Vegetable Orzo Soup

Even though we have had record breaking heat this Spring, we've also had our share of cool days. Temperatures can vary 20-25˚F from one day to the next.  This means we still have some days that are prefect for soup.

This recipe came about as I was trying to use up some miscellaneous veggies in the fridge.  One of those "lets see what I can make from this" kind of moments.

I think it turned out pretty well so I made sure to write it down.  It also tastes great leftover, but the orzo soaks up most of the broth.  When eating leftovers you may be left with a thick pasta dish unless you add more broth when reheating it.

In this recipe I have used water and bouillon to make a stock mixture.  Feel free to use 6 cups of vegetable stock or whatever mixture of flavors you would like to add up to about 6 cups of liquid.

VEGGIE ORZO SOUP

INGREDIENTS:

1-1/2 cups of chopped Celery
2 large Carrots, sliced
1 large yellow Onion, diced
5 cloves Garlic, minced
2 small Zucchini, sliced into half moons
1 Green Pepper, diced
1 - 14.5 oz can Fire Roasted Tomatoes (no salt added)
6 cups of Water
2 tsp No Chicken Bouillon
2 tsp Vegetable Bouillon
1 to 1-1/2 cups Orzo Pasta
1 tsp Italian Seasoning
1 can Chickpeas, rinsed and drained
2-3 large handfuls of fresh Spinach


DIRECTIONS:

1.  Add about 1/4 cup of water to a large soup pot.  Sauté celery, carrot, onion, garlic, zucchini, and green pepper for a few minus until they soften.

2.  Add the canned tomatoes, the water and bouillon (or stock), orzo pasta, and Italian Seasoning. Bring to a Boil, reduce heat to simmer and cover.  Simmer approximately 10 minutes until pasta is almost cooked.  Make sure to stir every few minutes so the orzo does not stick to the bottom of the pot.

3.  Add chickpeas and spinach and simmer for 4-5 more minutes until chickpeas are hot, the spinach is wilted, and the pasta is al dente.

4.  Serve sprinkled black pepper and with a side of crusty bread for dipping.

(Packaging leftovers to have for lunch the next day)

- Bon Appetit

"To feel safe and warm on a cold wet night, all you really need is soup." - Laurie Colwin
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Pick A Fruit Coffee Cake Squares

I figured it was time to post something a little sweet.  With strawberries and rhubarb just coming into season this is a good recipe.  Of course I made this recipe a month or so ago and instead of fresh fruit I used some frozen local raspberries and blueberries we picked last summer.  While you can use one fruit, you can always mix and match fruits as long as you use the same total quantity.

I enjoy this recipe because not only can you use any fruit, but it is very easy to make.  It looks like a lot of ingredients, but that is just because I have separated them by layers so you don't confuse the individual amounts of sugar, flour, and coconut oil with the total amounts.

I've made the recipe many times over the last 27 years.  It is a recipe from my Better Homes and Gardens cookbook I purchased sometime back in 1988-89 that I have adapted to be vegan.

In the pictures I've used an Ener-G egg replacer.  You can always use a flax egg and it will work, I was just out of ground flax seed.

PICK A FRUIT COFFEE CAKE SQUARES

INGREDIENTS:
Filling:
1-1/2 cups fresh or frozen Fruit
1/4 cup Water
1/4 cup Sugar (I used organic raw sugar)
2 Tbsp Cornstarch
Batter:
1-1/2 cups Flour
1/2 cup Sugar
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 - 1 tsp ground Cinnamon
4 Tbsp vegan Margarine or Coconut Oil
1/2 cup Non-Dairy Milk
1/2 tsp Apple Cider Vinegar
1 Flax Egg (1 tbsp ground flax + 3 Tbsp water) OR 1 Ener-G Egg substitute
1/2 tsp Vanilla extract
Topping:
2 Tbsp vegan Margarine or Coconut Oil
1/4 cup Flour
1/4 cup Sugar

DIRECTIONS:
1.  Preheat oven to 350˚F (176˚C).  Spray an 8-inch or 9-inch square glass baking dish with non-stick cooking spray and set aside.

2.  For the filling:  In a medium saucepan combine the fruit and 1/4 cup water.  Bring to a boil then reduce heat to simmer and cook for 5 minutes.  Combine 1/4 cup sugar and the cornstarch and then add to the fruit mixture.  Cook and stir until about 2 minutes until thickened and bubbly.  Set aside.

3.  For the batter:  In a small dish combine your non-dairy milk and vinegar and set aside.  In separate dish mix the flax egg or energy egg and set aside.

4.  In a medium mixing bowl combine the 1-1/2 cups flour, 1/2 cup sugar, baking powder, baking soda, and cinnamon.  Cut in 4 Tbsp (1/4 cup) of margarine or coconut oil until small crumbs remain.    Add flax egg/Ener-G egg and vanilla to non-dairy milk and stir to combine.  Add wet to dry and stir until moistened.  Add a little extra non-dairy milk if it seems too dry.

5.  Spread 1/2 of the batter in the prepared glass dish.

6.  Spread evenly with the fruit filling.

7.  Drop remaining batter by spoonfuls onto fruit mixture.  9 spoonfuls seem to work well and act as a guide for cutting later.

8.  For the topping:  In small dish combine 1/4 cup sugar and 1/4 cup flour.  Melt last 2 Tbsp margarine or coconut oil and mix into sugar/flour mixture until crumbly.  You can also add a little cinnamon to the topping.  Sprinkle on top of coffee cake.

9.  Bake in 350˚F oven for 40-45 minutes.  Please note I used coconut oil in the pictures in this recipe so while the squares are baked well, they did not brown on top like when using a vegan margarine. Remove from oven and let dish cool on a wire rack.

10.  Cut into squares and enjoy.  If serving the squares when they are still warm, you'll want to use a fork to eat them. If they are completely cool you can pick up the squares and eat them with your fingers.  Cover leftovers loosely with wax paper and they will last for a few days at room temperature.

- Bon Appetit

"  Life is short. Eat dessert first." - Ernestine Ulmer
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Unstuffed Smothered Roasted Sweet Potatoes

A lot of people enjoy stuffed baked potatoes or even stuffed sweet potatoes.  I, for some reason, don't like baking potatoes in the oven for an hour. They tend to turn out tough on the outside and it isn't always easy to get them perfectly cooked inside.

So, I turn to unstuffed potatoes or sweet potatoes. I saw a recipe some time ago on The Simple Veganista for Stuffed Sweet Potatoes with a Sriracha Cashew Cream Sauce.  See original recipe HERE.  While I thought it was a great idea, I didn't want to bake the sweet potatoes that long.

The result - Smothered roasted sweet potatoes. Yumm.  The recipe below serves 2.  If you are not a fan of broccoli you can use any veggie.

The cashew cream sauce is really tasty.  If you use a little less water I think it would be good as a dip for tortilla chips or even as a sandwich spread on a wrap or pita.

UNSTUFFED SMOTHERED ROASTED SWEET POTATOES

INGREDIENTS:
2 Small or 1 Large Sweet Potato or Yam
1 Broccoli Crown
1/2 Avocado
1/2 cup Cashews, soaked at least 30 minutes (drain and rinse after soaking)
1/4-1/3 cup Water
1 clove Garlic, peeled
2 Tbsp Nutritional Yeast
1 Tbsp Sriracha Sauce (or less to taste)
** Black pepper and salt (optional)

DIRECTIONS:

1.  Preheat oven to 425˚F (218˚C).  Line a baking sheet with aluminum foil and spray with non-stick cooking spray.  I use the olive oil spray from Trader Joes.

2.  Wash sweet potatoes or yams.  I do not peel them, you can if you like.  Cut into 1 inch chucks.  Place on foil and spray with olive oil. Sprinkle with black pepper and/or salt if desired.  

3.  Bake for 12 minutes.  Remove from oven and turn over chunks of potato.  Return to oven and bake for an additional 12 minutes. Remove from oven when done.

4.  While the sweet potatoes/yams are baking, cut the broccoli  crown into florets.  Steam the florets until bright green and al dente.  Chop or slice avocado.

5.  In a blender (I use a Vitamix) blend the cashews, 1/4 cup water, garlic, nutritional yeast, and sriracha.  Add a tablespoon or two more of water until it is the desired consistency for drizzling.

6.  To assemble.  Divide the sweet potatoes/yams into two serving dishes.

7.  Divide broccoli florets evenly between the two dishes.

8.  Drizzle the cashew cheese sauce over the sweet potatoes and broccoli.

9.  Top with the chopped avocado and sprinkle with black pepper.  Enjoy.

- Bon Appetit

"My dream is to become a farmer.  Just a Bohemian guy pulling up his own sweet potatoes for dinner." - Lenny Kravitz

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My Favorite Breakfast (Rice Cakes-Hummus-Avocado)

This may seem rather odd, since most people wouldn't think of it as traditional breakfast food, but my favorite breakfast is a few rice cakes spread with hummus and then topped with avocado. 

This isn't just a favorite breakfast, I also eat it often as a lunch or even a snack.  With dozens of varieties of rice cakes and hundreds of varieties of hummus you can really mix it up a bit.  It is also gluten free, just make sure to check your hummus if that is a concern.

The red/magenta hummus in this post is beet hummus from Trader Joes. For rice cakes it is nice to have a variety and sometimes I use the Koku Seaweed with a hint of wasabi. When choosing rice cakes it is best to feel the whole package to make sure it hasn't been dropped.  More than once I've gotten home with a crushed package I've had to return/exchange later.

RICE CAKES WITH AVOCADO AND HUMMUS

INGREDIENTS:

Rice Cakes (I like Lundberg Organic)

Hummus

1/2 an Avocado

Ground Black Pepper

Nutritional Yeast

DIRECTIONS:

1.  Spread hummus on rice cakes.  Three or four rice cakes make a nice size meal, two are better for a snack.

2.  Slice half of an avocado.  Place slices on top of hummus.

3.  Sprinkle with fresh ground pepper and nutritional yeast.

Enjoy the crunch.

(Rice cakes with hummus and avocado)

- Bon Appetit

"I went to a restaurant that serves "breakfast anytime" so I ordered French toast during the Renaissance." - Steven Wright

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Curried Stuffed Squash

I have posted recipes for stuffed squash before, but this one has an entirely different flavor.  Not only does the curry spice add flavor to the dish, but using delicata squash so that you can eat the peel is a bonus.

This recipe is based off of one I found online several years ago, but I don't remember where I found it. I have changed up the spices a little, added garlic, and made it vegan.

CURRIED STUFFED SQUASH

INGREDIENTS:
2 large or 3 small Delicata Squash, halved with seeds scraped out
2 Tbsp Coconut Oil
1 small Onion, minced
3 cloves Garlic, peeled and minced
1/2 tsp ground Black Pepper
2 tsp Curry powder
1 tsp ground Cinnamon
1/2 cup Raisins or dried Cranberries
1 large or 2 small Apple, cored and diced
1/2 cup Cashews, coarsely chopped
2 cups cooked Brown Rice (can substitute Quinoa)
1/3 cup plain vegan Yogurt (I used a plain unsweetened coconut yogurt)
1/3 cup Mango Chutney

DIRECTIONS:

1.  Preheat oven to 350˚F (176˚C).  Line a baking sheet with foil and spray it with non-stick cooking spray.

2.  Place the squash cut side down on the foil, and bake for 20 minutes.

3.  For the filling:  While squash is cooking melt coconut oil in a large sauté pan.  Saute onions and garlic until softened.  Add the black pepper, curry powder, and cinnamon and stir well. 

4.  Add in raisins or dried cranberries, chopped apple, and chopped cashews.  Saute until apples have cooked and softened.  

5.  Add brown rice and stir.  Add in yogurt and the mango chutney. Stir until well combined and heated through.  Remove from heat.

6.  Remove squash from oven and heap the filling into the squash halves.  You may have leftover filling which you can store in the refrigerator for another day, or serve on the side with the meal.

(Stuffed and ready to bake again)

7.  Put stuffed squash back into oven and bake for an additional 15 minutes.  Remove from oven and serve sprinkled with black pepper and salt if desired.

Pictured in this recipe are two large squash, halved. I did have leftover filling, which we ate on another day.  Serves 4-6 depending on size of squash and if you have a side salad or warmed pitas with the meal.

- Bon Appetit

"  You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year.  I get more excited by that than anything else." - Mario Batali

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Marinated Tempeh Burgers

Once again, I apologize for how long it has been between posts.  My iMac decided that the version of Safari I was using was not going to play nicely with Blogger anymore. I've now upgraded and can once again post from home.

We have a tendency to make this recipe more frequently in the summer, but it is tasty any time of year. I have made it for company as well and it seems to be a hit.

If you want to make a gluten free version, make sure to use gluten free tempeh, tamari, and bread.  

While the pictures you see are using a torta bun, they are also good when using a toasted English Muffin instead and that keeps the calorie count down.

MARINATED TEMPEH BURGERS

INGREDIENTS:

1 - 8oz pkg Tempeh ( I use Trader Joe's brand Organic - the rectangle shape is easier than square)
2 tsps Apple Cider Vinegar
1/2 cup Unsweetened Apple Juice or Apple Cider
1 Tbsp Dijon Mustard
1 Tbsp Low Sodium Soy Sauce or Tamari
1 Tbsp Olive Oil

*** a few slices of Daiya or Chao vegan cheese and other burger fixings such as lettuce, avocado, or pickles

DIRECTIONS:

1.  In a small bowl whisk together the apple cider vinegar, apple juice, Dijon mustard, soy sauce, and olive oil.  Set aside.

2.  There are two ways to make the tempeh burgers.  You can cut the rectangle of tempeh into two thick square halves and marinate them that way, or you can then take those halves and slice them horizontally and make a total of 4 thinner "patties".  Both are good, but the marinade will be absorbed into the patties better when thinner.  A sharp knife is needed to make 4 thin ones.

3.  Either place the tempeh and marinade together in a Ziploc style bag or place into a shallow pan where the marinade will coat the tempeh and you can turn them every so often to make sure they are marinated evenly.  Putting them in a Ziploc is easiest.

4.  Place in the refrigerator and let set for at least 1 hour minimum.  Turn over at 30 minutes.  They are best if you put them in to marinate that morning or even the night before. The longer they marinate the tastier they'll be. 

5.  To cook them, you can either grill them on your BBQ or bake them.  I usually bake them as I like to roast potatoes or asparagus as a side dish to go with them and can bake them for the same length of time.  Place on a foil lined baking sheet sprayed with non-stick spray and bake in a 425˚F oven for 12 minutes each side.  Make sure you baste on some extra marinade when turning. 

6.  Just before they are done top with cheese and return to oven until cheese is melted.  Remove from oven and build your burger.  We like to stack two of the thin tempeh patties to make a double burger.

(Tempeh burger with Ciao cheese, pickles, lettuce, and spicy avocado hummus)

- Bon Appetit

" You can find your way across this country using burger joints the way a navigator uses stars." - Charles Kuralt

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Lazy Man's Enchilada 'Lasagna'

This is not the most photogenic recipe, but the flavors are nice.

When it comes to enchiladas, I can't be bothered with the rolling of the filling in the tortilla, so I am lazy and layer it like lasagna and it works well.

You can either use corn tortillas or flour tortillas. The pictures in this post use flour.  Flour tortillas can be more like noodles in that they are more doughy, but the corn can taste more like a tamale.

I don't make this recipe very often as it does make quite a bit.  It does keep well for leftovers.  I made this recipe for us on Christmas Eve so that we'd have leftovers to take us through the holiday weekend. It was tasty and pairs nice with a side salad or tortilla chips.

LAZY MAN'S ENCHILADA LASAGNA

INGREDIENTS:

1-14oz can of Kidney Beans, rinsed and drained

1-14oz can of Pinto Beans, rinsed and drained

1-14oz can of Black Beans, rinsed and drained

2 medium Onions, peeled and diced small

1-14 oz can Black Olives, drained, rinsed, and sliced

* 1/4-1/2 cup chopped Cilantro (Coriander) - Optional

2 small or 1 large can of Enchilada sauce (mild or spicy)

1/2 cup Flour

1/2 cup Nutritional Yeast

1 tsp Granulated Garlic

1 tsp Yellow Mustard

3 Tbsp vegan Margarine

1/4 tsp Salt

2 cups hot Water

10-12 Flour or Corn Tortillas (depending on size)

* vegan sour cream such as Tofutti - optional

DIRECTIONS:

1. Preheat oven to 350˚F and spray a 9x13 glass dish with non-stick cooking spray.

2.  For the filling - In a large mixing bowl, combine the beans, onions, and black olives.  Mix. Add in the cilantro if you are using it.  Set aside.

3.  For the cheese sauce - In medium sauce pan whisk together flour, nutritional yeast, and garlic.  Whisk in water until there are no lumps, then add mustard.  With heat on medium whisk lightly until thick and bubbling.  Remove from heat and whisk in vegan margarine.

4.  Reserve 1/2 cup of cheese sauce and set aside.  Pour remaining cheese sauce into bean mixture and mix thoroughly to coat.

(Filling mixed and ready for assembly)

5.  To assemble - Spread a healthy layer of enchilada sauce down in the bottom of pan.  Cut tortillas in half and layer 4 halves on the bottom of the pan with the cut sides out like shown in the photo below.

(Tortillas with enchilada sauce on top)

6. Spread a little more enchilada sauce on top of the tortillas, then spread half of the bean filling on top.

(First layer of bean mixture)

7.  Drizzle a bit more enchilada sauce over bean mixture and top with 4 more tortilla pieces. Again, spread enchilada sauce on the tortillas and top with the rest of the bean mixture.

8.  Drizzle a bit more enchilada sauce over bean mixture and top with 4 more tortilla pieces.  Spread enchilada sauce on the top layer of tortillas and drizzle with the reserved cheese sauce.

(ready for the oven)

9.  Bake uncovered in a 350˚F oven for 40-45 minutes.  Let rest for a few minutes until the sauce stops bubbling before serving.  Top with vegan sour cream or avocado if desired.

(Just out of the oven)

You can cut this into 8 rectangle pieces or scoop it with a spoon to serve. I usually cut it into 8.  The first one out of the pan is always the hardest and the bottom tortillas have been known to stick a bit.  To store leftovers, cover with plastic or foil and store in the fridge overnight.  They are much easier to cut when cold the next day. You can also store pieces in the freezer for later meals.  I reheat leftovers in the microwave.

(Cold from the fridge on day 2 - it sets up overnight)

- Bon Appetit

" Keep as near as ever you can to the first sources of supply - fruits and vegetables." - B.W. Richardson

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Vegan "Beefy" Mushroom Barley Soup

Once again, here I am apologizing for how long it has been since I posted a recipe.  I am on the computer all day at work and so a lot of times I don't feel like staring at one at home.  As a result, the blog gets neglected.

Some history on this recipe - right out of high school, back in 1989, I bought a Better Homes and Garden cookbook.  I never did use too many recipes out of it, but I still have the book today, sitting in the cupboard being held together with a rubber band. One of the few recipes I did make was for beef barley soup.  Even then I modified it from the original.

This recipe is my vegan version of the one I used to make based on that recipe.  It is such a simple soup to make.  I hope you enjoy.

VEGAN BEEFY MUSHROOM BARLEY SOUP

INGREDIENTS:

1 lb Brown Crimini Mushrooms, sliced

1 large Onion, peeled and diced

1 cup Celery, sliced

1 Carrot, sliced

3 cloves Garlic, minced

5 cups Water

3 tsps No Beef Bouillon

1 Bay Leaf

3/4 tsp dried Rosemary, crushed

1 cup frozen Peas or Mixed Veggies

1 large Potato, diced

1/4 cup Pearl Barley

** 1 tbsp Balsamic Vinegar - optional

DIRECTIONS:

1.  In a large soup pot add the mushrooms, onions, and celery, carrot, garlic, and approximately 1/4 cup of water.  Saute 2-3 minutes until soft and the water comes out of the mushrooms.

2. Add the rest of the ingredients and bring to a boil.  Cover and reduce heat to a simmer.  Cook for 25-35 minutes until the barley is cooked and the veggies are soft.  Optional - Add 1 tbsp of balsamic vinegar at this time for a richer taste.

3.  Serve hot with crusty bread or biscuits.

- Bon Appetit

" There is nothing like soup.  It is by nature eccentric; no two are ever alike, unless of course you get your soup in a can." - Laurie Colwin, Home Cooking (1988)

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Vegan Taco Salad

In my post for Tempeh Taco Crumbles, I promised this post would be a special taco salad recipe, and it is.

Way back in the day when I was in grade 5, I was on a 5-pin bowling team.  One of my friends, who's mom was our teacher, was also in the league.  At the end of the season the league had a potluck banquet and her mom brought this dish.  My mom asked for the recipe and it has been a family favorite ever since. Wherever you are Mrs. Walsh, thank you.

Of course, I have made it vegan which means a few changes, but it is still as good as the original. This recipe makes a large batch and doesn't keep well.  If I am making it for just hubby and I, I will divide the beans, taco crumbles, black olives, etc in half and store half the fridge overnight.  I use the refrigerated half to make a new batch the next night.  The dressing will make everything soggy so you don't want leftovers after it has been mixed.

VEGAN TACO SALAD

INGREDIENTS:

1 head Iceberg or Romaine Lettuce, coarse chopped

1 batch of Tempeh Taco Crumbles, or 2 cups vegan fiesta flavored burger crumbles of your choice

1 -14 oz can Black Olives, drained and sliced

1 cup Celery, chopped

1 - 14 oz can Kidney Beans, drained and rinsed

4-5 Green Onions, sliced including greens

2 C shredded vegan Cheddar (I use 1 pkg Daiya)

1 - 8 oz bottle vegan Catalina or French Dressing (I use Annie's Organic French or Woodstock)

1 pkg Corn Chips such as Fritos Original or Trader Joe's Dippers

DIRECTIONS:

**If you are making a full family sized batch use the largest mixing bowl you have.  My mom used to use her water bath canner as a large mixing bowl.  If making a half batch for two people - a large stainless steel mixing bowl works fine. Remember to half everything for the smaller batch.

1.  In the mixing bowl combine everything except for the salad dressing.  If the chips are large crush them a little in your hands.  You don't want the pieces too small though. Reserve a few chips for garnish.  Toss to mix well.

(Ready for dressing and chips)

2.  Drizzle dressing over salad and toss to coat.  Again, just half the bottle if making a half batch.  

3.  Divide into serving bowls or onto plates and garnish with a few whole chips and a sprinkle of fresh ground black pepper if desired.  

- Bon Appetit

"Nostalgia is a file that removes the rough edges from the good old days." - Doug Larson
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Tempeh Taco Crumbles

To quote an English Proverb: "Necessity is the Mother of invention".  When the need for something becomes imperative, you are forced to find ways of getting or achieving it.

That is how this receipt came about.  I was craving a taco salad.  Not any taco salad, but the one from my youth. The recipe for that taco salad will follow in my next post. Before you can have taco salad, you must have taco crumbles.

My intention was to make the "Walnut Tacos" recipe from Chris, Mr. Everyday Tastiness himself, but I had forgotten to soak the walnuts overnight.

Hmmmm. What to do? What to do?

Ah ha, what if I took a package of plain tempeh, grated it, and then added the spices?

Well, I'd get a different bowl of tastiness.  I followed most of his recipe, with a few small changes, and it turned out pretty darn good.  You can find his original recipe by following this LINK. Thank you Chris for the inspiration.

**  for gluten free -substitute gluten free tamari in place of the soy sauce, and make sure you are using a gluten free tempeh

TEMPEH TACO CRUMBLES

INGREDIENTS:

1 - 8 oz pkg plain Organic Tempeh (I use Trader Joes)
1 Tbsp Chili powder
1 Tbsp Cumin
1 tsp ground Coriander
1/2 tsp granulated Garlic
1 tsp Italian Seasoning
1/4 tsp Cinnamon
1 Tbsp Balsamic Vinegar
1 Tbsp + 1 tsp Low Sodium Soy Sauce
1 Tbsp Water

DIRECTIONS:

1.  Grate the tempeh into a medium sized bowl.

(Grated tempeh)

2.  In a small bowl combine the chili powder, cumin, coriander, garlic, and Italian seasoning.

(Spice mixture)

3.  Add spices to tempeh.  Stir well to combine.

(Tempeh with spices added)

4.  Drizzle soy sauce and water into tempeh mixture.  Again, stir well to combine.

(tempeh taco crumbles ready to eat)

You can heat the mixture at this point or use it as it is.  I prefer to use it as is in a taco salad.

Here is a teaser photo of the taco salad.

(Taco Salad)

- Bon Appetit

" Don't judge a taco by its price." - Hunter S. Thompson
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Grilled Eggplant/Zucchini with Italian Inspired Salsa

I apologize that I didn't even post one recipe in August. With the hot summer we experienced we seemed to eat the same things every week.

Now that the weather has cooled off I have been back to making a few different things and if I remember to take some pictures I'll post the recipes.  

While walking through the grocery store Troubadour spotted a bright eggplant and wondered what we could make of it. I thought of an old recipe I hadn't made in a while for grilled eggplant topped with a yummy Italian inspired salsa.  I don't remember where I found the original recipe years ago, but I tweaked it just a smidge and we enjoy it.

Eggplant is enjoyable but I think the salsa flavors go really well with grilled zucchini too.  Those large ones you get in your garden at the end of summer.  When using zucchini slice them a little thicker as they are softer when grilled than the eggplant.

For this recipe I used double stuffed green olives.  They were stuffed with garlic and jalapeno.  I didn't want the garlic to be overpowering in the recipe so I used granulated.  If the olives weren't stuffed I would have used fresh garlic.

GRILLED EGGPLANT/ZUCCHINI WITH ITALIAN INSPIRED SALSA

INGREDIENTS:
1 large Eggplant or Zucchini
* Olive Oil, Sea Salt, Herbs de Provence for sprinkling
1/2 cup Sweet Onion, minced
1-12 oz container of Cherry Tomatoes, quartered
1/3 cup Celery, chopped small
6 large Green Olives, sliced
1/4 tsp Granulated Garlic (or 1 clove fresh Garlic, minced)
2-3 Tbsp sliced fresh Basil
1/4 tsp red Pepper Flakes
3 Tbsp Red Wine Vinegar
1 Tbsp Olive Oil or Flax Seed Oil

DIRECTIONS:

1.  Slice eggplant in large rounds.  If using zucchini, slice in large rounds or oblong slices depending on shape of the zucchini.  Spray each side with olive oil and sprinkle with sea salt, granulated garlic, and Herb de Provence.

(Eggplant ready for the grill)

 2.  Place on grill and grill each side for 5-6 minutes depending on grill temperatures.  You want them to be cooked but not too soft.

(Eggplant ready for the plates)

3.  While the eggplant or zucchini is cooking make the salsa.  In a small bowl place the chopped tomatoes, celery, onion, green olives, basil, garlic, and red pepper flakes.

(Salsa ingredients ready for oil and vinegar)

4.  Stir to combine.  In small prep dish whisk together the red wine vinegar and flax or olive oil.  Drizzle over the mixed veggies and stir to coat.

(Italian inspired salsa ready to serve)

5.  To serve, place a round or two of eggplant or zucchini on your plate and top with salsa and a bit of fresh ground pepper.

I have found this dish pairs well with a loaf of crusty bread or baguette.  You can even grill the bread and top it with the salsa as you would bruschetta.

- Bon Appetit

"It is difficult to think anything but pleasant thoughts when eating a homegrown tomato." - Lewis Grizzard
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Fatoush for Two

The first time I'd ever had Fatoush was a few years ago at a Mediterranean restaurant in Coos Bay. Since then I've had it a few times locally.  The last time wasn't very good.  The pita pieces were deep fried, there was too much oil in the dressing, and my side order of falafels were also deep fried. For someone who doesn't use very much oil, it was not good.

I thought to myself, I can make a Fatoush better than this.  And I did.  I knew the basic ingredients and from there created my own dressing.  What follows is the result.

I like to use the salad as the main part of a meal with a few falafels on the side.  If I am in a hurry or feeling lazy I use the frozen precooked falafels from Trader Joes as they are vegan. While not very  flavorful, they do in a pinch.  Homemade are always better, but I don't always have the time.  I really should make a batch of homemade and put them in the freezer for later.  

FATOUSH FOR TWO

INGREDIENTS:
1 head of Romaine Lettuce or 1.5 Hearts of Romaine, chopped
1/2 Long English Cucumber, diced
1 large Tomato, diced
2 thin slices of Red Onion, cut into small pieces
10 Mint leaves, sliced thin
2 large fluffy Pitas
3 Tbsp Olive Oil
2 Tbsp Lemon Juice
1 tsp ground Sumac
1 clove Garlic, crushed or minced
Salt and Pepper to taste
  ** optional - Falafels for serving on the side

DIRECTIONS:

1.  Preheat broiler.  Cut pitas into bite sized pieces and toast under the broiler on each side until crisp. Set aside.  This is a good time to heat some falafels in the oven as well.

2.  To a large mixing bowl add the lettuce, cucumber, tomato, red onion, and mint.  Toss to combine.  Add the pita pieces and toss again.

(Salad ingredients tossed together - ready for dressing)

3.  In a small bowl whisk together the olive oil, lemon juice, garlic, ground sumac, and a sprinkle of salt.

4.  Pour the dressing over the salad and toss to coat.  Let set for 10 minutes stirring every few minutes  to ensure the pita pieces are coated.

5.  Serve on a plate with falafels on the side

- Bon Appetit

" What garlic is to salad, insanity is to art." - Augustus Saint-Gaudens

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Vegan Black Bean Brownies

Oh such fudgy goodness contained in one little square.  I have been developing this recipe over a year or so.  It started out with one of the many I'd seen on the interweb and I've reduced the sugar by at least a third as well as done some other tweaking to make it less cake like and more fudge brownie like.  I really like the fact that they have no added oil and have a healthy dose of protein and fiber from the beans.  If you are going to eat a brownie it might as well be a healthy version.

And no, you cannot tell there are black beans in the mix.  I also try to use organic ingredients when available.

Note the pictures in this post are a little more cake-like.  These were from a batch I'd cooked a little too much.  I forgot to take pics of the last fudgier batch. I'll update the pics the next time I make them (when I remember to buy more cocoa).

VEGAN BLACK BEAN BROWNIES

INGREDIENTS:

1 cup Unbleached White Flour
3/4 cup Cocoa powder
1 tsp Baking Powder
1 cup Sugar or Evaporated Cane Juice
1 - 15 oz can Black Beans, rinsed and drained
1 cup Unsweetened Non-Dairy Milk (I used soy)

DIRECTIONS:

1.  Preheat oven to 350˚ and spray a 8 or 9 inch square glass baking dish with non-stick cooking spray.

2.  In a medium-large mixing bowl combine the flour, cocoa, baking powder, and sugar.  Whisk together to combine.  Make a well in the center for the wet ingredients.

3.  In a blender or food processor combine the black beans and non dairy milk.  Process until well blended and fairly smooth.

4.  Pour the bean mixture into the dry and stir to combine.  Mix well.  Batter will be fairly thick. 

5.  Pour into glass baking dish and smooth out any high spots.

6.  Bake in 350˚ oven for 25-27 minutes.  You will be able to see the edges set.  You don't want them to dry out while the center is cooking.  If you want a fudgier denser brownie do not over bake.  

7.  Cool pan on wire rack and cut into squares.  They are more fudge like when warm but harder to cut into squares as well.  

**These would pair well with some non-dairy ice cream, although I haven't splurged and tried it.

- Bon Appetit

" Keep calm and eat a brownie." - Author Unknown
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