Roasting Veggies

I’ve been on a roasting kick lately and after grabbing an abundance of vegetables from the farmer’s market, I decided the quickest and easiest way to lighten my load was to roast a bunch! I roasted broccoli (following my best broccoli ever recipe), brussels sprouts and red peppers. I coated the sprouts in some oil and sprinkled garlic salt, pepper and Bragg’s amino acids. The red peppers were cut in half (length wise), seeds and stem removed, and coated with oil.

At 400 F, the sprouts cooked the longest, for about 35 minutes, while the red pepper cooked for about 15-20 minutes and the broccoli was done after about 12 minutes. Just a word to the wise: use some kind of liner for the pan, I have two blackened baking pans now from all this roasting!

Enjoy!

Braised Brussels Sprouts Stew

I was pleased as punch to see brussels sprouts at the farmer’s market today. Pretty sure the last time I had them was around this time last year. I grabbed a stalk and headed home to figure out how I’d incorporate it into tonight’s meal. After shopping through my fridge and pantry, I decided to concoct a stew of sorts. It doesn’t get that thick, but you could probably make a roux to thicken it up. This is a flavorful fall dish that you must try!

Braised Brussels Sprouts Stew

  • olive oil
  • 1/2 onion, chopped
  • 1-2 cloves of garlic, minced
  • 2 cups of brussels sprouts, quartered (if small, halved, or if really small you can leave whole)
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried basil
  • salt
  • pepper
  • 1/4 c sun-dried tomato (I used oil-packed)
  • 1/2 bag of Gardein beefless tips
  • 1/4 c red wine
  • 2 c water
  1. Saute the onion and garlic for several minutes. When everything is soft and fragrant, add in the brussels sprouts. Turn up the heat to get a sear the sprouts. Cook for 5 minutes
  2. Next, add the dried herbs and cook for a minute or two
  3. Now you can add in the sun-dried tomatoes and beefless tips. Cook for about 5 minutes
  4. Finally, add in the liquids. Bring to a boil, cover and reduce to a simmer. Check the tenderness of the sprouts after 7 minutes. If ready, remove from heat and serve

Roasted Veggie Quinoa Salad

Tonight I roasted some eggplant and yellow peppers. To do so I simply sliced the eggplant, oiled, salted and peppered each side and placed onto a baking sheet. For the peppers, I just cut these into big chunks and threw them on the pan with no oil or salt. I baked the veggies at 375 F for 7 minutes, flipped the eggplant and baked for another 7-10 minutes.

While these were roasting, I cooked 1 cup of dried quinoa according to the box. Then, I multi-tasked by whipping up a homemade tahini dressing (~about~ 2 tbls tahini; 2 tsp olive oil; 1-2 tsp water; couple dashes of cayenne; 1/2 garlic clove; minced; splash of rice vinegar; 1 tsp agave; 1 tsp sesame oil; and a 7 sprays of Bragg’s aminos).

When the quinoa was done, I added the dressing which made about 1/4 cup or so. And after the veggies had cooled down some, I cut the eggplant slices into bite sized pieces and stirred everything together. I think this salad would be nice served hot or cold. Enjoy!

Mom’s Veggie Chili

For being a meat eater, my mom is impressing me with her vegan cooking skills. She made me a phenomenal chili which she adapted from a Weight Watcher’s cookbook, subing soy chorizo as the meat and adding extra peppers for a good kick. If you are a fan of chili, this one is a definite must make!

Ingredients

  • oil
  • 2 links of soy chorizo (I used Field Roast, but Trader Joe’s has good ones too)
  • 1 medium yellow onion, chopped
  • 1 clove garlic, minced
  • 2 tbls chili
  • 1 tbls cumin
  • 1 yellow pepper, chopped
  • 1 green pepper, chopped
  • 1 poblano pepper, with seeds, chopped (if you have time, roast it)
  • 4 green zucchini, chopped
  • 4 celery, chopped
  • 2 red tomatoes, chopped
  • 2 yellow tomatoes, chopped
  • 1 6 oz can of tomato paste
  • 1 small can of fire roasted green chiles
  • 1 15 oz can of stewed tomatoes
  • 1 15 oz can of Rotell tomatoes and chiles
  • 1 15 oz can of black beans
  1. Saute the onion and garlic in a little oil. Add water if necessary to prevent sticking
  2. After the onion/garlic gets soft and fragrant, add in the spices and remaining fresh veggies. Cook until they are somewhat soft
  3. Next add all of the canned goods (make sure to drain the beans before adding)
  4. Bring to a boil, cover and simmer for 30-40 minutes

Eggplant Chickpea Curry

Curries can sometimes be rich and heavy, but the eggplant chickpea curry from Isa’s Appetite for Reduction book is light and full of flavor. I’m not going to post the recipe because I think you all should go out and buy her books. However, I’ll give you a tip in that it is very similar to her eggplant and black-eyed pea curry she has posted on the Post Punk Kitchen site.

 

Sunday Funnies

Joey joined me for breakfast today. He checked out the funnies while I sipped my coffee and ate some pumpkin bread (recipe below). In addition to this, I also made Oh She Glow’s early morning peanut butter banana oatmeal. I couldn’t believe how sweet this was without adding any sugars. I will definitely make this again and probably with more peanut butter because I found the nutty taste to be lost a bit.

Hope you all are enjoying your Sunday as much as Joe Joe and I are 🙂

Pumpkin Bread modified from Midwest Veg

  • 1 c white flour
  • 1/2 c wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp clove
  • 1/2 c light brown sugar
  • 8 oz pumpkin puree
  • 2 tbls flax + 6 tbls water
  • 1/2 c vegan butter, melted
  • 1 tsp vanilla
  • 1/2 c chopped pecans
  1. Pre-heat oven to 350 F
  2. Mix flours, powder, soda, salt and spices together, set aside
  3. Add the flax and water to a pan, bring to a boil. Once this gets goopy, take off heat
  4. Combine the remaining ingredients with the flax goo. Pour into the dry mixture. Fold in pecans. Stir until just combined
  5. Pour into a greased loaf pan and bake for 40-50 minutes

Dirty Lentils

Today was a total WTF day in the kitchen. I was hungry, but couldn’t decide for what. And I was lazy so I wanted something easy. I thought lentils sounded good and I had some peppers, onions and tomatoes on hand. I decided to create a spinoff of what I imagined dirty rice to be like. As you’ll see in the recipe list, there is one secret ingredient that I really gambled on. All in all, this turned out great and I had a lot of fun while making it.

Oh, and just a heads up, the only ingredient I physically measured was the lentils and veggies. I’m doing my best to estimate amounts, but please taste test along the way and modify as you like!

Dirty Lentils

  • 1/2 c dried lentils
  • 1 1/2 c water
  • 1/2 onion, diced
  • 1 clove of garlic, minced
  • 1 red pepper, diced
  • 1/2 poblano pepper, diced, with some seeds
  • 2 tsp chili powder
  • 3 tsp cumin
  • 1/2 tsp salt
  • 1/2 c – 1 c vegan bloody mary mix (yep!)
  • 1 tomato
  1. Boil the water and add the dried lentils. Cover and simmer until almost soft (a little crunch is okay because it will cook with the other goodies)
  2. Saute the onion and garlic in some water. When this is soft and fragrant, add the peppers and spices
  3. By this time the lentils should be done. Drain them and add to the frying pan. Add the bloody mary mix, bring to a boil and begin to reduce the liquid down
  4. Finally, add in the chopped tomato. This will create more juice, so again, cook it down
  5. Enjoy with some buttered bread or whatever your cute cravings desire

Tofu Migas

A friend of mine introduced me to tofu migas a few years ago. Migas have been adapted through cuisines over the years and I am modifying the traditional tex-mex version.

This dish had a lot more liveliness to it than a regular ol’ tofu scramble. I highly recommend you try this out!

Tofu Migas

  • Corn tortillas
  • oil
  • 1 package of extra firm tofu (pressed)
  • 1 poblano pepper (roasted, seeded, skin removed)
  • banana pepper (really whatever peppers you have on hand)
  • 1 tomato (feel free to add more veggies, this is sadly all that I had on hand…)
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp turmeric
  • 1-3 tsps water
  • black salt
  • pepper
  1. Warm the tortillas in a cast iron skillet. Place inside the oven after so they remain warm
  2. Saute the peppers (not the poblano yet) in some oil. When soft, add in the poblano (chopped)
  3. Next crumble the pressed tofu and chopped tomato into the skillet
  4. While this is cooking, mix the dry spices together and add a few teaspoons of water to create a slurry. Add this to the skillet and begin cooking down until the liquid is absorbed/evaporated. Salt and pepper to taste
  5. Remove the tortillas from the oven and spread on some warmed up Eat Well Enjoy Life sweet and spicy black bean hummus

6. Top with the migas and serve with your favorite salsa. Enjoy!

Wholesome Wheat Biscuits

Biscuits are such a nice treat. Unfortunately (or fortunately…) they are usually made with white flour. While the white flour creates a nice, delicate texture, it lacks in the nutrition department. So I decided to alter The Vegan Kitchen’s Buttery Biscuit recipe and used all whole wheat flour.

They turned out wonderful. Next time I may do half white and half whole wheat…for a nice mix of naughty and nice 🙂

  • 2 c whole wheat flour
  • 1 tbls baking powder
  • 1/2 tsp salt
  • 5 tbls earth balance butter
  • 3/4 c unsweetened soy milk
  1. Whisk the dry together. Cut in the butter with a fork or pastry cutter
  2. Add the soy milk, mix until combined. Knead for 2-3 minutes
  3. Pre-heat the oven to 450F
  4. Roll the dough out on a floured surface. Cut biscuits out with the rim of a glass
  5. Put on a greased baking sheet and bake for 12 minutes

Simple Pasta Salad

This pasta salad is so incredibly delicious and couldn’t be easier to make! It’s perfect for a potluck or large gathering. It probably made enough for 8-10 servings.

  • 1 box of elbow macaroni (use whole wheat!)
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1/4 c black olives, chopped
  • 1 c vegenaise
  • 1 tsp horseradish
  • 2 tsp dijon or brown mustard
  • 1/2-1 tsp salt
  • pepper to taste
  • 1 tbls fresh chives
  • 1 tsp dried basil

Cook the pasta according to the box. Drain. Rinse with cool water. Add to a bowl and stir in remaining ingredients.