Cleaning Out the Fridge!

Time to Clean out the fridge and make use of some excess vegetables.

Today's Dinner

Spicy Stewed Vegetables

(Cabbage, Carrots, Sweet Potato, Zucchini, Broccoli, Swiss Chard, Onions, Garlic, Ginger, Cumin, Coriander, Red chili paste, Chili powder &  a tip of cane sugar...

Day 29

Today's Menu

Cabbage Masala with steamed Rice

Ingredients

1 head of cabbage, sliced thin

3 carrots, sliced

1 tsp. tumeric

1 small bag frozen peas

1 small onion, sliced

3 cloves garlic

For masala: 1 tbsp coriander seeds
  1 tbsp  garam masal

1 tsp. red chili powder

 1 tbsp black peppercorns

salt and pepper to taste

1 Tbsp. black mustard seeds

1 cup coconut milk

Place the cabbage, carrots, tumeric and 1 tsp. salt in pot with 1 cup water and cook until tender.

Add frozen peas.

In a small pan, fry onion and garlic until translucent , add ingredients for masala and place in food processor until smooth.  Add to the cabbage mixture and cook for 10 minutes until coated and thick.

Serve with steamed rice.

My Favorite Vegan Cupcake Recipe

These are my  all time favorite Chocolate Vegan Cupcakes of all time!

Recipe by BitterSweet

1-1/2 cup Flour

1/3 cup dutch cocoa

1 tsp baking soda

1/2 tsp. salt

1 cup sugar

1/2 cup oil

1 cup vanilla coconut milk

 ( u can use Soy or almond instead)

2 tsp. Apple Cider Vinegar

Mix all the dry together. Mix all the wet together except the vinegar.

Combine wet and dry and mix till combine, add vinegar and combine.

Pour into lined cups and bake 370 for about 25 min or until toothpick comes out clean

I topped mine with unsweetened coconut before baking!

Day 26

Trials in The Kitchen....

TODAY'S MENU

Vegan Macaroni & "Cheese"

Asian Carrot Salad,

 Gingered Beets.

This recipe, that I'm about to share is from VegNews Recipe collection. 

I had read much about this recipe, being touted as one of the best Vegan macaroni & "cheese"

recipes on earth. What was really interesting about it,was that it contains no cheese, but this I mean, Soy cheese or vegan cheese, but got it's cheesiness mainly from vegetables.....

I did however top it , with Daiya Vegan shreds prior to baking.

Ingredients
4 quarts water
 1 tbs sea salt
 8 oz small, whole wheat pasta
 2 slices of bread, torn into large pieces
 1 tbs + 1/3 cup Earth Balance
 2 tbs shallots, peeled and chopped
 1 cup yellow potatoes, peeled and chopped
 1/4 cup carrots, peeled and chopped
 1/3 cup yellow onion, peeled and chopped
 1 cup water
 1/4 cup raw cashews
 2 tsp sea salt
 1/4 tsp garlic, minced
 1/4 tsp Dijon mustard
 1 tbs lemon juice, freshly squeezed
 1/4 tsp black pepper
 1/8 tsp cayenne
 Paprika, to garnish
 VERY IMPORTANT NOTE: Double the amounts and make a double batch of the sauce,as recipe is very dry.

Directions In a large pot, bring the water and salt to a boil. Add pasta and cook according to package directions. Drain and rinse with cold water. Set aside
 In a food processor, make breadcrumbs by pulverizing the bread and 1 tbs margarine to a medium-fine texture. Set aside
 Preheat oven to 350°F. In a saucepan, add shallots, potatoes, carrots, onion and water and bring to a boil. Cover and simmer for 15 min. or until vegetables are very soft
 In a blender or food processor, process the cashews, salt, garlic and 1/3 cup margarine, mustard, lemon juice, black pepper and cayenne. Add softened vegetables and cooking water and process until perfectly smooth
 In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 x 12 casserole dish and sprinkle with prepared breadcrumbs and paprika.
 Bake for 30 min or until the cheese sauce is bubbling and the top has turned golden brown.

** Note- I wish that I loved this, like I should have, but I didn't. I found it bland and a bit on the dry side. I will remake it,with some adjustments to the recipe, and let you know how I've faired.

ASIAN CARROT SALAD

Dressing

1 Tbsp. Olive or flaxseed oil

3 Tbsp Lemon juice

2 tsp. Rice wine vinegar

1 Tbsp, grated fresh ginger

1/2 clove garlic, grated

1 Tbsp Coriander

2Tsp. Agave nectar

salt and pepper

4 cups grated carrots

1/2 cup baby spinach,chopped

1/4 red onion,chopped finely

1/4 cup raw sesame seeds.

1 small avocado, diced

Combine all ingredients, and mix with allthe dressing. Fold in the avocado.

Delicious!!

Day 22

Fungi or Coo Coo

(Depending on which Island Your From!)

Similar to, what Americans call Polenta, this Caribbean staple can be cut into slabs or sliced, grilled on the grill, pan fried or as is, smootherd in fish broth or curry (my favorite)

Fungi

3 cup unsweetend coconut milk

3/4 tsp. salt

1 cup cornmeal

additions: I added beans and spinach.  Pigeon peas or Okra is commonly added.

Bring the coconut milk and salt to a boil. If your using additions, add to the pot prior to boiling.

Once the "milk" is boiling, slowly add cornmeal, stirring vigorously until all added.

Continue cooking and stirring until the mixture pulls away from the side of the pan.

**For a softer  variation, use an additional 1/2 cup water or coconut milk.

Pour into dish and let set. Serve warm.

Day 21

Indian Style  Vegan " Chili"

I was tempted to call Kidney bean Curry, but the finish product really resembles a chili.
so Here's my take on a delicious chili..with an East Indian twist..

1 small package dried kidney beans- soaked overnight

1/2 tsp salt

1 tumeric<---Place in a pressure cooker with 1/2 cup water and cook 5 minutes after first whistle.

1 tsp. olive oil

1 tsp. coriander

1/4 tsp. fenugreek

1 tsp. cumin seeds

1/4 tsp. cardamom<--- In a seperate pot. Heat oil and toast spices till fragrant

2 medium onion, small dice

1Tbsp.garlic minced

1Tbsp.Ginger minced<--- Add to oil and cook till onion is cooked.

1 tsp. red chili paste

1/2 tsp. red chili powder

1 Tbsp. sugar<--- Add to onion mixture and combine

2 can tomatoes, crush by hand

1/2 tsp garam masala

3/4 cup lite coconut milk

4 large leaves  Swiss chard- chopped

salt and pepper to taste <--- add this onion...Add beans and bring to a boil and simmer partially covered for 15-20 min.

Serve warm with spiced white rice..

Day 19

Home Sweet Home-- Good to be back!

It's hard to believe that I'm so glad to be back home.. There's just no place like it, and

believe it or not, I've missed my own cooking!

"Faux" Sushi- Spicy "tuna" roll, Handmade steamed vegetable dumplings, and Spicy Vegetable noodles at FRANCHIA in NYC...Delicious!

'

Day 15

Off To New York City!!!

I'm off to the Big Apple this week for a week of fantastic food and musicals..  Let's see what Vegan delights, that I can uncover while I'm there!

Stay tuned..............

Day 11

Caribbean Style............

Missing the beauty and warmth of my Caribbean home today...I've decided to recreate a little piece

of paradise, right here in my frozen kitchen.....

Today's Menu

Caribbean Style Curry Potato ( with Spinach and Carrot )

Rice and Peas

Fried Plantain

As much as I'd love to pass along a recipe for this curry, it's impossible...

No matter how many times I turn it over in my head...I just can't.

I cook this dish from memory......by taste...by sight and smell...

Memories of a life I once had, and one I miss immensly...

I smell it, I taste it in every Delicous bite.........

St.Maarten Rice and Peas

1 cup White rice

2 cup water

1 Tsp. Fresh thyme

1 small onion, diced

1 Tbsp. Tomato paste or Katsup

1 tsp. Kitchen bouqet

1 tsp. salt

1/2 tsp black pepper

1 can Pigeon Peas ( i used black eyed peas today..Kidney bean works well too)

1 medium carrot, chopped

Saute carrot and onion in a small frying pan with just a little oil., add thyme, and tomato paste.

Add Remaining ingredients and bring to a boil. Reduce heat and simmer for 20 minutes or until all water is evaporated and rice is tender. Serve with a delicious curry and friend plantain!

Day 10

Vegan Blackbean "Cheese Burgers" with Guacamole!!!

Wow, These "burgers" are Fantastic.!!!..You'll never miss those artery clogging, greasy , fat filled burgers after you've tried one of these babies!! Load it up, with some  fresh veggies , homemade guacamole, on a sprouted grain, whole wheat bun, and you'll be good to go!

#1   1 tsp. Olive oil

1/4 cup onion, minced

1/2 large carrot, shredded

4 button mushrooms, minced

1/4 red pepper, minced

#2    2 cloves garlic

1/4 tsp ginger, minced

2 Tbsp. tomato paste

2 tsp. Grey Poupon

2 tsp cumin seeds

1 tsp. chili powder

1-15 oz can organic black bean, drained and rinsed

1/4 tsp. salt

1/4 cup breadcrumbs

3 Tbsp. Vital. wheat gluten

Heat oil and saute ingredients #1 until tender ( about 3 minutes ) add garlic and ginger, and saute 2 minutes. Placed sauteed ingredients in large bowl and add remaining ingredients. Combine well and mash with a potato masher. Use hands and shape into 4 patties and top with Cheddar Vegan shredded cheese. Bake on a baking sheet for 15 minutes at 400 degrees.

Day 9

Asian Inspired....

Feeling like a little bit of Asia tonight...Something simple yet full of flavor..Easy to put together after a long day at work...

Tonight's Menu

Warm Mushroom & Eggplant Soba Noodle Salad

1 Pkg. 100% buckwheat Soba Noodles

1 red onion, sliced

2 Tbsp. Ginger/ Garlic paste

1 small package button mushrooms, sliced

15-20 shitake mushrooms, sliced

1 small Eggplant, thinly sliced

2 Tbsp Rice Wine Vinegar

1 tsp. Sesame Oil

3 Tbsp. Soy Sauce ( I use Tamari ) mixed with 1 tsp Sugar

1 tsp. Chili powder

1 Tbsp. Asian chili sauce

1 tsp. Coconut oil

Cook the Soba noodles for approx 3 minutes or until al dente, drain and set aside.
Heat coconut oil and add onions, mushrooms, and eggplants and stir fry until eggplants are tender, add ginger/ garlic paste and stir fry about 2-3 minutes. Add noodles, Tamari, Chili powder, sesame oil,  Chili paste and vinegar. Stir fry 3 minutes and combine well. Serve warm

** I use so much ginger and garlic, that i make my own ginger garlic paste, by crushing heads of garlic and 1 large piece of fresh ginger, and pulsing in a food processor until paste-like consistency.

Day 8

Delicious Whole Wheat Vegan Pizza

A Little change of pace today..something a little lighter and easy to prepare..

A deliciously easy Vegan pizza, made with yeasty whole wheat dough, and topped with an abundance of fresh vegetables and Creamy Vegan Mozzarella!!

Whole Wheat Pizza Dough

#1       1 1/2 cup warm water

1 pkg. active dry yeast

1 tsp cane sugar

1 tsp. Vital wheat gluten

1 Tbsp. olive oil

#2        2 1/2 to 3 cups Whole wheat Organic flour

1 tsp. salt

Combine ingrendients # 1 and sit for 5 minutes. Add ingredients #2 and combine, Knead for 5-7 minutes until smooth and elastic. rub with a little olive oil and place in bowl and cover . Rise for 1 1/2 hours. Make 1 Large 15 " pizza or two smaller pizzas.

Pizza Sauce

1 can  Organic tomato paste

2 cloves garlic

2 tsp. dried Oregano

2 tsp. dried basil

pinch of sugar

salt to taste

1 Tbsp. water or olive oil

Place all ingredients in a small food processor and blend to a smooth paste, thin with water to desired consistancy.

Roll out Pizza doughs to desired size and place on parchement lined baking sheets dusted with cornmeal. Spoon on pizza sauce and top with whatever veggies you like.. Top with Daiya Dairy Free mozzarella and bake at 375-400 for 10-15  minutes or until crust is done

Sweet Endings....

Something natural and sweet to end a day of delicious meals.

Vegan Whole Wheat-Carrot Cakes

Ingredients

#1      3 cups freshly grated carrots

2 Tbsp. Ground flax seeds

1 Cup Sucanat ( dried cane syrup )

1 1/2 cup almond milk

2/3 cup vegetable oil

3 tsp. vanilla

1 tsp apple cider vinegar

1 tsp. fresh grated ginger

2 tsp lemon juice

#2     3 cups whole wheat organic flour

3 tsp. cinnamon

1 tsp ginger

4 tsp. baking powder

1 tsp baking soda

1/2 tsp. salt

1 cup raisins

Combine ingredients #1 with a wisk and combine well.

combine ingrediets #2 and sift

add ingredients #2 to #1 and mix just until combined.

bake 350 degrees-40 minutes. makes 3 mini-loaf pans

Day Seven

A Day Off in The Kitchen.....

A long week of work, now behind me, I spend the morning of my day off, where I'm most comfortable...behind the stove.....

Today's Menu

Thai-inspired Vegetable Stir fry with rice noodles

Acorn Squash Curry

Sweet & Sour Cabbage with Coconut

Acorn Squash Curry

2 Acorn Squash, peeled and cubed

2 small Sweet potatoes, cubed

1 Tbsp. Sugar

1/2 tsp. Chili powder

1/4 cup coconut milk

Spice Mixture:

2 tsp coconut oil

1/2 tsp black mustar seeds

1/4 tsp fenugreek,

1/2 tsp tumeric

2 tsp garam masala

Heat oil from spice mixture and add spices. Add squash and 3/4 cup water, cover and cook till tender.

Add 1/4 cup coconut milk, sugar, chili powder and salt to taste-Stir

Bring to boil and cook 10 minutes, till water is absorbed.

DAY FIVE

SPICES IN THE AIR.........

Hmmm.  Back to those familiar and comforting aromas, of fresh Ginger, Tumeric, and Chili's..

The air in my little kitchen is almost saturated with their intoxicating scent..making me dizzy with hunger!

Today's Meal

Spicy Black Eyed Pea Curry &

Gingery Eggplant with Coconut

served over a steaming bowl of brown rice....

Black Eyed Pea Curry

1 bag of fresh soaked and cooked beans

1 tsp Ginger, 1 tsp minced Garlic

1 medium onion, minced

2 tomatoes, chopped

1 tsp Chili powder

1/2 Tbsp. Coriander

1/2 Tbsp Cumin seeds

1/2 tsp. Garam Masala

1 Tbsp. Sugar

Salt and Pepper to taste

Spice Mixture- 2tsp. Oil

1/2 tsp mustard seeds

1/4 tsp asofetida

1/2 tsp. Tumeric

1/2 Tbsp Curry

Pressure cooke the peas till soft but not mushy.

Heat 2 tsp oil and add spice mixture to a pan, until seeds start to pop, Add the onion and cook until soft. Add Ginger, garlic and tomatoes and saute 5 minutes. Add remaining ingredients including black-eyed peas and bring to boil. Turn down to low and simmer 15-20 minutes. Season to taste with Salt and pepper..

The Ugly on Meat Substitutes.

Day Four

I really don't  understand, the idea of choosing to adopt a plant based diet and then filling it with Meat Substitutes, Meat Replacements, Tofu, and Tvp.  I personally, do not miss the meat in my diet and thus feel no need to see chucks of meat-like substances in my food.

I do have an open mind, and have really, truly tried to enjoy Tofu, but no matter,which way I've prepared it.. I friggin hate it! I do not find it appealing on any level, no matter, what sauce I marinate it in...whether it's baked, sauteed, stewed, crumbled, or deep fried. ( With the exception of Silken Tofu, for uses in creams, and sauces )

Over the course of the past few weeks, I prepared and tested repeatedly, two other Vegan Meat Replacements.. Seitan and Tempeh, and once again...I found them both with little to be desired. Tempeh was down right disgusting and what repulsed me even more than the taste, was how much I spent on it!
Seitan, while much more cost effective, as I made it myself, I found to be gelatenous and off-putting on so many levels...

This Evening, I decided to give Gardein a try.......

Today's Menu:

Gardein "Chicken" Piccata

Garlicky Creamed Spinach with Polenta

What was truly remarkable here was the creamed spinach. Fresh and creamy and loaded with garlic....a delectable treat all on it's own..

The Gardein, to be honest, reminded me of those old Jenny-O "turkey" loaves from the 1970's...Ughh

  For me, I've decided to stick to what I know and love...loads of vegetables, grains, and legumes, Spicy Currys, and Ethnic specialties from around the world, and leave the Meat subsitutes for someone else .....

WORTH-A-TRY...VEGAN CREAMED SPINACH

2 Pounds of fresh spinach

1 cup sof silken tofu

1/4 cup Vegenaise

1 Large clove garlic

1 Tbsp. Fresh squeezed Lemon juice

1 tsp. salt

1/2 tsp ground black pepper

Blanch spinach in boiling water for 2 minutes. Drain in fine mesh strain and squeeze out the excess water. Chop and set aside.

Put the tofu, veganaise, garlic, lemon juice, salt and pepper in a blender and blend until smooth.

Pour this mixture into a small pot and warm completely through, cook through, but do  not boil.

Pour over spinach and toss...Serve warm

Day Three

Today's Menu:

Vegan "Sushi" Salad
with Homemade Ginger-Tahini Dressing!

Proof of it's deliciousness can be found here!

My Best Friend really, really, really enjoying hers!!

Layer the bottom of a bowl with Nori ( dried seaweed) cut into squares, and cover with a mound of seasoned white rice.

Top with Romaine lettuce, Julienned carrots and celery, minced red onions, and shredded purple cabbage. Heap with a generous portion of diced avocados and top with pickled ginger!

Douse generously with Spicy, creamy Ginger Tahini Dressing! ( recipe below)

Ginger Tahini-Dressing

2 Tbsp. Tahini

1 tsp. White Miso Paste

1/4 cup Rice Wine Vinegar

1/4 cup water

1/2 Clove of Garlic

1/2" piece of fresh ginger

3 Dates

pinch of Red Chili

Place all ingredients in food processor and process until think and smooth.

Day 2

Ahhhhh, The final day, in a lazy strech of holiday day-offs.. It's back to the obligations of a working life tomorrow... My cupboards, now replenished and chock-full of earthy goodness, it's time to cook....

1/2/2012
Today's Meal:

Tangy Three Bean & Red Quinoa Salad,

Warm White Yam and Sweet Potato Salad, and

  Shiitake Mushroom and Eggplant Indian Curry, with Spice Dusted Rice.......



Ummm...something sweet too....

Rich, Dark Chocolate Vegan cupcakes, filled with sour cherry Jam and dusted with confections sugar....

Three Bean Salad with Red Quinoa

1 can each- Organic Black beans, Chickpeas, and White beans ( You can use any of your favorite bean in place of these) Drained and washed well.
1/2 small onion- finely diced
1/2 Red and Orange peppers, diced small
1 garlic clove, minced
1 small cucumber, diced small
3 asparagus stalks sliced ( feel feel to omit or replace )
1 Cup cooked Red Quinoa ( you can use rice, or other grains )
1/2 habanero pepper- finely diced
1 1/2  tsp. cane sugar
3 Tbsp. Apple cider vinegar
1 Tbsp. Nutritional Yeast ( can be omitted)
salt and black Pepper to taste.

Combine all ingredients and stir wel, l then season accordingly with salt and pepper.
Stir prior to serving.

New Years Day

Today it begins....

A little venture to document My Year in Food! Vegan food, of course!

Today, I await, my weekly anticipated food drop..that will fill my fridge and cupboards with abundantly flowing Organic vegetables, greens, legumes, and grains...  Until then, however I'm hungry.....What to make???    My cupboard reveals copious quantities of chickpeas, silently awaiting to be transformed into something scrumptious...

1/1/2012
Today's Meal:  Thai Curried Chickpeas simmered with coconut milk,  green peas and tomatoes with whole wheat roti bread to sop up the rich and delicious sauce.........Yummm