms and onions until tender, season with a dash of shoyu.  In a small bowl dissolve the miso paste in small amount of warm water.  This allows it to mix into the soup evenly.  Once noodles are al dente add mushrooms and onions to the pot, along with the miso mixture, and the chopped bok choy. Add a dash of shoyu, a dash of cinnamon and the squeeze of lime.  Remove from heat and let cool for three minutes. Serve hot, garnished with scallions.

Antioxidant Salad

Last night I cooked for two amazing friends, Goldie and Michael.  Both are vegetarian and people I consider to have high standards for what they put in their bodies.  Thus, I pulled out my favorite unique recipes in order to impress.  I made my favorite green miso soup (April 2011) and an amazing salad full of antioxidant filled ingredients. Goldie made some black rice with coconut oil.  Then to finish the evening Michael brought Coconut Bliss for dessert!

Ingredients
handful arugula
handful sunflower sprouts
1/3 avocado
1/4 cup edamame
1/4 cup blueberries
2 oz pomegranate glazed salmon
2 oz pomegranate glazed tofu
pomegranate vinaigrette

Method- Super Simple
Brush salmon and tofu with pomegranate vinaigrette and bake for 20 mins at 350 degrees.  Toss the remaining ingredients in a bowl and top with the salmon and tofu!

Stuffed Peppers

My local farmer's market has had some amazing peppers recently, so I decided put a spin on a recipe my mom made when I was little for stuffed peppers! This recipe is easy and involves few ingredients. Feel free to add or subtract any ingredients to the rice mixture to give it your own spin. For example, my mom always adds tomato sauce to the rice mixture but I decided not to- however it tastes great either way!

Ingredients
3-4 bell peppers- color of your choosing
1 1/2 cups mixed rice- cooked
1/2 cup celery
1/2 cup red onion
3/4 can kidney beans- rinsed
1/4 cup cilantro
2 tbs earth balance butter
salt and pepper
salsa

Method
Preheat oven to 350 degrees. Cut a hole in the top of each pepper and remove the core and seeds.  Boil for 15-20 mins until soft.  Drain and cool.  In a separate bowl combine the rice, diced celery, diced red onion, kidney beans, chopped cilantro, earth balance and salt and pepper.  Place the peppers upright in a baking dish and stuff with the rice mixture.  Bake for 20 minutes. Let cool and serve topped with a dollop of salsa.

Vegan Banana French Toast

Well it looks like Hurricane Irene has been downgraded to a "Tropical Storm"......though I would just call it a rain storm, as there is nothing tropical about whats going on outside. We are however stuck inside so what better to do than make brunch and watch soccer! I made vegan french toast, which is super easy and amazingly good, with a side of sauteed kale and shitake mushrooms.

Ingredients
1 ripe banana
1/4 cup almond or soy milk (vanilla is best)
4 slices bread of your choice (artisan breads are the best-like orange cranberry)
cinnamon
nutmeg

Method
Heat a frying pan to med-high. Mash the banana in a bowl with the almond milk. Add a dash of cinnamon and nutmeg. Spray the pan with non-stick spray. Dip the bread and lightly toast in the pan. Top with fresh banana and cinnamon.

Costa Rican Inspiration

I had an amazing post-bar trip to Colorado and then to Costa Rica......again this year.  This trip I was introduced to Cassava root and have really used typical Costa Rican fare to inspire my cooking since I have been back in Boston.

Cassava root, also known as Yucca, is a root vegetable native to South America. With a consistency very similar to a potato this root is super absorbent and takes on the flavor of the ingredients you cook it with. Cassava is higher in fiber and potassium than potatoes and is perfect boiled, fried, or in soups.

For dinner one night I got vegan tortilla soup from Whole Foods and boiled then lightly pan sauteed cassava root for a hearty side dish.  Cassava should be peeled, cored, and boiled.  It should not be eaten raw.

I also ate many many Costa Rican casados while traveling there last month.  The casado is a national dish consisting of beans, rice, plantains, salad, and a meat.  Finding a vegetarian casado was rarely difficult.  Vegetarian casados usually included sauteed veggies of different varieties. Last week I made a traditional casado with mixed rice, black beans, sauteed kale and summer squash, jicima avocado slaw and poached tilapia with cantaloupe salsa.

Straight From The Garden

For my post bar vacation I am home in Colorado for a 6 days.  I have been so lucky to get to stay with T's parents before going to my cabin on the flattops.  This morning I went on a beautiful 3 mile run- the air here is so crisp, I love running here, even though its at altitude.  Then Lori and Heather and I went to a Bar Method class....wow I'll be sore tomorrow. Next, I met up with the lovely Tara Donovan for coffee. And then I went to the best whole foods ever!!!! I got to see Brian Sanner, had an amazing veggie juice and got an awesome lunch- quinoa salad, kale and avocado, arame and buckwheat salad, thai chili cucumbers, and asian slaw. After my lunch Heather and I lounged in the back yard getting our vitamin D!

 Tonight we made dinner almost entirely from Lori's garden.  For an appetizer I made an artichoke basil pesto, with grilled portobello mushrooms on sourdough bread. And for dinner we had fish, with beets, steamed green and wax beans, and a cucumber salad all from the garden. For dessert Lori made vegan shortbread biscuits, with fresh berries from the garden and vegan whipped topping!

 ARTICHOKE BASIL PESTO

Ingredients
1 can artichoke hearts, drained, tough leaves removed
1/4 cup pine nuts
fresh basil
1 clove garlic
EVOO

Method
Blend ingredients in a food processor or blender, adjust ingredients to your liking. (I've used half pine nuts and half chick peas, or no garlic, its really about what you like or have ingredients for).

CUCUMBER SALAD

Ingredients
1 large sliced cucumber
2 tbs apple cider vinegar
2 tbs shoyu
red pepper flakes
toasted sesame seeds

Method
Toss ingredients together and chill in refrigerator for 1 hour