Wednesday, January 26, 2011

Sweet Potato Pancakes with Spinach


After Tina's fail with potato pancakes, I was curious: what went wrong? I guessed too much liquid. I had baked sweet potatoes left over, but I needed a bit more green in them to make pancakes. These are vegan (no egg!), and they worked out just fine.

Sweet Potato Pancakes (makes one serving)
1 sweet potato, cooked or baked, cubed
3 TB unflavored almond milk
salt, pepper to taste
1 clove roasted garlic
3-4 TB panko bread crumbs
handful baby spinach leaves, chopped
1/2 TB grapeseed oil

Fill the sweet potato and almond milk in a food processor, and puree. Pour mix in a mixing bowl, and add the salt and pepper and the smushed roasted garlic clove. Mix in the panko bread crumbs and the raw spinach leaves. Heat the oil in pan and shape one big or several small patties with the sweet potato mix and fry it in the pan until golden brown on both sides. Serve!

Sunday, January 23, 2011

Penne with Slow Cooked Tomato Beef Sauce


We had another snow storm a few days ago, and now it is Cold with a capital C (the wind chills supposedly will to approach -35F tonight but I have NO plans to be outside). Nevertheless, there is wonderful soft fresh snow, blue skies and endless cross country ski trails, and after 10min of skiing I am getting warm no matter the actual temperature. However, coming back from skiing I am ravenous! Pasta, please, with slow-cooked tomato sauce over vegetables!

2 oz penne pasta, cooked according to instructions
1 cup frozen vegetable, microwaved for 3.5 min

Slow-cooked tomato sauce:
1/2 large can of Wholefoods crushed tomatoes with basil
1/2 TB olive oil
1 garlic clove
1/2 white onion, chopped
1 carrot, peeled and cubed
2 stalk celery, washed, and cubed
1 bay leaf
100 g lean ground beef (you can leave this out)
3 TB red wine
2 TB Trader Joes red pepper spread

In a skillet, heat the oil and saute the onion and garlic, and once translucent add in the carrot and celery. Saute everything on medium-low until slightly soft. Add in the beef and sautee for 3-4 min. Add in the red wine, and stir. Simmer until the wine is cooked off. Add in the crushed tomatoes and 1/4 (tomato) can of water and the bay leaf. Stir, heat until bubbly and then pour the tomato sauce into a small slow cooker, which is set to high. Add in the red pepper spread. It takes about 2h to cook on high, or you can let it simmer for 4-5 h on low. I made it around lunch time, and had it ready when I came back from skiing at 4pm. Before serving, add in a handful of baby spinach leaves, which should wilt down immediately in the hot sauce.

Note: in my opinion, frying the onions and garlic first takes out the 'raw' taste of the sauce (instead of adding all ingredients straight to the slow cooker), and the sauce gets a more caramelized, complex flavor while making the beef really tender during slow cooking, especially if you have an inexpensive cut of beef.

Friday, January 21, 2011

Kale with Spicy Peanut Sauce


What I love most about this recipe is the spicy peanut sauce! The recipe originates from Cafe M in Los Angeles, a vegan organic trendy restaurant. Although the peanut sauce is not really visible in the photo, it is really the star of this dish! But, naturally, it is high in calories so I only drizzled the kale, not doused it.

Spicy Peanut Dressing 
1 cup crunchy peanut butter
3 TB low sodium soy sauce
2 T brown rice vinegar

2 garlic cloves, microplaned
ca 1.5inch ginger, peeled, microplaned
a few squirts of sriracha sauce
1/4 cup hot water
1.5 TB red miso

1 large bunch kale

¼ cup peanuts, chopped for garnish
¼ red onion, halved and sliced for garnish

1. To make Spicy Peanut Dressing: Place all dressing ingredients into a blender (best: vitamix!). Blend until mixture turns into a smooth consistency. This makes quite a bit of sauce, which stores well in the fridge. 

Cut stems out of the kale leaves. 
Add a pinch of salt to a pot of boiling water, then blanch the kale for 2 min. 
Remove the kale from the boiling water and squeeze the excess water out of the kale.
Drizzle the dressing on top of the kale. Garnish with sliced red onions and chopped peanuts.

Tuesday, January 18, 2011

Artichoke Spinach Risotto



Lightly falling snow matches well with one dish: risotto. On my quest for new flavors, I found an artichoke lemon risotto in a current magazine the other day. Frozen artichokes from Trader Joes were still waiting in the freezer, but I was out of lemons. So, the risotto took another spin: with lemon flavor olive oil and fresh baby spinach. Delightful!

1 TB lemon-flavored olive oil
2 shallots or 1/2 white onion, chopped
2 garlic cloves, minced
1/4 cup arborio rice
1/4 cup white wine
2 cups of vegetable stock
1 cup of frozen artichokes (Trader Joes has frozen ones)
handful fresh baby spinach
some grated parmesan

Preparation:
1) Heat the olive oil in a heavy sauce pan on medium-high heat. Add onion and garlic and sweat until translucent. Then add the washed rice, stir and toast for 30 seconds on medium heat. Now, add the white wine, and wait until it is cooked off. 

2) Turn down the heat to low, and start ladling in 1/4-1/2 cup of hot vegetable stock to the risotto. Also add the artichokes. Cook the risotto gently on low heat until the liquid is evaporated (4-5 min). Once the stock is cooked off, add another 1/2 cup of hot stock. Repeat until the rice is soft and cooked (about 25 min).

3) Add the baby spinach and cook another 3-4 minutes  until the baby spinach is just wilted.

4) Add the parmesan cheese and gently stir in. Serve!

Monday, January 17, 2011

Another Cooking Cat


Tonight, Ms Manolo B. decided to join me in the kitchen while I was baking brownies. You might remember my other cooking cat who likes to watch me cook. Well, Manolo could care less about cooking, but she always wants a snack from the fridge. "Let me lick some butter off your finger." "Well, Earth balance is ok, too." "As you know I also like Haaegen Daz ice cream, don't you have any?". Here, she looks a bit pissed because all she gets is her picture taken.

Breakfast of Skinny Vegan Champions



I must admit I often eat a more heavy lunch and are prone to night time snacking so I am not hungry in the morning and breakfasts are light. Like this breakfast of vegan champions :-)  Thawed raspberries, almond milk, some liquid stevia, and a handful of muesli with tropical fruit and goij berries.

Wednesday, January 12, 2011

Tempeh Spinach Curry


While it is snowing outside like there is no tomorrow, what better to do then to cook and make a bit pot of a curry?This one is from scratch and vegan.

2 medium sized potatoes, about the size of a fist, peeled and cubed
1 ts coconut oil
1 ts whole cumin seeds
1 ts black mustard seeds
1/2 ts curry powder
1/4 ts turmeric
1/2 ts garam massala
1 medium yellow onion, peeled and chopped
1 canned diced fire-roasted tomatoes
1 large red bell pepper, diced
1 jalapeno pepper, small dice
1 ts Rapunzel vegetable bouillon
2 large handfuls of fresh baby spinach

In a large skillet, melt the coconut oil and add in the cumin seeds  and mustard seeds. Fry until the start to 'pop' (like popcorn). Now, add in the remaining spices and the onion. Mix well, and saute for about 2-3 min, constantly stiring sot that it does not burn. Add in the tomatoes, and stir. The tomatoes will cool down the mix so that it can be pureed safely (without it exploding in your face because of he hot steam), so, before heating it up further, pour the mix into a blender, and puree until smooth. Pour the mix back into the skillet and add the cubed potatoes, bell pepper as well as the jalapeno pepper. Turn heat to low-medium, and simmer for about 15-20 min or until the potatoes are tender.

Add the bouillon, tempeh and the baby spinach. Simmer on low, just to heat through the tempeh and wilt the spinach for about 5 min. Transfer to a large family-style bowl, and serve.  (If not vegan, add some creme fraiche at this point.)

Make it different: for leftovers, you can switch up the taste by adding a pureed chipotle pepper in adobe sauce. it makes it smokey and hot!

Tuesday, January 11, 2011

Lunch to go



School is back on and so are lunches to go: fresh vegetables, crisped tofu cubes, and leftover lentil loaf with home-made balsamic vinaigrette.

Sunday, January 9, 2011

Vegan Hearty Sauerkraut with Apple and Juniper Berries


I love sauerkraut like any fermented dish (say, Kimchee!). This is one of my favorite recipes -- sauerkraut with apple and juniper berries; typically you would pair it with a tasty sausage, but I am still going vegan. So, what to add for a 'meaty' flavor? I added cannellini beans, heated in a dollop of BBQ sauce. Say, yummo!

makes about 5-6 servings:
1 can or jar of Kuehne sauerkraut
1 small onion, diced (white and red onions both work)
1 ts grapeseed oil (or canola oil)
1 tart apple, diced (no need to peel it)
2-3 TB apple cider vinegar

Heat the oil in a heavy bottom pan and sautee the onion. Add the juniper berries and apple, toss, and saute for about 2-3 min. Now, add the sauerkraut, and mix with the other ingredients. Fill into a oven safe dish, cover with a lid or aluminum foil, and bake at 375F for about 45min. Alternatively, you can also cook it on the stove top, but on very low and cover to make sure it does not burn. Check for sufficient liquids. 

Saturday, January 8, 2011

Dark Pumpernickel Bread


While others are taking off to get training in bread making and running a Great Harvest bread store, my nearest Great Harvest bread store is about 500 Mi away. Now, I have a onslaught of bread envy. Sigh. Fortunately, I still get great bread, thanks to King Arthur Flour Company and their great bread mixes. Last night, I made a loaf of the Dark Pumpernickel. It is surprisingly simple to make (mix, let rise, pour in pan, let rise again, bake), and it tastes just fabulously. I see great sandwiches in the near future!

Friday, January 7, 2011

Vegan Kale and Brussel Sprouts with Butternut Squash Sauce


Tonight, I was in search of new flavors. I went through my write-ups of recipes, and the only thing that inspired me was penne with a vegan butternut squash sauce. When I made the sauce, I was not hungry so it was stored in the fridge. A few hours later when I was actually hungry, I put on the pot with the hot water for the pasta. Then I took it off the stove again, and took a U-turn and added the new twist I was looking for. The basis became vegetable-based: brussel sprouts, kale and a few slices of charred poblano pepper with butternut squash sauce. Bold Vegan Food!

Butternut Squash Sauce: (about 2-3 servings)
1 white onion, peeled, chopped
2-3 garlic cloves, minced
1 ts grapeseed oil or olive oil
1 TB apple cider vinegar, aged white balsamic vinegar or some white wine
1 package of frozen cooked pureed butternut squash, thawed
1/4 cup almond milk
1 ts mild yellow miso
1/2 TB Rapunzel vegetable bouillon

In a skillet, heat the oil and add the onion and garlic and sautee, until the onion is translucent on medium heat. Now, add the white wine or apple cider vinegar and cook it off. Add the butternut squash, and heat through, simmer for about 5 min. Add the almond milk, and bouillon, and stir. Simmer for another 5 min. Take off the heat, and mix in the miso. Cool for at least 15-30min before pouring into a food processor, and then puree it to a smooth consistency. 

Brussel Sprouts and Kale with Poblano:
1 cup brussel sprouts, frozen
1/2 white onion, chopped
1 ts grapeseed oil
1 garlic clove, minced
4 curly kale leaves, stems removed and sliced
salt, pepper to taste
1 ts white miso, dissolved in about 3 TB of hot water
a few strips of charred poblano (place a poblano over an open flame, and char, then slice)

Heat a skillet with about a 1/4 cup of water and add the frozen brussels sprouts. On medium heat, simmer the brussels sprouts until the water is evaporated, and they are thawed and slightly cooked. Now, add the grapeseed oil to the pan and the onion, stir and sautee until the onion is translucent. Add the garlic, salt and pepper and stir. Simmer for about 2-3 min. Add the kale and about a 1/4 cup of water to steam everything and not burn it at this point. Simmer another 3-4min until the kale is slightly wilted. Add the miso, stir and turn off the heat. Plate on a large plate, and add about a 1/4 cup of the butternut squash sauce and some poblano slices on top. Serve!

Open faced lentil loaf sandwich


Lunch today was delicious: a piece of home-made sourdough bread, toasted in a pan, a teaspoon of harissa, baby spinach and an individual lentil loaf, with more harissa and feta crumbles. Yum!

Thursday, January 6, 2011

Hearty Vegan Lunch



Lunch was a true smörgåsbord of fresh ingredients and leftovers: crunchy radicchio, fresh cucumber and celery, drizzled with balsamic vinaigrette, slightly wilted baby spinach with a dash of BBQ sauce, leftover rutaba fries, and tomato farro risotto for the warm aspects. A winter version of salad.

Tuesday, January 4, 2011

Sunday, January 2, 2011

Individual Moroccan Lentil Loaves



Yesterday, I made the flavorful lentil, cranberry beans, and chickpea New Years Eve soup by Heidi Swanson. There were quite a few lentils and beans left over and today they were converted into a recipe by the wonderful Angela @ Oh She Glows, the Ultimate Vegan Lentil Walnut loaf. Experimental cooking in the depths of winter, right? Angela had sweated over the recipe for a while, and her main trick is to puree at least 75% of the lentil mixture to make the loaf not crumble.

I was in the mood for something more spicy, and so I merge one of my favorite 2010 recipes (the Moroccan Stuffed Peppers) with Angela's lentil loaf into the Moroccan Lentil loaf.

Ingredients:
(makes only 6 small servings)
1 1/2 cup of cooked lentils, chickpeas and cranberry beans (or beans of your liking)
1 1/2 TB harissa (Moroccan spicy hot pepper paste)
1/4 onion, chopped
1/2 red bell pepper, diced
1 ts minced garlic (Trader Joes!)
1 stalk celery, cleaned, finely diced
1/2 TB olive oil
salt, pepper
1 TB bbq sauce
1 flax egg (2 TB ground flax seed, 1/8cup water, mixed to gel)
1/2 cup bread crumbs (Progresso, with herbs and garlic) or home-made

First, mix the flax egg. Preheat oven to 375F.

In a skillet, heat the olive oil, and saute the onions, celery, red bell pepper and the garlic for ca 5min on medium-low. At the end, add in the BBQ sauce, as well as add salt and pepper. Let slightly cool, and add 1/2 of the mixture to a food processor. 

Mix the cooked lentil mix with the harissa, and puree about 75% with the sauteed vegetables in the food processor. Add the puree to a larger bowl and mix with the unprocessed lentils. Add the flax eggs and bread crumbs, and mix all the ingredients gently, Spray a loaf pan or muffin pan or brownie pan with cooking spray, and distribute the mix in the pan, pressing down. As glaze, I added a bit of BBQ sauce.

Bake for 35min at 375F.

Saturday, January 1, 2011

Favorite 2010 Blog Inspired Recipes

It is the time of the year to make resolutions for the coming year or reminisce about the past year. I want to do something different today --- post a list of my favorite new dishes, which are inspired by other blogs:

  1. Moroccan Stuffed Turkey Bell Peppers (inspired by Julie @ peanut butter fingers)
  2. Feta Spinach Pumpkin Muffins (inspired by Heidi @ 101 Cookbooks)
  3. Berry Vega Smoothie (inspired by Gina @ Fitnessista)
  4. Miso Cod with Vegetables (inspired by Lynn's Taste testing at Nobu)
  5. Spicy Moroccan Panini (inspired by myself and probably my most popular post in 2010)

Overall, it was the year of Tuscan kale, green smoothies and starting clean eating.