Eating In Week Day 5: Tempting Tempeh Tacos

Well, Eating In Week is going well and we have stuck to it!  The only challenges have been all the dishes and leftovers.  The more we cook, the more we have of both.  We were both a little tired today, so we grilled up some tempeh with Patak's Sweet and Smoky Marinade, chopped it up and served it in tortillas with black beans and onions.  It was an interesting Indian-Mexican fusion.

Eating In Week Day 4: Spring Rolls

It's Day 4 of Eating In Week and I had a lunch date with Emily at my house.  I've been craving Asian food, so I made spring rolls for the first time!  To prep for it, I made some baked tofu.  You can purchase spring roll wrappers (rice paper) at Asian grocery stores, in the Asian food section or at Whole Foods.  Then you slice up some vegetables, make some rice, wet the rice paper (5 minutes in warm water), roll up the veggies, tofu and rice and serve with soy sauce or Asian peanut dip.  

We stuffed our rolls with baked tofu, cucumber, red pepper, cilantro, green onion, rice, carrots, and purple cabbage.

The whole experience was fun, interesting and a nice way to spend some time with my friend.

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.

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!

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.

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.

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!

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!

Ballyhoo Banana Curry

Bananas are a tropical fruit and you make think they are out of season, but not in crazy Houston!  I picked these bananas from my father's banana tree.  Since these are home-grown, I decided they deserved a special recipe, so I invented this curry.  It is a surprisingly nice combination of sweet, salty and spicy.  I hope you enjoy it.


Sautee in a large pan:

1 tablespoon olive oil
1 large onion
2 cloves garlic
1 1/2 cups cooked lentils
2 teaspoons curry powder
1/2 teaspoon tumeric
1/2 teaspoon fresh grated ginger
2 small hot peppers
1/2 teaspoon salt

Add 1/2 cup water and 3 to 4 very ripe bananas.  Bring to a boil, then lower to a simmer.  Simmer 20 minutes, then add fresh or frozen peas.  Simmer until peas are soft.  Serve over rice and garnish with coconut.

Feisty Feta with Roasted Veg

This is a savory Greek recipe adapted from Relish Magazine.  It's a little trickier than most of my recipes, but it's so worth it. 

Preheat oven to 400F.

Roast in a glass pan:

1 red bell pepper
1 yellow (or orange) bell pepper
1 onion
6 cloves of garlic
drizzle of olive oil
salt
black pepper

Roast until vegetables are soft inside and crispy outside.

Combine in bowl with:

1 tablespoon capers
24 olives (blend of black and green is nice)
1/4 cup fresh parsley
1/4 cup fresh chives
1/4 cup fresh dill

Now, here's the tricky part.  Make sure the oven is now on BROIL and ready to broil.  If it's still warm from the peppers, but not ready to broil you will just melt the feta and make a mess.  Trust me, toasted feta is worth it.

Crumble 8 ounces of feta cheese on a baking sheet.   Broil until bubbly and lightly browned- about 2 minutes.

Toss cheese with the vegetables.  Enjoy on couscous, corn tortillas or pita bread.  Smile.

Ready Set Eat Roasted Vegetables

This is one of my favorite easy dinner recipes.  Peppers are the staple of this dish, but you can easily add any other vegetables to the roasting pan.  Roasted vegetables are delicious served over rice, couscous, quinoa and in tortillas.

Preheat oven to 375F.

Combine in a large glass pan:

Peppers
Whole garlic cloves
Salt
Pepper
1 cup of water

Suggested other vegetables:  eggplant (shown here), squash, tomatoes, onions, green onions and mushrooms.

Cook until vegetables are soft with crisp outsides.

Indian Spiced Rice

This quick recipe is a creative solution for leftover rice.  It makes a great meal or side dish.

Sautee on high heat in large pan:

olive oil
1/2 large onion
1 teaspoon grated fresh ginger
1 garlic clove
2 teaspoons garam masala
1 teaspooon tumeric
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Add:

1/2 pound of  cubed tempeh (soybean cake)
1/2 cup red lentils
1 cup eggplant
1 cup yellow squash
water to cover dish.

Reduce heat and simmer for 10 minutes.  Add 1 to 2 cups of cooked rice.  Cover and simmer 10 minutes.  Stir in green peas.  Serve when peas are warm.  Top with fresh cilantro.

Zesty Zucchini Zoup

This is a guest blog from my mother's home in Nanaimo BC, Canada.  There are massive amounts of fresh zucchini and soups are her specialty, so here's one of her best creations.

Sautee in a large soup pot:

2 tablespoons butter
one medium onion chopped
one small potato peeled and chopped
2 medium or 1 large zucchini sliced

Add vegetable stock or water to cover and season with sea salt and fresh ground pepper.

Simmer until vegetables are soft.  Place in a blender with 2-3 oz. cream cheese and blend until smooth.  You may need to blend in two batches.  Serve hot with croutons.