Gnocchi with Spicy Vodka Tomato Cream Sauce

So, for Day 2 of Eating In Week, I decided that some warm pasta would be nice on this cold rainy night.  Have you tried gnocchi?  Gnocchi is potato and flour dumplings from Northern Italy.  You can dress up gnocchi with pesto, marinara and cream sauces or it stands alone beautifully with just a little bit of olive oil and garlic.  I have been craving the indulgent vodka tomato cream sauce that I have tried at restaurants.  Well, I have lightened up this version, making it almost fat free and vegan.  

You make gnocchi just like pasta.  Bring 1 pound of gnocchi to boil, boil for 3 minutes, drain and toss with the sauce.

To make the sauce, saute in a medium saucepan:

1 tablespoon olive oil
2 teaspoons of parsley
1/2 teaspoon hot red pepper flakes
4 minced garlic cloves

Add one 28 oz can whole tomatoes.  Bring to a boil.  Puree in a blender with 1/2 cup silken tofu.  Transfer back to saucepan, heat gently and add 2 tablespoons of vodka (I had to pinch some from the neighbors).  Heat one minute, then toss with the gnocchi.  Serve with a nice Italian salad.

All Star Almond Butter

 This is an easy way to make your own spread and it is super healthy because there are no added hydrogenated fats, preservatives, sugars or high fructose corn syrup.  Usually we buy the grind-it-yourself peanut butter at Whole Foods, but we ran out the other day and we had a surplus of nuts in the pantry.  I decided to whip up some Almond Butter and it is so simple and satisfying.

Blend until a "butter" in a food processor:

2 cups raw almonds (I prefer unsalted)
1/2 cup water
3 tablespoons sunflower or safflower oil

You can alter the consistency by altering the oil or water.  Store in a glass jar (bonus- less packaging) in the refrigerator.

Gentle Ginger "Steaks" and Carrots

So, my shameless reliance of The Kind Diet and its recipes continues.    I'm not much of a tofu eater, but I decided to give it try for the sake of variety.  I made these "steaks" last night.   They're pretty easy to make and even tastier if you give them some time to marinate.  Since I was grating ginger, I decided to make up a ginger carrot and cabbage dish. 

Lately I've been experimenting with fresh ginger because I enjoy its unusual and refreshing flavor.  Ginger is used abundantly in Indian, Asian and African dishes and is also a medicinal herb.  Herbalists recognize and use ginger for its anti-nausea and beneficial digestive properties.  When my stomach is off, I find that a cup of ginger tea settles it nicely. 

Enjoy these tasty ginger flavored recipes.

Ginger Tofu Steaks

To make the marinade, combine in a glass cooking pan:

1/3 cup soy sauce

1 tablespoon sesame, sunflower, safflower or olive oil

2 tablespoons minced fresh ginger

1 tablespoon minced garlic

1/4 cup rice vinegar

1 tablespoon balsamic vinegar

1/2 teaspoon cruched red pepper flakes

1 teaspoon brown rice syrup

1/3 cup chopped green onions

Cut extra firm tofu block (1 pound) in to half lengthwise and then half widthwise.  Add to marinade, coat thoroughly and let marinate at least 1 hour. 

Preheat oven to 375F.  Drain off about 1/2 the marinating liquid.  You can keep this sauce for dipping later or discard.  Bake tofu steaks 40 minutes. 

Ginger Carrots and Cabbage

Saute in a pan:

1 tablespoon olive oil

2 cups grated carrots

2 cups grated cabbage

1/2 cup water

salt and pepper to taste

Serve with rice and tofu steaks and enjoy!

Superfeast

This meal was inspired by my recent lunch at Ruggles Green.  It was easy to make and so tasty.

Roast vegetables in oven or pan saute them.  I used the following:  tomatoes, red peppers, delicata squash, onions and mushrooms.

Assemble the following on a plate:

cooked quinoa
roasted vegetables
Roasted Kale

Drizzle with Dijon Barley Malt Dipping Sauce.

Dig in and enjoy!

Smashing Spaghetti and "Meatballs"

I was craving a big bowl of spaghetti and meatballs, so I dug out my New York Times Cookbook and adapted the recipes for meatballs and basic tomato sauce.  The result was satisfying and you couldn't even tell that the "meatballs" were soy.  So, I dare you to serve this up at the next spaghetti dinner you host or attend.  Yum.

To make the "meatballs,"  combine in a bowl:

1 log of Gimme Lean ground beef soy (14oz)
1/2 cup bread crumbs
2 tablespoons grated Parmesan cheese
2 teaspoons minced garlic
2 teaspoons parsley
2 teaspoons basil
1/4 teaspoon nutmeg
1/4 teaspoon black pepper

Mix together well and form into 1 inch balls.  Set aside.

To make the spaghetti sauce, saute in a large sauce pan:

1 tablespoon olive oil
1 large chopped onion
2 minced garlic cloves
"meatballs"

Add to the pan:

1 large can of tomato sauce
1 regular sized can of dice tomatoes
2 teaspoons tomato paste
2 teaspoons basil
1 1/2 teaspoons oregano
1/2 teaspoon black pepper

Bring sauce and meatballs to boil.  Lower heat and simmer for 20 minutes.   Cook 1 pound of spaghetti.  Serve meatballs and sauce over spaghetti.  May garnish with Parmesan cheese.  

Kind Rice and Beans

I improvised this dish from a recipe on The Kind Life website.  Of course, we had a few different ingredients, but the end product was nice.

Cook 1 cup red or wild rice.

Combine in a large saucepan:

1 tablespoon olive oil
cooked rice
1/2 cup raisins
1/2 cup toasted almonds*
1/2 teaspoon salt
1/2 teaspoon parsley
1/2 teaspoon basil
1 can (or cup) of beans (soy here)

*Toast 1/2 cup raw almonds by either broiling them in oven (5 minutes) or toasting in the toaster oven (8 to 10 minutes).

Slim Sloppy Joes

On these cold nights, it's nice to snuggle up with a messy, warm meal.  Here's my healthy, vegan version of sloppy joes.  Enjoy!

Combine in a large saucepan:

1 tablespoon olive oil
1 medium onion
2 stalks chopped celery
1 chopped red pepper
2 cloves garlic
1 teaspoon chili popwder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Saute until vegetables are soft.  Add:

1 cup lentils
1 can kidney beans
1/2 can tomato paste
4 cups water

Bring to a boil, then reduce heat and simmer until lentils are soft and excess fluid has steamed off.  Serve on buns.

Delectable Delicata Squash: Stuffed and Irresistable

I have a crazy thing about squash-  if I a see a squash at the grocery the store that I have never seen before, I am compelled to buy and cook it.  Last week I picked up some organic delicata squash.  I'm not sure why, but it's referred to as a novelty squash.  Since most winter squashes are very similar I decided to experiment with it like acorn, pumpkin, butternut and other squashes.  Here it is stuffed and broiled.  Smile, it's squash.

Cut delicata in half and scoop out seeds.  Microwave with 1/2 water in a glass pan until guts are soft.

Stuff each half with the following:

walnuts
cream cheese
sunflower seeds
raisins

Sprinkle with allspice and garlic salt.  Broil in the oven until squash skin is toasted (3 to 4 minutes).

Happy New Year Hoppin' John Black-Eyed Peas

Here's a vegetarian version of traditional Southern New Year's Day black-eyed peas.  Enjoy and may they bring you a lucky and prosperous 2010.

You can use canned, fresh or dried black-eyed peas.  I soaked one cup of dried peas overnight, otherwise you can use 2 cups fresh or 2 cans.

Saute in a large pot:

1 tablespoon olive oil
1 large onion
2 minced garlic cloves
1/2 teaspoon chives
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/8 teaspoon allspice
1/8 teaspoon cayenne pepper

Add 2 cups water and 1 1/2 teaspoons of soy sauce.  Bring to a boil, then lower to simmer.  Simmer until beans are soft and most of the liquid has steamed off.  Serve over rice.  Optional toppings include tomatoes, parsley, sour cream or grated cheese.

Mom's Mash: Chickpea, Eggplant and Tomato Over Rice

Mom made this awesome dish last night.   It's from one of her favorite books- Vegetarian Pleasures.  I went back for thirds, so I know it was a hit.  She made it look ridiculously easy to make.  I'm definitely keeping this recipe in my back pocket for quick get togethers.  It's nice served over rice, but you could also load up a pita or serve over couscous.

Saute in a large pan:

1 tablespoon olive oil
1 large eggplant, peeled and diced
1 large onion
2 minced large garlic cloves
1 can large diced tomatoes (or 3 fresh tomatoes)
1 can drained chickpeas
Salt and pepper to taste

Lower heat and simmer until everything is melded and soft.  Garnish with fresh parsley and plain yogurt.

Brumous Brussel Sprouts

These little beauties are delicious and great for your health!  My friend swears that most people don't like brussel sprouts for genetic reasons.  She say that brussel sprout lovers have a genetic mutation that makes them taste okay (not bitter).  I consider myself fortunate to have the right DNA to enjoy brussel sprouts.  Here's a nice take on these green gems!

Steam brussel sprouts in a large saucepan with 1/2 inch water until soft.

Stir fry brussel sprouts with a handful of the following:

pumpkin seeds
raisins
chopped walnuts

Put into a serving dish and drizzle with walnut olive.  Savor!

Twinkling Twice Baked Sweet Potatoes

I love stuffed baked potatoes, but I love sweet potatoes even more.  So, I decided to try something new- twice baked sweet potatoes.  It's a little time consuming, but if you plan ahead, it's a doable feat and well worth it.

Scrub large sweet potatoes and poke holes in them.  Bake sweet potatoes at 400F until guts are soft.

Allow to cool and scrape out the guts into a bowl.
Save the skins.
Mash potatoes with milk, salt, pepper, and fresh chives.
Add 4 ounces of soft goat cheese and mix until combined.
Stuff the skins with the mashed potatoes.  Crumble goat cheese onto mashed potatoes.

Broil the potatoes for 5 minutes or until cheese and guts are lightly toasted.  Enjoy this delectable treat!

Comforting Curried Coconut Butternut Squash Soup

Sundays are good for soup!  We had some butternut squash, so I adapted my mother's delicious coconut curried lentil soup to feature butternut squash as the main ingredient.  The secret to this recipe is to pre-cook the squash.

Cut a large butternut squash in half lengthwise.  Scoop out seeds.  Microwave in a glass pan with 1/2 inch of water until guts are soft.  Scoop out guts and save.

Saute in a large pot:

1 tablespoon olive oil
1 large onion
2 large tomatoes
2 cloves garlic
1 teaspoon tumeric
1 teaspoon curry powder
1 teaspoon salt
1 teaspoon tumeric
1/4 teaspoon ginger powder
1/8 teaspoon cayenne pepper

Add:

butternut squash
1 cup shredded coconut
3 cups of water

Bring to a boil, then turn heat to low and simmer 15 minutes.  Add 1 cup of coconut milk and juice from 1/2 lemon.  Puree in blender.  Serve topped with cilantro.

Darling Dal

Ever heard of dal?  Dal is the Indian name for any member of the legume family- chickpeas, split peas, beans and lentils.  When you order dal at an Indian restaurant, what you're asking for is spiced or seasoned legumes.  I've made dal about a dozen different ways- depending on the legume available and the ingredients in the house.  Here's Sundays at Moosewood Restaurant's recipe made with mung beans (nice little green legumes).

Soak 1 cup dried legumes overnight.

Saute in a large pot until soft:

1 cup chopped onions

2 dried chiles
1 teaspoon garam masala
1/4 teaspoon tumeric
1/2 teaspoon salt
1/2 teaspoon cumin
1 teaspoon fresh grated ginger

Add:

Legumes
2 cups water (4 cups if you did not overnight soak)

Bring to a boil, then lower heat to medium.  Simmer until legumes are soft and split and excess water has steamed of.  Stir in 1 tablespoon of fresh lemon juice.  Serve and Savor!

You can mix it up by adding more vegetables, additional legumes, tomatoes, etc.  I served the dal with rice and eggplant, pepper and greens curry.  Pic in the entry below.

Extraordinary Eggplant, Red Pepper and Greens Curry

 Another hit from Sundays at Moosewood Restaurant.  Here it is:

Saute in a large pot until soft:

1 tablespoon olive oil
1 large onion
1 tablespoon grated ginger
1 medium eggplant
2 red bell peppers
1 tablespoon cumin
1 teaspoon cinnamon
1/2 teaspoon tumeric
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cardamom
1/2 teaspoon salt

Add 1 cup of water.  Bring to a boil, then lower heat and simmer 15 minutes.  Add 16 ounces of greens (spinach, kale, mustard or collards).  Cover and steam until greens are limp.  Stir in 3/4 cup of coconut milk and 1 tablespoon lemon juice.  Serve over rice.

Transylvanian Eggplant Casserole

So, I was cruising the cookbook section at Half Price Books and found a copy of Sundays at Moosewood Restaurant.  Moosewood Restaurant is in Ithaca, NY and is a well known vegetarian restaurant.  Sunday night is "ethnic night" and this cookbook offers some of the favorite ethnic recipes from the restaurant.

Last night, we made this tasty Eggplant Mushroom Casserole and it was amazing!

Cook 2 cups of brown rice.  Combine rice with the following:

1/4 cup fresh lemon juice
1/4 cup fresh parsley
1/2 teaspoon chopped pine nuts (we substituted almonds)

Cut 2 eggplants into rounds, salt them lightly and bake at 400F tender, approximately 20 to 25 minutes.  Take them out and lower the oven to 350F.

Saute in a large pan until soft:

2 tablespoons olive oil
2 cups chopped onion
4 cups sliced mushrooms
4 fresh tomatoes
1 1/2 teaspoons marjoram
3/4 teaspoon thyme
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper

Assemble casserole in the follow manner:

rice layer
eggplant layer
vegetable layer
Repeat

Pour 4 beaten eggs over the casserole.  Top the casserole with the following mixture:

1/2 cup bread crumbs
2/3 cup chopped pinenuts (or almonds)
2 tablespoons olive oil

Bake the casserole covered at 350F for 3 minutes.  Serve garnished with bell peppers, parsley or Parmesan cheese.  Enjoy.

Dashing Dhosas!

Today was an exciting day at our house!  I made Dhosas for the first time.  Dhosas are Indian crepes from the southern part of Indian.  They are made from beans, rice, or chickpeas.  They are delicious when made fresh at restaurants, but I cheated and used the mix from the Indian store.  I mixed the powder with water, added salt and fresh garlic and blended to a watery consistency.

Here's the stuffing recipe:

Saute in a large pan until vegetables are soft:

2 large carrots
1/2 large onion
2 mashed garlic cloves
1 large or 2 small hot peppers
1 tablespoon mustard seeds
1 tablespoon tumeric powder
1/2 teaspoon cumin
1/2 to 1 teaspoon salt
1/4 teaspoon chili powder

Add and cook until soft:

2 russet potatoes (pre-baked in the microwave)
1 cup peas
1 large tomato
1/4 cup water
handful fresh cilantro

Serve warm mixture wrapped in dhosa.  Enjoy!

Silly Spaghetti Squash

 I love the intrigue of spaghetti squash!  It's a vegetable, but when scooped out, it looks like noodles.  You can do a lot of things with it, but I like it nice and simple.  I serve it up like plain noodles, pair it with some veggies and enjoy it.

Cut squash in half.  Cook in a glass pan with 1/2 inch water until guts are soft.  Scoop out guts.  Mix with fresh Parmesan cheese, salt and pepper.  Savor!

Amazing Apple Pumpkin Sweet Potato Puree

I found this recipe on the New York Times website and it looked tasty and healthy.  And it is!  Here is my version of this yummy Thanksgiving dish.

Microwave in a glass bowl with one inch water until soft:

1 pound peeled sweet potatoes
1 pound fresh pumpkin (with seeds scraped out)
2 large cored apples

Scoop out pumpkin guts.  Combine all ingredients in a food processors and add:

1 tablespoon walnut oil
2 ounces goat cheese

Puree until blended and soft.  Turn into a glass baking pan.  Sprinkle with pecans and goat cheese.  Bake at 350F until warmed through.  Enjoy!

Stuffed Acorn Squash: Suburban Spoon Scores Again

So, my fellow blogger buddy, Suburban Spoon, posted this great recipe about a month ago on Meatless Monday.  You can find the recipe here:  http://suburban-spoon.blogspot.com/2009/10/meatless-monday-stuffed-acorn-squash.html.

I was inspired!  Here's my version.  Thanks Sara.

Cut an acorn squash in half.  Microwave in a glass pan with an inch of water until guts are soft.

Saute in a pan with safflower oil:

1/3 cup cooked rice
2 tablespoons chopped pecans
2 tablespoons sunflower seeds
2 tablespoons raisins
1/2 cup chopped apple

Stuff acorn with the rice mixture.  Enjoy!