Introducing...ENTREES!

Wow,  I've wanted to do this for a LONG time.

One of the things that spurred me forward on this journey was the fact that it is really hard to find prepared, frozen meals that are actually good for you.  Meals that don't contain any number of difficult to pronounce ingredients, along with artificial colours, flavours and zero taste.

I can't tell you how many times I have stopped at the grocery store to pick up something that I can "just throw in the oven", and left empty handed. 

We don't always have the time or the energy to cook every meal--sometimes it is just so much easier (and/or necessary) to reheat something for dinner and get everyone on their way to soccer, piano, brownies, fill-in-the-blank...I don't think that should mean that we must be destined to eat items that don't taste very good, have very little nutrient quantity/quality or are filled with crap you can't pronounce. I don't think that we should have to choose inferior items, simply because some days are really busy.

So that being said...  I am so happy to announce that Foodivore, will now be offering ENTREES!  Yeah! 

Delicious dishes, made with love and local ingredients (wherever possible).  Nutritious.  Easy.  Tasty.
Dishes you can feel really good about feeding yourself and your family.

Please, click on the "Delicious" link above and see what is available for you.  Keep in mind, dishes will be added weekly depending on availability and the inspiration that may strike me--if you have any requests, please let me know!


~here is a quick pizza recipe for you...just in case you don't stop by and pick something up this week :)

Margherita Pizza a la Me

1 batch Pizza Dough (if you don't have a bread machine to make this in, feel free to use your stand mixer, food processor or knead by hand--all of the methods will provide great results)
thinly sliced fresh tomatoes
Basil leaves rough chopped
fresh mozzarella or bococcini, sliced thinly
1/4 cup olive oil
1-2 cloves garlic crushed
1 tbsp balsamic vinegar
cracked pepper 
parmesan cheese

Mix olive oil, garlic, pepper and vinegar.  Set aside.  Stretch our pizza dough on a large baking sheet, as think as you like (I think the thinner, the better :).  Top with oil mixture, spreading evenly over dough.  Add sliced tomatoes and cheese.  Top with chopped basil leaves and a sprinkle of Parmesan cheese if you like.  Bake at 425 degrees for about 20 minutes.

Where the power is...

It is time to take our kitchens and our homes back. Transforming the food industry seems monumental, a gigantic undertaking. But it is not. It is a small problem. In the small places in our lives, our shopping carts, the fridge, the cupboard, the kitchen and on our dining room table is where all the power is.

It is the hundreds of little choices, the small actions you make every day, that will topple the monolithic food industry. ~Mark Hyman, MD

We have the power. Period.
Make better food choices for yourself, your family, your community, our species.  You will be amazed at the changes you will see around you!

ASIAN-FLAVOURED QUINOA SALAD

1 ½ cups chicken broth or water
¾ cup uncooked quinoa (rinsed well)
1 tbsp rice wine vinegar
2 tbsp. hot pepper jelly
2 tsp. Dark sesame oil
1 tbsp. minced ginger
1 tsp. salt
1 cup trimmed and halved snow peas
1 cup shredded carrots
1 cup shredded red cabbage ( or  prepackaged coleslaw mix)
1 small red pepper, thinly sliced
3 tbsp.  fresh, chopped cilantro
2 tbsp. thinly sliced green onions
1 tbsp. toasted sesame seeds

Combine broth and quinoa, bring to a boil over high heat.  Reduce heat to low, cover and simmer for 10 minutes. 
 Make dressing, whisk together vinegar, pepper jelly, oil, ginger and salt; set aside.

After quinoa has cooked for 10 minutes, toss in snap peas to partially steam them, cover and simmer until most of liquid has been absorbed, about 5 – 6 minutes.

Remove pan from heat and stir in carrots, cabbage, peppers and dressing; mix thoroughly.  Garnish with cilantro, green onions, sesame seeds.  Serve warm, room temperature of chilled.

Tip: You can use any combination of vegetables you like. As asparagus is in season, I might substitute the snow peas for chopped asparagus spears...and this dressing--equally good on noodles!!

It's Simple Darling

Have you ever noticed that sometimes it is the simplest combination of flavours that produce the biggest flavour?  It still surprises me sometimes how a few basic ingredients can create such happy tastebuds!

As I am sure you must know by now, I am constantly learning, trying, creating and advancing my skills in the kitchen...and with that advancement comes the appreciation for the simple.  Simple ingredients.  Simple Recipes. Simple, Simple, Simple.  Great meals don't have to be hard, and the don't need to always include fancy or unusual ingredients.  Keep it simple darling!

~Madeleine has been sick this week--so we had soup last night again.  I have to admit, when I looked at this recipe, I thought of at least 10 different ways to "spice it up"--I thought surely this is too simple and won't produce a huge amount of flavour?  Boy was I wrong (...and was I ever glad that I followed the recipe and didn't spice it up!)  As usual, those Frenchies sure know what they are doing when it comes to food!

Potage Parmentier (Onion and Potato Soup)
( from Mastering the Art of French Cooking, Julia Child)


Add to a 4qt or larger saucpan:
4 cups diced or sliced peeled potatoes (I peeled them all except 2 for extra colour and nutrients)
3 cups diced yellow onion (or leeks)
1 cup diced carrots (optional)
2 quarts of water
1 tsp salt (the original called for 1 tbsp!!  I thought that was a bit excessive!)



Simmer the ingredients for about 40-50 minutes or until the veg are tender. 
 Mash the vegetables or pass through a food mill or use an immersion blender (the finished texture is totally up to you--smooth, chunky...I mashed and then sparingly used the immersion blender--still chunky, but nice and thick).  Correct seasoning and add a little pepper if you like.  Reheat to simmer.


Off heat just before serving, add 4-6 tbsp of heavy cream or 2-3 tbsp of butter stirring into the soup.  Pour into soup cups and decorate with fresh herbs. (like parsley, thyme, oregano).


Tip:  there are endless ways to alter this basic recipe to accommodate what you have in the fridge--if you don't already own this book, I highly recommend the purchase!!!

Starting Today...

Ever get the feeling that today is the beginning of something that is about to change the way you live your life?  It doesn't happen that often to me, but I have begun to listen to that little intuition voice--because it is very rarely wrong.  I woke up this morning, knowing that things are about to change--can there be a more exciting way to wake up?!

Today is the first day of "Food-ivore for Kids Cooking Classes".  I am so excited!  I have kids aged 5-9 coming each Tuesday this month for a fun hour of cooking, eating, and being silly.  Can't wait!

*by the way--registration is now open for March--so if you missed getting in on the February excitement, your kids can take in the March Fun!  I am also offering a March Break Class--2 hours of cooking excitement--a nice break -from the break.  See the link above for all the info!


I let Madeleine choose our first cooking class menu--she chose these little babies, one of her favourites.  They are so good!  Leftovers are great to take for lunch the next day too!!

Southwest Egg Rolls
(makes  great appetizer or dinner or lunch..you decide!)

1 pkg egg roll wrappers from the produce section
1 can black beans, drained and rinsed
2 green onions finely chopped
1 tomato chopped
1/4 cup tomatillos chopped (optional)
1/4 cup cilantro
1/4 cup corn (optional)
1 small red or yellow pepper chopped finely
1 tsp cumin
1 tsp chili powder
1/4 tsp chili flakes (or more if you like it spicy)
Juice of 1/2 lime
1 cup shredded cheese (like cheddar, monteray jack, marble)
S&P


Mix all the ingredients together (except the egg roll wrappers).  Combine well.  Lay a wrapper with one corner pointing towards you.  Place a couple tablespoons of filling in center of wrapper, fold the corner closest to you over the filling.  Fold in both corners and roll up like an egg roll.  Dab a bit of water on the last corner, so that it will seal, roll and place seam side down on a lightly oiled baking sheet.  Brush eggrolls lightly with oil if you  like and bake at 425 degrees for about 25 minutes, turning once.  They should be browned and just a little crunchy.  Serve with salsa guacamole or your favourite southwest style dip.

A summer's dream..

I think I love this summer...in fact, I know that I do.  I love that I have the extra time and energy to enjoy the big things, and the small things.  Love, love, love...

Tonight we had one of my favourites for dinner...I bet it will become one of yours too--it is so fast and easy.  Super yummy too!

Roasted Pepper Sandwiches
(this will make enough for 4 sandwiches)


3 sweet peppers (red, yellow, orange)
2 tbsp olive oil
S&P
A few fresh spinach leaves
Naan bread 
Herb Sandwich Spread

Toss peppers in oil and S&P.  Grill on BBQ until soft and just barely blackened on the edges.


Sprinkle Nann bread with water, and warm in a 400 degree oven for 4 minutes.

Cut Naan in half, spread both halves with the herb spread.  Top with spinach and roasted peppers.
                    
Herb Sandwich Spread:
2 tbsp sour cream
2 tbsp mayonnaise
1 tsp each fresh chopped basil, oregano, chive, tarragon, winter savoury (or any combo you like)
2 tsp red wine vinegar
cracked pepper


Mix all ingredients well, and let sit for 20 minutes or more. (this will keep well in the fridge for a few days, so feel free to make extra for tomorrow's lunch!)

It's never too late...

It's never too late to learn something new, to try something you've never tried before.  My city cousins have decided to farm a crop of Quinoa at their property by the  river this year--I can't wait to help and share in the efforts (providing they are bountiful :)   "Go Plas's Go!!"

What's Quinoa?  Here is a little breakdown of this super-food (courtesy of quinoa-recipes.com )

• Quinoa is pronounced as KEEN-WAH

• Quinoa is 100% whole grain and is close to being a perfect food source in the balance of nutrition it provides. Technically it's not a grain but the seed of a leafy plant related to spinach. Quinoa is an excellent source of protein - 12% to 18%. According to The National Academy of Sciences, quinoa is "one of the best sources of protein in the vegetable kingdom". Quinoa contains the amino acid lysine which helps the body produce protein. It also helps the body process the protein in the quinoa and in other foods. The World Health Organization has rated the quality of protein in quinoa to be equivalent or superior to that found in milk products.

• Quinoa is a source of all essential amino acids according to the United Nations Food and Agricultural Organization. It's a great source of B vitamins containing niacin, thiamin and B6.It contains high levels of potassium and riboflavin. It's also good source of zinc, copper, and manganese, and magnesium. It contains folic acid and vitamin E.

• Quinoa is a great food for people who must follow wheat-free/gluten-free diets because Quinoa doesn't contain gluten. Quinoa can be substituted for almost any other grain.

• Quinoa has a nutty, smoky flavor and is less filling than other grains and pastas. 

So, why not try something new for dinner this week? (...or if it is not new to you--please share your favourite recipe!!)

Quinoa Salad with Pears, Feta and Herbs  ( recipe courtesy of Foodland Ontario)

1 cup (250 mL) quinoa

• Salt
• 1/4 cup (50 mL) olive oil
• Juice of 1 lemon
• 2 Ontario Garlic Cloves, minced
• 1/2 tsp (2 mL) dried oregano leaves
• Pepper
• 1 Ontario Sweet Pepper, cored and diced
• 2 Ontario Green Onions, thinly sliced
• 3/4 cup (175 mL) Ontario Feta Cheese, crumbled
• mixed fresh herbs (such as, mint, chives and parsley) chopped
• 2 Ontario Bartlett Pears

Rinse quinoa in cold water and drain well. In saucepan, bring 2 cups (500 mL) water and 1/2 tsp (2 mL) salt to boil. Gradually add quinoa. Cover and reduce heat to low; cook until water is absorbed and grain is transparent, 13 to 15 minutes. Let stand, covered, for 5 minutes; then fluff with fork. Transfer to large bowl and let cool to room temperature.
Meanwhile, in small bowl, whisk together oil, 2 tbsp (25 mL) lemon juice, garlic, oregano, and salt and pepper to taste.
Stir sweet pepper, green onions, feta and herbs into cooled quinoa. Toss with dressing. To serve, core and chop pears; stir into salad. Taste and add a little more lemon juice if desired.

How to Cook Quinoa Note the white spiral that forms around Quinoa when it cooks. The seed becomes soft. The spiral remains crunchy giving Quinoa a unique character when you eat it.

Good and Good for you...

I tested this one out yesterday...often I try something at least twice before I share it with you, bu this was too good to keep to myself!
I love tortilla chips and dip...the problem is that mayo-based cheese dip that I love, but my body does not...
Here is a new way for me to enjoy my fave...I bet you will too!

Black Bean Dip
1small clove garlic, minced
1 can black beans, rinsed and drained
1 green onion
1 small tomato
juice of 1 lime
1tsp cumin
1tsp chili powder
1/2 tsp crushed chillies or 1/2 jalapeno
1-2 tbsp cilantro very finely chopped


In a chopper (like a Tupperware Quickchef) or food processor, add all ingredients and chop/process until the consistency that you like ( I like mine a little chunky...not too mushy.) That's it--easy and so good for you!!!
Let sit at least 20 minutes, and eat with tortilla chips.

Getting out of the rut

I think I am in a rut.  Winter has been soooo long, and summer  still seems very far away--we are stuck in the middle of two seasons, and I feel like I'm cooking the same few things  all the time.

Time for a change, time for something new, time to spice things up!

Every time I feel like I need an infusion of a few new recipes to change things up, learn something new or add a new flavour, I have the same plan of attack--so far it has worked really well!

I pick up 3-4 copies of my favourite food magazine at the library (this time it was Vegetarian Times, other times it has been Taste of Home, Canadian Living, Kraft Cooking...).  I pick out 5-7 new recipes that are appealing to my tastebuds and make a shopping list of everything I will need that I don't already have in the pantry.  I cook one of the new recipes each day, and we rate them as a family--
*never again,
*maybe with a few changes,
*yes ma'am!,
*can we have it again tomorrow, and the next day and the next day?

It has been a good way to get out of a rut, and a good way to learn a few things--we have found some of our family favourites this way...you never know, you might too!

Here is a new one, I haven't tried it yet, as I still have to go the grocery store this week--thinking of having it Friday for supper!

Aloo Gogi Mattar ( Potato, Cauliflower and Pea Curry)

• 1 large cauliflower, cut into small florets
• 2 large onions, chopped into 1/2-inch chunks
• 3 medium potatoes, peeled and chopped into 1/2-inch- 3/4-inch chunks
• 1 cup frozen green peas
• 1 cup chicken stock
• 4 tablespoons olive oil  ghee or butter
• 2 tablespoons fresh ginger, peeled and finely minced
• 5 garlic cloves, minced
• 1 medium hot green chili pepper, minced 
• 3tbsp good quality curry powder 
• 1 teaspoon ground cumin
• salt and pepper
• 1/2 lemon, juice of
• 1/3 cup fresh cilantro, chopped

1. Heat oil in a large pan. Add onions and cook until onions are translucent. Then add the minced garlic, chunks of ginger and chili pepper. Sauté for 2 minutes, stirring frequently.
2.  Add curry powder and salt. Stir well.
3. Immediately add potato to pan. Stir until coated in oil and spices. Turn heat down to medium and sauté potato for 3-5 minutes, stirring frequently.
4. Add stock, cover and simmer for around 15 minutes.
5. Add the cauliflower florets and lemon juice. Stir well. Replace lid, simmer for about 10 minutes. If the ingredients are sticking to the pan, you can add a bit more stock or 1/4 cup of water at this point.
6. Add peas, stir, cover and simmer for 10 more minutes.
7. Turn off heat. Add half of the fresh cilantro, and mix thoroughly. Replace the lid, then allow to rest for 10 minutes before adjusting salt to taste and serving dish over rice. Garnish with remaining fresh cilantro.

Ole!

I know that you are already aware of my love affair with Mexican food...I could probably eat it everyday...

Here  is a great, and easy quesadilla recipe...I keep extra tortillas frozen for just such an occasion!

Black Bean and Sweet Potato Quesadillas (adapted from Ultimate Mexican, Better Home and Gardens)

1 onion chopped
2 cloves garlic minced
1 can black beans, rinsed and drained
1tbsp lime juice
1tsp dried oregano
1tsp ground cumin
8 tortillas
1 1/2 cup cooked and mashed sweet potatoes
1 cup grated cheese, monteray jack or marble would be good choices
1 1/2 cup baby spinach leaves


In skillet fry onion until translucent, add garlic and saute lightly.  Stir in black beans, lime juice, oregano and cumin.  Heat through.
On a cookie sheet lay 4 of the tortillas.  Top each with sweet potato.  Top that with some of the cheese, then the bean mixture, the spinach then a final layer of cheese.  Lay the final 4 tortillas over and bake at 400 degrees for about 12-15 minutes.  
Let cool for 5 min before cutting into quarters and serving with salsa, sour cream and/or Guacamole (quite possibly  my favourite thing to eat...next to cake that is!)

Thanks!

Just wanted to pass along a note of thanks to all you loyal readers!  Your thoughts and love are much appreciated!
...and a special thanks to my Number One fan (..if you don't know who you are, we had lunch today--and it was awesome! :).  Just knowing that I have inspired you to think differently about food--and that you and your family are enjoying the benefits of those changes, has made every bit of this "Food-ivore" journey worth every second!
...and if you want to start a fan-club, I wouldn't object !! Ha!

I can't think of a better way to spend my time or energy--you all inspire me!
Thank you!

I am always on the lookout for a new salad recipe--it is such an easy way to incorporate more vegetables in your meal and to add a quick side dish!
I found this recipe today online at www.simplyrecipes.com and adapted it a little to what I had in the fridge and cut the recipe in half.  Here is the original recipe, I switched out the almonds, radishes and snow peas, and added walnuts, red peppers and carrot--I think any veg would be great in this one!
Madeleine declared it "brilliant"!  I can't think of a better endorsement than that!

Napa Cabbage Picnic Salad Recipe

• 2/3 cup slivered almonds
• 1 head napa cabbage thinly sliced or shredded
• 12 ounces snow peas, strings removed, rinsed and thinly sliced
• 1 1/3 cups thinly sliced radishes
• 1 1/3 cups thinly sliced green onions (including greens)
• 1 1/3 cups lightly packed fresh cilantro leaves

Dressing ingredients

• 3 Tbsp rice vinegar (seasoned or unseasoned)
• 2 Tbsp sugar
• 2 Tbsp soy sauce
• 1 clove peeled and minced garlic
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne powder
• 1 cup mayonnaise

Method

1 Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Set aside.
2 Combine cabbage, snow peas, radishes, green onions, cilantro in a large bowl. Can make this step a day or two ahead.
3 In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
4 When ready to serve, gently combine the dressing and almonds with the cabbage mixture.
Serves 14-16.

Two Thumbs Up

We all like to feed our families things they like.  The trouble is, sometimes what they like, isn't always the best thing for them.

As I am sure you have gathered thus far, we have gone to great lengths to eliminate a lot of the things that aren't so good for us, or altered the recipe to make them "better", nutritionally speaking.  This has been really successful almost without exception.

One of the side effects of this has been the addition of certain foods that we had not eaten much of before--turns out they are some of our family favourites!  Who knew the kid would CHOOSE bean salad over chicken nuggets or stir fry over pizza?

When you let your families try things (sometimes MULTIPLE times!), you may just be surprised when they finally give the two thumbs up on something you never thought they would eat!

Bean Salad with Cumin Dressing adapted from Food.com 
(...Madeleine gave this an enthusiastic "20" thumbs up tonight!!)

• 1 tbsp red wine vinegar
• juice of 1 lemon
• 2 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1 1/2 tsp ground cumin
• 1 tsp paprika
•  3 tsp olive oil
• 1 can chickpeas, rinsed and drained 
• 1 can black beans, rinsed and drained 
• 1 tomato, chopped
• 1/2 red  peppers,chopped
• 1/3 english cucumber, chopped 
• 1 tbsp fresh thyme
•  1 tbsp fresh cilantro 
•  salt and pepper

• 1/4-1/2 cup feta cheese                                                                                                                                          Whisk vinegar, lemon juice, oil, garlic, cumin, paprika, chilies together.  Mix beans and vegetables together.  Crumble feta over beans, add thyme and cilantro, toss and add dressing.  Toss again until well mixed.  Let sit for at least 1/2 hour before serving.                                                 

Wellness Siesta

The greatest wealth is health.  ~Virgil

Did you miss me?  It was an unplanned leave for a few days and  it was much needed! Time to rejuvenate a little...part of my "wellness" plan this year!

Work/life was beginning to feel a little unbalanced, what better way to gain a little balance than a couple of days off-- feet up, a good book, a happy family and good food?

When you're ready for your Wellness Siesta, try this one--good for lunch, good for dinner, good as a side dish too!

Mediterranean Lentil Salad (adapted from Victorian Epicure)
1/3 cup Greek Style Salad dressing
1 can (19oz) lentils (drained and rinsed) or 2 cups cooked red or green lentil
1 large tomato chopped
1 red pepper chopped
1/2 green pepper chopped *
2-3 green onion chopped
1/2 cup feta cheese crumbled
s&p to taste


*this recipe originally called for roasted peppers--easy to do follow the directions here, but I often just add the fresh peppers--both ways are yummy.


Add all ingredients and toss.  Allow to sit for at 1/2 hour or so...the long the better!  Will last for a couple of days in the fridge, so make some extra for lunch!

Ahh Friday...

So, it's Friday--hurray!
Here is a good one for the weekend..easy, cheap, yummy, and it will make you some extras for lunch too!  All my favourite things rolled into one!

Baked Ravioli
2 pgks frozen ravioli (you can also use fresh, but frozen is so much cheaper!)
1 can diced tomatoes
1 can  tomato pasta sauce
1/2 cup beef stock or beef bouillon
2 tbsp balsamic vinaigrette or Italian style dressing
2 cups grated cheese 


In a 9x13 pan, mix tomatoes, tomato sauce, beef bouillon and vinaigrette.  Add ravioli and toss to coat.  Let sit covered at room temp for a couple of hours or in the fridge all day.  Toss before re-covering and bake at 350 for 45 minutes. Uncover, top with grated cheese and continue to cook for 1/2 hour.
Top with grated parm if you like. MMM!
Enjoy!

Spring is in the air...

Did you feel it today??  Spring is in the air...maybe wishful thinking for the middle of February!  It was lovely and mild though--even a bit sunny this morning--you can't ask for much more on a middle of winter day!

All this mild weather has got me hankering some lighter, more summery foods--do you find you get to that point in the middle of the season where you are already craving foods from the next season? Happens to me without fail every time!

Here is a great salad recipe--great for lunch or on the side of BBQ.

Lemony Chickpea Salad
1/4 cup Greek style salad dressing 
Juice and zest from 1 lemon
1 can chickpeas drained and rinsed
1 small red pepper diced
2 green onion dices
cracked pepper to taste


Whisk the salad dressing, lemon and zest together.  Add Chickpeas, pepper, gr. onion  and toss.  Add cracked pepper.  Serve at room temp.  This salad gets better the longer it has been sitting...so if you have time, make it a couple of hours in advance.

Can you be still?

Did you ever stop to taste a carrot?  Not just eat it, but taste it?
You can't taste the beauty and energy of the earth in a Twinkie.  ~Astrid Alauda

Can you be still while you eat?  Still enough to really taste what you are eating?  Still enough to taste the beauty and the energy?  Still enough to be thankful for your meal?  Stillness comes from within, and can lead to such a dramatic change in how you eat and enjoy your food.  Be still...

Grilled Portobello Mushrooms with Tomato and Avocado Salad

6 portobello mushrooms with the stem removed

1 avocado

1 tomato

1/2 cup crumbled feta

1-2 tbsp lemon juice

2 tbsp olive oil

1 tbsp fresh basil torn or snipped

salt and pepper

Whisk together lemon juice, olive oil, basil and S&P.  Add chopped tomato, chopped avocado and crumbled feta.  Let sit for at least 20 minutes, stirring occasionally.  

Brush mushrooms with olive oil and sprinkle with cracked pepper, grill over high heat until it has nice grill marks and is just starting to brown.

Top mushrooms with salad mix and serve.

Tip: these make a great vegetarian meal with a little bread on the side, and/or are just as nice on the side of a perfectly grilled steak!  You decide!

Vegetarian-ish

So, as most of you know we choose to not eat meat any where from 2-4 days per week.  That means, vegetarian meals for us 3-5 days per week.

There are many things that I love about eating this way.
I feel better (physically and consciously) , as do the other members of my family.
I enjoy the challenge of learning new recipes and new styles of cooking
It is cheaper.*

*now here is the deal, it is cheaper if you don't "buy in" to needing  all the specialty "vegan/vegetarian" substitutes and meat alternatives.  There are a lot of processed vegan, organic, alternative foods out there-as far as I am concerned PROCESSED IS PROCESSED--it doesn't matter if it is vegan or organic or not.  I just don't buy it.  And as far as the Meat Alternatives go (like Tofurky, meatless sausage, Facon...)  I'm just not sure I get it--just saying...

So all in all, we have decided to be Vegetarian-ish.  How about you?  Are you willing to try it?  Are you willing to "Lean in to it" as Kathy Freston would say?  You might be surprised at how much you love it too!

Here is one of the first vegetarian meals I tried, once we passed the veggie pizza and pasta stage...so good--you can alternate which vegetables you like more or less--but don't forget the cucumber sauce--it makes the meal!

Spicy Peanut African Stew (adapted from Vegetarian Times)

• 2 Tbs. olive oil
• 1 medium onion, diced (about 1 cup)
• 1 celery stalk, chopped (about 1/2 cup)
• 1 Tbs. grated fresh ginger
• 2 cloves garlic, minced (about 2 tsp.)
• 1 medium sweet potato, peeled and cut into 1-inch chunks (about 2 cups)
• 1 14.5-oz. can diced tomatoes with chiles
• 1 lb. butternut or acorn squash, cut into 1-inch chunks (about 3 cups)
• 1/2 lb. cauliflower florets (about 4 cups)
• 1/4 cup creamy peanut butter
• 6 cups cooked brown rice

1. Heat oil in large pot over medium-low heat. Add onion and celery, and cook 5 minutes, or until onion is translucent, stirring occasionally. Stir in ginger and garlic, and cook 5 minutes more, or until vegetables are soft.
2. Add potato and tomatoes. Increase heat to medium, and cook 5 minutes, or until sauce is thickened, stirring occasionally.
3. Stir in 2 cups water, and season with salt and pepper. Simmer partially covered, 10 minutes. Add squash and cauliflower, and cook 15 minutes more, or until vegetables are tender.
4. Whisk together peanut butter and ½ cup warm water in small bowl. Add to stew, and cook 4 minutes, or until thickened, stirring constantly. Spoon over rice, and top with cool Cucumber sauce.

Cool Cucumber Sauce

• 1/2 cup roasted peanuts, chopped
• 1/2 cucumber, peeled, seeded and diced (about 1/2 cup)
• 1/4 cup cilantro, chopped
• 1 jalapeno pepper, stemmed, seeded and minced (optional)
• 2 tablespoons lime juice
• 1 tablespoon fresh ginger, rated
• 1/2 teaspoon salt

Toss ingredients together and let sit for a few minutes before topping off the African Stew.

It's Like a Flavour Explosion!!!

Don't you just love when you try a new recipe, or a new version of a recipe, and it is even better than you expected?  It isn't very often that I try something so unusual, or totally different that it catches my mouth off guard.  You know that feeling when you cannot stop talking about how wonderful your meal is--"this is SO GOOD!"--"here you HAVE to try some of this"--you know what I mean...(at least I hope you do, cause if you don't you aren't eating enough delicious things...)

I came across this recipe today at Veggie Num Num---my favourite vegetarian recipe blog.  The recipes there are so interesting, ethnic, and delicious--if this blog doesn't inspire you to include a meatless meal in your weekly menu, I don't know what will!

This meal is like a little flavour explosion in your mouth--so interesting, so delicious--I can't wait to have it for lunch tomorrow! (...and I know I have blogged about Dal before, but make sure you read to the end of the recipe here--it is the toppings that make all the difference--Flavour. Explosion.That's it.)

Masoor Dal (adapted from Veggie Num Num)

2 cups red lentils rinsed
half can chopped tomatoes with juice
1 onion chopped
1/3 cup fresh green curry paste (or 2 cloves garlic minced, 2 tsp ginger minced, 1tbsp curry powder)
4 cups chicken stock, vegetable stock or water (or any combination of )


Saute onion until just starting to brown.  Add lentils, tomatoes and curry paste.  Cook stirring frequently for a few minutes, adding a cup of stock if necessary to keep it from sticking to the pan.  Add  the rest of the liquid and simmer until liquid has been absorbed and lentils have a thick stew like consistency.


Toppings--use any or all--just wait for the explosion! (I used a little of them each--each mouthful is a little different!)
coconut
cashews
chopped dates (soften them in a little boiling water first)
chopped cilantro
yogurt or sour cream


Serve with steamed rice or naan bread
Enjoy!

This speaks to my heart...

"in your very own kitchen there is a refuge--to work as a cook--like and artist, like a priest.  Sacred space is but one breath away.  Offer yourself up to it. "

~Dale Kent, former tenzo at Tassajara, the oldest Zen training monastery in the US.

So well said, I don't think I have anything to add today--(I know how shocked some of you are about that!!)

Here is one of his recipes, I have to admit that I have not tried it--yet.  I got this recipe out of Vegetarian Times, but they got it from Dale's cookbook  Tassajara Dinners & Desserts.  I have to admit, I am really looking forward to spending a little bit of time researching Tassajara, Dale and their idea of  "mindful cooking".

Vegetables in Thai Red Curry

• 1 small head cauliflower, cut into florets
• 1 cup green beans, stems removed and cut into 2-inch pieces
• 1 Tbs. oil
• 1 cup mushrooms, ends trimmed (left whole if small, quartered if large)
• 1 14-oz. can coconut milk
• 1–2 Tbs. Thai red curry paste
• 2 Tbs. brown sugar
• 2 Tbs. tamari or low-sodium soy sauce
• 1 small red bell pepper, cored, seeded, and cut into slivers (1 cup)
• 20–30 fresh Thai basil leaves

1. Blanch cauliflower 4 minutes, or until al dente, in pot of boiling, salted water. Repeat with green beans in same pot of water; set aside.
2. Heat oil in skillet over medium heat. Add mushrooms, and cook 5 to 7 minutes, or until mushrooms have browned and released some of their juices; set aside.
3. In wide saucepan over medium heat, combine coconut milk, curry paste, sugar, tamari, and 1/2 cup of vegetable water. Start with small amount of curry paste and adjust for spiciness. Add cauliflower, green beans, mushrooms, bell pepper, and half of basil. Simmer 10 minutes. Garnish with remaining basil.Enjoy!

Stand Up!

"This may sound obvious, but the main common denominator, the factor that cut across all participants, is that they decided to get involved. They decided to move from being worried, angry, disrespected, or fearful to action. Like Martin Luther King Jr., they made a decision and took that first step. " Annie Leonard The Story of Stuff Blog

Stand Up I say!  Stand Up and be heard--show the real you, show what you really stand for, show the world what you really want.
Martin Luther King Jr.  and many others from that era, stood up to world.  They took a stand against something that was clearly an injustice, and clearly needed to be recognized as such.  You cannot change what you don't acknowledge...

I know you all hear me loud and clear, standing up for the one thing I think doesn't garner enough attention, in enough homes, in enough ways.  The one thing that our culture and the "Western Diet" has allowed to fall very short.  Food--and the Food Industry's roll in changing (...not for the good might I add...) the way we eat, the way we stay healthy ( or not so healthy...).

One place in particular we can Stand Up to incite some change is at the Grocery Store.
 WHAT?  I know it sounds ridiculous...but we can incite change by the way we spend our money.

If we STOP BUYING the processed food "junk"  that lines the aisles at the store, and START BUYING more whole foods --they have to listen.  When enough people Stand Up to be heard, the food industry's pocket books scream nice and loud.  One small change in the way you shop and the foods you buy, can and will make a big difference.  Stand Up I say.  Stand up and be heard.

So, you are going to need some extra energy for all that standing...here is a goodie!

Southwest Black Bean "burgers"

1 small onion, quartered
2 garlic cloves, peeled
1 egg
15 oz/ 425 g can black beans, drained and divided
1/2 C.  bread crumbs
2 Tbsp. fresh cilantro
2 Tbsp. fresh parsley
2 tsp Chipotle Seasoning Blend (or 2 tsp cumin, 1 tsp chili powder)
salt and pepper, to taste

In the Quick Chef chopper (or food processor), place the onion, garlic, egg, half the bean, bread crumbs, herbs and seasoning  and chop until smooth.  Remove the blade, and with spatula blend in remaining beans.  Form the mixture into four patties.

Cook burgers over medium high heat in a grill pan or skillet, 4 minutes each side.  Serve on warmed buns, withSalsa or chimichurri sauce.

Chimichurri Sauce

3/4 C. flat leaf parsley
3 Tbsp. fresh oregano
2 garlic cloves, peeled
2 Tbsp. red wine vinegar
1/3 C. olive oil
1 Tbsp. lemon juice
red pepper flakes, to taste
salt and pepper, to taste

 Finely chop the herbs and garlic.  Set aside.  Whisk the vinegar, oil and lemon juice.   Add the herb mixture and blend well, and season to taste with salt, pepper and pepper flakes.  Makes 1 cup of delicious sauce.

Enjoy!

Ah, the simple life...

Part of our journey thus far in this life has been to learn the art of simplicity.  In all things.  We have really been shown (sometimes in not so gentle ways.. :) how to pare down. How to determine a need from a want.  How to determine what is really important, and what is just distraction.

Sundays are often the simplest days.  Easy to shut out all the distractions--turn off the phone, enjoy what the day brings--be it a visitor, a nap, or a delicious dinner...

Here is a new recipe I developed to go with "Pork-Chiladas"--so good we had them yesterday, and today for dinner!

Mexican Bean Salad

1 can black beans, drained and rinsed
1 can chick peas, drained and rinsed
1 green onion chopped finely
1/2 each yellow pepper and red pepper
1/3 english cucumber chopped finely
3tbsp chopped cilantro (or as much as you like)
1 avocado chopped (and added at the last minute...)

Dressing
1/4 cup olive oil
juice of 2 limes
zest from one lime
juice of half lemon
3 tbsp chive vinegar (or white vinegar or red wine vinegar--you decide)
3 tbsp sugar
salt and pepper to taste


Whisk dressing ingredients together, taste and adjust sugar or vinegar or salt if necessary (no rules here, just make it taste how you like it..).

Toss all salad ingredients (except avocado) in a large bowl and top with dressing.  Stir to coat, cover and refrigerate for a couple of hours.  Just before serving time, chop avocados and add to salad.  Mmmmm....
Enjoy!