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Ingredients

1 cup uncooked quinoa
1 can of black beans, rinsed
1 cup of sweet corn (use frozen or canned, or if you’re super fancy, scrape kernels off a fresh cob)
2 whole citrus fruits, diced (grapefruit tastes lovely, but you can use any citrus, like oranges or clementines)
1 large avocado chopped
1 bell pepper diced (preferably red)
1 half bunch of kale destemmed and chopped
1 half bunch of cilantro chopped
1/2 red onion diced (to help with the sharpness of the onion, dice at the beginning of throwing everything together, and soak in cold water. throw it in towards the end.)

Dressing:
The juice of 3 limes
2 tsp of cumin
big pinch of sea salt
2 tbs of olive oil

1. Bring quinoa to boil with 2 cups of water and a pinch of salt.
2. Cover and let simmer for about 15 minutes or untils it fluffs easily with a fork, and all the water is absorbed.
3. Let the quinoa cool while you prepare everything else.
4. Combine beans, corn, citrus, avocado, bell pepper, kale, cilantro and onion in a large bowl. Toss all together.
5. Whisk the ingredients for the dressing.
6. Add the quinoa to the bowl and pour in the dressing, tossing everything together to combine. Enjoy!!!

(Courtesy of Paste magazine blog.)

Winner

Oct. 29th, 2012 08:38 pm
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Must write this down in case I lose the issue of Vegetarian Times that it came from:

10 oz chocolate chips
1 C peanut butter
12 oz silken tofu
1 tsp agave
1 tsp vanilla
graham cracker crust

Melt chocolate chips in microwave. Blenderize melted chips, peanut butter, tofu, agave, and vanilla. Pour into crust and refrigerate. Tah dah! Chocolate peanut butter pie!

Harina

Mar. 16th, 2012 09:55 pm
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4 C water
1 C corn meal

Bring 3 C water to a boil. Meanwhile, mix 1 C corn meal with the remaining 1 C cold water. Stir corn meal mixture into boiling water. Lower heat to a simmer & cover. Cook five minutes, stirring occasionally. Add garlic or onion powder with corn meal if desired. Stir in egg or cheese at the end if desired. For maximum authentic nostalgia value for F, serve with ketchup. (C appears to prefer hers with ketchup too.)
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Two excellent recipe finds lately, courtesy of web searching to figure out what to do with the eggplant, potatoes, and tomatoes in the last two local produce boxes. Last week was the aforementioned eggplant/potato curry and then today was a Mediterranean casserole in which I was able to use five ingredients from the local box: eggplant, potato, tomato, basil, and onion. Tasty, tasty. Both recipes were reasonably easy, though the casserole is definitely a weekend dish as it needs to bake for quite a while. Also, if I make it again, I would up the olive oil.

We've also been enjoying the fruit from the local box. I don't quite see how blueberries can be local as in my mind I have them firmly categorized as coming from cold northern places like Maine. But their presence in the produce box has come in very handy as C is fond of them. We've also had some really lovely local peaches. And this week we got some figs, though I haven't tried them yet.
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Yesterday I was introduced to the phenomenon of 'planking'. Hee.

Also new this week, C appears to like homemade Indian food. She shoveled in her rice and dal and potato/eggplant curry with gusto. In general, she is an enthusiastic and, so far, non-picky eater. The only thing she hasn't seemed to enjoy is broccoli, but she still ate it even while grimacing. We've also had some misses with macaroni and peas, but I think the problem there was that they were small and slippery and she had trouble gumming them effectively without choking on them.

Pickles

Jun. 14th, 2011 10:09 pm
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Two weeks ago the veggie roulette "local box" delivered unto me pickling cucumbers. I have pickled beets. I have pickled eggs. I have made Japanese-style salted pickles. But I have never done proper pickled cucumbers. The delivery service includes recipes with the box, but their pickle recipe was a sweet one. That's ok, I guess, but not really my thing. I found an easy garlic-dill refrigerator pickle recipe online and tried that. OMG! O! M! G! Homemade pickles are scrumptious. They remind me of really good, made-in-house, kosher dills that you could sometimes get from a real deli in NYC. If pickling cucumbers don't show up again in future boxes, I may have to order them as an add on. A successful acquisition of a new favorite via the local box veggie roulette.
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Last week we tried out a local organic grocery delivery service thanks to a groupon that made it half off. I couldn't decide what to order, so I just got the local produce box. Those of you who do CSAs are already well versed in such things, but I've been having fun figuring out what to do with the random assortment of veggies. We got: chard, kale, green leaf lettuce, a cabbage, a small bunch of radishes, some snap peas, a leek, four juicing oranges, some cilantro, a small bunch of carrots, and a small fennel bulb. The cilantro will probably languish unused as no one here is a fan, but I have plans for almost everything else. The oranges were juiced for weekend brunch (with frozen waffles with homemade strawberry-mango compote and veggie sausage - yum!). The chard was sauteed with garlic for a side dish. Most of the carrots and the fennel went into a bean casserole. I've been using the lettuce in lunch sandwiches and salads and I just made potato-leek soup to take to work for lunch tomorrow. The radishes were Sunday's side dish with the bean casserole and the snap peas were roasted for tonight's dinner side dish. The kale is slated for an Indian curried soup. I haven't yet decided what to do with the cabbage, but I think it'll keep for a few more days.

The bean casserole, from a recent Vegetarian Times, required a small substitution to make it vegan. I had thought it would be no trouble to sub for parmesan as I had a recipe for a very good vegan parmesan substitute bookmarked. But alas, I discovered the blog with the recipe was gone. I managed to mostly recreate it, with some google help from F., so I note it here for future reference:

1/2 C walnuts
1/2 C cashews
1/2 C brown rice flour
1/2 C nutritional yeast
1 Tbsp garlic powder
salt

Pulse in blender until you've got fine crumbs.


I happened to have almonds around, so I subbed those for the walnuts and cashews and I just eyeballed the proportions that worked out fine.

In case the radish recipe (found here: http://chowhound.chow.com/topics/653743) meets a similar fate, I record it here for posterity as it was very good:

1 large or 2 small bunches of radishes
3 Tbsp unsalted butter
1 tsp brown sugar
Sea or kosher salt
2/3 cup water
1 Tbsp white wine vinegar
Freshly ground black pepper and freshly grated nutmeg.

Cut leaves from radishes, leaving about a 1/2 inch of greens on the radishes. Wash greens, chop coarsely. In a small skillet with a lid melt the butter, brown sugar and 1/2 tsp salt over medium heat, then add the water and radishes and bring to boil. Lower heat and simmer until radishes are cooked (can be pierced with little pressure with a knife but not mushy) This should take about 3 minutes.

Spread the greens over the radishes and bring the liquid to a boil (raise heat of burner for this). Reduce to med low heat, cover the pan and simmer gently until greens are "emerald color" and tender. This takes about 5 minutes. Press as much liquid as possible from the greens before taking them out of the pan. Transfer both greens and radishes to a bowl.

Add vinegar, pepper and a small amt. of nutmeg to the pan liquid and boil (uncovered) until it becomes syrupy. 2 minutes or so. taste and add more salt and sugar if it needs it. Put the radishes and greens back into the pan and stir to coat all with the sauce - without mashing them. Serve.


Cooked radishes are substantially less sharp tasting than raw ones. Really they come out mostly like random root vegetable and it's the greens that are the star of that recipe. The radishes and the snap peas only made two servings each, so we will need another side veggie to go with the last of the beans. Braised cabbage, maybe?

I will definitely play veggie roulette again, though probably not every week.
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My grocery list often specifies "side veg" with the exact choice to be made based on what looks good this week. Today I was struck with a sudden desire for swiss chard. (Why?!? Who knows.) Also, organic blueberries were relatively cheap. I debated both of these. I'd never made chard as a side veg before and wasn't entirely sure what I would do with it. And I'm eating oatmeal for breakfast these days so no cold cereal to sprinkle the blueberries on. But I am happy to say that both items have already been eaten and were very tasty. The chard was great sauteed with olive oil & garlic. I think that it will become a regular in the side veg rotation. And the blueberries made a yummy cobbler for dessert.
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Pre-heat oven to 375 F. Wash & trim some brussels sprouts. If they're bigger than bite size, cut them in half. If they're really big, make it quarters. Toss with some olive oil on a baking tray. Make sure they're spread out in a single layer. Roast 20-25 minutes until tender, stirring once. It's ok if they get a little dark at the edges. Put a big glug of maple syrup and a small glug of dijon mustard in your serving bowl. (Somewhere between 1:1 and 3:1 maple to mustard, depending on how much you like mustard.) Mix until combined. When the sprouts are cooked, sprinkle them with salt & then toss with maple/mustard mix to coat lightly. Eat.
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I am warm and toasty in front of our fireplace with a napping husband next to me and a sleeping baby in my arms. :) Our first Christmas tree of our own is brightly lit and there are presents underneath it. The stockings are hung by the chimney with care. (C's and F's are new, courtesy of Etsy. C's has an adorable penguin on it.) Dinner was mighty tasty, if I do say so myself - Cuban black beans & rice and squash with mojo. There's cake and ice cream to have when F wakes up. Life is good. Happy Holidays!
tapas: Vegan month of food icon (vegan mofo)
Stuffed portobello mushrooms from the NY Times (tasty, would make again!), cranberry sauce from the local paper (ditto), roasted brussels sprouts with dijon-maple glaze, and yams. Soon there will be cake and ice cream for dessert.

Vegan MoFo

Nov. 1st, 2010 07:38 pm
tapas: Vegan month of food icon (vegan mofo)
November is Vegan Month of Food, where hundreds of bloggers commit to posting about vegan eating (recipes, favorite convenience foods, cookbook or restaurant reviews, whatever) at least five days a week. I didn't sign up, since I'm not sure I could make that kind of schedule given I'm typing this one handed while holding a sleeping six week-old baby. But I'm still going to try to post about food this month.

To start off, a recipe I like, Sushi Salad from FatFree Vegan. I usually make it with edamame, mushrooms, carrots, avocado, and asparagus for the veggies and I often skip the almonds & sesame seeds. It's tasty, it's good warm with the rice just cooked, and it's still good cold the next day.
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Paperwhites: After a few days in the laundry room there didn't appear to be any change in them at all. I was afraid it was too cold there, so they are now residing under the kitchen sink. Still no visible growth just over a week after planting, but I will bide and see. I fear that having been kept for a year they may be past their prime.

Project Dining Room: We went with the pretty glass table. It's scheduled to be delivered tomorrow! In anticipation, I have procured a tablecloth of the appropriate size and I have a very cool table runner on order. Also a pine centerpiece should arrive in the next couple of days. I'm hoping it will smell like the Christmas trees of my youth.

Project Spice Organization: I did make mole to celebrate having reorganized the spices and herbs. It used seven different jars of components. Not bad, but I might be able to find an Indian recipe that uses a couple more.

Other House Projects: We've acquired and deployed a plethora of little tables - a pair of end tables to hold snacks near the TV seating area, a plant stand for the sun room, and a small table for use near the main sofa. Now I'm working on trying to find a comforter that will plausibly go with the lovely red flannel sheets I found on sale. Plain white looks sort of sterile and plain black seems a tad bordello. Hoping to find a black/white pattern that appeals. And I'm starting to think about a table for the front hall.

Travel: Since this topic was last mentioned here, six weeks ago, I have been to San Diego, Baltimore, Rochester, and Portland. Baltimore and Portland were quick in-and-out trips, one a project meeting and one a seminar visit. Rochester was actual non-work travel for Thanksgiving and was lovely, with many people to see and a visit to the Strong Museum of Play. San Diego was a very productive conference.

Yummy

Oct. 13th, 2009 11:07 pm
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We ate well tonight, if I do say so myself. In honor of it having gotten colder here, I made a fall-ish meal, with many roasted veggies:

Tempeh marsala
Roasted potatoes
Roasted beets
Roasted brussels sprouts & carrots w/ maple glaze

Brussels sprouts in particular seem very fall-ish. And it's fairly easy to just chuck everything else in the oven and give it a shake every so often while I'm seeing to the tempeh.

Lunch

Sep. 21st, 2009 12:31 pm
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Mmmmm.... my smoky bean dip sandwich with tomato on ciabatta was yummy. The bean dip has navy beans and lots of garlic and lemon and a little olive oil and parsley and two slices of fake bacon for the smoky. Yum. The recipe is from Claire's Italian Feast, found at the used book store and my latest new favorite among my cookbooks.
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Just saw Julie & Julia. It's hard for me to tell what would be a spoiler here. Since this is non-fiction (with a little embellishing) and since Julia is so iconic, I tend to assume the basic outline of facts is pretty well known. I'll say that I enjoyed the movie to the point of laughing out loud at various points. But I'll put details back here )

Food

Aug. 9th, 2009 12:30 pm
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I've been on a broccolini kick lately, making it once a week or so. The tag attached to the bundle in the store says it's a cross between broccoli and the Chinese vegetable gai lan. The taste kind of reminds me of the mysterious veggie I ate in China and loved but for which I could never get a proper name. The translation on the menu was always something like 'local greens' or 'seasonal greens'. I wonder if it was gai lan.

Had a good time last night at a friend's birthday party. It was pot luck with a 'southern cracker' theme. There was way too much food, as is pretty usual with potlucks. There was fried baloney, fried chicken, pulled pork, corn bread, grits, corn pudding, chili, sweet potato pie, green bean casserole, potato chips and french onion dip, red velvet cake. We brought the famous Velveeta/Rotel queso dip, which I had never made before, and franks & beans with veggie dogs to make sure there was a veggie entree. (As the birthday girl herself is a vegetarian, I was a little surprised at the number of people bringing dishes that the guest of honor couldn't eat.) We made a pretty good dent in the food, but I believe the crack-tastic Velveeta/Rotel queso was the only dish that was completely finished off. Trashy, but tasty.

Recipe: A one pound brick of Velveeta (cubed), one can Rotel tomato w/ green chilies (undrained). Combine. Microwave until melted, stirring occasionally.

Yum.

Jun. 1st, 2009 10:12 pm
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My copy of Vegan Brunch arrived today! I've been looking forward to this for a while. It's by one of the authors of Veganomicon, which is one of my current favorite cookbooks.

My best new recipe of late, however,comes from a different cookbook, from the Horizons vegan restaurant in Philly. Yesterday I made a Malaysian tempeh curry from their Horizons: New Vegan Cuisine cookbook. It's far and away the best tempeh recipe I've ever made at home. My tempeh never came out quite as nice as the versions I've eaten at restaurants and I had just assumed that the brand of tempeh I can get here wasn't as good. But last night's curry is a strike against that theory. My new theory is that the combo of boiling then baking is superior to other recipes' instructions to steam then fry or stew.

I also have some nice vichyssoise in the fridge, which I had for dinner tonight with bean salad and zucchini cakes and asparagus. The asparagus was a little over cooked, but oh well. And there's lovely blueberries that I've been having with granola and yogurt for breakfast. Oooh, and lemonade, which is particularly nice with a little limoncello in it. Yummy times.

Yum

May. 12th, 2009 09:23 pm
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Made moussaka tonight using Veganomicon's recipe. Wow! I might like this even better than the moussaka recipe from Voluptuous Vegan and it's pretty hard to beat voluptuous. Veganomicon's recipe has layers of eggplant, zucchini, and potato (all oven roasted), with a homemade tomato sauce (made with garlic, shallots, wine, oregano, olive oil to make it rich and a hint of cinnamon), some bread crumbs, and a pine nut/tofu cream topping flavored with lemon juice, garlic, and a hint of nutmeg that just has to be whizzed together in the food processor. Tasty tasty. And easier than Voluptuous Vegan's moussaka, which requires making a proper bechamel sauce for the creamy topping.
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This week's cooking challenge: every dinner must include two vegetables of different colors. So far: mashed potatoes and gravy and Veganomicon's excellent chick pea cutlets with broccoli and butternut squash. Tomorrow: spanish rice; veggie fajitas with bell peppers, onions, and zucchini; refried beans; and guacamole. The peppers are yellow and red, so three colors when combined with the green zucchini without even having to count the salsa or the avocado.

For a future week I'm thinking of doing 'no product more processed than frozen veggies or canned beans'. Dried beans if I decide to try to be hard core. This would mean no jarred sauces, no pasta, no ready-made meat substitutes, no box mixes. This actually wouldn't be too much of a stretch from how I usually cook, though it would eliminate some of my busy weeknight kitchen cupboard fallbacks.

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