Red Lentil Daal

This dish is slightly sweet from the tomato, but full of spice and developed flavors.  It's incredibly filling and rich in vitamins and protein. One serving of red lentils is high in fiber, B vitamins, manages blood sugar levels, has 26g of protein per 1/2 cup serving, dried, and is virtually fat free!...(Wait, you're vegan??? How do you you get enough protein? HA!)  Serve over basmati or jasmine rice with a side of curried veggies for a fully authentic Indian meal!

1 tsp. Canola Oil
1 medium Onion, chopped
3 cloves Garlic, minced
1/4 tsp. Ginger, grated
1 tsp. Cumin
1/2 tsp. Turmeric
1/2 tsp. Coriander
1/4 tsp. Red Pepper Flakes
1/4 tsp. Salt
dash of Cayenne Pepper
1 heaping tbsp. Tomato Paste
3 c. Vegetable Broth
1 c. Dried Red Lentils
3 Tomatoes, seeded and chopped

Heat oil in a medium saucepan over medium heat.  Add onion, and saute' 7-10 minutes until translucent and tender.  Add in spices and cook another 1-2 minutes (be careful not to burn them).  Add in tomato paste and one cup of vegetable broth and stir until the paste has broken down and integrated.  Stir in remaining broth and red lentils and bring to a boil.  Cover and reduce heat to a simmer.  Cook, covered, for 20 minutes.  Stir in tomatoes, recover, and cook another 10 minutes until most of the liquid has been absorbed and lentils are tender.

*I served the daal over basmati rice with some curried cabbage and cauliflower.  Oh, and my critics at work loved it ;)

White Bean Ratatouille

1 tbsp. Olive Oil
1 1/2 c. Leeks, thinly sliced (white and light green parts only)
3 cloves Garlic
2 tsp. Dried Thyme
1 tsp. Dried Rosemary
1 1/2 c. Fennel, thinly sliced
1/4 c. White Wine
3/4 c. Cremini Mushrooms, chopped
15 oz. Can Diced Tomato
15 oz. Can White Beans (aka canelli)
1 Roasted Red Pepper, chopped
1 tbsp. Balsamic Vinegar

Heat olive oil over medium heat in a skillet or saute' pan. Add leeks and cook, stirring occasionally for 7 minutes until softened and beginning to brown. Add a pinch of salt if the pan becomes too dry. Add garlic, thyme and rosemary and cook another 30 seconds. Stir in fennel and cook another 30 seconds. Add wine to deglaze pan and stir until all of the wine has evaporated, another 2-3 minutes. Add mushrooms, tomatoes, white beans, roasted red pepper and balsamic and stir to combine. Bring to a simmer and continue to cook over medium-low heat, stirring often, for another 10-15 minutes until vegetables are tender and flavor has developed. Season with salt and pepper.

*I served the ratatouille atop a bed of raw spinach. The heat from the ratatouille wilted the spinach and I was able to mix it in with the rest of the dish.
Serves 3-4

Spicy Soba Noodle Stir Fry

STIR FRY

1/2 tsp. Ginger, grated

2 cloves Garlic, minced

3 Green Onions

3 c. Napa Cabbage, shredded

3 c. Shiitake Mushrooms, sliced

1/3 c. Bean Sprouts (I used mung beans)

3 oz. Buckwheat Soba Noodles, pre-cooked or dried (if using dried, cook according to manufacturer's  directions before adding to the vegetables.)

Over medium heat add a little bit of oil to a large skillet, enough to coat the bottom.  Add the garlic, ginger and green onions and saute' 30 seconds to a minute until fragrant. Add in the mushrooms and saute' another minute.  Add cabbage and half of sauce.  Cook another 5-7 minutes until cabbage has cooked down, stirring occasionally.  Reduce heat slightly and add in bean sprouts, soba noodles and remaining sauce. Toss to combine and cook until heated through.

SPICY DRESSING

1.5 tsp. Toasted Sesame Oil

3/4 tsp. Olive Oil

2 tbsp. Seasoned Bean Paste

1.5 tsp. Rice Vinegar

3/4 tsp. Mirin

Combine all ingredients in a small bowl and whisk until completely combined.

                                                  

                                        

            Yummy Seasoned Bean Paste!  

Slightly spicy and very salty.  The market had one labeled spicy, but I didn't get it because I was scared I would burn my tongue off, which I'm sure I would've, because this one was just right.  I also omitted using any salt or soy sauce because it was so salty on its own.  The vinegar also helps to cut down some of the saltiness.

*I served this with a side of roasted kabocha squash.

Sesame Crusted Tofu w/ King Trupet Mushrooms

Tofu Marinade
1 lb. Extra Firm Tofu
1/4 c. Soy Sauce
1/4 c. Rice Vinegar
2 tsp. Mirin
1 tbsp. Toasted Sesame Oil
2 cloves Garlic, minced
3/4 tsp. grated Ginger
1/2-1 tsp. Sirracha, depending on how spicy you want it.

Toasted Black Sesame Seeds
Olive Oil

Drain tofu and press for 20-30 minutes between two plates lined with paper towels and a weight on top to remove any excess moisture.  You want the tofu to feel pretty dry before you marinate it.  While the tofu is being pressed, combine the marinade ingredients.  Cut the tofu into squares (pictured). Pour the marinade over the tofu and refrigerate for at least 4 hours or overnight.  The longer you let it marinate, the more flavorful the tofu will be.

Sprinkle sesame seeds on a plate. Press one side of the tofu into the seeds (the marinade is enough to make them stick).  Heat  enough olive oil to coat a skillet.  Add tofu, plain side down, and cook over medium heat for 5-7 minutes, until browned.  Flip tofu and add a little of the remaining marinade to coat the pan.  Cook another 5 minutes.  (Some of the seeds may fall off in the pan.  Its okay, don't panic.  There's plenty on there to begin with!)

For the mushrooms,  I sliced them about 1/4-1/2" thick and tossed them with some sesame oil and salt.  Then roast them in a   375 degree oven for 25 minutes, tossing occasionally.

Oh and those weird looking star things.... they're called lotus root (told you this would get interesting)

Lotus root is the root of the beautiful lotus flower (looks very similar to a water lily).  It's taste is very reminiscent of a potato or water chestnut.  It is high in fiber, vitamin C and iron.  When using, be sure to toss with vinegar or lemon juice after peeling and chopping to avoid any discoloration. I sliced mine 1/4" thick and roasted them with the mushrooms, but added a little maple syrup to sweeten them up a bit.  The roasting time was also a little longer, about 30 minutes, flipping halfway through.

WARNING!!!

I'm so tired of shopping at the same old stores, buying the same old vegetables week after week. So I decided to switch it up a bit. I went on an excursion to the Korean market off western/pico yesterday and spent wayyyy too long scouring every aisle of the store. Some of the things I found were amazing, not to mention they were half the price of what they would've been at whole foods or some specialty health store. I probably bought too much, and it will go bad before I can use it all, but I just couldn't resist. It was all so enticing! Anyways, to the point, this is just a warning that a lot of the recipes in the weeks coming will be Asian inspired. Hope you're ready to see some interesting looking things :)

A variety of different melons they have.

This place is huge! So much to choose from.

Veggie Burger

Eggplant based burger with breadcrumbs as a binding agent and various spices.

Topped with sliced red onion, tomato, daiya cheese and arugula.

Edamame Salad w/ Avocado Wontons

EDAMAME SALAD
3/4 c. Bell Pepper (red or yellow), diced
3/4 c. Cucumber, diced
1 Carrot, shredded
2 c. Frozen Shelled Edamame
7 oz. Arugula

Cook edamame according to package directions and cool. Combine bell peppers, cucumber, carrot and edamame. Toss arugula with desired dressing (I used a miso dressing). Divide arugula among plates and top with edamame mixture. Serve with avocado wontons.

Serves 3-4

WONTONS
3/4 c. Cremini Mushrooms, chopped
2 Green Onions, chopped
2 Cloves Garlic, minced
1 Ripe Avocado
2 tsp. Soy Sauce
1 tsp. Sirracha
1 tsp. Lemon Juice
1 tbsp. Cilantro, chopped
Wonton Wrappers
1 tbsp. Sesame Oil

In a small pan, heat a little bit of olive oil. Add mushrooms and cook for 2-3 minutes until beginning to soften and brown. Add onions and garlic and cook for another minute. Remove from heat.

In the meantime, mash the avocado in a bowl. Stir in soy sauce, sirracha, lemon juice, cilantro and mushroom mixture.

Lay out some wonton wrappers in a single layer. Fill each with a scant 1 tbsp of filling. Using your finger, rub the edges of the wonton with some water and top with another wrapper Press edges to seal two wrappers together. (You may also cut off the excess wrapper around the corners if you'd like, just make sure to seal the edges back up.)

Heat 1 tbsp of sesame oil in a pan. Add a few wontons and fry about 2 minutes until browned and crispy. Flip and fry another minute or two. Transfer cooked wontons to a rack or plate lined with paper towels to drain and cool. Repeat process with remaining wontons.

Falafel!!!

This past weekend I had my parents over for dinner.  This was a bit of a challenge becuase, well, they're not so much picky as they are strangers to a lot of the amazing food out there.  Not to mention they love meat (ick).  So I wanted to give them a quick, satisfying meal that wasn't too foreign or screaming of veganism while still introducing them to something new.  After racking my brain, I decided to cook a Mediterranean feast that consisted of falafel, tabouli style rice, saute'd spinach and a variety of dips to go with toasted pita.

These falafel are super easy and quick to make.  You can put them in the pita with a variety of vegetables, make them a little bigger and substitute for a veggie patty, or serve them plain to be enjoyed in all their deliciousness like I did.  This recipe serves 2-3 people.  I doubled it because I was feeding two hungry boys.

1 15 oz. Can Chickpeas
1/2 tbsp. Olive Oil
1 tbsp. Lemon Juice
zest of 1/2 Lemon
1 tbsp. Tahini
2 cloves Garlic
1 tsp. Cumin
3/4 tsp. Coriander
Pinch of Cayenne Pepper
1/4 tsp. Salt
1/2 Yellow Onion, diced
1 tbsp. Parsley, chopped
1 tsp. Baking Powder
1/4 c. Breadcrumbs

Pre-heat oven to 400 and lightly brush a baking sheet with oil. Drain and rinse chickpeas to get rid of any excess salt. Combine chickpeas, olive oil, lemon juice, garlic, cumin, coriander, cayenne, and salt in a food processor. Pulse until combined and chickpeas are mashed, but not too smooth. Stir in remaining ingredients until combined.  From here, you can let the falafel sit for an hour and allow the flavors to develop or cook right away.

Use an ice cream scoop to measure, shape falafel into 1" thick disks and place on baking sheet. Bake for 15 minutes. Flip falafel and bake another 10. Serve with tahini yogurt sauce.

I always love a salad topped with falafel (Thank you for introducing me Fred 62!)

"It's Always Summer in California" Sangria

Sangria has never really appealed to me, but recently I went to Bodega wine bar and tried theirs. I asked what was in the sangria because I really liked it. I was disappointed to learn that it was bottled, not made in-house. So then, being myself, I thought,"Wow, it couldn't be that hard to make my own!" After a little research and remembering that I had a bottle of white wine sitting around that I wasn't planning on drinking any time soon, I went to work. And if I ruined it, eh, I wasn't gonna drink it anyways. Lucky for me, my "It's Always Summer in California" sangria turned out delicious!

1 bottle of dry white wine
1/8 c. granulated sugar
3/4 c. freshly squeezed OJ (try to strain out the pulp)
1 lemon, thinly sliced
2 small limes, thinly sliced
1 cup green grapes, halved
1 handful mint

In a large pitcher, combine sugar and wine and stir with a wooden spoon or rubber spatula until sugar has dissolved. Add in remaining ingredients. Put sangria in the fridge and allow to sit for at least 4 hours.

When my sangria was done, I strained the the liquid from the fruit, then put the fruit in a ziplock bag in the freezer. To serve, pour sangria in a lowball glass with a large ice cube and garnish with frozen fruit slices.

White Girl's Mexican Food

Tonight's dinner is kind of healthy, as is all my cooking, so I apologize in advance for the lack of authenticity in my Mexican food, or the runny beans and orange rice you'd get from El Torito...

The contents of our "Mexican" feast!

Black Bean and Spinach Tacos

Sweet and Spicy Butternut Mash

Roasted Corn on the Cobb

Spiced Butternut Squash and Jalapenos before being roasted.

I am particularly proud of this recipe.  Its the perfect balance of sweet and spicy.  But maybe I'm biased because I absolutely love butternut squash!

1 Butternut Squash, peeled, seeded and cubed

4 Jalapenos, thinly sliced

1.5 Tbsp. Olive Oil

4 Cloves Garlic, minced

1 tsp. Salt

1/2 tsp. Paprika

1/3 c. Vegetable Broth

Pre-heat oven to 400.  In a large bowl, combine cubed squash with jalapenos, olive oil and spices.  Spread squash mixture onto baking sheet.  Roasts for 45 minutes, tossing halfway through. When squash is tender and slightly browned, transfer to a bowl with 1/3 cup of vegeable broth and puree' with an immersion blender.  Season with more salt and pepper if desired.

The Finished Result

Black Bean Tacos

1 tsp. Canola Oil

1 Yellow Onion, chopped

1 Jalapeno, seeded and diced

2 Cloves Garlic, minced

1 tsp. Cumin

2 tsp. Dried Oregano

15 oz. can of Black Beans, drained an rinsed

2 handfuls of Spinach

1/2 c. Vegetable broth

2 roasted Problano Peppers, roughly chopped

Heat oil in a large skillet.  Add onion and saute' over high heat 5-7 minutes (add a dash of salt if pan becomes too dry).  Add garlic, jalapeno, cumin, and oregano and saute' another minute. Add in black beans and slightly mash until you have about a 50/50 ratio of whole and mashed beans.  Add in spinach and 1/4 cup of broth.  Saute' stirring occasionally until broth has reduced.  Add in remaining broth and continue to cook, stirring occasionally until spinach has wilted and all the broth had reduced.  Add roasted peppers and cook until heated through.  Season with salt and pepper. 

Place black bean mixture on top of a soft corn tortilla and garnish with desired toppings.

I topped my tacos with some freshly chopped tomato, cilantro, green onion, and a squeeze of lime.  I would've also used some avocado, but mine wasn't ripe yet :/

Brownies!!!

So here's my first successful attempt at brownies (I'm not much of a baker...yet).  There will definitely be more coming, so try these out and let me know what you think!  They're more of a cakey brownie than fudgy.

2 c. All-Purpose Flour
1/2 c. Cocoa Powder
1 tsp. Baking Powder
1/2 tsp. Salt
1/3 c. oil (veg/canola)
2 1/4 c. sugar
1 tsp. vanilla extract
1 c. water
chocolate chips (optional)

Pre-heat the oven to 325.  Line a 9x13" baking dish with aluminum foil  (this allows for easy removal of the brownies from the pan.  If you don't care, be sure to grease the baking dish so the brownies don't stick).

Sift together flour, cocoa, baking powder, and salt.  In a separate, larger bowl, whisk together sugar, oil, and vanilla extract.  Slowly whisk in the water to combine.  Add the dry mixture to the wet, about a cup at a time, and stir until smooth and no lumps remain.

Pour batter into the prepared baking dish and bake for about 25-30 minutes, until a toothpick inserted into the center comes out clean.  Cool for about 5 minutes, then use the foil to lift out one GIANT brownie!  Cut into squares when completely cooled.

Lo-Cal Pesto Pasta

I'm personally not a huge fan of pasta because of it's high calorie content and the amount it takes for me to eat in order to feel full. So a lot of the time I'll swap it out for vegetables such as spaghetti squash, zucchini, asparagus, or shiritake noodles. Sometimes I'll still cook pasta (whole wheat) because of it's nutritional benefits, but just cut back and use a combination of the two.

1 Spaghetti squash
2 Cloves garlic, roasted*
2 tsp. Olive Oil
Salt/Pepper

1/2 c. Sun dried tomatoes in oil
5 tbsp. Pesto sauce

Begin by pre-heating the oven to 400. Cut the spaghetti squash in half lengthwise and seed. Puncture the flesh of the squash all over with a fork. Combine the olive oil and roasted garlic to create a paste. Rub down the squash with the paste. Sprinkle with salt and pepper. Place squash, flesh side down, on a greased or lined baking sheet and roast for 45-50 minutes until tender. Let cool.

When squash is cool enough to handle, remove from skin with a fork and try to separate as much as possible to resemble spaghetti noodles. Toss the squash with pesto sauce and tomato.

*To roast garlic, leave the entire bulb in tact, but peel off the outer layers leaving just one layer (or as close as you cam get to it) to cover. Cut off the top of the entire bulb, leaving the cloves exposed. Rub with oil and cover in foil. Roast in a 375 oven for 25-30 minutes. Simply squeeze the cloves out of their skin when ready to use.

Savory Tempeh w/ a Spinach & Golden Beet Salad & a Creamy Lemon Tarrogon Dressing

Lemon Tarragon Dressing

2 Tbsp. white balsamic vinegar

1 Tbsp. lemon juice

2 Tbsp. plain soy yogurt

1 1/2 tsp. dried tarragon

1/2 shallot

2 cloves roasted garlic

1/4 tsp. salt

1/8 tsp. pepper

4 Tbsp. Olive Oil

Combine everything  but the oil in a food processor or blender and blend until smooth.  With the motor still running, slowly add in the oil.  

Tempeh

1 pckg. tempeh

1/4 c. olive oil

1/4 c. water or veg. broth

2 Tbsp. white balsamic vinegar

1 clove garlic, minced

3/4 tsp. maple syrup

1 tsp. salt

1/2 tsp. pepper

1/3 c. chopped parsley

1/2 tsp. lemon zest

Cut tempeh into desired shapes (I cut mine into thirds, then cut the thirds in half to create triangles).  Steam for 10 minutes.  Combine remaining ingredients for the marinade.  Let the tempeh cool about 10 minutes before adding to the marinade (spoon the marinade on top of the tempeh as well).  Let marinate in the fridge for at least 2 hours, turning over half way through.

Once you have marinated the tempeh, set your over to broil.  Place the tempeh on a baking sheet and broil 5-7 minutes on each side, spooning the remaining marinade over the tempeh when flipping.

*Pictured above, I also roasted beets for the salad and served baby potatoes (boiled) with olive oil, parsley, salt and pepper as a side.

Tempeh

Tempeh is made by culturing and fermenting soybeans into a cakey form as pictured above. Because of the way it is fermented, it has a higher protein, vitamin, and dietary fiber content than its close relative, tofu.  It has an interesting, meaty texture and naturally nutty taste.  

Tempeh comes in several different forms.  You can buy it raw in the form of flax, soy, or vegetable tempeh, or even buy it pre-marinted.  One of my favorites is tempeh bacon!

Raw tempeh is pretty gross. It takes some nurturing through steaming, frying, or marinating in order to make it taste good.