Last year I split a full box of produce each week with a co-worker as part of a Community Supported Agriculture (CSA) program. The produce is sooooo fresh and you get a surprise every week. The program is also great because you get local food (cuts down on expense and environmental damage of travelling a long distance) and get a chance to support the farmers in your community.
This year we are participating in the Teena's Pride CSA again. I picked up the veggies yesterday and got a wonderful variety: arugula, basil, sage, green beans, corn, salad mix, heirloom tomatoes, cilantro, mint, lemongrass, and winter squash. The Teena's Pride website has a great recipe for arugula and heirloom tomato salad. I'm feeling lazy and need to use the veggies in my fridge, so here's my version of the salad.
Ingredients
1 cup arugula
2 cups lettuce mix
5 basil leaves
2 heirloom tomatoes, chopped
1/2 red bell pepper sliced lengthwise in small strips
oil and balsamic vinegar
Instructions
Toss the arugula, lettuce mix, basil leaves , and red bell pepper in a large bowl. Add the heirloom tomatoes and gently mix into the salad. Add oil and vinegar to your liking as a dressing or use your favorite store bought dressing. I recommend Annie's Organic Goddess Dressing.
Showing posts with label vegan. Show all posts
Showing posts with label vegan. Show all posts
Wednesday, November 25, 2009
Friday, July 17, 2009
Mish Mash
This ended up tasting pretty good even though I just made it up by taking out all the vegetables we had in the refrigerator and cupboard. The flavors are similar to black bean soup, which was my original thought, but then I decided I didn't want soup tonight...too hot outside.
Ingredients
1 cup white basmati rice
1 can black beans, rinsed and drained
2 zucchini, chopped
1 onion, chopped
2 cloves garlic, minced
1 carton mushrooms, sliced
1 can chopped tomatoes
1 tablespoon olive oil
1 tablespoon oregano
1 tsp chili powder
Dash of cayenne pepper
2 1/2 cups water
Salt and pepper to taste
Instructions
Heat the olive oil in a pot. Add the garlic and onion and heat for 3 minutes. Add the zucchini, tomoatoes, and black beans. Add salt, pepper, and oregano. Add the mushrooms and stir all the ingredients together until the mushrooms begin to soften. Add the rice, water, salt, pepper, chili powder, and cayenne pepper and mix well. Cover the pot and cook until the water is absorbed, about 10-15 minutes.
Ingredients
1 cup white basmati rice
1 can black beans, rinsed and drained
2 zucchini, chopped
1 onion, chopped
2 cloves garlic, minced
1 carton mushrooms, sliced
1 can chopped tomatoes
1 tablespoon olive oil
1 tablespoon oregano
1 tsp chili powder
Dash of cayenne pepper
2 1/2 cups water
Salt and pepper to taste
Instructions
Heat the olive oil in a pot. Add the garlic and onion and heat for 3 minutes. Add the zucchini, tomoatoes, and black beans. Add salt, pepper, and oregano. Add the mushrooms and stir all the ingredients together until the mushrooms begin to soften. Add the rice, water, salt, pepper, chili powder, and cayenne pepper and mix well. Cover the pot and cook until the water is absorbed, about 10-15 minutes.
Wednesday, July 8, 2009
Abe's Salsa
My dad is a great cook and this is his salsa recipe. I finally decided to share it with the world! All I have to say is, it's fantastic and that jarred supermarket stuff just doesn't compare.
Ingredients
5 tomatoes, diced
1 tbsp vegetable oil
1 large onion (you can use 2 medium ones also), finely chopped
3 cloves of garlic, diced
1 serrano pepper, diced and seeded (this is for a mild version--use 2 or leave in some seeds if you like it spicy)
1 small can tomato paste
1/4 cup (or less) of water
Salt and pepper to taste
Instructions
Heat the olive oil over medium heat in a pot. Add the onion, garlic, and serrano pepper and stir continuously until the onion is translucent. Add some salt while these ingredients are cooking. Do not let these ingredients brown. Add the tomatoes and tomatoes and stir to mix with the other ingredients. Add the water a dash at a time as needed. The salsa should be thick and not watery. Add some pepper to taste. Continue stirring over the medium heat for another 5 minutes. Let the salsa cool and enjoy with some tortilla chips and whatever else you like to eat with salsa!
Ingredients
5 tomatoes, diced
1 tbsp vegetable oil
1 large onion (you can use 2 medium ones also), finely chopped
3 cloves of garlic, diced
1 serrano pepper, diced and seeded (this is for a mild version--use 2 or leave in some seeds if you like it spicy)
1 small can tomato paste
1/4 cup (or less) of water
Salt and pepper to taste
Instructions
Heat the olive oil over medium heat in a pot. Add the onion, garlic, and serrano pepper and stir continuously until the onion is translucent. Add some salt while these ingredients are cooking. Do not let these ingredients brown. Add the tomatoes and tomatoes and stir to mix with the other ingredients. Add the water a dash at a time as needed. The salsa should be thick and not watery. Add some pepper to taste. Continue stirring over the medium heat for another 5 minutes. Let the salsa cool and enjoy with some tortilla chips and whatever else you like to eat with salsa!
Friday, June 26, 2009
Quinoa pasta
I picked up some Ancient Harvest Quinoa Garden Pagodas (gluten-free pasta) thinking I had pasta sauce at home. I got home and oops, no pasta sauce. After looking through my cupboard a little more and wondering what I was going to do about dinner, I decided to start cooking the pasta anyway and then put together a pretty decent dinner with a salad on the side. Of course, I used my favorite dressing, Annie's Organic Goddess Dressing.
Ingredients
1 box quinoa garden pagodas
1 can diced tomatoes, drained
2 cloves garlic, minced
1 small onion, chopped
2 boca or veggie burger patties, chopped
8 cups of water
1 tsp olive oil
Instructions
Bring the water to a boil and add the pasta. While the pasta is cooking for 8-9 minutes, heat some olive oil in a pan and add the veggie patty. Cook on each side for about 3 minutes and then cut into bite size pieces. Add the garlic and onion. Drain the pasta and add to the pan with the veggie patty, garlic, and onion. Add the tomotoes and continue cooking for about 2-3 minutes.
Ingredients
1 box quinoa garden pagodas
1 can diced tomatoes, drained
2 cloves garlic, minced
1 small onion, chopped
2 boca or veggie burger patties, chopped
8 cups of water
1 tsp olive oil
Instructions
Bring the water to a boil and add the pasta. While the pasta is cooking for 8-9 minutes, heat some olive oil in a pan and add the veggie patty. Cook on each side for about 3 minutes and then cut into bite size pieces. Add the garlic and onion. Drain the pasta and add to the pan with the veggie patty, garlic, and onion. Add the tomotoes and continue cooking for about 2-3 minutes.
Saturday, June 20, 2009
Chard & Chickpeas
I got the Veganomicon cookbook and love, and I mean love it! Some of the recipes are too complex and time consuming for me, but the essence of them and the flavor combinations inspire me to simplify the recipes while maintaining the original concept and flavor. So, this recipe originally should take 65 minutes. Um, 65 minutes? No thank you. I ended up making the version below on the day we had some serious flash flooding on South Beach...I had to walk through knee deep water to get to my front door! Of course, we lost power, so I was in a rush to finish dinner before it got dark outside.
Ingredients
2 cups basmati rice
1 tbsp. Olive oil
1 small onion, diced
1 clove garlic, diced
1/2 tsp. cumin
1 large bunch of fresh dill, stems removed and chopped
1 large bunch of chard, stems removed and chopped
2 cans of chickpeas, drained and rinsed
3 cups water
1 tsp. lemon zest
Juice of 1 lemon
1/2 tsp. cayenne
Salt and pepper to taste
Instructions
Heat the olive oil in a pot, add the garlic and onion and heat until garlic is translucent. Add the rice and water. Cover the pot and bring to a boil. Add the dill, cumin, cayenne, lemon zest, lemon juice, and salt and peppper. Let the ingredients cook together for about 5 minutes, then add the chickpeas and chard and cook until the rice is done over medium heat (about 10-15 minutes). This is a great stand alone dish and serves about 6, so it makes a great lunch and snack for the next couple of days if you're not cooking for a group!
Ingredients
2 cups basmati rice
1 tbsp. Olive oil
1 small onion, diced
1 clove garlic, diced
1/2 tsp. cumin
1 large bunch of fresh dill, stems removed and chopped
1 large bunch of chard, stems removed and chopped
2 cans of chickpeas, drained and rinsed
3 cups water
1 tsp. lemon zest
Juice of 1 lemon
1/2 tsp. cayenne
Salt and pepper to taste
Instructions
Heat the olive oil in a pot, add the garlic and onion and heat until garlic is translucent. Add the rice and water. Cover the pot and bring to a boil. Add the dill, cumin, cayenne, lemon zest, lemon juice, and salt and peppper. Let the ingredients cook together for about 5 minutes, then add the chickpeas and chard and cook until the rice is done over medium heat (about 10-15 minutes). This is a great stand alone dish and serves about 6, so it makes a great lunch and snack for the next couple of days if you're not cooking for a group!
Sunday, April 26, 2009
Kitchari
This is my first time eating mung beans. I did not know what to expect and was pleasantly surprised! Kitchari is all I ate for 2 days of a detox and felt really great during the detox. I think I'll eat this even when I'm not detoxing!
Ingredients
1 cup yellow mung beans
1 cup long grain brown rice
6 cups water
1 inch fresh ginger, minced
2 cloves of garlic, minced
1/4 tsp asofetida
1 tsp cumin
1 tsp coriander
1 tsp turmeric
4 tbsp ghee or oil
Instructions
Heat the oil in the pot. Add the ginger and garlic for 1 minute. Add the rice, mung beans, and water. Stir in the spices, cover and cook for 15-20 minutes. The rice and mung beans should be soft, but the mixture should still be somewhat soupy.
Ingredients
1 cup yellow mung beans
1 cup long grain brown rice
6 cups water
1 inch fresh ginger, minced
2 cloves of garlic, minced
1/4 tsp asofetida
1 tsp cumin
1 tsp coriander
1 tsp turmeric
4 tbsp ghee or oil
Instructions
Heat the oil in the pot. Add the ginger and garlic for 1 minute. Add the rice, mung beans, and water. Stir in the spices, cover and cook for 15-20 minutes. The rice and mung beans should be soft, but the mixture should still be somewhat soupy.
Saturday, April 11, 2009
Vegan Carrot Ginger Soup
This recipe was also inspired by my quest to detox without going nuts. This soup may taste very plain to some, but if you find that to be a problem, just add more ginger and I promise you will get more bite!
Ingredients
3 cups carrots, minced
4 1/2 cups water (or more if you want the soup to not be so thick)
2 inches fresh ginger, peeled and grated
salt and pepper to taste
Instructions
Bring the water to a boil and add the carrots and half the ginger. Cook on high for 15-20 minutes or until the carrots are soft. Transfer ingredients to a blender and blend on medium speed. As you are transfering the ingredients to the blender and you have a lot of liquid sitting on top, but prefer a thicker soup, remove some the liquid and add it back in as needed in order to reach the consistency you prefer. Add the remaining ginger and salt and pepper to the ingredients in the blender while blending. Transfer back to the pot and reheat if necessary or serve directly from the blender. If this is still too bland for you, add some powdered ginger and more pepper.
Ingredients
3 cups carrots, minced
4 1/2 cups water (or more if you want the soup to not be so thick)
2 inches fresh ginger, peeled and grated
salt and pepper to taste
Instructions
Bring the water to a boil and add the carrots and half the ginger. Cook on high for 15-20 minutes or until the carrots are soft. Transfer ingredients to a blender and blend on medium speed. As you are transfering the ingredients to the blender and you have a lot of liquid sitting on top, but prefer a thicker soup, remove some the liquid and add it back in as needed in order to reach the consistency you prefer. Add the remaining ginger and salt and pepper to the ingredients in the blender while blending. Transfer back to the pot and reheat if necessary or serve directly from the blender. If this is still too bland for you, add some powdered ginger and more pepper.
Saturday, March 28, 2009
Quinoa breakfast
I'm planning out a detox and got this idea from the March issue of Yoga Journal. Before this, I had only used quinoa as substitute for rice, but now I know it's also a great substitute for oatmeal during a detox. 1 cup of quinoa cooked is good for at least 3-4 servings
Ingredients
1 cup quinoa
2 cups water
handful golden raisins
handful raw almonds
1 tbsp. flax oil
Instructions
Rinse the quinoa using a strainer. Bring the water to a boil. Add the quinoa and cook until all the water is absorbed. Put some quinoa in a bowl and stir in the flax oil. Add the golden raisins and almonds and mix.
Ingredients
1 cup quinoa
2 cups water
handful golden raisins
handful raw almonds
1 tbsp. flax oil
Instructions
Rinse the quinoa using a strainer. Bring the water to a boil. Add the quinoa and cook until all the water is absorbed. Put some quinoa in a bowl and stir in the flax oil. Add the golden raisins and almonds and mix.
Saturday, March 14, 2009
Vegan Pepper Pot Soup
The recipe that inspired this called for hours of soaking bones and making a beef stock. Not only do I not have time to do that, but I don't really enjoy handling red meat. So, here is a lovely vegan version that is really quick and very satisfying.
Ingredients
2 quarts water
1 cup okra, sliced
1 carrot, sliced diagonally
2 celery sticks, chopped
1 red bell pepper, chopped
1 cup vegetable stock
3 small tomatoes, chopped
1/2 tsp. cayenne pepper
1 tsp. sea salt
1 tbsp. pepper
Instructions
Bring the water to a boil with some sea salt. Add the carrot, celery, okra, bell pepper, pepper, and cayenne pepper. Let everything simmer for about 5 mintues and ad the vegetable stock. Simmer another 5 minutes and add the tomoates. Simmer another5-8 minutes and serve hot.
Ingredients
2 quarts water
1 cup okra, sliced
1 carrot, sliced diagonally
2 celery sticks, chopped
1 red bell pepper, chopped
1 cup vegetable stock
3 small tomatoes, chopped
1/2 tsp. cayenne pepper
1 tsp. sea salt
1 tbsp. pepper
Instructions
Bring the water to a boil with some sea salt. Add the carrot, celery, okra, bell pepper, pepper, and cayenne pepper. Let everything simmer for about 5 mintues and ad the vegetable stock. Simmer another 5 minutes and add the tomoates. Simmer another5-8 minutes and serve hot.
Wednesday, February 18, 2009
Jalfrezi veggies & tofu
I stopped by Apple A Day after yoga the other day and came across a jar of Jalfrezi sauce by Seeds of Change. I had never tried or heard of it, but it sounded really good--fenugreek, cardamom, and turmeric. I found out that jalfrezi is a type of Indian curry used for stir fry. The instructions are simple enough too--just throw it on your tofu or meat once it's cooked and let it simmer with the sauce for 10 minutes. It turned out to be delicious and now I stop and pick up a jar every weekend.
Ingredients
1 jar Seeds of Change jalfrezi simmer sauce
1 package firm tofu
2 carrots, chopped diagonally
2 celery stems, chopped
1/2 onion, diced
1 zucchini, cubed
Olive oil
Instructions
Heat the oil in a pan over medium heat. Add the onion and cook until translucent. Add the carrots, celery, and zucchini and cook until the carrots are almost soft. Add the tofu and jalfrezi sauce and simmer for 10 minutes. Serve over rice and enjoy!
Ingredients
1 jar Seeds of Change jalfrezi simmer sauce
1 package firm tofu
2 carrots, chopped diagonally
2 celery stems, chopped
1/2 onion, diced
1 zucchini, cubed
Olive oil
Instructions
Heat the oil in a pan over medium heat. Add the onion and cook until translucent. Add the carrots, celery, and zucchini and cook until the carrots are almost soft. Add the tofu and jalfrezi sauce and simmer for 10 minutes. Serve over rice and enjoy!
Wednesday, February 11, 2009
Kale!
I like kale and I've been using it a lot more these last couple months. This creation came about when I wanted light and healthy lunch on a cold (Miami cold, that is) Saturday afternoon. I also discovered that throwing in some kale at the end of cooking a soup or any sauteed veggie dish will add the extra leafy green goodness oompf and heartiness.
Ingredients
1 bunch kale
8 oz. sliced white mushrooms
1/2 carton firm tofu, cubed
Olive oil
Salt and pepper
1 tsp. thyme
1/2 tsp. sage
Instructions
Spray some olive oil in a large pan. Add the tofu and cook for 3 minutes, turning occasionally. Addthe mushrooms, salt, pepper, thyme, and sage. Cook until the mushrooms begin to cook down. Add the kale and continue cooking until the kale is wilted and the mushrooms are done. Enjoy!
Ingredients
1 bunch kale
8 oz. sliced white mushrooms
1/2 carton firm tofu, cubed
Olive oil
Salt and pepper
1 tsp. thyme
1/2 tsp. sage
Instructions
Spray some olive oil in a large pan. Add the tofu and cook for 3 minutes, turning occasionally. Addthe mushrooms, salt, pepper, thyme, and sage. Cook until the mushrooms begin to cook down. Add the kale and continue cooking until the kale is wilted and the mushrooms are done. Enjoy!
Saturday, August 30, 2008
Lazy vegan lunch
This is less of a recipe and more of a strategy for packing a vegan lunch that is easy to prepare the night before and you can stick in the microwave for a few minutes. I think I ate this for lunch 2-3 times a week in law school because it fits nicely in a microwavable container and it doesn't take much to prepare couscous.
Ingredients
1 cup couscous
Water
California vegetable mix or broccoli (frozen)
1/2 tsp. Salt
1/2 tsp. Pepper
1/4 tsp. Cumin
Nutmeg, pinch
1/2 can Chickpeas
Directions
Bring some water to a boil in a kettle. Put the couscus in a large bowl. When the water is ready, pour the boiling water over the couscous until it is just covered. Add the salt, pepper, cumin, and nutmeg. Stir with a spoon and cover the bowl for about ten minutes. Rinse the chickpeas thoroughly. Spoon the couscous into your tupperware/glad containers you'll pack for lunch along with the chickpeas and the frozen veggies. By lunchtime, the veggies will be defrosted and the spice from the couscous should give everything some flavor. You can always add additional spices on top for more flavor.
Ingredients
1 cup couscous
Water
California vegetable mix or broccoli (frozen)
1/2 tsp. Salt
1/2 tsp. Pepper
1/4 tsp. Cumin
Nutmeg, pinch
1/2 can Chickpeas
Directions
Bring some water to a boil in a kettle. Put the couscus in a large bowl. When the water is ready, pour the boiling water over the couscous until it is just covered. Add the salt, pepper, cumin, and nutmeg. Stir with a spoon and cover the bowl for about ten minutes. Rinse the chickpeas thoroughly. Spoon the couscous into your tupperware/glad containers you'll pack for lunch along with the chickpeas and the frozen veggies. By lunchtime, the veggies will be defrosted and the spice from the couscous should give everything some flavor. You can always add additional spices on top for more flavor.
Wednesday, May 28, 2008
Vegan Apple Oatmeal Raisin Muffins
These muffins are fantastic. Seriously, don't let the word "vegan" throw you off. If you really want your eggs and milk, just substitute them in and you'll have regular muffins that are just as great!
Ingredients
Instructions
Preheat oven to 400 degrees and grease muffin pan with margarine. In a small bowl, beat the Ener-G Egg Replacer powder in 2 tablespoons of water. Combine all the ingredients in a large mixing bowl until the mix is moist ; add all other ingredients mixing just until moistened. Pour into greased muffin pan 3/4 full. Bake for 15-20 minutes or until done. Makes 12 large muffins.
Ingredients
1 cup all purpose flour
1 cup oatmeal (uncooked, non-instant)
3/4 cup non-fat soy milk
1 cup raisins
1/2 cup chopped apple (peeled or unpeeled--it's up to you...I prefer peeled)
1/2 cup canola oil
1 tsp. Ener-G Egg Replacer beaten in 2 tablespoons of water
1/3 cup sugar
3 tsp. baking powder
1 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1/2 mashed banana
Margarine to grease pan
Instructions
Preheat oven to 400 degrees and grease muffin pan with margarine. In a small bowl, beat the Ener-G Egg Replacer powder in 2 tablespoons of water. Combine all the ingredients in a large mixing bowl until the mix is moist ; add all other ingredients mixing just until moistened. Pour into greased muffin pan 3/4 full. Bake for 15-20 minutes or until done. Makes 12 large muffins.
Monday, May 26, 2008
Vegan Potage Parmentier (potato leek soup)
I know, butter and heavy cream taste soooo good. They make me really ill without a box of lactaid though. I bought butter the other day to include in the soup, but I completely forgot to put it in. The result was a very tasty soup that was extremely easy to make that happens to be vegan. And I don't even have a vegetable peeler!
This recipe serves 3.
Ingredients
2 leeks, finely chopped (only the white and light green parts)
2 large potatoes, peeled and diced
4 cups of water (or chicken stock for a meat eater version)
1/2 tablespoon salt
fresh parsley/chives for garnish
Bring the leeks, potatoes and salt to a boil. Lower the heat to a simmer, cover and cook for about 30-35 minutes. Pour the soup into a blender (if you have a food mill, use that instead) and pulse until the soup is smooth. Pour the soup through a sieve into a large bowl.
If you want the softened butter/heavy cream, add a teaspoon to each serving.
Garnish with a sprig of parsley or chives. Enjoy hot or cold.
This recipe serves 3.
Ingredients
2 leeks, finely chopped (only the white and light green parts)
2 large potatoes, peeled and diced
4 cups of water (or chicken stock for a meat eater version)
1/2 tablespoon salt
fresh parsley/chives for garnish
Bring the leeks, potatoes and salt to a boil. Lower the heat to a simmer, cover and cook for about 30-35 minutes. Pour the soup into a blender (if you have a food mill, use that instead) and pulse until the soup is smooth. Pour the soup through a sieve into a large bowl.
If you want the softened butter/heavy cream, add a teaspoon to each serving.
Garnish with a sprig of parsley or chives. Enjoy hot or cold.
Wednesday, May 21, 2008
Carrots & Kale
Kale can seem like an intimidating vegetable, but this recipe will be a hit, even with veggie haters.
Ingredients
6 carrots, peeled and sliced diagonally
1 bunch of kale, coarsely chopped and stems removed
3 tbsp extra virgin olive oil
2 tbsp white wine vinegar
2 tsp soy sauce
1/2 tsp brown sugar (or 8 drops of liquid stevia if watching sugar intake)
1/4 tsp cayenne pepper
3 cups water
Instructions
Bring the water to a boil in a medium sized pot. Add the carrots and kale and cook until the carrots soften and the kale turns a lighter green. I suggest adding the kale after the carrots have been boiling about 2-3 minutes so it doesn't get too soggy. Drain the vegetables. Heat the olive oil over medium heat and add the vegetables and gently stir in the vinegar and soy sauce. Add the brown sugar and cayenne pepper. Cook for about 5 minutes, stirring occasionally. Coverthe pan and let the liquid reduce for about 3 minutes. Remove the cover and cook for another 2-3 minutes.
Credit: this recipe is a modification of the recipe found in Robin Robertson's Vegan Planet
Ingredients
6 carrots, peeled and sliced diagonally
1 bunch of kale, coarsely chopped and stems removed
3 tbsp extra virgin olive oil
2 tbsp white wine vinegar
2 tsp soy sauce
1/2 tsp brown sugar (or 8 drops of liquid stevia if watching sugar intake)
1/4 tsp cayenne pepper
3 cups water
Instructions
Bring the water to a boil in a medium sized pot. Add the carrots and kale and cook until the carrots soften and the kale turns a lighter green. I suggest adding the kale after the carrots have been boiling about 2-3 minutes so it doesn't get too soggy. Drain the vegetables. Heat the olive oil over medium heat and add the vegetables and gently stir in the vinegar and soy sauce. Add the brown sugar and cayenne pepper. Cook for about 5 minutes, stirring occasionally. Coverthe pan and let the liquid reduce for about 3 minutes. Remove the cover and cook for another 2-3 minutes.
Credit: this recipe is a modification of the recipe found in Robin Robertson's Vegan Planet
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