Quinoa Stuffed Peppers: VeganMoFo #10

I'm a Veganwannabe: Post #10
(half way! I can't believe the Vegan Month of Food is half over!)

Look what I created! The peppers were on sale. The quinoa was calling to me.  Mushrooms and shallots were hiding in the back of the fridge. The thyme was in a pot on my deck. The cherry tomatoes were from my garden .

I sautéed mushrooms and shallots. I cooked red quinoa in vegetable broth. I cleaned and opened up the peppers. I stuffed the peppers with quinoa. I topped them with the sautéed mushrooms and shallots. Of course I drizzled the whole thing with olive oil. I baked in 350 oven for an hour and then let them sit for a while because I hate a crunchy stuffed pepper. I served these beauties with some leftover roasted poblano cream. HEAVENLY!

Now I have a crud-load of leftover red quinoa…. I guess that’s what happens to us newbie vegans! What to do?

Next post: Quinoa Burgers 

Mushroom and Spinach Enchiladas with Poblano Cashew Cream: VeganMoFo #9

I am a Veganwannabe: Post # 9
(Can I really post 20 times this month? It's killing me!)

One thing I have learned about eating a vegan diet…..you must prepare ahead! You need lots of stuff in the pantry and fridge….you can’t just come home and pop something in the oven …. unless it’s a frozen veggie burger, but that’s not always the healthiest choice.

There’s been lots of cooking at our house these past few weeks – lots of fresh veggies and other great ingredients. Luckily, I love to cook. But I can imagine that other folks who dread the dinner hour, hungry family hovering anxiously around the table, wondering what’s in the oven…. well, they might find this diet difficult. Lots of prep. Lots of planning. Lots of shopping, because everything is fresh.  Just some thoughts….so far…so good!

These enchiladas were great! They were inspired by this site 

They  were very hearty because of all the mushrooms. The corn tortilla also helped ‘beef up’ the meal. Leftovers for lunch the next day? A+

Here’s what you need:

Mushrooms – about 1 C chopped (or more)

Fresh baby spinach – a few handfuls

1 medium chopped onion

Garlic

Corn tortillas

Green salsa – about 1-1 ½ C – divided

Fresh cilantro

1-1/2 C Raw cashews

1 poblano pepper

Here’s what you do:

Soak the raw cashews in boiling water for about an hour.

Roast the poblano pepper. I usually roast my peppers on the grill, but of course, we were out of gas. Putting it under the broiler for about 15 minutes worked great! Turn it over a few times. You can see  I also roasted the last two jalapeno peppers from the garden. (I am going to use them in my newest favorite thing…..JalapenoCrema  - oh yeah!)

Sautee the onion and garlic, being careful not to burn the garlic. Remove about ½ C of the sautéed veggies and put in the blender. (you are going to blend these veggies with the cashews in about an hour.)

Add chopped mushrooms to the remaining onions and cook till reduced in size and tender. Add the spinach and cook for about 5 minutes until the spinach is wilted.

Ready to make the enchiladas….. Spray the bottom of a pan. Drizzle a bit of green salsa over the bottom. Soften the tortillas by dredging them in some of the green salsa – This will keep them from totally breaking in half when you roll them. Fill them with a big spoonful of the mushroom mixture. Line them carefully, seam side down, in the prepared pan. Cover them with more green salsa. 

I bumped up my green salsa by whirring it in the blender with some cilantro – it really packed a punch! Perfect way to enhance store-bought salsa!!! I recommend!

To make the poblano cream: Remove the skin, seeds and veins from the poblano. Whirl the poblano and cashews and some water in the blender with the reserved onion mixture. It turns a beautiful green color!

Bake until super crispy on top and hot all the way through. Smother with poblano cream and cilantro.

Next post: Quinoa Stuffed Peppers..... I can't believe how many vegetables we are eating!! Crazy! 

Mickey Mouse Salad: VeganMoFo Post # 8

I'm a Veganwannabe: Post # 8

I couldn’t resist posting this silly picture. Look at that cute potato! Here's the recipe (minus the egg, of course - I promised I wouldn't mention an egg this month.) 

 My vegan journey has been going really well so far. I feel great!  Somehow, I feel lighter, although I don’t think I have lost any weight. That’s probably because I eat so darn much….and our food lately has been great. Tim is enjoying the new diet as well. What a blessing to have a husband who will eat whatever I place in front of him! One day I will have to tell you the hilarious story of a girlfriend I had when I was first married. Her husband would ONLY eat meat and potatoes….literally…. she would fry him a steak for breakfast and the like….can you imagine the monotony!

Anyway, I bought these delicious new potatoes used in this yummy salad from a tiny roadside stand last month. Tim and I were following our son on his bike – see him over there on the other side of the road? Robert had signed up for a 20 mile bike rally only to find out that he was the only one participating in his age group – a ‘Rally of One’….and super discouraging! To help encourage him, Tim and I ended up trailing him all over the county. Turned out to be one of those great family events….plus, I found this great farmers stand.

It's all about family, right? 

Next post: Mushroom and Spinach Enchiladas with Roasted Poblano Crema - serious vegan stuff folks! 

Linguini with Roasted Broccoli and Cashew Cream: VeganMoFo #7

I’m a Veganwannabe: Post #7

There’s not one person on earth who wouldn’t love this….unless, of course, you are a broccoli hater (what’s wrong with you?!) and in that case, you may substitute any other roasted vegetable.  The leftovers were amazing also. I can see myself experimenting with this cashew business quite a lot this month. I’ve got my eye on a ‘roasted poblano cashew cream’….. doesn’t that sound heavenly?

Here’s what you need:

Broccoli – cut in pretty good sized pieces, drizzled with olive oil, salt and pepper, roasted until soft in a super-hot oven

Linguini- or other substantial pasta

Raw cashews

Garlic, salt, pepper, nutmeg

 Nutritional yeast……. I got brave and tried it.  Kinda tastes like cheese in a weird sort of way. I’m not still 100% sure of what it exactly is, but if other people eat it, then I assumed that it would be OK if I tried it too! It’s actually kinda fun to try brand, brand new ingredients!

Here’s what you do:

Roast the broccoli. I also roasted some tomatoes from my garden. ( I love ‘em with all foods and eat them practically every day.)

Soak some cashews in boiling water for about one hour. I have learned that you should rinse the nuts before soaking them. Some recipes called for using the same water to blend and others said to use fresh water……I think one thing I have learned already about vegan eating…..it doesn't matter!! 

They’re just vegetables! So, don’t worry!! They’re just cashews! J

Blend the heck out of the cashews….add more water if you want it thinner.

Sautee some garlic over very low heat. Add the cashew cream, salt, pepper, nutmeg and some nutritional yeast. Heat. Pour over the pasta and roasted broccoli. Serve with confidence! EXCELLENT! EXCELLENT! EXCELLENT! I give this recipe 3 'excellents.' :) 

Next post: Mickey Mouse Salad..... click back tomorrow to see what I mean! 

Lemony Wild Rice with Spinach, Pine Nuts and Currents: VeganMoFo # 6

I am a Veganwannabe # 6

My house is filled with treasured scraps like this one. Some are clipped with scissors. Others are torn. Some are from the dentist office. Others are from the auto shop. All are carefully stored in a paper clip until ready for use.  As you can see, this one earned 4 X 5 stars…… seriously, I did not just write those in today….I honestly wrote them in on the night I made this ….. weirdo, I know!
There was something really nice about the sweet currants and the sharp lemon flavors mixed together. I will definitely be making this again......the most difficult part of this vegan thing is what to grab for lunch.... this type of hearty salad is perfect. 

Here’s what you need:

4 ½ C  vegetable broth or water

1 ½ C wild rice, rinsed

2 T olive oil

1 large onion, chopped

Lot of baby spinach

1 lemon, zested and juiced 

(ONE lemon is plenty!! "Shocking amount of lemon," according to my hubby.) 

1 pinch dried hot red peppers

Salt, pepper

1/3 C toasted pine nuts

1/3 C currants

Here’s what you do:

Get your rice on! Bring the broth to a boil, add rice, cover and simmer for about 30 minutes….mine needed a bit more time. Let it sit for a while until the liquid is all absorbed.

Sautee onion until nice and soft. Add the spinach and cook for about 3-5 minutes. Add in the rice, lemon zest, lemon juice, red pepper flakes, pine nuts and currants.  Stir and serve.

I ate mine for lunch with the most delicious pear!!! Unfortunately, my white nectarine was kinda mushy…don’t you hate that? And yes, that’s a brownie.  And yes, that's my classroom. And yes, I am a teacher. And yes, sometimes I eat my weird food like a recluse in my classroom. Although...... I wonder if people actually think my food choices are better than theirs???? Interesting.....

Tomorrow's post: Linguini with Roasted Broccoli and Cashew Cream.... I got brave and tried the Nutritional Yeast!! YEAH FOR ME!!!! (sorry....i am getting into this MoFo thing!)

Burritos: Refries, Red Peppers, Tomatoes, Green Onions, Chipotle Cream: VeganMoFo #5

I'm a Veganwannabe: Post #5

A few days ago, I bragged that I am the refried beans QUEEN...My exact words, I believe, were, "I have refried beans down to a science." Once, my hubby ordered a bean burrito with a side of beans at a local Mexican restaurant. We eat beans probably twice a week....it's a running joke, but we never tire of them..... I think that may be why this whole 'vegan' thing seems in my reach.... I LOVE BEANS!!  May I provide some evidence here, today? 

Here’s what you need:

Refried beans – if you choose canned beans, choose fat-free type.... Please start making your own.... I plan to blog about that this month, so stay tuned! 

One sweet red pepper

A few green onions, sliced length-wise (my newest craze)

A handful of cherry tomatoes

Flour tortillas

Red salsa

Dairy-free sour cream

Dried chipotle flakes

Hot sauce

Here’s what you do:

Slice the pepper in long strips and sauté them in a tiny bit of oil. After they are soft and somewhat browned, add the green onions and tomatoes. Continue to cook – pierce the tomatoes so they don’t explode.

Spread some refried beans on the tortillas and split the lovely sautéed veggies over the beans. Roll up and place in a greased baking dish. Smother with salsa and stick in the oven.

In the meantime make the chipotle cream. Add the dried chipotle flakes to taste and shake in some of your favorite hot sauce. We LOVE Tapatio!! Search for it!! It’s pretty authentic and not too hot. 

I cleaned my plate and went back for another half.....so good! 

I am feeling great about VeganMoFo!!! Can I keep it up??? Lots of posts...pshew.... I think I will make it!!! Plus, the added benefit??? I feel GREAT about my health/diet!

Next Post: Lemony Wild Rice with Pine Nuts, Currants and Spinach

Green Rice: VeganMoFo #4

I am a Veganwannabe: Post # 4

I’ve been making this side dish for years. The original recipe comes from Taste of Home Magazine circa 1990. I served it with sauteed cherry tomatoes and for kicks I threw in some scallions – wow, were they great! Super sweet and very tender. Perfect as a side dish and hearty enough for a meal. You can't believe how much flavor this has! 

Here’s what you need:

1 C chopped scallions

1 C minced parsley

4 t olive oil

4 t non-dairy butter

1 ½ C white rice

3 C vegetable broth

1/8 t cayenne pepper

1 bay leaf

Here’s what you do:

Sautee the scallions and parsley in oil and butter until soft – about 1 minute. Add rice and cook until the rice in nice and coated. Stir in the broth, cayenne and bay leaf. Bring to a boil. Reduce heat, cover, simmer for about 20 minutes.

Sautee cherry tomatoes and scallions in a bit of oil until tender and serve as a garnish to the rice.

Next post: Burritos with refries, red peppers, tomatoes and more of these awesome sauteed green onions! Check back! Yeah VeganMoFo!! 

What the heck is a vegan? VeganMoFo #3

I'm a Veganwannabe: Post #3

What the heck is a vegan? That’s a good question! In a nutshell, vegans do not eat any animal products….that means no meat, chicken, fish, dairy, eggs, etc. I understand the many vegans do not eat honey or even Worcestershire sauce – there are anchovies in there, did you know that?

As I look out across October and consider eating vegan for one month, I feel most worried about eliminating cheese from my diet. I love it. Not that I eat a lot of cheese, but man, when I want some, I gotta have it. Eggs also…sometimes, I simply crave them.

We have pretty well eliminated red meat from the menu, and we have already added lots more fish to our diet. In fact, there are lots and lots of weeks that we eat mainly vegetarian meals, and I have refried beans down to a science! Seriously! The beauty of vegetarianism, for me,  is the inclusion of cheese, eggs, butter, yogurt¸ sour cream, and ice cream.

So what do vegans eat? Well, I’m not 100% sure….I know they eat grains, beans, lentils, nuts, veggies, fruits and other whole foods.  And then there’s soy. Some vegans eat soy and some do not eat much soy. I have been reading about the health benefits and health concerns surrounding eating soy….Not sure yet how I feel about it. I think as in all parts of life, moderation is the key. A diet filled with soy products is probably not too healthy, especially if the soy is highly processed, but eating small amounts of whole soy (think edamame ) is fine. 

And then there is the super scary and foreign product that vegans call ‘Nutritional Yeast.’ I actually bought some in preparation for my VeganMoFo journey….….Have no idea what to do with it….. ! 

Check back tomorrow for a great way to enhance boring white rice. 

Peach Torte: VeganMoFo #2

I’m a Veganwannabe – VeganMoFo Post #2

I decided to start this month of vegan blogging with a baked good. Can’t jump right into the soy, seitan, tempeh and nutritional yeast just yet! To tell the truth, I’m not even sure I’ll make it that far into the vegan world! One thing I do know: baking is my comfort zone. I love the way my kitchen smells when something as beautiful as this torte is tucked safely away in the oven.

If I can’t produce high quality baked goods which don’t seem ‘vegan’ in any way, then I will never be a vegan. Baking is such a creative and fulfilling part of my cooking life- I’m not willing to give that up, but this one’s a winner in all ways – fat free and delish! Can you believe it? Fat free! No eggs, no butter.

This lovely creation is a combo of two great recipes: one from The Joy of Vegan Baking and the other from Cuisine At Home Magazine. There is no butter or butter substitute in this cake – it gets all its moisture from applesauce – homemade applesauce, I might mention. One note: when you substitute apple sauce for butter or other fats, the end produce can be a bit ‘chewy’ and not quite as tender as when you use butter. That’s what resulted here….but for being fat free, it’s totally acceptable. Serve it with a cup of coffee for breakfast, lunch or dinner. Company worthy!

Peach Torte 

Here’s what you need:

4 peaches, peeled and sliced

½ C sugar

1 C unsweetened applesauce (or ½ C applesauce and ½ C non-dairy butter)

2 T non-dairy milk

1 ½ C flour

2 ½ t baking powder

For the topping:

¼ C brown sugar

½ t cinnamon

½ t ground ginger

Here’s what you do:

Mix the applesauce, sugar and milk – set aside. Mix the flour and baking sugar. Gently combine the wet and dry ingredients. It’s a thick batter. Spread it in a greased 9 inch springform pan.( I always set my springform on a baking sheet, because they always seem to leak out in the oven.)

In the meantime: peel the peaches by dropping them in very hot water (just under boiling) for about 1 minute. Peel and slice them and arrange them in a pretty pattern over the batter.

Make the topping and sprinkle it over the peaches. Bake in a 350 degree oven for about 35 minutes. Allow to cool for about 10 minutes before releasing the springform. 

Check back tomorrow for a few thoughts about vegans. 

Homemade Applesauce: VeganMoFo #1

I’m a Veganwannabe – Post #1

Today I begin an adventure. I have decided to join VeganMoFo and blog about vegan food for the month of October. I’m not sure how my readers will like that, but I know my waistline and heart will like it. Also, admit it, aren’t you curious about veganism?

I will try *try* to post 20 times this month (that’s one of the rules….) and I will try *try* not to go amiss by mentioning an egg or something of that nature. Should be interesting to see how I feel in about two weeks….cheese withdrawal, probably…..Stayed tuned!

I start with the simplest of all recipes – applesauce. Peel and cut some apples. Add some water. Add some sugar. Cinnamon if you are so inclined. Mash up in chunks if you like it that way. Put through some sort of food mill if you like it smooth.

I am in love with this funky gadget – have had it for years. It totally separates the seeds and skins from the fruit, so there’s no peeling.

See here for another way to use this cool tool.

Check back tomorrow to see the most BEAUTIFUL Peach Torte!