Posts filed under ‘Entree’

Almost Tuna

Faux Tuna
This is a delicious alternative to your “same ‘ol salad”! The kelp powder in this recipe can be found at your local health food store…and it’s what gives it that “tuna” taste. Kelp is also an herbal source of calcium, magnesium, sodium and iodine….so eat up!

Almost Tuna
Living on Live Food
Alissa Cohen

3 cups alfalfa sprouts
1/3 cup sunflower seeds (soaked)
1/4 cup sprouted lentils (optional)
1/4 cup mung bean sprouts
3 T almond butter
1 T kelp powder
1 t Nama Shoyu/soy sauce/Braggs
1/2 cup onion
2 stalks celery
1 t sea salt (or more to taste)

Place 3 cups alfalfa in a bowl and set aside.

In a food processor, combine sunflower seeds, almond butter, nama shoyu, kelp powder, mung bean sprouts, and lentils and blend until smooth. The mung bean sprouts add a lot of water/liquid. If you need to substitute another sprout for those, you might need to add a little water.

Add the onion and celery and pulse chop until onion and celery are blended but still chunky.

Remove from food processor and pour over alfalfa sprouts. Mix well. If there is too much sauce, add more sprouts. Add salt or more kelp if it doesn’t have enough “kick”.

Stuff into an avocado, spread in a collard or romaine leaf, or dip your flax crackers into it…and ENJOY!! Sprinkle hemp seeds on top for an extra nutritional kick.

July 9, 2009 at 4:03 am 5 comments

Snobby Joes


I’m not sure how I have lived so long without these…they are definitely a keeper! Another goodie from Isa Chandra…these “snobby joes” are certain to please both vegetarians and meat-eaters alike. We ate them on buns with organic ketchup (way better tasting than regular!), mustard, and pickles. If you wanted to omit the bread, you could serve them in lettuce wraps. These were SO TASTY. Wow.

I tweaked the original recipe a bit…up the chili powder if you like it spicier!

Ingredients
1 cup uncooked lentils
4 cups water

1 tablespoon olive oil
1 medium yellow onion, diced small
1 green pepper, diced small (optional)
2 cloves garlic, minced
1/2 – 1 Tablespoons chili powder (orig. recipe called for 3!)
1 1/2Β  teaspoons oregano
1 teaspoon salt
8 oz can tomato sauce
1/4 cup tomato paste
3 tablespoons maple syrup
1-2 tablespoons yellow mustard (wet mustard)

4 to 6 kaiser rolls or sesame buns

Directions
Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.

About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more.

Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes. Add the maple syrup and mustard and heat through.

Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait. I like to serve these open faced, with a scoop of snobby joe on each slice of the bun.

January 17, 2009 at 7:43 am 37 comments

The TLT

tempeh-lettuce-tomato-sandwich
This is my most recent love. The TLT. Tempeh Lettuce Tomato…but with a twist. The tomatoes are roasted, which gives it a deliciously sweet flavor, and the tempeh marinade is amazing. If you’ve been scared of using tempeh, this would be a great recipe to start with. You can find tempeh in the freezer or cooler at your natural foods store, or most large grocery stores. Don’t be worried when you open it and it looks “moldy”. Tempeh is fermented soybeans…hence the moldy look. It’s still good. Don’t throw it away! The best way to describe it is kind of nutty and chewy…with more of a “meat” texture for those of you who have family members who need that πŸ˜‰ It’s also high in protein

Here are a few tips:

  • I’ve tried marinating both for 4 hours and also overnight. The overnight marinade is MUCH tastier. Just cover it and throw it in the fridge.
  • The recipe calls for just avocado as the condiment, but I REALLY like veganaise, so I added some of that too. It totally changes the flavor. LOVE it.
  • You wouldn’t have to roast the tomatoes…it does add one more step, but they are super tasty.
  • Some seedy whole grain bread works best.
  • Although this seems like a really involved recipe just for a sandwich, it’s soooo worth it. And once you make it once, you get the hang of it and it goes super fast. I usually prepare everything the night before or the morning of and have it for lunch.

TLT Sandwich Recipe
From this amazing webiste. They update frequently…so check it out!

3 tablespoons olive oil
1/4 cup shoyu sauce (or soy sauce)
2 tablespoons balsamic vinegar
2 tablespoons brown sugar (or maple syrup)
3 tablespoons adobo sauce from a can of chipotle peppers (optional)

8 ounces of tempeh, cut into 1/3-inch thick strips
(I use the tempeh that is made of soybeans, brown rice, and a mixture of other grains)

1 small basket of cherry tomatoes (2 cups)
1/4 cup extra-virgin olive oil olive oil
1 tablespoon brown sugar (or maple syrup)
scant 1/2 teaspoon of salt

1 small head of romaine lettuce, cored, then cut into 1/4-inch ribbons
1-2 large avocados, mashed with a pinch of salt just before assembling
4 or 8 extra-thin slices of hearty whole grain bread, well toasted

Preheat oven to 350F degrees.

marinating-tempehWhisk together the 3 tablespoons of olive oil, shoyu, balsamic vinegar, brown sugar and adobo sauce. Pour 1/3 of the tempeh marinade into an 8×8 baking dish (or something comparable) – you want a dish that is just big enough to hold the tempeh in a single layer – this way it will be fully enveloped by the marinade. Pour the remaining marinade over the top of the tempeh, cover and keep in the refrigerator for a couple hours, overnight or until ready to use.

roasting-tomatoesWhile the tempeh is marinating, go ahead and roast the tomatoes. Cut each tomato in half and arrange them in a large oven-proof baking dish. Mix together the olive oil, sugar, and salt and pour this over the tomatoes. Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up. Place in the oven and bake for 45 minutes or so, until the tomatoes are shrunken and sweet.

When the tempeh is done marinating heat a large pan over medium-high heat and cook the tempeh slices for a few minutes on each side. You may need to do this in batches if you don’t have a big enough pan. Set the tempeh slices aside until you are ready to assemble the sandwiches.

To assemble each sandwich take one slice of bread and slather a generous layer of mashed avocado. Place a small helping of the shredded lettuce on top of the avocado, a few tomatoes, then a few slices of the tempeh, and more tomatoes. Enjoy either open faced or topped with another avocado-slathered bread slice.

Makes four sandwiches.

November 23, 2008 at 12:09 am 11 comments

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

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