Monthly Archives: April 2012

Orzo, Lentil & Chard Veggie Stew

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Soup? Bisque? Stew?

I don’t really know what defines each variation of a broth with grains or veggies in it, but this lentil one, is very hearty and took on a mild meaty color after cooking, so I dubbed it a stew. It’s really filling, delicious and took almost no effort. You can really use any veggies you want too-the carrots and chard just seemed to pair well with the lentils and orzo.

8 cups vegetable broth

2 cups water

1/2 lb whole wheat organic orzo, cooked

1 1/2 cups dry green lentils

2 cups carrots, diced

2 cups chopped chard

1 1/2 cups onions, diced

1 1/2 cups celery, diced

5 cloves garlic, minced

1 cayenne pepper, minced

2 tbsp olive oil

1 tsp sea salt

1/2 tsp dried thyme

1/2 tsp black pepper

  • In a large saucepan, cook oil, onions and garlic over medium heat for 7 minutes
  • Add carrots, celery, cayenne, salt, thyme and black pepper and cook for 3 more minutes
  • Add vegetable broth, lentils and chard and bring to a boil
  • Cover, reduce to a simmer and let cook on low heat for 30 minutes
  • Turn off heat, add water and orzo and let sit for 10 more minutes before serving

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Mexican Lasagna

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6 whole wheat tortillas

2 cups brown rice, cooked

2 cups black beans, cooked

1 1/2 cups halved cherry tomatoes

1 1/2 cups shredded cheddar Daiya (we only had mozzarella and that worked just as fine)

1 cup sliced cabbage

1 cup organic salsa

1 cup red pepper, chopped

1 cup fresh cilantro, chopped

1/2 cup red onion, chopped

2 1/2 tbsp olive oil, divided

1 tsp sea salt, divided

1/2 tsp black pepper, divided

1/4 tsp paprika

  • Preheat oven to 375 degrees
  • Grease a casserole dish with 1/2 tbsp olive oil
  • Layer 2 tortillas, side by side, on the bottom of the dish
  • Mix together rice, 1 tbsp oil, 1/2 tsp salt and black pepper
  • Layer rice mix ontop of tortillas, then evenly distribute cabbage, cilantro and tomatoes ontop of that
  • Lay down 2 more tortillas on that layer, and top with 1 cup shredded Daiya
  • Then, mix together black beans, 1 tbsp oil, 1/2 tsp salt and paprika
  • Layer that ontop of Daiya, and then top with red pepper and red onion
  • Place the last 2 tortillas ontop of that, then pour salsa over it
  • Top with remaining 1/2 cup of cheese and cover with foil
  • Bake, covered, at 375 degrees for 25 minutes
  • Remove foil after 25 minutes, then continue to bake, uncovered, for 10 more minutes

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Zucchini & Onion Fritters

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Really simple snack and a great way to use up some zucchini we had laying around. Words of advice: Make them small! Only use a tablespoon or so of batter for each one, or else they won;t cook all the way through. We learned that the hard way.

2 1/2 cups shredded zucchini

1/2 cup grated yellow onion

1/4 cup whole wheat flour

1/4 cup whole wheat breadcrumbs

3 tbsp flaxseed “egg”

1 1/2 tsp baking powder

3 cloves garlic, minced

1 cayenne pepper, minced

1/2 tsp sea salt

1/4 tsp white pepper

  • Preheat oven to 425 degrees
  • Combine zucchini and onion in a bowl. Squeeze mixture out, and drain any excess water
  • Stir in remaining ingredients until well blended
  • Grease a baking sheet, then spoon 1 tbsp of batter onto sheet
  • Bake at 425 degrees for 20 minutes, turning halfway through

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Roasted Chickpeas

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Just a simple, crunchy vegan snack, or a nice addition to salads, wraps or pasta dishes. These are a cinch to make and it’s great to just toss them in some spices and roast ’em up if they’ve been sitting in the fridge for a few days and you don’t want them to go to waste!

2 cups chickpeas, cooked

2 tbsp olive oil

1/2 tsp sea salt

1/2 tsp garlic powder

1/4 tsp paprika

1/4 tsp black pepper

1 cayenne pepper, minced

  • Preheat oven to 350 degrees
  • Toss chickpeas in oil and spices and layer on a baking sheet
  • Roast at 350 degrees for 45 minutes, turning over every 15 minutes

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Red Potato, Mustard Green & Radish Salad

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I’ve been on a huge potato kick, and contrary to popular belief, I’ve actyally been losing weight! So spuds will continue to be the main attraction in my meals for the foreseeable future :) And I was VERY happy to put my new mustard greens to good use.

1 bunch mustard greens, chopped

6 large red potaoes, quartered and boiled

3 radishes, sliced extremely thin

2/3 cup green onions, chopped

1/2 cup fresh parsley, chopped

1 avocado, sliced

1/2 cup coconut milk

2 tbsp lemon juice

1 tbsp olive oil

1 tsp sea salt

1/2 tsp black pepper

  • Pour lemon juice into coconut milk and let settle for 10 minutes
  • Then pour coconut milk, lemon juice, olive oil, avocado, salt and pepper into a blend and pulse until creamy
  • Toss together remaining ingredients
  • Pour dressing onto greens and potatoes and mix well. Serve warm or cold.

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Raw Pizza!

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Even the simplest raw recipes seem epic to me. There’s so much thought involved, so much time-planning and it always seems like an elaborate affair.

Which is why I NEVER have time to prep raw food meals.

Cooking for John has really opened doors for me, and forced me to do more raw food-which has turned out to be both a blessing and a pain in the ass. But I do feel my proudest when I whip up a really great raw meal. My dehydrator has been collecting dust, and although I’m dying for an Excalibur, I keep hoping anything I make in the ghetto one I have now will get the job done. With some help from The Rawtarian, I actually made an AWESOME raw pizza, that hardly took any time at all and did extremely well in the dehydrator. A small downside? Make sure to  grind up the almonds in the processor during normal hours-because making almond flour at 10 PM, will make your neighbors want to kill you.

CRUST

2 cups raw almonds

3/4 cup ground flaxseed

1 cup water

2 tbsp olive oil

1 tbsp dried basil

1 tbsp dried thyme

1 tsp dried rosemary

1 tsp dried oregano

1 tsp sea salt

1/4 tsp black pepper

FOR THE SAUCE

2 cups chopped tomatoes

3/4 cup sun-dried tomatoes, soaked for 30 minutes

1/4 cup fresh basil leaves, chopped

2 tbsp olive oil

1 tbsp apple cider vinegar

4 cloves garlic, minced

1/2 tsp sea salt

TOPPINGS

Shredded Zucchini

Chopped red, white or green onion

Chopped spinach, kale, chard or collard greens

Sweet potatoes, eggplant or beets

Nutritional Yeast (or a cheese recipe similar to this)

  • Put the almonds in the processor and pulse until ground fine (took me awhile, but you want something close to a flour consistency)
  • Mix almond flour, flaxseed, water, oil and spices together until it forms a thick, sticky dough-like substance
  • Then, blend all sauce ingredients in a blender until creamy
  • Spread dough onto dehydrator trays, about 1/4 inch thick, and then spread sauce ontop
  • Add toppings of your choice and then dehydrate at 115 degrees for 2 hours
  • Then, dehydrate at 105 degrees for 8-10 (ours was closer to the 10 hour mark, but check it as it hits 8 hours)

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Vegan Oatmeal & Chocolate Chip Pecan Cookies

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Jim really loves his sweets- me being the sweetest of course ;)

Any who, he decided late last night that coming up with a new vegan cookie recipe was a good idea after an utterly exhausting weekend. I was ready to pass out, but he went ahead and found this recipe, that he followed pretty closely to make, quite possibly, the most delicious vegan cookies I’ve ever had. I don’t feel bad about eating them for breakfast either because they’re mostly oats, and come on, oatmeal is a morning food. So good and very proud of Jim’s rising baking skills.

2 cups rolled oats

3/4 cup whole wheat flour

3/4 cup raw sugar

1/2 cup olive oil

1 ripe banana, mashed

2/3 cup vegan chocolate chips

1/2 cup chopped pecans

1 tsp pure vanilla

1 tsp baking powder

1/2 tsp cinnamon

1/4 tsp sea salt

1/4 tsp nutmeg

  • Preheat oven to 350 degrees
  • Mix together banana, sugar, oil, vanilla until creamy
  • Stir together oats, flour, baking powder, cinnamon, nutmeg and sea salt
  • Pour dry ingredients into banana mix 1 cup at a time, until everything is absorbed
  • Fold in pecans and chocolate chips
  • Mold into cookies and bake at 350 degrees for 11 minutes

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