Creamy Black Bean Soup

Taste tested and approved by Micah. On my schedule for dinner tomorrow night.

Saute in Olive Oil:

1 onion, chopped

1 clove garlic, chopped

Add:

3 C. chicken/veggie broth

3 cans black beans (don't drain, don't rinse)

1/2+ tsp chili powder

1/2+ tsp cumin

Simmer on low for 8 min.

Add a handful of cilantro and 1 Tbsp lime juice.

Let cool a bit and then scoop out most of the beans and coarsley puree.  (Is that possible?  I just made that up? :))  I did a chunky puree because I wanted some chunks in my soup.  Do whatever you want.  It has a really good flavor.

Servce with sour cream, cheese, cilantro, chips and avocados.  (I just put a little cheese on top with some tortilla chips...YUM!)

Easy Little Bread Recipe

From 101cookbooks.com by Heidi Swanson.

Ann: In my heart I want to make bread every day, or at least often, but I'm intimidated because I don't have a mixer and I don't want to knead away my few precious moments of Me time while my boys nap. Then I came across this recipe and I whipped up a loaf for dinner tonight. Easy, tasty and will be on my table again.

1 1/4 cups / 300 ml warm water (105-115F)
2 teaspoons active dry yeast (one packet)
1 tablespoon runny honey
1 cup / 4.5 oz / 125 g unbleached all-purpose flour
1 cup / 5 oz / 140 g whole wheat flour
1 cup / 3.5 oz / 100 g rolled oats (not instant oats)
1 1/2 teaspoons fine grain sea salt
2 tablespoons butter, melted, for brushing

In a medium bowl, sprinkle the yeast onto the warm water and stir until the yeast dissolves. Stir in the honey and set aside for a few minutes, until the yeast blooms and swells a bit - 5 - 10 minutes.
In the meantime, mix the flours, oats, and salt in a large bowl. Add the wet mixture to the dry and stir very well.
Brush a 8-cup loaf pan generously with some of the melted butter. Turn the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.
Preheat the oven to 350F / 180C, with a rack in the middle. When ready, bake the bread for 35-40 minutes, until golden and pulling away from the sides of the pan. I finish things up by leaving the bread under the broiler for just a heartbeat - to give the top a bit deeper color. Remove from oven, and turn the bread out of the pan quickly. Let it cool on a rack so it doesn't steam in the pan. Serve warm, slathered with butter.
Makes 1 loaf.
Adapted from Gran's Kitchen: Recipes from the Notebooks of Dulcie May Booker.
Prep time: 10 min - Cook time: 35 min

Baked Farro Pasta

From 101cookbooks.com, by Heidi Swanson.

I'll be honest, this recipe requires quite a bit of preparation but I liked the result.  My husband was so-so about it, but in the end he ate the left overs quite easily.  I love cabbage recipes and used brussels sprouts in this one.


You can use pretty much any green cabbage here - savoy, napa, or even shredded brussels sprouts if you have some to use up. On the pasta front I call for farro tagliatelle, but you can substitute a wide range of pasta shapes and types. For example, fettuccine, penne, broken lasagne, etc. And you can experiment beyond farro - whole wheat pastas, buckwheat, spelt, they'll all work nicely here. Lastly, I don't hammer this point to death down below, but do your best to salt/season each of the casserole components as you go. Each should taste great on its own.

1 pound small waxy potatoes, for example Yukon gold, fingerling, Yellow Finn
fine grain sea salt
1 1/2 tablespoons unsalted butter, plus more for the baking dish
2 medium leeks, trimmed, thinly sliced, well washed
3 garlic gloves, minced
1/2 medium head of cabbage (about 1 lb / 16 oz / 450g), cored and shredded
1/2 cup / 120 ml vegetable broth or water
1 1/2 tablespoons whole grain mustard
1 1/2 cups freshly grated Parmesan cheese
16 fresh sage leaves
12 ounces / 340 g dried farro tagliatelle, broken into 3-inch segments
4 ounces soft-rind, creamy cheese, cut into tiny cubes (for example, I used this Ardrahan farmhouse cheese, but Stracchino, fontina, or tallegio could all work too)

Bring a large pot of water to a boil for cooking the pasta.
In the meantime, in a separate pan, cover the potatoes with water and a few big pinches of salt. Simmer until just tender, somewhere between 30 - 45 minutes, depending on the size of the potatoes. Drain well, then slice into 1/4-inch rounds, toss gently with a bit of salt. Set aside.
Melt the butter in a large skillet over medium heat. Add the leeks and cook until soft, a few minutes. Stir in the garlic. Stir in the cabbage, and then the broth. Season with salt and cook, covered, for a few minutes, or until the cabbage is tender. Remove from heat and stir in the mustard, then 1/2 cup of the Parmesan cheese, and half of the slivered sage leaves. Taste, adjust the seasoning if needed, and set aside. It should taste good on its own, with an assertive mustard flavor at this point.
Cook the pasta in generously salted water until al dente. Drain and set aside.
Generously butter a 9 x 13-inch (23cm x 33cm) baking dish, or equivalent. Arrange 1/2 of the noodles evenly in the bottom of the dish. Layer half the cabbage mixture, half of the potatoes, 1/2 cup of Parmesan cheese, and half of the cubed cheese on top of the noodles. Arrange the remaining noodles over the cheese and cover with the remaining cabbage, potatoes, and cubed cheese. Finish with the remaining Parmesan and slivered sage.
At this point you can cover and refrigerate the casserole for up to a couple days, or bake in a 400F degree oven for 45 - 60 minutes - until the top is nicely golden, and it is hot throughout. Serve hot.
Serves 6 - 8.

Prep time: 60 min - Cook time: 60 min

Szechwan Tempeh over Rice

From One-Dish Vegetarian Meals by Robin Robertson.

I made a few substitutions with this one using things I found in my fridge and it turned out great. Tofu instead of tempeh, and added in cauliflower and sugar snap peas.  I like a recipe that is flexible enough to be made last minute with ingredients on hand.

1 T safflower oil
1 pound poached tempeh, cut into 1/2-in-wide slices
1 carrot, cut diagonally into 1/4-in pieces
1 green bell pepper, cut into 1-in pieces
1 garlic clove, minced
2 t minced fresh ginger
2 scallions, minced
1/4 t red pepper flakes
2 T dry sherry
2 T tamari
1/2 c vegetable stock or water
1 T cornstarch dissolved in 2 T water
4 to 5 c hot cooked long-grain white or brown rice

Heat the oil in a large skillet or wok over medium-high heat. Add the tempeh and stir-fry until golden, about 5 minutes. Add the carrot and bell pepper and stir-fry for 2 minutes, or until slightly softened. Stir in the garlic, ginger, scallions, and red pepper flakes and stir-fry for about 30 seconds, until fragrant. Stir in the sherry, tamari, and stock. Then stir in the cornstarch mixture and cook until the sauce thickens. Serve over the rice.

Mediterranean Bean Salad

From allrecipes.com by sourdough girl.

This is one of my favorite summer salads, and now one of my favorite winter salads.  Great over crisp romaine lettuce with warm bread.

1 15-oz can garbanzo beans, drained
1 15-oz can kidney beans, drained
1 lemon, zested and juiced
1 medium tomato, chopped
1/4 c chopped red onion
1/2 c chopped fresh parsley
1 t capers, rinsed and drained
3 T extra virgin olive oil
1/2 t salt, or to taste

In a large bowl, stir together the garbanzo beans, kidney beans, lemon juice and zest, tomato, onion, parsley, capers, olive oil and salt.  Cover, and refrigerate for about 2 hours, stirring occasionally, before serving.

Vegan Eggnog

By www.cafejanae.com.

 I have not tried this yet but it got rave reviews from Micah and her family.

7 cups nut milk (get recipe on www.cafejanae.com)
½ cup raw cashews (soaked for 4 or more hours)
2 Tbs. vanilla
½ tsp. salt
¾ cup raw honey
¾ tsp. turmeric
¾ tsp. cinnamon
½ tsp. ground cloves
¾ tsp. nutmeg
¾ tsp. powdered ginger

Directions

Combine all ingredients in high speed blender, and blend until smooth and creamy. Chill and serve cold.

Orzo Super Salad

From 101 Cookbooks, by Heidi Swanson.

I liked this recipe, but the asparagus on the second day didn't seem quite as good as the day before.  Next time I might try pickled asparagus rather than steamed, or maybe plan to not have leftovers.

1 cup dried (whole wheat) orzo pasta
8 - 10 medium asparagus, trimmed and cut into 1-inch segments
1/2 a medium head of broccoli (or broccolini), cut into small trees
small handful of cilantro(or mint if you prefer), chopped
1 small clove of garlic, mashed with a big pinch of salt and chopped
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
a small handful of sprouts
1/3 cup almonds, toasted
1/2 small cucumber, cut into 1/4-inch pieces
1 medium avocado, sliced into small pieces
1/4 cup feta, crumbled

Bring a large pot of water to a boil. Salt generously and boil the orzo per package instructions. Avoid over-boiling, you want your orzo to be cooked through, but maintain structure. About 30 seconds before the orzo is finished cooking stir the asparagus and broccoli into the orzo pot. Cook for the final 30 seconds, drain and run under a bit of cold water. Just long enough to stop the cooking.
In the meantime, whisk together the garlic, lemon juice, olive oil, and more salt (if needed) into the dressing. Set aside.
When you are ready to serve the salad toss the orzo, asparagus, broccoli, and cilantro with about half the dressing. Add more dressing if needed, and toss well. Now add the sprouts, almonds, cucumber, avocado, and feta. Very gently toss a couple of times to distribute those ingredients throughout the salad and serve.
Serves 4.
Prep time: 10 min - Cook time: 10 min

Roasted Delicata Squash Salad

From 101 Cookbooks, by Heidi Swanson.

Hearty and satisfying, and yet another option to serve at the Thanksgiving table.  I made a few substitutions to use ingredients I had on hand and it turned out great.  Carrots instead of radishes, chard instead of kale, tahini instead of miso and Thai chili sauce instead of harissa sauce.  Well that may seem like the whole ingredient list, but I did have a delicata squash which made the salad look so pretty.  The toasted pumpkin seeds rather than almonds added a nice crunch too.

1/2 pound / 8 oz / 230 g small fingerling potatoes, washed and dried
3/4 pound / 12 oz / 340 g delicata squash
1/4 cup / 60 ml extra virgin olive oil
scant 1/4 cup / 50 ml white miso
scant 1 tablespoon harissa paste
3 tablespoons freshly squeezed lemon juice
1 1/2 ounce / 45 g kale, de-stemmed and finely chopped
4 radishes, very thinly sliced
1 1/2 ounces / 45g Marcona almonds, toasted pepitas, or other toasted nuts

Preheat the oven to 400F / 200C degrees. If the potatoes aren't tiny, slice them into pieces no larger than your thumb. Cut the delicata squash in half length-wise, and use a spoon to clear out all the seeds. Cut into 1/2-inch wide half-moons. You can leave the peel on these squash.
In a small bowl whisk together olive oil, miso, harissa. Place the potatoes and squash in a large bowl with 1/3 cup / 80 ml of the miso-harissa oil. Use your hands to toss well, then turn everything out onto a baking sheet. Bake until everything is baked through and browned, about 25-30 minutes. Toss once or twice along the way after things start to brown a bit. Keep an eye on things though, you can go from browned to burned in a flash.
In the meantime, whisk the lemon juice into the remaining miso-harissa oil. Taste, it should be intensely flavorful, but if yours is too spicy or salty, you can dilute it with a bit more olive oil or lemon juice. Stir the kale into the leftover dressing and set aside.
Place the warm roasted vegetables in a bowl and toss with the kale mixture, radishes, and almonds.
Serves 2 to 4.

Prep time: 10 min - Cook time: 30 min

Roasted Pumpkin Salad

From 101 Cookbooks, by Heidi Swanson.

If you are looking for something to serve on Thanksgiving Day search no further!  This recipe will definitely be repeated in my kitchen.  The roasted squash and onions smelled so good and the nutty flavor of the rice sang an ode to fall and harvest time.  It passed the husband test with flying colors, the toddlers, well that's a standard all of it's own.  But I will just say that there were no leftovers and next time I'll probably double the recipe.

3 cups of pumpkin (or other winter squash), peeled and cut into 1-inch cubes
extra-virgin olive oil
fine grain sea salt
12 tiny red onions or shallots, peeled (OR 3 medium red onions peeled and quartered)
2 cups cooked wild rice*
1/3 cup sunflower seeds
1/3 cup olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1 tablespoon honey
2 tablespoons warm water
1/2 cup cilantro, finely chopped

Preheat oven to 375.
Toss the pumpkin in a generous splash of olive oil along with a couple pinches of salt, and turn out onto a baking sheet. At the same time, toss the onions with a bit of olive oil, sprinkle with salt, and turn out onto a separate baking sheet. Roast both for about 45 minutes, or until squash is brown and caramelized. The same goes for the onions, they should be deeply colored, caramelized, and soft throughout by the time they are done roasting. You'll need to flip both the squash and onion pieces once or twice along the way - so it's not just one side that is browning.
In the meantime, make the dressing. With a hand blender or food processor puree the sunflower seeds, olive oil, lemon juice, salt, and honey until creamy. You may need to add a few tablespoons of warm water to thin the dressing a bit. Stir in the cilantro, saving just a bit to garnish the final plate later. Taste and adjust seasonings (or flavors) to your liking - I usually need to add a touch more salt with this dressing.
In a large bowl, toss the wild rice with a large dollop of the dressing. Add the onions, gently toss just once or twice. Turn the rice and onions out onto a platter and top with the roasted squash (I'll very gently toss with my hands here to disperse the pumpkin a bit). Finish with another drizzle of dressing and any remaining chopped cilantro.
Serves 4.
* To cook wild rice: Rinse 1 1/2 cups wild rice. In a medium sauce pan bring the rice and 4 1/2 cups salted water to a boil. Reduce to a simmer. Cook for 40 minutes or until rice is tender and splitting open, stirring occasionally. You'll have enough for this recipe and some leftover.

Apricot Granola Bars

From Veggie Life, Winter '02-'03

Granola bars need little bits of a lot of different items, but they are all so healthy it blocks out the brown sugar...right?  Maybe someone out there can suggest a better substitute so the healthy feel is unadulterated, agave perhaps?  Oh ya, and the butter...well, just see disclaimer page.

1 c old-fashioned oats
1/3 c wheat germ
1/3 c whole almonds, unblanched
2 T pumpkin seed kernels
2 T sesame seeds
1/4 c honey
1 T walnut or peanut oil
1/3 c brown sugar
1/4 c melted butter
1/4 c raisins
1/4 c chopped dried apricots
Cooking spray or oil

Preheat oven To 225 degrees.  In a mixing bowl, combine oats, wheat germ, walnuts, almonds, pumpkin seeds, and sesame seeds.  Add 1 T of the honey and the oil.  Toss to mix well.  Spread mixture on a nonstick baking sheet and bake for about 30 minutes, stirring often, until toasty.

Raise oven heat to 350 degrees. In same mixing bowl, combine remaining honey, brown sugar, melted butter, raisins, and apricots.  Stir in toasted mixture and mix well.

Line a 9-inch square baking dish with foil and lightly spray or oil.  pour in granola mixture and smooth with a spatula. Bake 13 to 15 minutes, until golden. Remove from oven and cool completely in pan. When cool, tip out granola, remove foil, and cut into bars. Store in a container with a tight-fitting lid.

Pasta with Arugula

 From The Lazy Vegetarian

I got some arugula in my weekly vegetable delivery and wasn't sure what to do with it.  I found this easy recipe and added a yellow squash and red pepper since I needed to use them as well.  Quite good!

2 Tbsp olive oil
2 cloves garlic, minced (I often used jarred, pre-minced garlic)
8 oz. small, fat pasta* (1/2 of most packages)
1 bag or package arugula**
1/2 cup (or to taste) sliced pitted black olives
2 medium (or one extra-large) tomato, cut into bite-sized pieces
Fresh ground pepper
1/4 - 1/2 cup Parmesan cheese (or soy equivalent, like Veggie Grated Parmesan from Galaxy Foods)

Cook the pasta per package directions in a large pot. When it is almost done, heat the oil in a small skillet and cook the garlic for a couple of minutes. After draining pasta, return it to the pot, and add the rest of the ingredients, except cheese. Drizzle the oil on top and mix together. Mix cheese in or sprinkle on top of each serving. Serves 2-3.

Chocolate Banana Cream Pie

By Caitlin Wilson Rivera.

I haven't officially tried this yet but I have a pie in my freezer and I have sampled all of the parts, so I have a pretty good feeling that this recipe is going to be a keeper.  Thus I throw caution to the wind and post this gem that I plan to enjoy tonight after my boys are in bed and the evening is mine.

Crust:
1 1/2 c raw almonds
1/4 c honey or agave nectar

Filling:
1 1/2 sliced banana
walnuts
1 c raw cashews
2 bananas (very ripe)
pinch of salt
1 t vanilla
1/2 c cocoa
1/2 c agave nectar

To make the crust, in a food processor grind the raw almonds into a fine powder.  After it looks almost like flour add the agave nectar or honey and process until well combined. Empty the contents into a pie plate and flatten with your fingers to make the crust. The crust will not go all the way up to the top, but it should be close.

Lay banana slices out on the crust just so it covers the bottom.  Sprinkle with walnuts

To make the filling, in a food processor grind cashews into a flour.  Then add bananas, salt, vanilla, cocoa, and agave, and process until mixed well.  Pour contents into pie plate over top of bananas and walnuts.  Spread filling out evenly.  Cover and freeze until solid.  Remove pie from freezer and let thaw 10 minutes before serving.

Nut Butter-Cinnamon-Raisin Granola

From The Low-Cholesterol Oat Plan by Barbara Earnest and Sarah Schlesinger.

This granola is soooo yummy, it's like eating cookies for breakfast. I always add in a chopped apple and use almonds rather than peanuts, but I really don't think you can go wrong with this one.  Every time I make a batch of this stuff I have to divide it equally into two separate containers so my husband and I are sure to get even shares.

2/3 c unhydrogenated peanut butter or almond butter
2/3 c honey
1/2 t cinnamon
1 t vanilla extract
3 c old-fashioned rolled oats
1 c oat bran
1 c raisins
1 c unsalted peanuts

Preheat oven to 300 degrees.

Combine peanut butter, honey, and cinnamon in a saucepan over low heat and stir until they are all liquified. Stir in vanilla.

Combine all remaining ingredients and stir in the peanut/honey mixture, coating evenly.

Spread granola onto a baking sheet and bake for 40 minutes.  (Then the recipe says to leave the pan in the turned-off oven for 1 1/2 hours.  I never do this because I like mine soft.  If you prefer crunchy granola then follow this step.)

Keep refrigerated in an airtight container.

Skinny Tomato Sauce

1 med onion, finely chopped
1 garlic clove, minced
 2 T water
1 (32 oz) can crushed tomatoes w/ Italian herbs, or add 1 T Italian seasoning
1 T olive oil
 2 t sugar
1/4 t salt
1/4 t pepper
1 bay leaf

In saucepan combine onion, garlic and water.  Bring to boil over high heat.  Reduce heat to low, cover and cook 10 minutes or until onion is tender and translucent, stir and add water as needed.  Add remaining ingredients.  Increase to medium high and bring to boil.  Reduce heat, cover and simmer 10 minutes.  Discard bay leaf.

Asian Coleslaw

By Bobbi Ritcheske.

This makes a HUGE salad, so hopefully you love cabbage like I do or you have invited your extended family over for dinner. I substituted a cucumber in for one of the bell peppers. The dressing really is very good and I stuffed pita bread with the whole concoction.  All together it made a filling meal, and was pleasing to the eye as well. 

Salad:

5 c thinly sliced green cabbage
2 c thinly sliced red cabbage
2 c thinly sliced Napa cabbage
2 large red or yellow bell peppers, julienne
2 carrots, julienne
6-8 green onions, sliced
1/2 c chopped fresh cilantro

Dressing:

6 T rice wine vinegar
6 T olive oil
5 T creamy peanut butter
3 T soy sauce
3 T brown sugar
2 T minced fresh ginger root
1 1/2 T minced garlic

Prepare the dressing by whisking together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger and garlic.

In a large bowl combine the vegetables and cilantro.  Add dressing, toss and serve.  Season with salt and pepper and/or sesame seeds to taste.

Baby Bok Choy and Cashews

From my Brown Box Organics newsletter.  Serves 4.

2 T olive oil
1 c chopped green onions, including green ends
3 cloves garlic, chopped
1 lb. baby bok choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the      smaller leaves together
1/2 t toasted sesame oil
salt
1/2 c chopped, raw cashews

Heat olive oil in a large saute pan on medium high heat.  Add onions, then garlic, then bok choy.  Sprinkle with sesame oil and salt. Cover and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)

Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.

Gently mix in cashews.

Roasted Butternut Squash

From greenereating.com.

I harvested three beautiful butternut squash from my garden this afternoon.  These squash were planted along my fence in a different area from the rest of the veggies, and the only reason they turned out as well as they did is that my neighbor dutifully irrigates his yard on the other side of the fence.  Thus the squash got watered too.  I believe he had a squash growing on his side of the fence from my vine, which of course I graciously bequeathed to him. 

3 c. cubed butternut squash
2 T. balsamic vinegar
1 t. smoked paprika
1 t. garlic powder
1/2 t. onion powder
1/4 t. pepper

• Preheat oven to 375.
• Toss all ingredients in a medium bowl.
• Spray a cookie sheet and spread squash in single layer.
• Bake at 375 for 20 minutes.  Turn squash and bake for another 20-30 minutes, until desired crispiness.

Sopa de Legumes

In a previous life I journeyed to Portugal with Micah the Travel Gal and enjoyed all kinds of flavors that were new to me. I especially liked a soup that is common throughout the region and has kind of a peasant-food feel to it. (For some reason I am fascinated with what it would be like to live as a peasant girl.) With fresh-from-the-bakery Portuguese rolls this simple meal is so satisfying, especially for someone like me who now has to imagine travel to foreign lands.  Micah obtained this recipe from a Portuguese friend who had to estimate quantities, but it always seems to turn out right.

1 litre water
1 1/2 bowls potatoes
1 bowl carrots
1 bowl onions
4-5 garlic cloves
1/2 head cabbage
 +/- 1/4 c olive oil
couple squares chicken bouillon (see Disclaimer, or use vegetable broth)

Cut up veggies and add to water (boiling), olive oil and bouillon.  Cook until veggies are really soft.  Puree.  Eat with bread.

Lentil Barley Stew

From Food.com, by pattykay in L.A.

Hearty and great as leftovers too. I serve it over rice.

• 2 -4 tablespoons butter (or margarine)
• 3/4 cup chopped celery
• 3/4 cup chopped onion
• 1 teaspoon minced garlic
• 6 cups water (or stock)
• 3/4 cup lentils
• 28 ounces canned crushed tomatoes
• 1/2 cup shredded carrot
• 3/4 cup barley
• salt (to taste)
• pepper (to taste)
• 1 teaspoon italian seasoning
• 1/4-1/2 teaspoon crushed red pepper flakes

1. Saute celery, garlic and onion in butter in a large pan (I use a 5-qt dutch oven).
2. Add water or stock and lentils.
3. Bring to a boil and then simmer for 20 minutes.
4. Add tomatoes, barley, carrots and seasonings.
5. Simmer for 45-60 minutes, till barley and lentils are tender, adding more stock if necessary.

Cashew Curry

From 101 Cookbooks, by Heidi Swanson.

Heidi makes her own curry powder and includes the recipe for that following the curry.  I'm not to that point yet and used curry powder from a spice jar and I still thought it tasted great.  This is also a good recipe for using up vegetables in the fridge that have limited days left.  Serve over warm rice,  I think brown basmati has a nice flavor.

1 cup whole coconut milk
1 - 2 tablespoons curry powder*
scant 1/2 teaspoon fine grain sea salt
1/2 large red onion, chopped
1 medium garlic clove, chopped
1/3 cup water
4 ounces firm tofu, cut into small cubes (optional)
1 cup green beans, cut into 1-inch segments
1 1/2 cups cauliflower, cut into tiny florets
1/3 cup cashews, toasted
a handful of cilantro, loosely chopped

Bring half of the coconut milk to a simmer in a large skillet or pot over medium-high heat. Whisk in the curry powder and salt, working out any clumps. Now stir in the chopped red onion and garlic and cook for a minute. Stir in the remaining coconut milk and the water, and then the tofu. Cook down the liquid for a couple minutes before adding the green beans and cauliflower. Cover and simmer for just about one minute, maybe two - or just until the cauliflower and beans lose their raw edge and cook through a bit. Remove the pot from heat and stir in the cashews. Taste and adjust the seasoning (salt / curry powder) if needed. Serve with a bit of cilantro topping each bowl.
Serves Serves 2-3.
*I like to make my own curry powder on occasion using the freshest whole spices I can come by. This curry powder has evolved from one I read about in Sri Lanka a few years back - if you like more heat, add another red chile or two. In a dry skillet over medium heat toast 4 dried red chiles, 1 tablespoon coriander seeds, 1 tablespoon cumin seeds, 1 tablespoon fennel seeds, 1/2 teaspoon cardamom seeds, and 1/2 teaspoon whole cloves. Toast for just a minute or two or until the spices are deeply fragrant. Now use a spice grinder to grind the chiles into a powder first, remove them, then grind the spices - it usually takes a couple minutes in the grinder for each. Place in a small bowl and stir in a scant tablespoon of ground turmeric, and 1/2 teaspoon of cinnamon. Sift through a medium-fine sieve to weed out any clumps and your curry powder is ready to use. Makes a scant 1/3 cup.

Creamy Pumpkin Curry Soup

This was a staple during my Atkins days and is a recipe that comes from the Atkins Kitchen.  This version has been veganized and would probably be just as good with other winter squashes. 

2 T olive oil
1 small onion, chopped
1 clove garlic, pushed through a press
2 t curry powder
1/2 t salt
1/4 t pepper
1 can (14.5 oz) vegetable broth, plus 1 can water
1 can (15 oz) pumpkin puree
3/4 c coconut milk

1. Heat olive oil in a large saucepan over medium heat.  Cook onion 5 minutes, until softened. Add garlic, curry powder, salt and pepper and cook 1 minute more.

2. Add broth, water and puree; mix well.  Reduce heat to low.  Cook stirring occasionally, for 20 minutes.  Stir in coconut milk.

3. Puree soup in blender in batches until smooth. Heat through before serving.

Broccoli-Peanut Noodles

From vegweb.com, by katt.

There's nothing like watching your picky toddlers actually eat what you made for dinner that can make you feel like you're an ok mom after all. Tonight I scored big with these peanutty noodles, and even got a few "trees" down my boys as well. 

    1 large broccoli head
    about 1/2 pound noodles of your choosing
    1/2 cup unsweetened peanut butter
    1/2 cup water
    1 tablespoon cider vinegar
    2 tablespoons soy sauce
    2 tablespoons sweetener
    cayenne, to taste
    1/2 cup peanuts, toasted
    2-3 medium carrots, grated

Directions:

1. Steam broccoli and cook noodles according to package directions.

2. Whisk peanut butter and water together over medium heat. Add vinegar, soy sauce, sweetener, and cayenne and heat through.

3. Drain the noodles and broccoli, toss with sauce and nuts, and add raw carrot over all.

Creamy Tomato and Rice Soup

Cool fall weather started yesterday in Caldwell and I felt the need for some comfort food. I've had this recipe for tomato soup for a long time but haven't made it for quite a while. As I was cooking up a batch I sent my husband to the store for some good bread and he returned with his own comfort food: fried chicken, jo-jos and egg nog. To each his own, but to be fair he also brought the requested crusty bread and it was perfect with the soup.

From Venturesome Vegetarian Cooking by J.M. Hirsch and Michelle Hirsch.

1/2 c cashew pieces
6 large, ripe tomatoes
1/2 c fresh basil leaves
2 T tomato paste
2 c cooked short-grain brown rice
2 t soy sauce
2 t balsamic vinegar
1 c vanilla rice milk
1 T minced fresh dill (or 1 t dry)
Sea salt and freshly ground black pepper, to taste.

Preheat the oven to 350 degrees F. Spread the cashew pieces on a baking sheet and bake 10 minutes or until just golden.

Meanwhile, cut the tomatoes into small chunks, reserving as much of the juice as possible. Place the tomato chunks and juice in a medium saucepan. Roughly chop half the basil and add it to the pan. Bring the mixture to a simmer over a medium flame. Add the cashews, tomato paste, 1 1/2 c brown rice, soy sauce, vinegar, rice milk and dill. Cover and simmer 15 minutes.

Transfer the soup to a blender, in batches if necessary, and puree until smooth. Return the soup to the pan and add remaining rice and basil. Simmer another 3 minutes over a medium flame. Season with salt and pepper. Garnish with fresh parsley or additional basil, if desired.

Makes 4 servings.

Long Weekend Grilled Salad

Here's another gem from Oh She Glows by Angela Liddon.  I did make this salad over a fall long weekend and it was a hit.  We added a couple of avocados as well that complimented all of the other veggies.

Salad:

• 3 bell peppers (any colour)
• 2 zucchinis, sliced in half lengthwise
• 6 ears of corn, husk removed
• 1.5-2 cups cooked black beans (or one 15oz can)
• 1/2 cup uncooked wheatberries (optional)

Dressing:

• 3 tbsp extra virgin olive oil
• 1/4 cup fresh lime juice (2 limes) I’m sure lemon works too
• 2 tbsp balsamic vinegar
• 2 small garlic cloves, minced
• 2 tbsp minced fresh cilantro (or herb of choice)
• 1 tsp maple syrup (or other sweetener)
• 1 tsp Dijon mustard
• Salt/Herbamare & Pepper, to taste

1. Preheat the grill over medium heat. When it’s ready add the corn, rotating every few minutes. After about 10 minutes, add the zucchini and bell peppers. No need to chop the peppers, you can leave them whole. Grill for another 10 minutes, rotating frequently, until lightly charred.
2. Meanwhile, cook your wheatberries on the stovetop (if using them) according to package directions. In a small bowl, whisk together the dressing ingredients and adjust to taste.
3. When vegetables are done on the grill, cool, and then remove corn and chop the peppers and zucchini. Mix the drained and rinsed beans, wheatberries, dressing, and vegetables together in a large bowl. Add a generous amount of salt and pepper, to taste. Will keep for a few days in the fridge.

Banana Oatmeal Cookies

From The Book of Whole Grains by Marlene Anne Bumgarner.

1/2 c nuts
1/2 c honey
1/2 c oil
1 egg (see Disclaimer)
2 large bananas
1 3/4 c rolled oats
1 1/2 c whole wheat flour
1 t salt
1/4 t ground nutmeg
3/4 t cinnamon

Grind nuts or chop them finely.  Mix honey, oil, egg, and bananas.  Add to the nuts and mix well.  Stir together flour, salt, and spices.  Combine with the rest of the ingredients to make a relatively stiff batter.  If too thick to spoon out easily, add a few teaspoonfuls of fruit juice; if too thin, add more flour.

Drop by teaspoonfuls onto a lightly oiled cookie sheet.  Bake at 400 F about 15 minutes. Makes about 4 dozen cookies.

Blueberry Buckle

I'm not sure where this recipe came from so as soon as I find out I will give proper credit.  This is a simple dish that can be both a yummy breakfast or dessert.

2/3 c steel-cut oats
1/2 c fresh blueberries
1 T slivered almonds
1/2 t cinnamon
1/2 c water
Optional: honey, stevia, or raw sugar (to taste)

Preheat oven to 350 degrees. Combine all ingredients in a small glass baking dish.  Mix well. Bake for 20 minutes (or microwave on high for 1 1/2 minutes).  Allow to cool slightly before serving.  Makes 2 servings.

Quinoa Tabbouleh

From allrecipes.com by SYNEVA B.

I stuffed whole wheat pita bread halves with this tabbouleh and it made a filling meal.

• 2 cups water
• 1 cup quinoa
• 1 pinch salt
• 1/4 cup olive oil
• 1/2 teaspoon sea salt
• 1/4 cup lemon juice
• 3 tomatoes, diced
• 1 cucumber, diced
• 2 bunches green onions, diced
• 2 carrots, grated
• 1 cup fresh parsley, chopped

Directions

1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

Blueberry Banana Pie Vegan Overnight Oats

This recipe came from Angela Liddon's blog Oh She Glows.  She has other variations of vegan overnight oats that I plan on trying because this was good.

Inspired by Super Natural Every Day’s Baked Oatmeal.
Yield: 4-6 servings
Ingredients:

• 2 cups rolled oats
• 2 cups non-dairy milk
• 1/3 cup pure maple syrup
• 3 tbsp chia seeds
• 1 tsp ground cinnamon
• 2 small bananas, peeled & chopped
• 1-1.5 cups fresh blueberries
• 1/2 cup chopped walnuts
• Pinch of salt
• 1 tsp vanilla
• Homemade Granola sprinkled on top before serving

Directions: Mix in a casserole dish and place in fridge overnight. In the morning, give it a stir and enjoy cold with a sprinkle of granola on top. Keeps in the fridge for 2-3 days.

Peanut Butter Banana Chocolate Chunk Cookies

From http://fooddoodles.com by Heidi

Recipe slightly adapted from Kitchen Karate
Makes about 2 1/2 dozen small cookies

• 3 large ripe bananas
• 1/2 C peanut butter
• 3 tbsp coconut oil(or substitute any flavorless oil like canola)
• 1 tsp vanilla
• 1-2 tbsp maple syrup
• 2 C old fashioned rolled oats(certified gluten-free if necessary)
• 1/3 C shredded coconut
• 1 tsp baking powder
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 1/2 C chocolate chips
• up to 1/2 C other add ins(dried fruit, nuts, or more chocolate chips) Optional

Preheat your oven to 350 degrees.  Mash the bananas in a large bowl and combine with peanut butter, liquified oil, maple syrup, and vanilla.  In a separate bowl mix the dry ingredients and then add to the banana mixture and mix well.  Add in the chocolate chips and anything else you want to add in and stir just till everything is evenly dispersed.
Line a baking sheet with parchment paper and drop cookies by spoonfuls 1″ apart.  Bake for 12-14 minutes just till set.  I baked mine till the edges of the oats on top turned golden.
Make sure they’re completely cool before putting them in an airtight container.  I’d even recommend leaving them on the counter for a couple hours because the bananas in them will make them soft if they’re covered too soon.

Refried Beans Without the Refry

From allrecipes.com, by CHEFCLAUDE

• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic
• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 9 cups water

1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Veggie Pot Pie

Ah comfort food.  I didn't have time to get out my wheat grinder to make flour when I put the rest of it together so I made a white flour pizza crust which was pretty tasty.  Next time I'll go whole wheat though.  The cream sauce in this is, well, delightfully creamy.

1/2 Large Onion (sweet or yellow) Chopped
1 Red Bell Pepper, chopped
1 Yellow Bell Pepper, chopped
2-3 carrots, diced small
2-3 cloves garlic, minced
1 cup fresh broccoli cut in smaller pieces
1 cup frozen peas
1 cup frozen corn
12 oz. diced fresh mushrooms
2-3 Large Kale leaves, chopped in very small pieces (optional)
1-2 Potatoes, pealed and slightly undercooked
Basic Cream Sauce (see recipe below)
2 Whole Wheat pizza doughs (see recipe below)

DIRECTIONS
Sauté onion, bell peppers and carrots in water until tender.  Add broccoli, frozen peas and corn, mushrooms, chopped Kale and cooked potato.

*You can easily substitute other vegetables or different amounts of vegetables in the recipe- depending on what you have on hand.

When all the veggies are cooked, add the cream sauce (see recipe below) and mix together.  Bring the sauce to a boil to thicken.  Remove from heat.  Place half the mixture in a pie tin (I use round cake pans- they hold more.  If you fill the pans too much- they will spill over in the oven).
Then place a rolled out pizza dough on top of the mixture.  Shape the edges like a pie.  Fit the dough to the pan and poke a few holes in the top of the dough.  Repeat for other half of the mixture (recipe makes 2 pot pies).  Cook at 425 degrees for 13 minutes.  Let cool before serving- the longer it cools the better.  I actually prefer this as a leftover.

You can put the entire recipe in a 9 by 13 pan and cook for about 20 minutes (until golden brown on top)

Basic Cream Sauce
1 1/2 cups raw cashew nuts
3 cups water
1 teaspoon salt or more to taste
3 teaspoons onion powder
2-3 tablespoons Chicken or Chicken-Like Paste (paste usually makes better flavor)
1 teaspoon garlic powder
2 tablespoons cornstarch, flour, or Clear Jel

Place all ingredients in blender and blend on high for about 2 minutes until smooth.  Make sure mixture is smooth- not gritty. A high powered blender is optimal, i.e. Vita-mix.
When the mixture is smooth pour it into the pan with sautéed veggies. (Most of the time I add another cup and a half of water to make this cream sauce, but with this pot pie recipe- I do not add the extra water because I want it extra thick).

Whole Wheat Pizza Dough (make sure it sits for at least 10 minutes)
1 3/4 cup whole wheat flour
1 package quick-rising yeast, such as Fleischmann's RapidRise
3/4 teaspoon salt
1/4 teaspoon sugar
1/2 - 2/3 cup hot water (120-130 F)
2 teaspoons olive oil

To Make: Combine whole-wheat flour, yeast, salt and sugar in a food processor; pulse to mix.  Combine hot water and oil in a measuring cup.  With the motor running, gradually pour in enough of the liquid until the mixture forms a sticky ball.  The dough should be quite soft.  If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour.  Process until the dough forms a ball, then process for 1 minute to knead.
Transfer dough to a lightly floured surface.  Spray a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough.  Let the dough rest for 10 to 20 minutes before rolling.
This dough will keep in a plastic bag coated with cooking spray in the refrigerator for up to 2 days.

Nut Burgers

From allrecipes.com by Jade_

I absolutely love the nut burger served up at My Father's Place in McCall, Idaho, so when I saw this recipe that looked pretty close I had to try it out. It was a winner for me and next time I'll top the burgers with sauteed onions and mushrooms just like they do in McCall. Oh, and maybe even add some oven roasted sweet potato fries to the side...mmmmm!

• 1/2 cup finely chopped walnuts
• 1/2 cup unsalted sunflower seeds
• 1 cup canned chickpeas, drained
• 1/4 cup diced red onion
• 1 beaten egg
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon salt-free herb seasoning blend
• 2 tablespoons olive oil
• 2 slices mild Cheddar cheese
• 1 pita bread round
• 1/4 cup prepared Ranch salad dressing
• 2 leaves romaine lettuce
• 1 medium tomato, thinly sliced
• 1/2 avocado - peeled, pitted and sliced

Place walnuts and sunflower seeds in a dry skillet over medium heat. Cook, stirring occasionally until lightly toasted and fragrant, about 5 minutes.

In a medium bowl, mash garbanzo beans with a fork, or chop in a food processor. Stir in the onion, egg, parsley, and toasted nuts. Season with pepper and seasoning blend, and mix well.

Heat olive oil in a skillet over medium heat. Divide the bean mixture into 2 patties, and fry in the hot oil for about 3 minutes on each side, or until well browned and heated through. Place a slice of cheese over each patty, and remove from heat.

Place the pita round in the same dry skillet the nuts were in, and heat for about 1 minute on each side. Cut the round in half, spread ranch dressing inside of each, and line the pockets with romaine leaves. Place a cheesy patty into each one, and top with sliced tomato and avocado. Serve with tortilla or potato chips.

Pineapple Ice Cream

From Micah Miller, ice-cream maker and cook extraordinaire.

2 cans coconut milk (13.5 oz each)

1 can crushed pineapple in 100% juice (20 oz)

3/4 cup agave

1/2 tsp. lemon extract

1/2 tsp. vanilla extract

Puree pinapple in blender until almost smooth. Add the other ingredients and blend together. Freeze in ice cream freezer until frozen.

This recipe will make a little more than can fit into one small, countertop Cuisinart freezer.

Palak Daal

From 101cookbooks.com by Anamika. (Daal = lentils)

1 cup / 6.5 oz / 185 g white urid or urad daal, picked over and rinsed
6 cups / 1.5 liters water, plus more if necessary
1/2 pound spinach, washed and finely chopped
1 tablespoon ginger, peeled and finely chopped
1/2 teaspoon turmeric
2 medium green chile peppers, minced
2 tomatoes, chopped
1/2 teaspoon salt
2 tablespoons butter
1/2 teaspoon cumin seeds
1 teaspoon pure red chile powder
a pinch of asafetida, optional
more salt to taste
juice of 1/2 a lemon
1/4 cup cilantro, chopped

In a large pot over medium-high heat combine the daal and water. Bring to a boil, then add the spinach, ginger, turmeric, 3/4 of the green chiles, and all of the tomatoes. Reduce the heat, and simmer for 1 1/2 to 2 hours or until the lentils are extremely soft. You may need to add a bit more water during the cooking process to keep the lentils soupy. After an hour and a half, stir in the salt.
In a separate pan, heat the butter and cumin and fry until the cumin seeds start to pop. Now add the red chile powder (and asafetida if you're using it) and fry for another 30 seconds. Taste and add more asafetida if you like. Add this butter mixture to the lentils and allow to cook for another five minutes. Taste, and season with more salt if needed. I also enjoyed a touch of lemon juice added at this point. Serve topped with the cilantro and the remaining green chiles.
Serves 4-6 with rice or roti.
Prep time: 20 min - Cook time: 120 min

Tasty Lentil Tacos

From allrecipes.com, submitted by Michelle Thomas. These are good, I've made this recipe several times, and the lentil part freezes well too.

1 c chopped onion
1 garlic clove, minced
1 t canola oil
1 c dried lentils, rinsed
1 T chili powder
2 t ground cumin
1 t dried oregano
2 1/2 c chicken broth (or vegetable broth to make it strictly vegan)
1 c salsa
12 taco shells
1 1/2 c shredded lettuce
1 c chopped fresh tomato
1 1/2 c shredded cheddar cheese
6 T fat free sour cream

In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.

Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.

Cashew Pasta Bake

From Z FaMiLy ReCiPe bLoG

OK, I just made this recipe again tonight and realized it isn't strictly vegan with the butter and cheese.  These can be easily substituted for vegan ingredients, or you can settle with being 85% good like I did. 

2 1/2 cups dried penne or other pasta
dash of olive oil, plus 2 TB
2 TB butter
1 onion, chopped
2 cloves garlic, pressed
2 tsp dried oregano
1/2 lb mushrooms, sliced
14 oz can diced tomatoes
1 heaping TB tomato paste
3/4 cup roasted cashews
1/2 of a small zucchini or yellow squash sliced
salt and pepper
3/4 cup grated cheddar cheese

Boil pasta and dash of oil for 10 minutes. Drain. Return to pan and stir in butter. Keep Warm.
While pasta is cooking, preheat oven to 400 degrees. Heat remaining oil in large frying pan and saute' onion, garlic and oregano for 3 minutes. Add the sliced mushrooms and zucchini or squash and continue cooking for 5 minutes, stirring occasionally. Stir in diced tomatoes and tomato paste. Cover and cook for about 10 minutes, stirring occasionally.
Add cashews and season with salt and pepper. Transfer to greased shallow oven proof dish. Spoon the buttered pasta on top and sprinkle with grated cheese. Cover and bake for 20 minutes. Cheese will turn crisp and golden.
Serve with freshly grated parmesan cheese.

Indian-Spiced Vegetables over Basmati Rice

From One-Dish Vegetarian Meals by Robin Robertson.

1 T safflower oil
1 large onion, thinly sliced
2 garlic cloves, minced
1 T minced fresh ginger
2 large carrots, cut on the diagonal into 1/4-inch slices
3 c shredded napa cabbage
1 1/2 c cooked or canned chickpeas, rinsed and drained if canned
3/4 t ground cardamom
1/4 t ground cinnamon
1/4 t ground turmeric
1/2 t salt
1/8 t cayenne pepper
1/2 c water
1 c unsweetened coconut milk
4 to 5 c hot cooked basmati rice

Heat the oil in a large skillet over medium heat. Add the onion, garlic, and ginger and cook until the onion is soft and lightly browned, about 7 minutes. Add the carrots, cabbage, chickpeas, cardamom, cinnamon, turmeric, salt, and cayenne, Cover and cook for 5 minutes, or until the vegetables are softened. Add the water and bring to a boil. Reduce the heat, cover, and simmer for about 15 minutes, or until the vegetables are tender.

Stir in the coconut milk and heat through. Taste and adjust the seasonings if necessary. Serve over the hot cooked rice.

Black Bean and Avocado Rice Salad

From One-Dish Vegetarian Meals by Robin Robertson.

1 t minced lime zest
3 T fresh lime juice
1 T cider vinegar
2 T fresh orange juice
1/2 t minced garlic
1 t light brown sugar
1/2 t chili powder
1/2 t salt
1/8 cayenne pepper
1/3 c extra virgin olive oil

2 ripe Hass avocados
1 T fresh lemon juice
3 c cold cooked long-grain white or brown rice
1 small red onion, chopped
One 4-oz can diced mild green chiles, drained
Torn romaine lettuce leaves, for serving
12 cherry tomatoes, halved, for garnish

In a small bowl, whisk together the lime zest, lime juice, vinegar, orange juice, garlic, brown sugar, chili powder, salt, and cayenne. Whisk in the oil in a slow, steady stream until emulsified and smooth. Set aside.

Peel and pit the avocados, cut into 1/2 inch dice, and toss with the lemon juice.

In a large bowl, combine the rice, beans, onion, chiles, and avocados. Add the dressing and toss gently to combine. Line plates or shallow bowls with lettuce leaves and top with the salad. Garnish with the cherry tomatoes and serve.

Basic Pesto

Here's a recipe for a walnut-based pesto, adapted from The Silver Palate Cookbook, by Julee Rosso & Sheila Lukins.

2 cups fresh basil leaves

4 medium cloves garlic, chopped

1 cup walnuts

1 cup olive oil

1 cup grated Parmesan cheese

¼ cup grated Romano cheese (optional)

Salt and pepper to taste.

Process basil, garlic, walnuts in a food processor. With the machine running, add olive oil. Add cheeses, a liberal dose of salt and a thin grinding of pepper. Remove to a bowl and cover until ready to use. Or, divide into small, plastic containers and freeze.