Posts filed under ‘Entree’

Sweet Corn Chowder

This is a delicious raw soup from Ani Phyo’s cookbook, Ani’s Raw Food Kitchen. I absolutely love sweet corn…being that I grew up in Iowa, that is practically a requirement πŸ™‚ This recipe has the perfect blend of flavors…and you can go wild with toppings!Β  I like to add tomatoes, seeds, nuts, etc. to make it chunkier.
I also like to cut back on the olive oil a bit…and add a little more water. You can also blend the avocado into the soup for a creamier base. Enjoy!

Sweet Corn Chowder
Makes 2 large bowls or 4 small bowls.

Chowder Base:
3 ears sweet corn, cut off the cob
3/4 cup walnuts
3/4 extra virgin olive oil
1 clove garlic
1 t sea salt
2 cups water

Chowder Toppings:
1 cup corn kernels, set aside from above
1 avocado, diced
1/3 bunch cilantro leaves
1 t cracked black pepper

Blend base ingredients until smooth and top with toppings. Store separately in the fridge for best left overs. πŸ™‚

May 2, 2008 at 7:08 am 7 comments

Raw Pad Thai and Spiralo Love

This is quickly becoming my new favorite…it’s incredibly flavorful and is so easy to make. There are LOTS of recipes for raw Pad Thai out there, I’ve kind of tweaked them all to make this one. The nice thing about this recipe is that you can make it as simple or as fancy as you want. You could just do a basic sauce over the zucchini…but I prefer to add as much of the “extras” as I have on hand. The fresh basil, mint, and cilantro really pump up the flavor. Plus, you can make it look really fancy, which is fun if you are serving it to someone else.

I also just received my Spiralo, and I am in love! I have owned a Saladacco Spiralizer as well, but didn’t like it nearly as much. The Spiralo makes these loooooong beautiful spaghetti noodles out of zucchini, squash, carrots…or any other hard vegetable. Bella loves noodles…so this little gadget allows her to enjoy so many more raw dishes. She loves to help too…although there are very sharp blades, so be careful when letting kids help. She loves this Pad Thai, but we’ve also made the noodles with a yummy marinara sauce and that was a hit as well.

Raw food is all about texture and preparation…it’s amazing how much more I love eating this dish with the spaghetti type noodles as opposed to just using my veggie peeler to make flat noodles. They are just like the noodles I had at The Sprout. If you’ve been wanting to add more variety to your raw diet, I would encourage you to get the Spiralo, or something similar. There are so many uses beyond the “noddle” function…making salads look pretty is so much fun too!

Pad Thai
Makes 2 – 3 servings.

3/4 cup raw almond butter
1/2 cup orange juice (freshly juiced!)
1 T minced fresh ginger
1 T nama shoyu (soy sauce)
1 T miso (optional)
1 t minced garlic
2 T honey/agave nectar
1/8 t cayenne pepper

Blend all ingredients in a food processor or blender until smooth. For a thicker sauce, add more almond butter…to thin it out, add more juice. Add more nama shoyu or sea salt to taste.

Prepare the “noodles” and then pour the sauce over them to marinate (let them sit for about 10 minutes) and then top them with a mixture of the following:

  • Sprouts! Mung bean sprouts are the best…so crunchy and perfect for this dish, but alfalfa sprouts are great too.
  • Julienned red and yellow peppers
  • Shredded carrots
  • Grape tomatoes
  • Scallions
  • Fresh Cilantro
  • Fresh Basil
  • Fresh Mint

Serve in a bowl and/or on top of a large bed of mixed greens. Yum!!

April 3, 2008 at 2:12 pm 16 comments

Pineapple Cashew Quinoa Stir-Fry


If you liked Vegan with a Vengeance by the Post Punk Kitchen’s Isa Chandra Moskowitz…you must check out her newest collaboration, Veganomicon. I checked it out from the library this week and have been really excited to try a few recipes. I chose the Pineapple Cashew Quinoa Stir-Fry….and OH MY WORD. I could not be happier. It was so delicious…I was in foody heaven. The flavors just popped. Plus, I LOVED the quinoa (pronouned “keen-wah”) with this instead of rice. The quinoa seed is high in protein, calcium, iron, lysine, vitamin E and B vitamins. It contains almost a perfect balance of all eight essential amino acids needed for tissue development in humans. This makes the protein in quinoa a “complete protein”. If you’re not currently eating quinoa…you should start. It’s so versatile…we just ate it for breakfast the other day!

I did modify a few things here and there…but that’s the great thing about stir-fry. You can use whatever you have on hand. We didn’t have the cashews, the hot pepper, or the mirin…it would be even better with them! I hope you enjoy this as much as we did.

Gluten-free.
30 minutes.
Serves 4-5

Here is what Isa says about it:

Quinoa, the high-protein South American grain, is delicately flavored by being cooked in a little pineapple juice, then it’s the base for this colorful and speedy stir-fry featuring crisp veggies, fresh ginger, and crunchy cashews. Make the quinoa a day or two in advance and store it in the fridge and you’ll be able to put this stir-fry together in a snap for an easy weeknight dinner. It’s a meal in itself, or serve alongside any marinated and grilled tempeh.

Quinoa:
1 cup quinoa, well rinsed and drained
1 cup pineapple juice (optional…you can just double the water)
1 cup cold water
1/4 t soy sauce

Stir-fry:
4 oz. cashews, raw and unsalted
3 T olive oil
2 scallions, sliced thinly
2 cloves garlic, minced
1 hot red chili, sliced into thin rounds (optional!)
1/2 inch piece ginger, peeled and minced
1 red bell pepper
2 cups snow peas
1 cup mushrooms
1/2 cup fresh basil leaves, rolled and sliced into thin shreds
2 T finely chopped fresh mint
2 cups fresh pineapple chunks
3 T soy sauce
1/2 cup veggie broth
1 T mirin (Japanese sweet rice wine)

Prepare the quinoa first: Combine the quinoa, juice, water, and soy sauce in a medium size pot. Cover and place on high heat and bring to a boil. Stir a few times, then lower the heat to medium low, cover and cook for 12-14 minutes until all the liquid has been absorbed and the quinoa appears “plumped” and slightly translucent. Uncover, fluff and set aside.

Prepare the stir-fry: Use the largest skillet you have (or a wok). Have all your ingredients chopped and easily within reach. Place the cashews in the dry pan and heat over low heat, stirring them until lightly toasted, 4-5 minutes.

Remove the cashews from the pan, raise the heat to medium, and add the oil, scallions, and garlic. When the garlic starts to sizzle, add the sliced chili pepper and ginger. Stir-fry for about 2 minutes, then add the bell pepper and peas. Stir-fry for another 3-4 minutes, until the bell pepper is softened and the peas are bright green. Add the basil and mint and stir for another minute before adding the pineapple and quinoa.

In a measuring cup, combine the soy sauce, veggie stock, and mirin. Pour over the quinoa/veggie mixture. Stir to incorporate completely and coat it. Continue to stir-fry for 10-14 minutes, until the quinoa is very hot. Serve with lime wedges and additional soy sauce to season individual servings to taste.

Tips:

  • It’s critical that you use all fresh ingredients (herbs, ginger, veggies) in this. That is where the flavor comes from!
  • Pay close attention to the timing…so that you don’t end up with stir-fry mush. The CRISPNESS of the veggies is what makes it great.
  • I always try to make twice as much quinoa so I can save the other half for another meal…it makes it so much easier!
  • If you’re not a vegetarian, this is a great dish to add chicken or shrimp to.
  • If you’re in a hurry, hit a deli or grocery store’s salad bar (or produce section) for pre-cut pineapple chunks.
  • For a truly gorgeous dish, use a blend of the white quinoa and the red inca variety with cooks up to a deep russet color.

February 5, 2008 at 1:37 am 3 comments

Tuscan Vegetable Ragout

Tuscan Vegetable Ragout

Tuscan Vegetable “Ra-goo”…click here to hear the pronunciation. πŸ™‚ I started making this recipe when Bella was a baby and everyone LOVED it. However, it was just on a page I had torn out of Vegetarian Times and I lost it! I was excited today when I figured out the they have all of their recipes online here. It’s a quick recipe and has so many wonderful flavors…without adding any spices! You could also add tofu or tempeh for a heartier dish. I love to top hot dishes with cold avocado sprinkled with lemon juice and a little sea salt. Yum!

This can be served many different ways…the consistency is like a stew and it’s great over penne pasta, brown rice, or just with some yummy crusty garlic bread.

2 tsp. olive oil
3 cloves garlic, minced
2 zucchini, halved lengthwise and cut into 1/2-inch slices
1 14.5-oz. can diced tomatoes, undrained (I like the basil/garlic kind)
2 15.5-oz. cans cannellini beans, drained and rinsed
1 15-oz. can artichoke hearts, coarsely chopped
2 Tbs. coarsely chopped Kalamata olives (I omitted these)
1 Tbs. capers**, coarsely chopped
1/4 cup chopped fresh basil
Salt and freshly ground black pepper to taste

Directions

  1. Heat oil in large pot over medium heat. Add garlic and zucchini, cover and cook until softened, about 5 minutes. Stir in tomatoes, beans and artichoke hearts, and cook until vegetables are tender, about 15 minutes.
  2. Add olives, capers and half the basil. Season to taste with salt and pepper. Serve sprinkled with remaining basil.

Enjoy!

**If you haven’t ever used capers…you can find them in the aisle with olives and other condiments.

January 15, 2008 at 12:50 am 7 comments

Curried Squash Soup

Curried Squash Soup
1 med onion, chopped

2 T olive oil

3 cups cauliflower

2 cups yams, chopped

2 cups squash, chopped

1 medium potato, chopped

1 leek, sliced white and pale green

4 cups vegetable stock

1 can coconut milk

1 T curry powder

1 t tumeric powder

1 T tamari, shoyu or soy sauce

Saute onions until translucent.

Add cauliflower, yams, squash, potatoes, leeks and simmer for 3 minutes. Add stock, coconut. Milk, curry, tumeric, and soy sauce.

Bring to boil and reduce heat to low. Simmer for 10-15 minutes or until veggies are cooked. Optional: In blender, process Β½ or all soup for a creamier consistency.

Great served over brown rice!.

January 6, 2008 at 1:33 am 2 comments

Isa’s Scrambled Tofu


This is my favorite scrambled tofu recipe by far. It’s one of Isa Chandra Moskowitz’s recipes from the Post Punk Kitchen. I love to switch it up and add artichokes and/or sun-dried tomatoes. If’ you’ve always wanted to try tofu, this is your recipes. Great for first timers!

1 lb. extra firm tofu, drained and pressed
1 tablespoon olive oil
1 medium chopped white onion (about a cup)
2 cups cremini mushrooms, thinly sliced
2-3 cloves garlic, minced
1/4 cup nutritional yeast
juice of 1/2 a lime
1 carrot (this is optional, I grate it in at the end, mostly for color)

Spice blend:
2 teaspoons cumin
1 teaspoon thyme, crushed with your fingers
1 teaspoon paprika
1/2 teaspoon tumeric
1 teaspoon salt

Directions
Heat oil in skillet over medium-high. Saute onions 3 minutes, until softened. Add mushrooms, saute 5 minutes more. Add garlic, saute 2 minutes more. Add spice blend and mix it up for 15 seconds or so. Add 1/4 cup water and deglaze the pan, scrapingthe bottom to get all the garlic and spices.

Crumble in tofu and mix well. Don’t crush the tofu, just kind of lift it and mix it around. You want it to remain chunky. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necesary to keep it from sticking too much. Lower the heat a bit if you find that it is sticking. Add lime juice. Add nutritional yeast and mix it up. If it seems too dry add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it.

Grate the carrot into it and fold. Serve with guacamole and salsa and potatoes and toast and tempeh bacon. Then rub your tummy till well into the afternoon.

January 6, 2008 at 12:28 am 1 comment

Sea Vegetable Soup

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Sea Vegetable Soup. Yes…sea vegetables. It was surprisingly tasty and VERY healthy. Try it…you’ll like it!

Cookbook: The Vegetarian Mother’s Cookbook
by Cathe Olsen

“…perfect for cold and flu season, or for when you need an extra boost of vitamins and minerals…”

8 oz. tempeh, diced
1 clove garlic, minced
2 carrots, thinly sliced
1/2 cup hiziki, wakame or arame, crushed
4 cups water or veggie stock
1 cup chopped kale, spinach, or other leafy green
1 T minced fresh ginger
1 T miso
2 T minced fresh parsley or cilantro

Place tempeh, garlic, carrots, sea vegetables, and water or stock in a soup pot. Cover and bring to a boil over high heat. Reduce heat and simmer 10 minutes or until carrots are tender. Stir in greens and ginger. Simmer 3-5 minutes…or until greens are tender. Remove from heat. Stir in miso. Add a little sea salt or soy sauce if desired. Sprinkle cilantro or parsley over soup.

January 5, 2008 at 11:55 pm 1 comment

Black Bean Burgers

bean-burger.jpg

This is another one of our “standbys”…definitely a favorite. It was given to me by my wonderful friend Denise (I think it’s originally a Martha Stewart recipe). Denise is my “vegan mentor” of sorts. This bean burger is great because it stays together pretty well…I fry them up in a little olive oil and they get a nice crispiness on the outside. They can be topped with avocado, salsa, cilantro…whatever you want. My preferred sauce is veganaise and organic ketchup and mustard. I’ve also used thai sweet chili sauce on it. Great on a bun too.

1 small onion
1 red pepper (use fire roasted jarred in the winter, when you can’t get organic)
4 cloves garlic

Saute for 8 minutes, then add…

1/4 t tumeric
1/2 t cumin
2 T. ketchup

Process all of this in the food processor with:

1 cup cooked brown rice
1 can black beans

Transfer to a large bowl and add 2 cups bread crumbs. Form into patties and fry. Season to taste. Yum.

January 5, 2008 at 11:51 pm 6 comments

Faux Tuna

My favorite new sandwich is Faux Tuna Salad…or as some have called it, “Tofuna”. It’s delicious and it keeps for several days…tasting better as all the spices soak in. Just be sure to add a little extra mayo to moisten it up each day. I like to top mine with sprouts, tomato, cucumbers, or lettuce. Or all of those. I love BIG sandwiches. This is so easy and so yummy. Even my meat loving sister liked it.

1 lb. firm tofu. frozen and then thawed (the water packed kind in the cooler)
1 stalk celery, diced
1/4 medium carrot, finely chopped or shredded
1/2 cup soy mayo (I loooove Veganaise)
2 T soy sauce or tamari
1/2 T lemon juice or vinegar
1/2- 3/4 t kelp powder (can be found at health food stores…don’t omit this ingredient!)

Freezing tofu will give it a chewy texture. Once thawed, squeeze the excess moisture out and crumble it into small pieces. In a medium bowl, combine the tofu, celery, onion, and carrot. Stir in the mayo, soy, lemon juice, kelp and mix well. Makes 2-4 servings.

Cookbook: How it All Vegan by Sarah Kramer

January 5, 2008 at 11:47 pm 3 comments

Cilantro Lime Soba Noodles

This recipe has been a “once a weeker” for a year now. We looooove it. It’s from a Vegetarian Times magazine (they have great recipes!). It’s so versatile…and can be used on any type of noodle. I prefer soba (buckwheat) noodles. I like their texture and they are healthy. You can play with this a bit…I usually just throw it all together without measuring. It’s yum. You can also add steamed shelled edamame, avocado, cubed tofu, broccoli, snow pea pods…whatever your heart desires. The leftovers are delicious cold.

1/4 c. olive oil
Grated zest and juice of one lime (or 2 T of lime juice)
1-2 garlic cloves, depending on your taste
3/4 t. salt or to taste
8 ounces soba noodles (find these in the Asian section), or use any whole wheat noodles
1/2 c. chopped cilantro
Black pepper to taste
1/4 c parmesan – optional

January 5, 2008 at 11:40 pm 4 comments

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Words to Eat By

"It is easier to change a man's religion than to change his diet." -Margaret Mead

"I don't understand why asking people to eat a well-balanced vegetarian diet is considered drastic, while it is medically conservative to cut people open and put them on cholesterol lowering drugs for the rest of their lives." - Dean Ornish, MD

β€œFinish each day and be done with it. You have done what you could. Some blunders and absurdities no doubt crept in; forget them as soon as you can. Tomorrow is a new day; begin it well and serenely and with too high a spirit to be encumbered with your old nonsense.” – Ralph Waldo Emerson

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