Monday, May 22, 2017

Johnny Marzetti

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This is another recipe inspired by a childhood food memory. My mom used to make a similar dish, probably because it was a cheap and easy way to feed seven people. I love carbs and love-love anything with pasta so I had to update this recipe with some vegan swaps, and it turned out great. I have made it a few times and my family really loves this version.

Johnny Marzetti

Ingredients:

12 oz pasta, cooked according to package directions

1 tsp olive oil
1/2 white onion, diced
1 clove garlic, minced
8 oz button mushrooms, sliced *

1 tsp dried fennel
1/2 tsp chili powder
3 tbsp nutritional yeast
1/4 tsp paprika

1/2 cup water
1 tsp vegetable bouillon
1 bag Boca Crumbles, or Gardein Beefless Ground (whatever TVP you like)

16 oz jar of spaghetti sauce
1/2 cup artichoke hearts (packed in water)
1/2 cup plain unsweetened soy milk (optional, but brings a nice creaminess to the dish)
1/2 cup vegan parmesan
Salt and pepper to taste

* I have also used 1 oz dried porcini mushrooms cooked in a 1/2 cup of water. Which was amazing, too.

Directions:

Cook the pasta according to package directions, and then drain and reserve the pasta. Use a smaller pasta like shells, elbows, etc.

Heat the olive oil over medium heat in a large frying pan or saucepan (you need a good size with taller sides). Add the diced onion and stir until the onion begins to soften, then add the garlic and the sliced mushrooms. Cook until the mushrooms start to release liquid and soften up. Next, add the seasonings which are: fennel, chili powder, nutritional yeast and paprika. Stir to coat everything and then add the water, bouillon and meatless crumbles. Stir and continue to cook until the crumbles thaw out and heat through (you may need to add a little more water if it starts to stick. Once the crumbles are heated through add the spaghetti sauce, artichoke hearts, soy milk (if using) vegan parmesan, and salt and pepper to taste. Finally, stir in the prepared pasta and enjoy!




Friday, May 19, 2017

Mojito Instant Kombucha

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I am still going strong with making instant kombucha variations. This is my latest favorite....because mint is coming up fresh in my garden. Yay spring! I have been having an instant kombucha almost everyday between lunch and dinner. I find it takes the edge off my afternoon munchies, and this flavor tastes of summer which is making me quite happy. I hope you will enjoy it, too.

Mojito Instant Kombucha

Ingredients:

1 cup apple juice
1/8 cup fresh mint leaves (about 10 medium sized leaves)
2 tsp apple cider vinegar, with the "mother"
2 tbsp lime juice
1 12 oz can seltzer water (plain or lime flavored)
1 1/2 tbsp chia seeds (optional)

Directions:

Crush the mint leaves in your hands to release the flavor. Add all ingredients to a 24 ounce jar, stir and enjoy. It is even better after letting it sit in the refrigerator overnight to let the flavors combine. Also, if you use the chia seeds they will need some time to absorb the liquid and become more gel-like. I like to let them soak for at least an hour. I realize that this makes it not-quite-so-instant, but it is still a lot faster and easier than fermenting your own kombucha.

With Chia Seeds:                                             Without Chia Seeds:

Wednesday, May 17, 2017

Coriander Quinoa with Oven Roasted Vegetables

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This dish is healthy and full of flavor. I love the fresh mint, citrus and coriander....they make for such a refreshing flavor profile. This meal is great as is, or folded into a pita or tortilla to take on the go.  It is also awesome with hummus, tzatziki sauce (made with vegan mayo), a drizzle of hot sauce, or you can go crazy and add all three!

Coriander Quinoa with Oven Roasted Vegetables

Ingredients:

1 cup sweet potato cubes (about half of a large sweet potato)
2 carrots, peeled and diced (try to mimic the size of the sweet potato)
1/2 yellow onion, diced
1 14 oz block extra firm tofu, drained and cut into cubes

1 tbsp maple syrup
2 tsp olive oil
1 tbsp lemon juice
1 tbsp tamari or soy sauce
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 tsp liquid smoke (optional)

1 cup quinoa
2 cups water

2 tsp ground coriander
1/4 tsp cumin
1/4 tsp dried dill
rounded 1/2 tsp salt
1 1/2 tbsp lemon juice
1 tbsp minced fresh mint

Directions:

Preheat your oven to 450 degrees.

Prep the veggies and the tofu and put them in a roasting pan or oven-safe casserole dish. Whisk the marinade ingredients in a small bowl (maple syrup, olive oil, lemon juice, tamari, salt, pepper, and liquid smoke) and pour over the tofu and veggies. Toss to coat everything with the seasonings. Put in the preheated oven and bake for 30-45 minutes, stirring every 15 minutes. Try to use a big enough dish to roast them in so that the veggies and tofu are not crowded. The cooking time will depend on the crowding in the pan and the size of the pieces of tofu and veggies.

While the veggies roast you can start the quinoa. Rinse the cup of quinoa and put it in a sauce pan with the two cups of water. Bring to a boil, and then cover and lower the heat to let it steam for 15 minutes. Once the quinoa is done, fluff it with a fork and then add the seasonings (coriander, cumin, dill, salt, lemon juice, mint) and toss again to coat.

Combine the quinoa with the roasted veggies and fold it all together. Taste and add salt and pepper to your liking. Serve with a slice of fresh lemon and more minced fresh mint.





Tuesday, May 16, 2017

Sweet Potato and Red Lentil Soup

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It has been a fairly cool spring so far here in Colorado. I have barely worn shorts or sandals and am still wearing sweaters and boots, which is unusual for May. Warm nourishing meals like soups are still perfect for the evenings and this one is especially good. It is packed with healthy veggies and spices to warm you and fill you up.

Sweet Potato and Red Lentil Soup


Ingredients:

2 tsp olive oil
1/2 onion, diced
3 cloves of garlic, minced

2 stalks celery, diced
2 carrots, peeled and diced
1 sweet potato, peeled and diced

1 14.5 oz can diced tomatoes
7 cups water
1 cup red lentils
1 tsp Thai red curry paste
2 tsp apple cider vinegar
1/2 tsp paprika
1 tsp dried parsley

1 tbsp vegetable bouillon
salt and pepper to taste

Directions:

Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until the onion begins to turn opaque and soften. Then add the garlic and stir while it heats through for a minute. Then add the celery, carrot and sweet potato and cook for about 5 minutes more. Next, add the tomatoes, water, lentils, red curry paste, apple cider vinegar, paprika and parsley.  Let the soup simmer for 30 minutes until the veggies have softened and the lentils have cooked through. Red lentils are softer than green or brown ones and some might even dissolve a bit into the broth, which is great because it thickens and flavors the broth. Once the vegetables are tender, add the bouillon and salt and pepper to taste. Serve with over rice, with bread or crackers, or alongside a salad.

Friday, May 5, 2017

Pressure Cooker Black Beans

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One you get in the routine of making beans from scratch it is not too bad, and they taste really good when made fresh. Once your beans are soaked, it is easy to throw them in the pressure cooker and they will be ready to eat in under an hour. Plus, buying dried beans in bulk is much cheaper than buying them canned so it's a win all around.

You can serve these in burritos, over rice, with sweet potatoes, as a soup, on nachos, or refried.

Pressure Cooker Black Beans


Ingredients:

1 cup black beans, soaked for 8 hours

1 tbsp vegetable oil
1/2 white onion, diced small
1 small jalapeño, seeds removed and diced small
3 cloves garlic, minced

1 1/2 tbsp cumin
1 1/2 tbsp ground coriander
1/4 tsp ground epazote (optional digestive)

3 cups water

1 tsp salt
1 tbsp lime juice
2/3 cup fresh cilantro, minced

Directions:

Heat the vegetable oil in the bottom of your pressure cooker. Add the diced onion and sauté until translucent and tender, about 10 minutes. Then add the jalapeño and garlic. Sauté for another couple of minutes. Then add the seasonings (cumin, coriander, and optional epazote) and stir for 20 seconds.

Next, add the soaked black beans and 3 cups of water. Seal the pressure cooker lid, and bring to a boil. When the indicator shows it's boiling, reduce the heat to low and cook for 25 minutes more. Let the beans cool until you can open the pressure cooker. Add the salt, lime juice and fresh cilantro. Taste and adjust the seasonings to your liking.


Wednesday, May 3, 2017

Instant Kombucha

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I recently tried kombucha and it is my new favorite treat. Kombucha is something I like to drink a few times a week for a refreshing change from my usual water and tea, but it is expensive. Here in Colorado, it is around $3.00 - $4.00 per 15 oz bottle. Even on sale it is still around $2.00, and $5.00 a week for two kombuchas is a lot, to me. So I started looking into making it at home, but am a bit hesitant due to the multi-step process and potential for mold, etc.

So, I came up with an alternative....instant kombucha. It's a kombucha life-hack that I am super excited about. It is quick and easy to make this kombucha copy-cat recipe at home, and is a much cheaper alternative to store bought. I grabbed some 24 oz glass jars that I have cleaned and kept from store bought marinara sauce and used these for my instant kombucha combinations.

Because it is made with apple cider vinegar with "the mother" it still has some health benefits due to the good bacteria it contains. Now, I enjoy this drink and the probiotic benefits more often because I can quickly and easily prepare it at home. I have found it works well to mix up the vinegar, juice, other flavors (like ginger or zest), chia seeds, etc. ahead of time. I like to prep this all on Sunday and then put the jars in the fridge. Then I add the sparkling water right before drinking it, and it works great.



Berry Ingredients:

1 cup fruit juice (I use a cranberry, cherry, blueberry mix)
2 tsp apple cider vinegar
1 12 oz can lemon seltzer water (I use a generic brand that is about $.17 per can)

Ginger Ale Ingredients:

1" piece of ginger, sliced
1 cup apple juice
1 tsp vanilla
2 tsp apple cider vinegar
1 12 oz can lemon seltzer water

Lemon Tea Ingredients:

1 cup brewed and sweetened iced tea
2 tsp lemon juice (add the zest if you are using a fresh lemon)
2 tsp apple cider vinegar
1 12 oz can lemon seltzer water

Directions for all:

Combine the ingredients in a clean jar or bottle and enjoy. Add in zest, chia seeds, or other spices to your taste and enjoy!


Monday, May 1, 2017

"Cheesy" Vegan Mashed Potatoes

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These mashed potatoes are big on flavor and low in fat. After reading The Starch Solution, I have been tweaking many of my go-to recipes to eliminate added oils. These low-fat mashed potatoes are not lacking in any way; you won't miss the vegan margarine, I promise. The nutritional yeast and spices give these a richness in flavor and a bit of the cooking water makes them nice and fluffy.

"Cheesy" Vegan Mashed Potatoes


Ingredients:

6 russet potatoes, peeled and diced (sometimes I leave the peel on a couple of the potatoes)
1-  1 1/2 tsp salt
1/2 tsp black pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 cup nutritional yeast

Directions:

Wash and dice the potatoes, cutting them into 8 pieces works well. Put the potatoes in a saucepan and cover them with water. Bring to a boil and let them cook for 10-15 minutes, until the potatoes are softened through and easy to pierce with a fork.

Use a 1 cup measuring cup and scoop up a cup of the cooking water, set this aside and drain the potatoes. Mash the potatoes with a potato masher, adding in a little of the reserved cooking water to create a nice creamy consistency. Add in the seasonings (salt, pepper, onion powder, garlic powder, nutritional yeast) and stir to combine, taste and adjust the seasonings to your liking.

Makes about 4 servings.