Andy got a box of tabouli from Whole Foods, it was not very good; tasted like powdered, dusty bulgur wheat. No thanks. But my homemade flatbread and hummus was great!
Hummus
1 can garbonzo beans with half their juice
7 tbs tahini
4 cloves roasted garlic
1/4 c olive oil
juice of two lemons
Salt
Mix all in your food processor till as smooth as you want.
Flatbread
Preheat oven to 375, follow directions, pat into little pancakes and bake for 10-15 minutes.
Friday, September 16, 2011
Thursday, September 15, 2011
Vegan Shepard's Pie
It's a lot like this but with squashes and carrots. Just as yummy but vegan!
Ingredients
Potatoes, peeled and cubed
Almond/Soy/Rice Milk
Earth Balance
Cloves garlic, whole roasted then minced
Olive oil
3c various diced squashes and carrots
Cloves of garlic, whole roasted then minced
2 tbl shallots, minced
2tbl rosemary, chopped
3tbl flour
1 1/2 c veggie broth
S+P
Preheat oven to 375.
Dice veggies, spread in a single layer with the whole garlic cloves on a lined cookie sheet, coat with olive oil and pinch of salt and pepper, and roast until the carrots are sort of soft or 30 minutes.
While the veggies roast, boil potatoes until soft. Mash potatoes with Earth Balance, salt and pepper, and your milk. Mince and then add the roasted garlic cloves. Set aside.
In a big pan, sautee the shallots, garlic and rosemary until soft and add veggies. Mix the flour into the veggie broth and pour the mixture into the pan with the veggies. Let that simmer for a minute and thicken.
Pour the veggie mix into the bottom of an 8X8 pan, top with mashed potatoes and bake for 20 minutes. Enjoy!!
Ingredients
Potatoes, peeled and cubed
Almond/Soy/Rice Milk
Earth Balance
Cloves garlic, whole roasted then minced
Olive oil
3c various diced squashes and carrots
Cloves of garlic, whole roasted then minced
2 tbl shallots, minced
2tbl rosemary, chopped
3tbl flour
1 1/2 c veggie broth
S+P
Preheat oven to 375.
Dice veggies, spread in a single layer with the whole garlic cloves on a lined cookie sheet, coat with olive oil and pinch of salt and pepper, and roast until the carrots are sort of soft or 30 minutes.
While the veggies roast, boil potatoes until soft. Mash potatoes with Earth Balance, salt and pepper, and your milk. Mince and then add the roasted garlic cloves. Set aside.
In a big pan, sautee the shallots, garlic and rosemary until soft and add veggies. Mix the flour into the veggie broth and pour the mixture into the pan with the veggies. Let that simmer for a minute and thicken.
Pour the veggie mix into the bottom of an 8X8 pan, top with mashed potatoes and bake for 20 minutes. Enjoy!!
Sunday, September 11, 2011
Another Life Change
I had my baby in March. I don't want to be morbid but, yikes, here I go: if I thought I was afraid to die before he arrived, now I'm petrified. I really, really want to live to see Owen grow up. Go to college, get married, have kids, turn 50. The works.
Which is why the documentary Forks Over Knives affected me so powerfully, I think. I watched scientists say I could avoid cancer, diabetes, heart disease and chronic illnesses by adopting a plant-based diet and they had statistics to back it up. I freaking love stats: I feel like they are the closest thing to proof of a theory anyone can get. The film explored the environmental impact of eating meat which is pretty terrible; the dubious morality of raising animals only to overfeed, pump with hormones, trap in cages, and then slaughter them; the way the different food industries falsely brand themselves as the source of nutrients we can get from more responsible sources; and the health benefits of being vegan.
So, at the risk of sounding like a 17 year old high school girl entering a phase: I'm going vegan. Since watching the movie, I've begun to read The China Study by Dr. T. Colin Campbell, I've watched Sanjay Gupta's "The Last Heart Attack" (Bill Clinton is vegan now!), listened to some podcasts and read a bunch of articles. I've researched how it will affect me as a nursing mother and have found it doesn't. I've started taking my prenatal vitamins again for the Vitamin B12.
This blog will now be vegan. I'm hoping to put together a collection of truly yummy dishes that me and my family will love.
Which is why the documentary Forks Over Knives affected me so powerfully, I think. I watched scientists say I could avoid cancer, diabetes, heart disease and chronic illnesses by adopting a plant-based diet and they had statistics to back it up. I freaking love stats: I feel like they are the closest thing to proof of a theory anyone can get. The film explored the environmental impact of eating meat which is pretty terrible; the dubious morality of raising animals only to overfeed, pump with hormones, trap in cages, and then slaughter them; the way the different food industries falsely brand themselves as the source of nutrients we can get from more responsible sources; and the health benefits of being vegan.
So, at the risk of sounding like a 17 year old high school girl entering a phase: I'm going vegan. Since watching the movie, I've begun to read The China Study by Dr. T. Colin Campbell, I've watched Sanjay Gupta's "The Last Heart Attack" (Bill Clinton is vegan now!), listened to some podcasts and read a bunch of articles. I've researched how it will affect me as a nursing mother and have found it doesn't. I've started taking my prenatal vitamins again for the Vitamin B12.
This blog will now be vegan. I'm hoping to put together a collection of truly yummy dishes that me and my family will love.
Saturday, September 10, 2011
Awesome Vegan Chocolate Cake
So freaking good. Adapted from an Instructables.
Cake Ingredients
3/4 c wheat flour
1/2 c white flour
1 cup raw sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm coffee
1 tsp vanilla or almond extract
1/3 cup vegetable oil
1 tsp distilled white vinegar
Chocolate Glaze Ingredients
1/2 cup raw sugar
4 tbsp margarine (Earth Balance works)
2 tbsp soy/almond milk
2 tbsp unsweetened cocoa powder
2 tsp vanilla extract
Preheat over to 350 degrees.
Mix dry ingredients well then mix in wet. Cook for 30-40 minutes in an 8X8 square cake dish or until toothpick comes out clean. Let cool if you can stand it.
For the glaze, bring all the ingredients except the extract to a boil for two minutes, stirring constantly. Remove from heat and stir in vanilla; keep stirring for a bit. Pour onto cake.
SO GOOD.
Cake Ingredients
3/4 c wheat flour
1/2 c white flour
1 cup raw sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm coffee
1 tsp vanilla or almond extract
1/3 cup vegetable oil
1 tsp distilled white vinegar
Chocolate Glaze Ingredients
1/2 cup raw sugar
4 tbsp margarine (Earth Balance works)
2 tbsp soy/almond milk
2 tbsp unsweetened cocoa powder
2 tsp vanilla extract
Preheat over to 350 degrees.
Mix dry ingredients well then mix in wet. Cook for 30-40 minutes in an 8X8 square cake dish or until toothpick comes out clean. Let cool if you can stand it.
For the glaze, bring all the ingredients except the extract to a boil for two minutes, stirring constantly. Remove from heat and stir in vanilla; keep stirring for a bit. Pour onto cake.
SO GOOD.
Wednesday, July 27, 2011
Roasted Peppers Soup
Peppers were 10 for $10 at the grocery store the other day which is totally unheard of so I grabbed some, of course. I ate some with cheese and then thought, okay, now what? Soup!
Roasted Pepper Soup
adapted from Epicurious.com
3 tri-color peppers, cut up into big pieces
1 small jalapeno
1/2 c. half n half
4 cups chicken stock
olive oil
S+P
Preheat oven to 400. Toss the cut up peppers in olive oil and salt and place in a baking pan. Roast until soft and browned, stirring occasionally (although to be honest I always forget that step when I roast anything), about 50 minutes. Transfer to pot and add chicken broth, boil to meld flavors, 10 minutes or so. Working in batches with your blender or with the love of your life, your immersion blender, blend till smooth. Let cool slightly before stirring in half and half. Salt and pepper to taste.
You can either roast or leave raw your jalapeno depending on how spicy you want your soup: a roasted jalapeno will be a lot mellower in the spice department.
Serve with sandwiches.
Roasted Pepper Soup
adapted from Epicurious.com
3 tri-color peppers, cut up into big pieces
1 small jalapeno
1/2 c. half n half
4 cups chicken stock
olive oil
S+P
Preheat oven to 400. Toss the cut up peppers in olive oil and salt and place in a baking pan. Roast until soft and browned, stirring occasionally (although to be honest I always forget that step when I roast anything), about 50 minutes. Transfer to pot and add chicken broth, boil to meld flavors, 10 minutes or so. Working in batches with your blender or with the love of your life, your immersion blender, blend till smooth. Let cool slightly before stirring in half and half. Salt and pepper to taste.
You can either roast or leave raw your jalapeno depending on how spicy you want your soup: a roasted jalapeno will be a lot mellower in the spice department.
Serve with sandwiches.
Tuesday, April 12, 2011
Coriander Scallops with Orange-Ginger Dressing
This is such a quick, easy weeknight dinner, thank god, because babies are a lot of work.
from Epicurious
Coriander Scallops with Orange-Ginger Dressing
2 servings
12 scallops
coriander seeds, crushed
1 tbs cilantro
2 tbs olive oil
2 tbs balsamic vinegar
2 tsp ginger, minced
3 tbs orange juice
S+P
Salt and pepper scallops, dredge in crushed coriander seeds and place in hot pan with olive oil. Sautee 1 1/2 to 2 minutes each side. Combine the second group of ingredients in a small bowl for the dressing. Serve scallops and dressing over mixed greens. (I grilled some ciabatta slices brushed with the dressing for a starch.) Yum!
from Epicurious
Coriander Scallops with Orange-Ginger Dressing
2 servings
12 scallops
coriander seeds, crushed
1 tbs cilantro
2 tbs olive oil
2 tbs balsamic vinegar
2 tsp ginger, minced
3 tbs orange juice
S+P
Salt and pepper scallops, dredge in crushed coriander seeds and place in hot pan with olive oil. Sautee 1 1/2 to 2 minutes each side. Combine the second group of ingredients in a small bowl for the dressing. Serve scallops and dressing over mixed greens. (I grilled some ciabatta slices brushed with the dressing for a starch.) Yum!
Friday, April 8, 2011
Shepard's Pie
Holy crap, it's been a while! Honestly, one of the last things on my min dat the end of the day is cooking! I got a fussy baby most evenings. But this recipe was easy and a winner.
Shepard's Pie
2 Potatoes, cubed
1 lb ground turkey
1 onion, chopped
3 carrots, chopped
3 stalks of celery, chopped
2 cloves garlic, minced
olive oil
1 cup chicken broth
3 tbs flour
rosemary
sour cream
milk
butter or butter sub
S+P
1 tsp dried thyme
Parsley to taste
Preheat oven to 400.
Boil potatoes til soft. Drain. Add sour cream, salt and pepper, butter and milk and mash over low heat til thick. Set aside.
Cook veggies in olive oil til soft and then add garlic, salt and pepper; cook for twenty seconds more. Add ground turkey, rosemary and thyme; cook til meat is no longer pink. Mix 3 tbs of flour into chicken broth and pour into ground turkey mixture. Cook until thickened.
Spoon meat mixture into shallow baking dish, top with mashed potatoes and bake in the oven for 30 minutes. Done!
I'm actually going to try this again tonight but with cubed chicken and phyllo dough as the topper to make chicken pot pie. I'll let you know how it turns out!
Shepard's Pie
2 Potatoes, cubed
1 lb ground turkey
1 onion, chopped
3 carrots, chopped
3 stalks of celery, chopped
2 cloves garlic, minced
olive oil
1 cup chicken broth
3 tbs flour
rosemary
sour cream
milk
butter or butter sub
S+P
1 tsp dried thyme
Parsley to taste
Preheat oven to 400.
Boil potatoes til soft. Drain. Add sour cream, salt and pepper, butter and milk and mash over low heat til thick. Set aside.
Cook veggies in olive oil til soft and then add garlic, salt and pepper; cook for twenty seconds more. Add ground turkey, rosemary and thyme; cook til meat is no longer pink. Mix 3 tbs of flour into chicken broth and pour into ground turkey mixture. Cook until thickened.
Spoon meat mixture into shallow baking dish, top with mashed potatoes and bake in the oven for 30 minutes. Done!
I'm actually going to try this again tonight but with cubed chicken and phyllo dough as the topper to make chicken pot pie. I'll let you know how it turns out!
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