A simple salad that went well with a beans and rice dish. My mother and grandmother came over for a visit, and my mom made this salad. I think it was the first time she rolled lettuce and cut it confetti style 'cause she thought I was crazy when I explained it to her. I made it again the next week, but substitued spinach for the romaine, and only used strawberies as I was out of blueberries.
The little ones picked at the salad the first time it was made, so the second time I blended it up -- no one told them that pudding isn't green!
Recipe Link - DrFuhrman.com
Dr. Fuhrman's Patriotic Salad
1 cup fresh or frozen blueberries
1 cup fresh or frozen strawberries
6-12 lettuce leaves
1/2 cup soy milk
Blend banana and soy milk to make topping. Arrange berries and lettuce leaves in a bowl. Pour topping over fruit and serve.
Monday, May 21, 2007
Tuesday, May 01, 2007
It's fruit month around here! If you want the story, it's at the end of this post, but first the food - Strawberries w/ "whipped cream." This recipe turned out great. (Recipe is from DiseaseProof.com and is last on the page.) I almost choked on the price of macadamia nuts, and will probably use cashews next time.
The little ones even enjoyed it, Red ate the "whipped cream" by the spoonful. The "whipped cream" recipe makes a lot, 'cause we still have plenty left over for another night.
Whipped Cream and Strawberries
1 1/3 cups of macadamia nuts
1 cup soy milk
2/3 cup dates
Blend nuts, soy milk, and dates to make the best-tasting whipped cream. Eat with fresh or frozen strawberries (defrosted). A variation on this theme is to soak dried mangoes in the soy milk overnight and use fewer dates.
This recipe - Cabbage Raisin Soup - was interesting. (Scroll down again.) Sweet soup is not something I've had before. This wasn't overly sweet, but the idea of soup with raisins and nuts in it was kinda strange. It was tolerable enough for Boo and I to finish a bowl, Red didn't touch it, and Dilly ate bowlful after bowlful. The Emo kid was gone, but I'm sure she'll hate it. :)
With enough left for dinner tomorrow, I decided to blend it all together and turn it into a cream soup. We'll see how it tastes tomorrow! (Oh, and I only used 2 onions.)
Cabbage Raisin Soup
3 Tbsp. lemon juice
4 large onions
¼ cup split peas
¼ cup pearl barley
1 head green cabbage
1 cup raisins or currants
1 cup chopped walnuts
1 cup unsweetened soy milk
2 cups fresh-squeezed apple juice
2 cups water
2 cups chopped carrots
1 tsp. oregano
2 Tbsp. VegiZest
1 tsp. Mrs. Dash
Blend raisins with water in a blender or VitaMix until smooth and creamy. Put liquefied raisins and all other ingredients in a large covered pot and cook on a very low flame. Leave the cabbage in large chunks. When cabbage is soft, remove it from the soup with tongs and blend with some soup liquid. Add blended cabbage and liquid soup, and continue cooking on low heat for an hour.
Now, why the fruit month? I eat a lot of sugar. A LOT. You probably wouldn't believe me if I told you, but it is a lot. In a full-throttle attempt to eliminate processed sugar, I am swearing of candy, cakes, etc. I figured that fruit (with it natural sugar) would help in this process. Therefore, most meals will be fruit centered. We'll see how it goes. :)
Saturday, April 28, 2007
Saturday, April 21, 2007
I decided to give lentil burgers a try tonight. I used a mix of recipes, and the final product was good. Not great, but good. The main problem I have with any kind of homemade veggie burger is that they are kind of mushy. I don't mind it, but want to figure out how to make them a bit firmer. Anyway, here's the recipe.
1 cup lentils
3-4 cups water
1 potato, cooked and mashed
1 onion, chopped (although I didn't have onion so I used dried onions)
2 cloves garlic, minced
1/2 bell pepper, any color, chopped
3/4 bread crumbs
1 teaspoon Mrs Dash seasoning
Cook lentils in water for about 25-30 minutes, until they split open. Put lentils in medium mixing bowl.
Saute onion, garlic, and pepper in water (or olive oil) until soft. Add to lentils along with mashed potatoes, bread crumbs and seasoning. Mix well. (Careful though, the mix is hot!)
Shape into patties and either fry on medium heat in frying pan with a little oil for 3-4 minutes on each side, or bake at 350 degrees for 15-20 minutes.
Friday, April 20, 2007
I have played around with a variety of mac-n-cheez recipes, and each time it gets a little better. I don't know if it's because my taste buds keep evolving, or if the recipe keeps getting better. Either way, we enjoyed the mac-n-cheez today. I wouldn't call it healthy exactly, but certainly better than the blue box stuff. Even the Emo kid piped in with a thumbs up :)
1/2 lb pasta of your choice, macaroni works best
1/2 cup flour
1/2 nutritional yeast
couple shakes Mrs Dash Garlic and Herb blend
generous pinch of onion powder
1 clove garlic, pressed or generous pinch of garlic powder
generous pinch of paprika
2 cups water
1/4 cup vegan sour cream
squirt of mustard
salt (sprinkle on individual serving)
Cook pasta according to package directions.
Meanwhile prepare sauce.(Sauce only takes a few minutes to prepare, so time accordingly.) Mix flour, yeast, and spices in saucepan. Turn heat on medium. Slowly whisk water into dry ingredients, stirring constantly until sauce thickens and bubbles slightly. Remove from heat and stir in sour cream. Add cooked pasta and stir. Salt to desired taste.
Nachos again, but with a chickpea spread instead of refried beans. I just mashed up some chickpeas in the blender and added a few spices. It was okay, but needs work. The cheese is good, I think its my go-to-nacho-cheez cheez now, and I used up the rest of the sour cream from the macaroni.
Boo went shopping for a few things tonight and came home with this pear. It struck me because it still had a little leaf on it and I thought it looked cute, so I snapped a quick picture.
Thursday, April 12, 2007
The thing about calling vegan food by a non-vegan title is that it conjures up images, smells, tastes, and memories that just aren't there. Such is the case of BLT sandwiches. I remember reading about 'fake bacon' early on when I made the switch and was excited about making a BLT. Well, it wasn't the most horrible experience ever, but it sure wasn't a BLT!
So here I am about a year later and I was really wanting a BLT. This time though, I knew not to expect a BLT.......this time I knew to expect a TART - tempeh, avocado, romaine, and tomato - sandwich. A very proper vegan name if you ask me.(Another thing that has changed from a year ago is the avocado part. I was using Veganaise until about 4 months ago and would have slathered that on the sandwich, but not anymore. No more mayo for us. A mashed up avocado does a nice job of replacing it.)
The Emo kid still isn't too fond of these sandwiches, and Red just plopped her applesauce all over her sandwich, but Boo ate 2 1/2 sandwiches. Even more amazing though is the fact that he didn't make his own real bacon on the side to supplement the sandwiches. That's progress I think!
Wednesday, April 11, 2007
This weeks Fresh! delivery. We got several new-to-us things to try - dates, parsnips, and shitake mushrooms. I did buy parsnips once before when I first became vegan but I didn't like 'em back then. Maybe they will be better this time. As for the dates, I have been thinking of trying a recipe from Disease Proof, so maybe I'll give that a whirl this week.
We eat mushrooms fairly regularly around here now. Partly because I have read so much about how healthy they are, partly because in the right dish they really do lend a meaty texture, and partly because Dilly Pickles really enjoys them. We usually stick with white button or cremini, so I was excited to try these shitakes.
On the menu tonight was baked tofu w/ a mushroom sauce, roasted asparagus, and a really pathetic salad. In defense of my lackluster salad, I have to say that I was lazy and didn't want to wash all the greens to make a new salad. So, I just used the leftover greens from the salad two nights ago - and - if my family doesn't like what I've cooked they always try and eat the salad instead. Now I'm not sitting here complaining because they want to eat salad, but sometimes they don't give unfamiliar stuff a fair shake. So, this sad little salad gave the tofu and mushrooms a fighting chance. The tofu and mushrooms turned out pretty well if I do say so myself :)
Baked Tofu (original recipe from fatfree.com)
1/2 lb tofu, pressed and sliced into 'patties'
6 tbls soy sauce
2 tbls agave nectar
2 tsp balsamic vinegar
1 1/2 tbls grated ginger
1 tsp minced garlic
Combine soy sauce, agave, vinegar, ginger, and garlic in a wide bowl. Marinate tofu for several hours in sauce. (In the 'fridge)
Place tofu on cookie sheet, bake at 400 degrees for about 30 minutes.
*Note: Save leftover marinade for the mushroom sauce
leftover marinade from baked tofu
large handful of shitake mushrooms (or mushrooms of choice), chopped thick
3-4 green onions, white and green parts, chopped
Saute mushrooms and onions in water for about 3 minutes. Add leftover marinade and cook until heated through. Serve over baked tofu.
Wednesday, April 04, 2007
My mother served this to us over the weekend while we were visiting (and picking up the Emo kid who had been staying there for a couple weeks). It was very tasty so I made it when we got home. Mom has blogged about it before, and the original recipe came from VegWeb. My version is below.
I have never had Thai food before, so I'm not sure how it compares, or even how Thai food is suppose to taste. When I was buying some of the ingredients for the recipe I was pleased to see how much of it was vegan. Our local market carries Thai Kitchen brand, so that is what I used for the curry paste, coconut milk, and rice noodles. Thinking that I might really enjoy Thai food, I went and explored Thai Kitchen's website. They have a really good list of Thai ingredients and how to use them. I look forward to making some more dishes in the near future.
Boo liked it, but thought I should cut back on the peanut butter. The Emo kid liked it only because it had so much peanut butter in it. It was more peanut-y than it should be because I halved the recipe, but forgot to half the peanut butter. Red just picked at the noodles, and Dilly at the veggies and tofu, but not the noodles. Go figure.
Thai Peanut Linguine
1/2 brick extra firm tofu
1/2 pound frozen vegetables (peas,green beans, corn, etc)
1/2 lb broccoli, florets and cut stems
1/2 bulb garlic (3-4cloves)
1/2 bunch scallions
1-2 inch fresh ginger
green curry paste (amount will vary depending on your preference)
1 or 2 tablespoons smooth peanut butter
7 ounces coconut milk
7 to 8 ounces rice noodles
oil (for frying tofu)
rice flour (for coating tofu)
For noodles: Cook according to package directions
For tofu: cube and coat with rice flour. Fry until outside is crispy.
For sauce: chop scallions, garlic and grate ginger. Saute in water until scallions are soft. Add in the coconut milk, then some curry paste. Add peanut butter and curry paste until it tastes good.
Shred the carrot, then add it, the frozen vegetables, broccoli, and tofu to the sauce. Cook until the vegetables are done.
Add noodles to mix, toss and serve.
Friday, March 30, 2007
The weather was great today, so we seized the opportunity to eat outside. Tonight's dinner was 'meatloaf', which I have blogged about before, steamed green beans with garlic-infused olive oil, and white rice.
The 'meatloaf', which is really a lentil loaf, came from a recipe created by the Magical Loaf Studio, which was created by Jennifer McCann at Vegan Lunch Box.
I have tried a few recipes using beans instead of lentils, but I think the lentils make the better loaf. Here's our magically created recipe:
1 onion, diced
2 cloves garlic, minced or pressed
1 large carrot, grated
2 cups cooked lentils
1 cup uncooked oatmeal
1/4 to 1/2 cup vegetable broth, or water
1 heaping tbls of flaxseed meal
1 tsp Italian seasoning
2 tbls nutritional yeast
2 tbls ketchup
dash of vegan Worcestershire sauce
2 tbls low-sodium soy sauce
1/4 to 1/2 cup ketchup
1 tsp maple syrup
dash of vegan Worcestershire sauce
Preheat oven to 350 degrees. Spray either an 8 x 8 square pan or a loaf pan. The square pan will give you a crunchier loaf, the loaf pan will give you a 'meatier' loaf.
Saute the veggies in broth or water until soft. Add to large mixing bowl along with remaining ingredients. Mix and mash together well, adding more broth or water as needed to keep mix moist (moist, not runny!) Press into pan and brush on 1/2 of the topping sauce.
Bake for 1/2 hour, then brush on remaining topping sauce. Bake an additional 15-30 minutes. Cool loaf for 10 minutes before serving.
We have been getting green beans in our weekly delivery for several weeks now. I have used them in two soup/stew recipes and both times the beans didn't get soft. This time though they turned out great. Soft, but with a bit of a crunch. I wanted to drizzle the beans with a garlic/olive oil combination, so I thought I would saute the garlic in some olive oil, let it rest for a bit, strain the garlic pieces out and have a great garlic infused olive oil. Well, I almost made it. I ended up with green beans drizzled in oil (a bit too much) with a hint of garlic. I'll rework it next time and see if I can't get it better.
Craving nachos in all their ooey-gooey glory, I decided to crack open Joanne Stepaniak's Ultimate Uncheese Cookbook and give the 'nacho cheese' recipe a try. Now, it's obviously not cheese (and Boo let me know that!) but I do believe my tastes have shifted enough to actually enjoy the taste of "fake" cheese. The recipe is mainly nutritional yeast and water, but I think the spices really added a tangy punch and suited my tastes just fine. It reminded me of the kind of chips and cheese you get from 7-11 or the movies, but with a nutri-yeast flair and far, far less calories.
I also made homemade refried beans. It was my first try and I think they turned out great! Too bad I ruined 'em by putting way too much rice in the mix. Rice!? What!? Well, Taco Bell (I know, I know) sells a rice and bean burrito that taste really good, so I wanted to duplicate the rice and beans part at home. Too bad I overshot the rice :)
3 cups cooked pinto beans
1 onion, chopped, diced, minced, whatever you want
1 tsp cumin
1 1/2 tbls chili powder
1/4 cup tomato paste or tomato sauce
water, as needed
(I also added a couple of mild sauce packets from Taco Bell)
Mash beans with a potato masher, or process in food processor. Add all ingredients except water to a high-sided skillet or saucepan. Heat over medium-low heat until heated through. Add water to achieve your desired consistency. Let simmer for 10-15 minutes, adding more water if necessary.
I added some salsa to finish off the nachos, and next time I will add some mashed avocado, spring onions, and maybe some olives.
Sunday, March 11, 2007
Along with some roasted asparagus, we had a bean-and-rice dish. It was suppose to be a baked dish, but as I was assembling it I realized that it wasn't going to bake up so well. The original recipe came from the Vegetarian Times Cookbook, but we basically ended up with chickpeas smothered in a spiced tomato sauce with a touch of sweet (nutmeg, cinnamon.)
For the salad, I made a fruit-based dressing. A mango, an orange, some raspberry vinegar, and a shot of orange juice.
Wednesday, March 07, 2007
A very green dinner tonight - figuratively and literally. Salad, steamed broccoli, and split pea soup. The soup was actually pulled from the freezer and reheated. I used a recipe from all*recipes as my base. I used a bit less potato (because they don't freeze well) and I added some liquid smoke. Oh, and no oil since everything sautes up just fine in water. It is a thick soup, more stewlike actually, but everyone here seems to like it okay.
Vegan Split Pea Soup
1 tablespoon vegetable oil
1 onion, chopped
1 bay leaf
3 cloves garlic, minced
2 cups dried split peas
1/2 cup barley
1 1/2 teaspoons salt
7 1/2 cups water
3 carrots, chopped
3 stalks celery, chopped
3 potatoes, diced
1/2 cup chopped parsley
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.
This weeks food delivery. The boxes are starting to look better. I can't wait for spring/summer boxes! We actually pick up our boxes of food rather than have them delivered. Why would we do that????? Well, if you notice the boxed food in the back area of the picture ---- it was free! FREE! Next to the checkout counter at the Fresh Abundance 'store' is a table of food that is either past its prime or very close to being. That food ends up in a compost pile, but not before they give shoppers a chance to grab some of it. The veggies usually aren't worthy of taking, but the fruit - oh man - the fruit is PERFECT for smoothies...woohoo!
I took a picture of the leaf lettuce that came in today's box. I'm not sure if I captured what I was trying to -- how large it is. Now maybe you have seen a nice head of lettuce like this, but sadly I have not. The ones I usually get at the store are half the size of this one. They (the store) take the outer leaves off the make the lettuce more presentable. Give me a break! Now every time I buy one from a regular store I will feel like I am getting ripped off.
Sunday, March 04, 2007
Tonight's dinner is a modified recipe from the PBS cooking show Everyday Food. I saw this a couple weeks ago and thought I would give it a whirl.
Olive oil, for baking dish
4 cups Acorn Squash Purée or 2 packages (12 ounces each) frozen winter squash purée, thawed
½ teaspoon dried rubbed sage
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
8 no-boil lasagna noodles (half of an 8-ounce package)
Acorn Squash Purée
Preheat oven to 400°. Brush an 8-inch square baking dish with oil; set aside. In a medium bowl, mix squash purée with sage, 1 ½ teaspoons salt, and ¼ teaspoon pepper. In another bowl, mix ricotta with ½ cup Parmesan, 1 teaspoon salt, and ¼ teaspoon pepper. Set aside.
Lay 2 lasagna noodles in the bottom of prepared dish; spread with half the squash mixture. Layer with 2 more noodles, and spread with half the ricotta mixture. Repeat layering with remaining noodles and mixtures. Sprinkle top (ricotta mixture) with remaining ½ cup Parmesan.
Cover baking dish with foil; place on a rimmed baking sheet. Bake until lasagna is heated through, about 45 minutes; remove foil, and continue baking until golden on top, 20 to 25 minutes more
I replaced the ricotta mixture and the parmesan cheese with recipes from The Uncheese Cookbook. The ricotta "cheese" recipe is tofu based, and it ended up tasting like plain ol' tofu to me as the added spices/herbs did not seem to add much. The parmesan cheese recipe tasted weird to me. It was the first time I used miso - maybe that was why.
Anyway, no one really liked this (except Dilly), but no one hated it either. Because I had to make everything for the recipe, it was an all-day off/on project. Here are the pics -
Friday, March 02, 2007
Based on a recipe from Disease Proof, I made this dressing for tonight's salad.
Orange Cashew Dressing
2 peeled navel oranges
1/4 cup orange juice
1/4 cup raw cashews
2 tbsp. of blood orange vinegar or pear vinegar
Blend ingredients until silky smooth. Use liberally on salad or as vegetable dip (serves 4-6).
I didn't have orange or pear vinegar, but I did have raspberry vinegar so that is what I used. It was GREAT! The little ones even ate their salad tonight! (Well, Dilly tried but he still can't quit chew the lettuce yet..lol)
Other than oatmeal, our other breakfast staple is smoothies. I make them in the food processor so maybe smoothie isn't necessarily the right word..since they are not always so smooth. (Someday a Vita-mix will be sitting on my counter, but until then the processor works just fine.)
Red kale, broccoli, celery, flax meal, oranges, apples, bananas, and a little almond milk made up this smoothie. The goal for me is to see how much green food I can get in the drinks before the kids notice and quit drinking 'em. *wink wink*
Red and Dilly enjoying their smoothies :)
Saturday, February 24, 2007
Having lots of broccoli to use up, I wanted to try something new. I found this recipe for broccoli sauce and decided to give it a whirl. It was alright, but not quite there.
1 cup of cooked broccoli
1/2 cup of lemon juice
Blend away and add water for consistency. It gives the pasta a tangy flavor
that resembles pesto.
I forgot the lemon, added some seasoning (Mrs. Dash), and added a touch of nutritional yeast. I have never had pesto, so either I am not a fan of pesto-type pasta topping, or I just favor a creamy sauce.
Some modifying might make it work better. I think I need to figure out some sort of creamy stuff to add to it to make it more sauce-like. I just bought the "Uncheese Cookbook" --- maybe I'll find something in it to supplement this recipe.
Reading through my blogroll this morning, I came across an article that someone posted at tribe. Well, it wasn't an article really, but a post from another blog. I was moved by the story, and it reminded me that my original motivation for becoming vegan was because of our animal friends.
The post is from Peaceful Prairie Sanctuary, and although I just discovered it this morning, I think it will serve as a gentle reminder for me as to why I am striving for this lifestyle. Enjoy.
Sweetie and me
"We called her Sweetie. We don't know what she called herself but, to us humans, she evoked the tenderness, vulnerability, innocence and wonder exuded by those we feel compelled to cradle with terms of reassurance and endearment. Sweetie was one of the 700 chickens rescued from the wreckage of a massive Mississippi "broiler" farm destroyed by Hurricane Katrina. When she and 200 other rescued chickens arrived at Peaceful Prairie Sanctuary last fall, they were barely 8 weeks old, still peeping in their baby voices, not even old enough to cluck. Yet their bodies were already huge and soon to be crippled by the abnormally large size that all "broiler" chickens are genetically manipulated to develop in less than two months - long before they reach adulthood - in order to reach what the industry calls "slaughter weight".
A few months later, Sweetie's legs became too weak to support her enormous body. She started to limp, she staggered, she started to fall, so we moved her from the hen house to the human house where we could keep a closer watch on her.
For weeks, our presence terrified her and she'd hide under the desk every time one of us walked into the room. We respected her need for distance and were careful not to intrude in her "personal space". Sweetie kept herself at what she considered to be a safe distance, and we were all getting used to the new routine.
One afternoon, as I sat down at my desk, I felt a gentle pecking and tugging at my legs. I thought it was Phoebe who had been a house hen for months and rarely missed a chance to socialize. But Pheobe was resting in her nest across the room.
I looked down and there was Sweetie preening the loose fibers dangling from my skirt. I sat motionless, not wanting to startle her. She went on with her grooming offering. After a while, I slowly extended my arm and touched her back. She did not run away as before, so I gently scooped her up and cradled her lumbering body in my lap. At first, she tensed up, darted alarmed glances around the room, made sounds of worry - but she did not try to get away. She just sat there and probingly stared at my face for what seemed like hours. Then, in a heartbeat, she relaxed and fell asleep in my arms.
This is the kind of gift that makes you want to weep - the trust of a completely vulnerable being. And the unshakeable, and devastating knowledge that this small, helpless, battered being, whose life isn't worth more than a dime to the industry, is someone who is full of mind, full of soul, full of important questions - "if I trust you, will you hurt me?" - and full of the yearning to not only love, but to be loved.
So much so that she is willing to risk her life to experience it.
© 2006 Joanna Lucas"
Wednesday, February 21, 2007
Yeah, I know..it looks really disgusting.
It's some potatoes, broccoli, green onions, and seasoning. (Mrs. Dash Garlic and Herb Blend. Really good. I'm trying to get Boo to cut back on salt so we tried the original Mrs Dash, but it was way to lemon-y for our taste. The garlic blend suits us much better.) A mid-morning breakfast, and the only way to get the little ones to eat the potatoes is with ketchup. I ate around the ketchup, and the little ones, well they ate around the broccoli...lol.
Lunch and dinner were nothing special, and I forgot to snap pics, so this weird potato dish is all I got for you today.
Tuesday, February 20, 2007
Thursday, February 15, 2007
Fresh Abundance delivery
How great is this box of food? Let me tell you --- not only is all this food organic, and/or safe, it's also local whenever possible. The best part though is that it is delivered to my door every week. Woohoo! Every week, starting this week, we will get a box of fruit and veggies. Do we know what's in the box every week? Nope! Ain't it great. If I really wanted to know, I could go look it up on the website, but I am enjoying the idea of getting a box of food each week and being surprised. This week wasn't all that interesting, they said because of the big freeze the boxes are going to be a little scarce. That's okay by me.....I can wait it out. I didn't do such a great job with the picture, but this week's box had broccoli, collard greens, celery, spinach, potatoes, sweet potato, two varieties of apples, tangerines, bananas, an avocado, and grapefruit. There was even a snack bag of tamari roasted pumpkin seeds.....mmm, good.
Chickpea Loaf, Mashed Cauliflower w/ Gravy, Steamed Broccoli, and a simple salad.
I've posted about the magical loaf studio before, and I used it again to create this chickpea loaf. Not nearly as good as the lentil loaf I made, but with a little tweaking it can be fabulous. My favorite part of this meal though was the mashed cauliflower. With my new food processor and this recipe from fatfreevegan.com, it turned out wonderfully! It is very reminiscent of mashed potatoes. In fact, it will take the place of mashed potatoes around here. (Most of the time anyway.) I made the punk-rock chickpea gravy from VWAV again, except this time I smoothed it out a bit in the processor. This group isn't too fond of chunky gravy.
And here are a couple pictures of the kids eating spaghetti. Just because :)
Sunday, February 11, 2007
Baba Ganoush and "ranch" dip
I often read about baba ganoush and thought I would give it a whirl. Um, nope. Not really suited to my taste. I'm willing to give it the mandatory three tries that is required by my own rules for food, but I'm not sure if this is going to be good two tries from now. It may have been the recipe, and I'll try a few different ones, but I'm still trying to acquire a taste for eggplant, so I might wait awhile to try this again. I also tried making a tofu based "ranch" dip. It wasn't great nor was it bad. A little tweaking and I could probably get this dip to my liking.
General Tao's Tofu
General Tao's Tofu from this recipe on VegWeb. Good stuff, but as we were eating it Boo kept suggesting other things that would be good in it--peppers, baby corn, carrots, etc. I told him it might as well be stir fry then. Since we don't usually add tofu to our stir-fry, we decided that we would stick with our own stir-fry recipe, but add some tofu. On its own merit though, this is a good dish. The sauce really needs to be doubled though.
This was an interesting experiment. It started out to be a smoothie, but turned into pudding. Not working off any recipe, I threw a banana, an orange, some flax meal, a handful of baby spinach, a handful of blueberries, and a handful of cranberries into the blender and gave it a few whirls. I was then going to add some soymilk, but the mix was creamy and looked like pudding so I decided to see if the kids would eat it----and they did. Not only did they eat it, but Red wanted as much as she could get her hands on. I was more than happy to oblige, as I added even more spinach to her second helping. Any time I can get spinach, broccoli, or kale into her is a good day!
Over-Roasted Asparagus and Maple Brussel Sprouts with Red Potatoes and Peas
No, that's not a typo.......they were way OVER roasted! I miscalculated the time it would take to make the potatoes so I left the asparagus and brussel sprouts in the oven to keep warm while the potatoes finished. The only problem was I forgot to turn the oven down. Oops. They tasted great, but I know I cooked out any nutrients in them. :) The potato recipe was a Dr. Ornish recipe and turned out okay. It was basically steamed potatoes and peas with a few seasonings.
A typical breakfast for us. Oatmeal with flax, blueberries, bananas, and cinnamon. Fruit on the side varies by what we have in the fridge. I quit buying sugar, and have come to appreciate the sweetness of just the fruit. Boo and the Emo kid are slowly coming around. They still use some agave in theirs. The little ones never used sugar to begin with.
Black Bean Puree with Guacamole
This was a great dip! I'm not sure where the recipe came from. I photocopied it from a cookbook, but didn't write down the name of the cookbook. But as you can imagine, its basically pureed black beans with some seasoning and some guacamole with tomatoes. Mmmm.