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Date-Nut Sandwich Spread

Posted by Diane on Apr 30, 2010 in Condiments, etc..., Recipes, Sandwiches, Sandwiches, Spreads | 0 comments

8 oz organic cream cheese
3/4 cup pitted dates (or less)
1/2 cup walnuts

• Place dates in a food processor & process until coarsely chopped.
• Add cream cheese & walnuts & process again until combined.
• Spread on your favorite bread.

Save extra spread in a sealed container in the fridge.

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SIDE NOTES:

~ Adapted from “1000 Vegetarian Recipes.”

~ This spread is on the sweet side, so use less dates if you like it milder.

Chunky Bean Spread Sandwich

Posted by Diane on Apr 30, 2010 in Adzuki, Condiments, etc..., Pinto, Recipes, Sandwiches, Sandwiches, Spreads | 0 comments

Add to food processor:

1/2 medium red bell pepper
1/2 medium zucchini
1/3 cup pimiento-stuffed green olives
1 or 2 scallions (green part only).

• Pulse just a few times to keep a chunky texture.

Add the following ingredients & pulse again:

2 cans pinto or adzuki beans rinsed & drained
1 TBSP lemon juice
1/2 tsp (rounded) chili powder
1/2 tsp (rounded) ground cumin.

~ Keep it as chunky or make it as smooth as you want. Spread on your favorite bread, add sprouts, mayo or mustard, tomato if you feel like it, etc… Adapted from “Vegetarian Express”

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Another good bean spread from my friend Lynn…..

BEAN PATE SANDWICH w/ MUSTARD

Puree the following ingredients in a food processor:

2 cans pinto beans
1/4 cup lemon juice
1 TBSP minced garlic
2 TBSP chopped red onion (can alternately use a little onion powder for convenience & milder flavor)
1 tsp cumin
1/4 tsp cayenne pepper
1 TBSP olive oil
1 tsp cilantro or parsley (optional)

Refrigerate over night (or at least 4 hours).

Grown-up Grilled Cheese

Posted by Diane on Apr 29, 2010 in Recipes, Sandwiches, Warm Sandwiches | 0 comments

approx 1/2 TBSP butter or ghee
approx 1/2 TBSP olive oil
1 medium red onion cut into rings
2 slices of your favorite bread
good quality, grainy mustard
any type of cheese you’d like

• In a small skillet (big enough to fit a sandwich), melt butter & add oil.
• Add the onions & saute over medium heat until golden, approx 5 – 7 mins.
• Remove skillet from heat & transfer the onions to a small bowl (use a fork or slotted spoon to do this so that the onion flavored oil can drip back into the pan).
• Spread both pieces of bread with mustard.
• Top one of the bread slices with the onions.
• Add desired amount of cheese on top of the onions.
• Close sandwich & transfer to pan, frying both sides over medium low to medium heat (might need a little extra oil for the second side).
• Put a heavy ceramic bowl on top of the sandwich as it’s frying to press it (to get somewhat of a panini effect). Careful not to let it burn. You only need 2 or 3 minutes on each side.

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SIDE NOTES:

Adapted from “Fresh Food Fast”.

The author suggests gruyere cheese (a type of swiss), but you can use any type of cheese you happen to have on hand.

A sloppy, lick your fingers kind of sandwich

Chickpea Salad Sandwich

Posted by Diane on Apr 29, 2010 in Garbanzo, Non-Leafy Salads, Recipes, Salads, Sandwiches, Sandwiches | 0 comments

1 can chick peas (rinsed & drained)
1 celery stalk, chopped
1/4 cup onion, chopped (vidalia if available)
1 TBSP lemon juice
3 TBSP high quality mayo
1 TBSP fresh parsley, chopped
pure salt & pepper to taste

• Mash chick peas.
• Add remaining ingredients & mix well.

Eat as a sandwich w/ lettuce & tomato on your favorite bread, or as a salad on a bed of lettuce.

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SIDE NOTES:

~ Adapted from “Better Than Peanut Butter and Jelly”

~ In a pinch, can use high quality dried spices (parsley & minced onion). I like “simply organic” brand

Summer Pasta w/ Raw Arugula & Tomatoes

Posted by Diane on Apr 28, 2010 in Fresh Tomato Sauces, Greens, Pasta, Pasta w/ Greens, Photo Slide Show, Recipes | 0 comments

4 cups arugula leaves (stems removed)
3 TBSP butter, ghee, or extra virgin olive oil
2 medium garlic cloves, crushed or minced
3 medium, ripe tomatoes (about 1 & 1/4 pounds), cored & chopped
pure salt
freshly ground black pepper
1 pound whole grain pasta

• Boil water for pasta.
• Wash & dry arugula.
• Slice the leaves into thin strips & set aside in a bowl large enough to hold the cooked pasta.
• Heat the oil in a skillet.
• Add garlic & saute over medium heat about 2 mins.
• Add the tomatoes & salt to taste & cook, stirring occasionally, just until the tomatoes are heated through, about 2 mins.
• Cook pasta until al dente, drain, & toss with arugula and tomato mixture. Add black pepper & serve.

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SIDE NOTES:

~ Adapted from “The Complete Italian Vegetarian”

~ This is sort of like a pasta salad. You can eat it warm, room temp, or cold.

~ I’ve come to love the peppery flavor of arugula ever since being introduced to it through our CSA farm. This recipe is a great, easy way to enjoy it.

~ I usually don’t slice the arugula leaves since they’re on the small side to begin with, but some might like smaller pieces of greens…..either way will work.

~ I actually prefer this dish without heating the tomatoes (I just add them raw to the bowl with the arugula). I have this “thing” with tomato skin (or pepper skin). It’s fine if it’s still fully attached to the vegetable – but I can’t eat it when it’s hanging off or completely separated. Once you heat the chopped tomatoes, the skin gets really loose & starts to peel off. Thought I’d mention it in case anyone else has this same, odd aversion.

Red Wine, Red Bean & Portobello Ragout

Posted by Diane on Apr 28, 2010 in Adzuki, Kidney, Legumes, Pasta, Pinto, Recipes, Red Sauces | 0 comments

2 TBSP coconut oil, butter, or ghee
1 cup diced red onion
4 garlic cloves, thinly sliced
7 fresh sage leaves, chopped
2 large portobello mushrooms, washed, stems removed, caps sliced
1 tsp paprika
1/4 tsp cayenne pepper (or more!)
1/2 cup dry red wine
1 (14 oz) can whole peeled tomatoes w/ their juice, chopped
1 (15 oz) can kidney beans (or pintos, or adzukis)
2 tsps tamari/soy sauce
1/4 cup gruyere cheese for garnish (optional)
2 TBSP chopped fresh parsley for garnish (optional)

• In a large saute pan over medium heat, warm the oil or butter until hot, but not smoking.
• Add the onion, garlic, sage & 1 tsp of salt & saute, stirring occasionally, for 2 minutes.
• Raise the heat & add the mushrooms, paprika & cayenne.
• Saute until the mushrooms soften, about 2 mins.
• Add the wine to the pan with the ragout, scrape up the brown bits stuck the bottom of the pan & bring to a boil.
• Continue boiling until slightly thickened, about 2 mins.
• Add the tomatoes w/ their juice, beans w/ their liquid, & tamari.
• Reduce the heat to medium and simmer, uncovered, until the liquid has reduced to a rich sauce, about 10 mins.
• Add salt & pepper to taste.

Serve on top of whole grain pasta or brown rice, or eat it as a stew w/ crusty bread or add more water or veggie broth & eat it as a soup.

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SIDE NOTES:

~  Adapted from “Fresh Food Fast”

~ I tweaked this recipe a bit. The original recipe calls for “hot” paprika. I’ve never been able to find this kind of paprika anywhere. So, I just use regular sweet paprika & add cayenne to give it a kick.

~ It’s easiest to chop the tomatoes in a mixing bowl (because they are so juicy & the idea is to not lose the juice running off the side of a cutting board). See my 32-FAVORITE-TOOLS-&-GADGETS page for tip on this.

~ Do not rinse or drain the beans.

~ Gruyere is a type of swiss cheese. I’ve never tried this recipe w/ cheese but it’s probably pretty good if you go that way =)

~ Do all your chopping before you start cooking, as you add ingredients pretty quickly & don’t have time to chop things as you go.

~ The next day, the sauce really thickens up & I like to eat it on bread as an open faced sandwich.

~ My husband doesn’t like mushrooms. If there are mushrooms in a dish, he pushes them to the side, but he eats them in this dish.

Warm Asparagus & Potato Salad

Posted by Diane on Apr 28, 2010 in Potatoes, Recipes, Salads, Vegetables, Warm Salads | 4 comments

2 pounds small new (red) potatoes, cut into bite sized pieces
1 pound asparagus (about 1 bunch), bottoms removed & cut into thirds
6 scallions, chopped
1/2 cup parsley, chopped
6 TBSP extra virgin olive oil
3 TBSP balsamic vinegar
pinch of natural sugar (or stevia)
pure salt & freshly ground black pepper to taste
crumbled blue cheese (optional)

• Boil potatoes for about 10 mins in salted water (until a fork pokes through w/ ease).
• Steam asparagus until just bright green & crisp (about 4 or 5 mins).
• Combine the scallions, parsley, oil, vinegar, sugar, salt & pepper, in a bowl large enough to hold the potatoes.
• When ready, add potatoes, asparagus & mix to combine.
• Add blue cheese (if using) & mix again.

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SIDE NOTES:

~ My Mom found this recipe a few years ago & it has become a staple dish she serves to guests (as everyone seems to love it). I finally made it myself here at home. I happened to receive a big bag of fresh red potatoes from the farm, so this recipe put them to good use.

~ Personally, I like thicker asparagus if I’m roasting it, but prefer it thinner (if I can get it) for a dish like this.

~ I changed the ratios of the dressing ingredients as it was way too oil heavy before (originally called for something like 3/4 cup of oil). Adjust the amount of scallions, parsley, vinegar & oil to your taste.

~ It’s best served warm, but is also tasty cold – out of the fridge.

Open-Faced Tempeh Sandwich w/ Mushroom Gravy

Posted by Diane on Apr 26, 2010 in Recipes, Sandwiches, Tempeh, Tempeh, Tofu, Seitan, Warm Sandwiches | 0 comments

Well, my eyes were bigger than my stomach. there IS a piece of bread under there!

2 TBSP coconut oil
1 cup thinly sliced onion (about 1 medium onion)
1 cup thinly sliced mushrooms (any kind you like are fine)
1 garlic clove, finely chopped
1 TBSP finely chopped fresh sage
1 (8 oz) package of soy tempeh cut into strips
2 TBSP tamari/soy sauce
1 & 1/2 cups water (optional – see notes)
1 & 1/2 TBSP flour
your favorite bread, toasted
minced parsley for garnish (optional)

• Prep the veggies.
• In a large saute pan, warm the oil over medium heat.
• Add the onion & cook, stirring occasionally until lightly browned.
• Add the mushrooms, garlic & sage & cook for a minute or 2.
• Push veggies to the side of the pan & add the tempeh.
• Let tempeh brown a bit on one side (about 5 mins), then turn to brown other side and sprinkle in the flour (the flour will begin to stick to the pan).
• Add soy sauce and the water.
• Scrape up the flour & veggies from the bottom of the pan.
• Bring mixture to a boil, then reduce heat & simmer, uncovered until the sauce thickens & the tempeh is cooked through, about 5 – 7 mins.
• Spoon the tempeh & mushroom gravy over the toasted bread & sprinkle with parsley.

Serves 2.

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SIDE NOTES:

~ Adapted from “Fresh Food Fast” (one of my all time favorite cook books). This is what I like to make (on the rare occasion) I’m only cooking for myself, as I’m the only mushroom fan in the house. To me, this is a delectable & satisfying meal. I eat half for dinner, and reeeally love eating the leftovers for breakfast the next day. Just warm up the tempeh mixture, toast a few slices of bread & enjoy!

~ I usually go for portabello mushrooms, mostly because of the laziness factor… I’d rather wash less mushrooms (3 large portabello caps are much easier to clean than 15 smaller mushrooms). Besides, portabello are delicious, especially when sautéed this way =)  And for the record, 3 portabello caps (about 6 oz) are what I use when I double this recipe.

~ I sometimes reduce the water or skip it entirely (just mix in the soy sauce for a minute or 2 & spread over toast). Either way is great. Just depends on whether or not you’re in a saucy mood!

Penne w/ Tomatoes, Rosemary & Balsamic

Posted by Diane on Apr 26, 2010 in Pasta, Recipes, Red Sauces | 0 comments

3 TBSP extra virgin olive oil
1 medium onion, minced (or chopped)
1 tsp minced fresh rosemary leaves
1 28 oz package whole plum tomatoes, drained & chopped
1/2 tsp pure salt
freshly ground black pepper to taste
1 lb whole grain penne or ziti
2 tsps balsamic vinegar

• Boil water for pasta.
• Heat oil in a large saute pan and add the onion, sauteing over medium heat until translucent – about 5 mins.
• Stir in the rosemary & cook for 30 seconds to release its flavor.
• Add the tomatoes, salt & pepper and simmer until the sauce thickens – about 10 mins.
• Cook pasta until al dente & drain.
• Add balsamic vinegar to sauce.
• Toss in pasta & serve.

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SIDE NOTES:

~ EASY, QUICK & GOOD! From “The Complete Italian Vegetarian Cookbook”

~ I suggest sticking with fresh rosemary for this one & not substituting dry (but in a pinch, do what you must!).

~ See my FAVORITE-KITCHEN-TOOLS page for an easy tomato chopping suggestion.

~ I sometimes throw this sauce in the blender when in the mood for a smoother sauce (photo shows blended version).

~ Pass the parmigiano if you like it.

Frittata w/ Spaghetti & Herbs

Posted by Diane on Apr 26, 2010 in Breakfast, Egg based, Eggs, Entrees, Recipes | 0 comments

8 ounces uncooked, whole grain spaghetti (or 3 cups leftover spaghetti)
1/2 tsp pure salt
3 TBSP butter, ghee, or coconut oil
7 large eggs
1/4 cup freshly grated parmesan cheese (optional)
2 TBSP minced fresh basil leaves
2 TBSP minced fresh parsley leaves
freshly ground black pepper

• If using uncooked spaghetti, cook pasta in salted water until al dente.
• Drain & transfer to a large bowl.
• Add 2 TBSP of the butter to the spaghetti & toss gently to melt & coat the strands to keep them from sticking together.
• Set aside to cool to room temp.
• If using leftover spaghetti, remove from fridge & bring to room temp. Preheat the broiler to high.
• Use a fork to lightly beat the eggs, cheese, basil, parsley, salt & pepper (about 1/2 tsp salt seems right) in a medium bowl.
• Pour the egg mixture over the spaghetti & mix well.
• Heat the remaining 1 TBSP of butter in a 10 inch skillet with an oven proof handle.  Swirl the pan to butter coats the entire surface.
• Add the egg mixture & spread out evenly in pan.
• Cook over medium-low heat, occasionally sliding a spatula around the edge of the pan to loosen the frittata as it sets.
• Cook until the bottom appears golden brown when lifted, about 8 mins.
• Place the pan directly under the broiler & cook just until the top is golden brown & set, 2 – 5 mins. Do not let the frittata burn.
• Invert the frittata onto a large platter.
• Cut into wedges & serve.

Serves 3 – 4.

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SIDE NOTES:

~ From “The Complete Italian Vegetarian Cookbook”

~ If you use non-stick pans, use one for this recipe (though no teflon!). If it’s got a stainless steel handle it should be oven safe, but you should check w/ manufacturer.

~  If substituting dried herbs, 1 tsp of each should do the trick.

~ The chewy spaghetti w/ the eggs & herbs is a great combo. This is also good @ room temp or cold as left overs.