tag:blogger.com,1999:blog-83772054755861433902024-03-26T23:38:05.564-07:00The Diary of a Vegan FoodieHow to be a foodie without bacon, goat cheese, or lobster.Foodie101http://www.blogger.com/profile/00583050062930053099noreply@blogger.comBlogger88125tag:blogger.com,1999:blog-8377205475586143390.post-47568671808319889442013-05-03T09:41:00.000-07:002013-05-03T09:41:23.160-07:00Lentil, Tomato & Arugula SaladThis salad makes a great summer lunch paired with crusty French bread. I made the dish with Ellie Krieger's<a href="http://www.foodnetwork.com/recipes/healthy-appetite-with-ellie-krieger-/herbed-lentils-with-spinach-and-tomatoes-recipe/index.html" target="_blank"> Herbed Lentils</a> in mind, but made a few substitutions based on what we had in the house. <br />
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Ingredients: <br />
(serves 4)<br />
<br />
1 cup green lentils<br />
2 cups of water<br />
2 tbps olive oil<br />
1 diced shallot<br />
1 tsp dried basil<br />
3 cups of arugula<br />
6 small vine tomatoes, chopped (or cherry tomatoes, halved) <br />
1/4 cup chopped parsley<br />
juice of 1 lemon <br />
salt & pepper to taste <br />
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Directions: <br />
<br />
<div class="fn_instructions" itemprop="recipeInstructions">
Place the lentils in a pot with the water and bring to a boil. Cover and simmer for 30-35 minutes, until the lentils are tender but still retain their shape. Drain any excess water from the lentils and set them aside. <br />
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Heat the olive oil in a large skillet over a medium-high heat. Add the shallots and dried basil and cook until they are softened, around 2 minutes. Add the arugula and cook until just wilted, about 2 minutes. Add the tomatoes, lentils, and parsley to the pan and stir to combine. Cook until warmed through, about 1 minute. Stir in the lemon juice, salt and pepper to taste, and serve. </div>
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Foodie101http://www.blogger.com/profile/00583050062930053099noreply@blogger.com0tag:blogger.com,1999:blog-8377205475586143390.post-33520372793431047902013-04-10T12:09:00.001-07:002013-04-10T12:10:09.759-07:00Quinoa Salad with Chickpeas and ArugulaThis salad, based on a recipe from one of Curtis Stone's <a href="http://www.magazines.com/whats-for-dinner-delicious-recipes-for-a-busy-life/1360570-BK,default,pd.html?affiliate_id=20337&gclid=CKvXqPDkwLYCFQyg4AodnmcAKQ" target="_blank">cookbooks</a>, is very easy once you get through with the vegetable prep work. <br />
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Ingredients: <br />
<br />
2 cups arugula<br />
1 cup of quinoa<br />
2 cups of low sodium vegetable broth<br />
1 English cucumber, diced<br />
2 tomatoes, diced<br />
1 15 oz. can of chickpeas, drained and rinsed<br />
1 red pepper, diced <br />
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Directions: <br />
<br />
Add quinoa and vegetable broth to a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes, until quinoa is cooked and the liquid has disappeared. Allow quinoa to cool. <br />
<br />
Mix chopped vegetables, chickpeas, quinoa, and arugula together. Top with a pre-made dressing, or a bit of olive oil and balsamic vinegar. <br />
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This salad would also be good topped with some savory baked tofu for dinner. <br />
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Foodie101http://www.blogger.com/profile/00583050062930053099noreply@blogger.com0tag:blogger.com,1999:blog-8377205475586143390.post-53420114194999976442013-04-04T12:46:00.000-07:002013-04-04T12:47:55.570-07:00South Beach Diet's Broccoli Stir Fry with Tofu & Cherry Tomatoes <div align="LEFT">
This recipe, from the<a href="http://www.barnesandnoble.com/listing/2695669080760?r=1&cm_mmca2=pla&cm_mmc=GooglePLA-_-Book_25To44-_-Q000000633-_-2695669080760" target="_blank"> South Beach Diet cookbook</a> by Arthur Agaston, is very easy to make - just make sure to prep all of the ingredients before you start. I would recommend doubling the sauce for anyone who wants a bit extra to go with their rice. </div>
<span style="color: #221e1f; font-family: Minion Pro,Minion Pro; font-size: small;"><span style="color: #221e1f; font-family: Minion Pro,Minion Pro; font-size: small;"><span style="color: #221e1f; font-family: Minion Pro,Minion Pro; font-size: small;"></span></span></span><div align="LEFT">
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<u>Ingredients</u>:<br />
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1/3 cup vegetable broth<br />
<br />
1 tablespoon light soy sauce<br />
<br />
1 tablespoon dry sherry<br />
<br />
2 tablespoons cornstarch<br />
<br />
1 tablespoon canola oil<br />
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1 large bunch broccoli, cut into small florets<br />
<br />
4 cloves garlic, minced<br />
<br />
1 tablespoon finely chopped fresh ginger<br />
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4 ounces mushrooms, sliced<br />
<br />
1 cup cherry or yellow pear tomatoes, halved<br />
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8 ounces firm tofu, drained and cut into 1/4″ cubes<br />
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<u>Directions</u>: <br />
<br />
In a cup, whisk together the broth, soy sauce, sherry, and cornstarch. Set aside.<br />
<br />
Heat the oil in a large nonstick skillet over medium-high heat. Add the broccoli, garlic, and ginger and cook, stirring constantly, for 3 minutes, or until tender and lightly browned. Add mushrooms and cook for 3-4 minutes. <br />
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Add the tomatoes and tofu and cook, stirring frequently, for 2 minutes, or until the tomatoes begin to collapse.<br />
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Stir the cornstarch mixture and add to the skillet. Cook, stirring, for 2 minutes, or until the mixture boils and thickens.</span></span><br />
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Serve over white or brown rice. <br />
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Foodie101http://www.blogger.com/profile/00583050062930053099noreply@blogger.com1tag:blogger.com,1999:blog-8377205475586143390.post-14090936645413312642013-02-13T08:14:00.001-08:002013-02-13T08:14:45.735-08:00Aloo GobiI was in the mood for Indian the other day and whipped up this dish. While the ingredient list is a bit longer than I usually like to see, a good portion of it consists of spices that I always have on hand. <br />
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From the <a href="http://www.amazon.com/Forks-Over-Knives-Cookbook-Plant-Based/dp/1615190619/ref=sr_1_1?s=books&ie=UTF8&qid=1360771988&sr=1-1&keywords=knives+over+forks+cookbook" target="_blank">Forks Over Knives</a> cookbook. <br />
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<li itemprop="ingredients">2 tablespoons olive oil </li>
<li itemprop="ingredients">1 onion, chopped</li>
<li itemprop="ingredients">3 garlic cloves </li>
<li itemprop="ingredients">1 jalapeno pepper, chooped </li>
<li itemprop="ingredients">1 tablespoon freshly grated ginger</li>
<li itemprop="ingredients">1 teaspoon ground coriander</li>
<li itemprop="ingredients">1/2 teaspoon turmeric</li>
<li itemprop="ingredients">1/2 teaspoon chili flakes </li>
<li itemprop="ingredients">1/4 teaspoon ground cloves </li>
<li itemprop="ingredients">1 teaspoon ground cumin seeds</li>
<li itemprop="ingredients">2 bay leaves</li>
<li itemprop="ingredients">1 small head cauliflower, cut into small florets</li>
<li itemprop="ingredients">2 russet poatoes, peeled and cut into 1/2-inch cubes </li>
<li itemprop="ingredients">2 medium tomatoes, diced </li>
<li itemprop="ingredients">Kosher salt</li>
<li itemprop="ingredients">2 tablespoons freshly minced cilantro for garnish</li>
<li itemprop="ingredients">1 cup of green peas </li>
<div itemprop="ingredients">
</div>
<div itemprop="ingredients">
Heat oil in dutch oven over medium heat. Add onions and fry until translucent, adding water if needed. Add garlic, jalapeno, and ginger. Cook additional 3 minutes. </div>
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<div itemprop="ingredients">
Add remaining spices, cauliflower, potatoes, and tomatoes. Cook covered until potatoes are tender, around 15 minutes. Add peas and cook for 5 more minutes. </div>
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Remove bay leaves and garnish with cilantro. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidlmueu_39FkUPXWPFUVAXltbDWs1Oh9wKb3sGKPi-mN6mRjvKzGb88Ir1l8TNIgkO4VNvJMMYvRNs5E8lwEU2S36Qk6THOEq2vEZ-_WVHXYjJWtj8LKlhkIwAVBJmSBmv5jP7ANuT1U7A/s640/blogger-image--249193863.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidlmueu_39FkUPXWPFUVAXltbDWs1Oh9wKb3sGKPi-mN6mRjvKzGb88Ir1l8TNIgkO4VNvJMMYvRNs5E8lwEU2S36Qk6THOEq2vEZ-_WVHXYjJWtj8LKlhkIwAVBJmSBmv5jP7ANuT1U7A/s640/blogger-image--249193863.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijLqR8QMhBCSFvYtRmHXz1FyLJ4tRnLpaPPcw4Aj-uOOaKG_5G2mReouClgvSxNxcAtQRjp2owboIal6beIUZmf-YUe2iQh1RJx-KYjMExsqXbXLoSzPibBmVwHZ1T8_6_843vKoExQpiJ/s640/blogger-image--1588091074.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijLqR8QMhBCSFvYtRmHXz1FyLJ4tRnLpaPPcw4Aj-uOOaKG_5G2mReouClgvSxNxcAtQRjp2owboIal6beIUZmf-YUe2iQh1RJx-KYjMExsqXbXLoSzPibBmVwHZ1T8_6_843vKoExQpiJ/s640/blogger-image--1588091074.jpg" /></a>Foodie101http://www.blogger.com/profile/00583050062930053099noreply@blogger.com0tag:blogger.com,1999:blog-8377205475586143390.post-56708950812232025642013-02-07T06:07:00.001-08:002013-02-07T06:07:35.662-08:00Spicy Lentil and Barley Soup A simple recipe for a delicious and hearty soup. Perfect for lunch on a cold winter day. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYLiVMj8Rs0ST37g3zsPj_vds0Yg1lnnHhrMiftDrVdAI1sk5ieb9h5OQ39PdF57ntchadro80xb6KMR4zugAtncMxmR__ObFT7dQd66DswVKtOzlwgEtCKMnzg-I4a4nYeQcMixpVWV-v/s640/blogger-image--1151982990.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYLiVMj8Rs0ST37g3zsPj_vds0Yg1lnnHhrMiftDrVdAI1sk5ieb9h5OQ39PdF57ntchadro80xb6KMR4zugAtncMxmR__ObFT7dQd66DswVKtOzlwgEtCKMnzg-I4a4nYeQcMixpVWV-v/s640/blogger-image--1151982990.jpg" /></a><br />
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Ingredients: <br />
<br />
2 tbps olive oil <br />
1 onion, chopped<br />
4 garlic cloves, minced<br />
1 tsp tumeric<br />
1 tsp red pepper flakes<br />
1 tsp harissa spice<br />
1 28 oz can chopped tomatoes <br />
4 plum tomatoes, chopped<br />
1 cup of red lentils<br />
1/2 cup of barley <br />
2 1/2 cups vegetable broth <br />
5 cups of water<br />
optional toppings: Chopped tomatoes, parsley or cilantro<br />
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<br />
<br />
Directions: <br />
<br />
Warm olive oil in heavy bottomed soup pan. Add onion and fry until translucent, about 8 minutes. Add garlic and spices and cook for one minute. Add remaining ingredients. Bring to a boil and then simmer for 45 minutes. <br />
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Foodie101http://www.blogger.com/profile/00583050062930053099noreply@blogger.com0tag:blogger.com,1999:blog-8377205475586143390.post-32426443529601716192013-02-04T05:53:00.001-08:002013-02-04T05:53:15.610-08:00Mini Polenta Pizzas I adapted this recipe from one I found in the Forks Over Knives Cookbook. I made it super simple by picking up some pre-made polenta and pizza sauce from Trader Joes. While the end product tastes nothing like a "pizza", these were still yummy & fun. <br />
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<u>Ingredients: </u><br />
Pre-made polenta, refrigerated and sliced into 1 inch thick rounds (or<a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/basic-polenta-recipe/index.html" target="_blank"> make your own</a> with cornmeal & water) <br />
2 tomatoes, sliced<br />
Store bought pizza sauce<br />
1/3 cup nutritional yeast<br />
Red pepper flakes, to taste. <br />
Basil, shredded<br />
<br />
Preheat oven to 425. Place polenta slices on a non- stick baking sheet. I used a silpat mat for easy clean-up. Layer with pizza sauce, tomato slices, and nutritional yeast. Bake for 15 minutes. Top with basil and enjoy warm! <br />
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Foodie101http://www.blogger.com/profile/00583050062930053099noreply@blogger.com0tag:blogger.com,1999:blog-8377205475586143390.post-64502419175709573562013-01-30T14:32:00.000-08:002013-01-30T14:32:21.030-08:00Quinoa, Kale, and Broccoli Salad<br />
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I threw this recipe together based on what was in my fridge. Although it was a good salad warm, it was even better cold the next day!</div>
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<u>Ingredients:</u> </div>
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1/2 red onion, chopped finely </div>
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3 cloves garlic, minced</div>
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2 cups of kale, washed and shredded</div>
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1 cup of quinoa </div>
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2 cups of water</div>
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2 heads of broccoli, chopped into small florets </div>
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1 carrot, shredded </div>
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1/4 cup of toasted pine nuts </div>
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<u>Dressing</u>: </div>
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4 tablespoons of red wine vinegar</div>
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1 tablespoon of whole grain mustard </div>
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Heat 2 tbsp of olive oil in large frying pan. Add onion and garlic and fry until translucent, around 8 minutes. Add quinoa, kale, and water. Bring to a boil, lower heat, and then simmer until the liquid is gone, around 15 minutes. Meanwhile, steam broccoli for 5 minutes, until bright green and slightly tender. Mix vinegar and mustard in a small bowl to make dressing. </div>
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When the quinoa and kale mixture is ready, add broccoli and carrots. Mix in dressing to taste. Top with pine nuts. </div>
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Foodie101http://www.blogger.com/profile/00583050062930053099noreply@blogger.com0tag:blogger.com,1999:blog-8377205475586143390.post-37334429125334932652013-01-22T06:58:00.000-08:002013-01-22T06:58:15.617-08:00Cabbage with Tomato, Bulgur, and Chickpeas<h6 class="byline">
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I mentioned to my mom the other day that I was craving cabbage (odd, i know) and she sent me a link to this <a href="http://www.nytimes.com/2011/03/09/health/nutrition/09recipehealth.html?emc=eta1&_r=0" target="_blank">recipe</a> by Martha Shulman. It was perfect, actually, because I had picked up some bulgur the other day and had yet to find a use for it. I added roasted brussel sprouts and subbed 1 tsp oregano for the fresh dill because I have a strong aversion to anything with dill in it. End result? Very hearty but a bit bland. I ended up adding some spice in the form of sriracha...but I do tend to add sriracha to everything. Definitely satisfied my odd cabbage craving though! </div>
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Ingredients: </div>
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1/4 cup extra virgin olive oil </div>
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1 onion, finely chopped <br />
Salt to taste <br />
1 tablespoon sweet paprika <br />
1 medium head green or red cabbage, finely shredded <br />
1 14-ounce can chopped <a class="meta-classifier" href="http://topics.nytimes.com/top/reference/timestopics/subjects/t/tomatoes/index.html?inline=nyt-classifier" title="More articles about tomatoes.">tomatoes</a> with juice <br />
2 teaspoons sugar <br />
2 teaspoons red wine vinegar, cider vinegar or sherry vinegar <br />
1/4 cup chopped fresh dill <br />
2 cups water <br />
1 cup coarse bulgur <br />
1 15-ounce can chickpeas, drained and rinsed <br />
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Directions: <br />
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<strong>1. </strong>Heat the olive oil over medium heat in a large, heavy lidded skillet or Dutch oven. Add the onion, and cook, stirring often, until tender, about five minutes. Stir in a pinch of salt and the paprika. Cook, stirring, until the onion is thoroughly tender and infused with paprika, three to four minutes. <br />
<strong>2. </strong>Add the cabbage, and cook, stirring, for three minutes or until it begins to wilt. Stir in the tomatoes, sugar and vinegar, and add salt to taste. Bring to a simmer, lower the heat, cover and simmer 15 minutes until the cabbage is thoroughly tender. <br />
<strong>3. </strong>Stir in the dill and the water, and bring a to a boil. Add the bulgur and chickpeas. Stir to combine. When the water comes back to a boil, reduce the heat to low and cover. Simmer 10 minutes or until all of the water has been absorbed. Remove from the heat, taste and adjust seasonings, and serve hot or at room temperature. <br />
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Foodie101http://www.blogger.com/profile/00583050062930053099noreply@blogger.com0tag:blogger.com,1999:blog-8377205475586143390.post-90105411901902826172013-01-20T06:22:00.000-08:002013-01-20T06:22:20.387-08:00Jalapeno White Bean Chili
<span style="font-family: Arial, Helvetica, sans-serif;">I love white beans and jalapenos so this recipe caught my eye in my </span><a href="http://www.forksoverknives.com/" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">Forks Over Knives</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> Cookboook. A simple and satisfying chili for a cold Boston night. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients</u>: </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 large yellow onion, diced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 large green pepper, seeded and diced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 jalapeño peppers, seeded and diced</span></div>
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</span><span style="font-family: Arial, Helvetica, sans-serif;">6 cloves garlic, peeled and minced</span><br />
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</span><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbps cumin seeds, toasted and crushed</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 28oz can diced tomatoes</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cans of white beans</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 cups vegetable stock</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Zest and juice of one lime</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup finely chopped cilantro</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Salt to taste</span></div>
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<o:p><span style="font-family: Arial, Helvetica, sans-serif;"> <u>Directions</u>: </span></o:p></div>
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<span style="font-family: Calibri;"><span style="font-family: Arial, Helvetica, sans-serif;">Place onion, green pepper, and jalapeno pepper in large
saucepan and sauté over medium heat for 7 to 8 minutes. Add 1 to 2 tablespoons
of water at time to keep the vegetables from sticking to the pan. Add the
garlic and cumin and cook for 2 minutes. Add the tomatoes, beans, and stock and
bring to a boil. Reduce heat and simmer, covered, for 25 minutes. <span style="mso-spacerun: yes;"> </span>Remove from heat and add lime zest, juice, and
cilantro. Salt to taste.</span> </span></div>
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Foodie101http://www.blogger.com/profile/00583050062930053099noreply@blogger.com0tag:blogger.com,1999:blog-8377205475586143390.post-69074015013824880492013-01-15T12:01:00.000-08:002013-01-15T12:01:36.945-08:00Spicy Quinoa SaladLast weekend I took a very much anticipated trip to Florida. Beach time in January should be mandatory for everyone. Anyways, before I left I needed to whip up dinner and did not want to run to the grocery store prior to leaving for a few days. I threw this together in a few minutes, with supplies all found in my pantry. Not fancy at all, but definitely served in a pinch and actually tasted pretty good and filling. This would also be an easy lunchbox option. <br />
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2 cups cooked quinoa (cooked according to package) <br />
1 can of black beans, drained<br />
1 can of chopped tomatoes <br />
1 cup of frozen corn, cooked <br />
1 jar of salsa <br />
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Mix all ingredients together, adding the salsa to taste. <br />
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Foodie101http://www.blogger.com/profile/00583050062930053099noreply@blogger.com0tag:blogger.com,1999:blog-8377205475586143390.post-73878816631540008772013-01-03T12:32:00.001-08:002013-01-03T12:34:18.832-08:00Kale stuffed peppersSo tomorrow I start the BluePrintCleanse again. I did the three day cleanse around this time last year and while I had mixed feelings about it, I have decided to take the plunge again. <br />
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I am preparing a little bit better this time around. I am on my third day with no coffee, having cut down from my usual three cups a day to one cup of black tea. And today I ate raw vegan- fruit for breakfast, some veggies for lunch, and some nuts pre-run for energy. For dinner tonight, I ended up making red peppers stuffed with kale and avocado. Super simple, all raw. <br />
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Ingredients: <br />
1 bunch of kale, stems trimmed and shredded <br />
1/2 cup shredded carrots<br />
1 avocado <br />
2 bell peppers<br />
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Cut the avocado in half and mash up one half in a bowl. Mix the mashed avocado with the kale leaves (hands are actually the best method here to get it fully incorporated) and then add in the carrots. Cut the other half of the avocado into small chunks. Add in, mixing lightly. <br />
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Cut tops off of peppers and remove inner ribbing and seeds. Stuff with the kale salad. <br />
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I added a side salad of shaved zucchini with some olive oil. <br />
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Delicious....and the last solid meal I will have for three days. eek.<br />
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Foodie101http://www.blogger.com/profile/00583050062930053099noreply@blogger.com0tag:blogger.com,1999:blog-8377205475586143390.post-17465497321936404672013-01-02T11:29:00.000-08:002013-01-02T11:29:11.046-08:00Kale Salad with Maple Mustard Dressing<span style="font-family: Arial, Helvetica, sans-serif;">I am super excited about the new cookbooks that I got for Christmas. One of them, <a href="http://shop.forksoverknives.com/Forks_Over_Knives_The_Cookbook_Over_300_Recipes_p/3018.htm" target="_blank">Forks Over Knives</a>, is particularly exciting because the recipes are all vegan, and all low fat. I usually don't get too excited about salads in cookbooks - I rarely have the patience to follow recipes for something I feel like I can put together just as easily on my own. However, this book has quite a few salad recipes that caught my eye. The one I made the other day, a kale salad with maple mustard dressing, was surprisingly unique in taste. </span><br />
<strong></strong><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<strong></strong><span style="font-family: Arial, Helvetica, sans-serif;"> <em>Dressing: </em></span><br />
<ul>
<li><span style="font-family: arial, helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Zest and juice of 1 lemons </span></span></li>
<li><span style="font-family: arial, helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup cannellini beans, drained and rinsed </span></span></li>
<li><span style="font-family: arial, helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tbps cup tahini</span></span></li>
<li><span style="font-family: arial, helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tbps stone-ground mustard </span></span></li>
<li><span style="font-family: arial, helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tbps Braggs Amino Acids (or wheat-free tamari or low-sodium soy sauce) </span></span></li>
<li><span style="font-family: arial, helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tbs. 100% pure maple syrup </span></span></li>
<li><span style="font-family: arial, helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tbps nutritional yeast flakes </span></span></li>
<li><span style="font-family: arial, helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup water</span></span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif;"><em>Salad</em>: </span><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;"></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">6 cups kale, ribs removed & shredded</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 cup of broccoli florets, cut into tiny pieces</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 cup of red cabbage, shredded </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 cup of carrots, shredded </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 15 oz can of chickpeas, drained and rinsed</span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: arial, helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">1. Place all dressing ingredients into blender and blend until smooth (add more or less water to get to the desired consistency)</span></span><br />
<span style="font-family: arial, helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">2. Mix salad ingredients together and add dressing.</span> </span> <br />
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Foodie101http://www.blogger.com/profile/00583050062930053099noreply@blogger.com0tag:blogger.com,1999:blog-8377205475586143390.post-76172467891668290252012-12-27T16:58:00.000-08:002012-12-28T09:48:26.111-08:00White Bean, Potatoes, and Cabbage SkilletBeing home for the holidays is challenging as I come from a family of meat eaters. The easiest way to avoid temptation while still being a part of family meals is to make a side for the group which can serve as a meal in itself for me. <br />
<br />
Last night my family was making a pork roast so I immediately thought of cabbage as a good side option. I had just received Swanson's book, "Super Natural Every Day" for Christmas and decided to give a recipe she had in there a shot. With potatoes, cabbage, and white beans it was very much a meal in and of itself. And my family enjoyed it as as side as well...even my two year old niece! <br />
<span itemprop="description"></span><br />
<h3>
Ingredients:</h3>
<div class="ingredients">
2 <span itemprop="ingredients">tablespoons extra-virgin olive oil</span><span itemprop="ingredients"></span><br />
<span itemprop="ingredients">2 small red potatoes, scrubbed and cut into tiny dice</span><span itemprop="ingredients"></span><br />
1 shallot, minced<br />
<span itemprop="ingredients">1</span><span itemprop="ingredients"> 15-ounce can white beans, rinsed and drained</span><span itemprop="ingredients"></span><br />
<span itemprop="ingredients">3 cups (8 ounces) very finely shredded green cabbage</span><span itemprop="ingredients"></span><br />
<span itemprop="ingredients">coarse and fine-grain sea salt</span></div>
<h3>
Directions:</h3>
<div class="directions">
<span itemprop="recipeInstructions">1. Pour the olive oil in a skillet over medium-high heat. When hot, add the potatoes and spread them evenly in the pan. Add sprinkle of coarse salt. Cook the potatoes for 5 minutes or so, make sure you scrape and toss the potatoes during cooking so that you can get each side browned and cooked through.<br />
2. Add in the shallot and the white beans and spread all around the skillet. Let cook, undisturbed for 2 minutes to brown just a bit, then scrape and toss again. Cook until the beans are nicely browned on both sides.<br />
3. Stir in the cabbage and cook for another minute. Sprinkle with sea salt and freshly ground black pepper. Stir and toss again. (I added more olive oil here to soften the cabbage - you might find you need some sort of liquid). Once the cabbage has wilted down, the dish is ready.</span><br />
<span itemprop="recipeInstructions"></span><br /></div>
<span itemprop="recipeInstructions"></span><br />
<span itemprop="recipeInstructions">*For my non vegan family members, I added some Parmesan cheese to the mix. </span><br />
<span itemprop="recipeInstructions"></span><br />
<span itemprop="recipeInstructions"></span><br />
<span itemprop="recipeInstructions"></span><br />
<span itemprop="recipeInstructions"><div class="directions">
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<div class="directions">
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<br />Foodie101http://www.blogger.com/profile/00583050062930053099noreply@blogger.com1tag:blogger.com,1999:blog-8377205475586143390.post-34352038716610997232012-11-29T09:02:00.001-08:002012-12-05T07:13:43.046-08:00Spicy Tempeh and Broccoli Rabe With Rotelle<span class="ingredient"><span style="font-size: x-small;"><span style="font-size: small;">So I have to admit that when I got the cookbook "</span><a href="http://www.amazon.com/s/ref=pd_sl_7xuhcc9x3k_b?rh=i%3Aaps%2Ck%3Aveganomicon&keywords=veganomicon&ie=UTF8&psrk=veganomicon" target="_blank"><span style="font-size: small;">Veganomicon</span></a><span style="font-size: small;">" for Christmas last year I was thrilled to try out what my friends called the "Vegan Bible". Sadly, since the initial read-through, this cookbook has been relegated to the back of my bookshelf and has rarely seen the light of day. I pulled it out last night, desperate to find a good recipe for the tempeh sitting in my fridge. And promptly realized why I never use it. As a single professional, I usually only have a few staple ingredients on hand to cook with. The recipes in Veganomicon always call for more ingredients than I have in my pantry and more time than I have on hand. </span></span></span><span class="ingredient"><span style="font-size: x-small;"><span style="font-size: small;">So I was surprised and pleased to realize I had everything to make one of the many tempeh recipes in there last night. </span></span></span><span class="ingredient"><span style="font-size: x-small;"><span style="font-size: small;">Well, everything except the broccoli rabe....but I did have a bag of frozen broccoli in my freezer. The tempeh marinade was actually delicious and the perfect amount of spicy for me. </span></span></span><br />
<br />
<h3>
<span class="ingredient"></span>Ingredients: </h3>
<br />
1/2 lb whole wheat spiral pasta<br />
<br />
<span class="ingredient"><span class="amount"><span class="value"><em>Spicy Fennel Tempeh:</em> </span></span></span><br />
<div class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="amount"><span class="value">1</span> <span class="type">(15 ounce)</span></span> package <span class="name"><a href="http://www.food.com/library/tempeh-109">tempeh</a>, cubed </span></span></div>
<div class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="value">1/2</span> <span class="type">cup</span></span> <span class="name"><a href="http://www.food.com/library/broth-154">vegetable broth</a>, plus </span></span><span class="ingredient"><span class="amount"><span class="value">2 </span><span class="type">tablespoons</span></span> <span class="name"><a href="http://www.food.com/library/broth-154">vegetable broth</a> </span></span></div>
<div class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="value">2 </span><span class="type">tablespoons</span></span> <span class="name"><a href="http://www.food.com/library/soy-sauce-473">soy sauce</a> </span></span></div>
<div class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="value">2 </span><span class="type">tablespoons</span></span> <span class="name"><a href="http://www.food.com/library/tomato-paste-393">tomato paste</a> </span></span></div>
<div class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="value">1 </span><span class="type"></span></span><span class="name"><a href="http://www.food.com/library/garlic-165">garlic clove</a>, pressed </span></span></div>
<div class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="value">1 </span><span class="type">tablespoon</span></span> <span class="name"><a href="http://www.food.com/library/fennel-seeds-25">fennel seed</a> </span></span></div>
<div class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="value">1 </span><span class="type">teaspoon</span></span> <span class="name"><a href="http://www.food.com/library/red-pepper-flakes-507">red pepper flakes</a> (to taste) </span></span></div>
<div class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="value">1 1/2</span> <span class="type">teaspoons</span></span> <span class="name"><a href="http://www.food.com/library/oregano-334">dried oregano</a> </span></span></div>
<div class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="value">1/2</span> <span class="type">teaspoon</span></span> <span class="name"><a href="http://www.food.com/library/wine-vinegar-493">red wine vinegar</a> </span></span></div>
<br />
<em>Broccoli rabe:</em> <br />
<span class="ingredient"><span class="amount"><span class="value">1/4</span> <span class="type">cup</span></span> <span class="name"><a href="http://www.food.com/library/olive-oil-495">olive oil</a> </span></span><br />
<span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="value">5 </span><span class="type"></span></span><span class="name"><a href="http://www.food.com/library/garlic-165">garlic cloves</a>, sliced thinly </span></span><br />
<span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="value">1 </span><span class="type">bunch</span></span> <span class="name"><a href="http://www.food.com/library/broccoli-raab-207">broccoli rabe</a>, tough stems trimmed, chopped coarsely (1/2-3/4 pound) <em>* I used a bag of frozen broccoli cut into small pieces</em></span></span><br />
<span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="value">2 -3 </span><span class="type">tablespoons</span></span> <a href="http://www.food.com/library/wine-184">white wine</a> or <span class="ingredient"><span class="amount"><span class="value">2 -3 </span><span class="type">tablespoons</span></span> <a href="http://www.food.com/library/water-459">water</a> or <span class="ingredient"><span class="amount"><span class="value">2 -3 </span><span class="type">tablespoons</span></span> <span class="name"><a href="http://www.food.com/library/broth-154">vegetable broth</a> </span></span></span></span><br />
<span class="ingredient"><span class="ingredient"><span class="ingredient"><span class="name"></span></span></span></span><span class="ingredient"><span class="amount"><span class="value">2 </span><span class="type">teaspoons</span></span> <a href="http://www.food.com/library/wine-vinegar-493">red wine vinegar</a> or <span class="ingredient"><span class="amount"><span class="value">2 </span><span class="type">teaspoons</span></span> <span class="name">balsamic vinegar </span></span></span><br />
<span class="ingredient"><span class="ingredient"><span class="name"></span></span></span><span class="name">salt & freshly ground black pepper </span><br />
<div class="ingredient" itemprop="ingredients">
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<div class="pod directions">
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<h2 class="pod directions">
Directions:</h2>
<div class="pod directions">
<span class="instructions" itemprop="recipeInstructions">1. Bring a large pot of salted water to boil, add the pasta and cook according to the package directions, usually about 10 minutes. Drain the pasta, toss with a teaspoon or two of olive oil and keep covered either in a large covered serving bowl or the cooking pot. While your pasta is boiling, prepare the other ingredients.</span></div>
<div class="pod directions">
<span class="instructions" itemprop="recipeInstructions"></span> </div>
<div class="pod directions">
<span class="instructions" itemprop="recipeInstructions">2. Tempeh: Place the tempeh in a large, nonstick skillet. In a measuring cup, whisk together the vegetable broth, tomato paste, soy sauce, garlic, fennel seeds, red pepper flakes, and oregano. Pour over the tempeh, stir to coat, and cook over medium heat until the liquid starts to simmer. Cover the pan and steam the tempeh for 8 minutes, or until most of the liquid is absorbed and the tempeh is tender. Stir a few times while tempeh is steaming.</span></div>
<div class="pod directions">
</div>
<div class="pod directions">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigVl_Mo6NUN7BfHgcTYzARf189942Sm53KRpsmHSfmXQSUDWgd06HulMthPTpVQUBq2af7hNXKAoZTf1Ye9HJbl7R27BdHsHSvuamWe0rk12LmAr969gvL_5E3oIeMGJ87Gnv90QjccJKB/s640/blogger-image--1355048915.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigVl_Mo6NUN7BfHgcTYzARf189942Sm53KRpsmHSfmXQSUDWgd06HulMthPTpVQUBq2af7hNXKAoZTf1Ye9HJbl7R27BdHsHSvuamWe0rk12LmAr969gvL_5E3oIeMGJ87Gnv90QjccJKB/s640/blogger-image--1355048915.jpg" /></a></div>
<div class="pod directions">
<span class="instructions" itemprop="recipeInstructions"></span> </div>
<div class="pod directions">
<span class="instructions" itemprop="recipeInstructions">3. Transfer the tempeh to a bowl and crumble about half the cubes with the back of a spoon.</span></div>
<div class="pod directions">
<span class="instructions" itemprop="recipeInstructions"></span> </div>
<div class="pod directions">
<span class="instructions" itemprop="recipeInstructions">4. Wipe down the skillet to remove any leftover tempeh sauce, return the skillet to medium heat and add 2 tablespoons olive oil. To test the heat, drop a bit of tempeh into the oil- when it sizzles, the oil is hot enough. Add the tempeh and stir-fry for 4 to 5 minutes, until it begins to brown. Remove from heat, add to the pasta, and keep covered.</span></div>
<div class="pod directions">
<span class="instructions" itemprop="recipeInstructions"></span> </div>
<div class="pod directions">
<span class="instructions" itemprop="recipeInstructions">5. Broccoli rabe: Pour the remaining olive oil into the pan and add the sliced garlic. When the garlic begins to sizzle, stir and cook it for about a minute. Add the broccoli rabe (or defrosted broccoli, in my case), stir to coat it with the oil, sprinkle with a little salt, and cover the pan. Cook for about 2 minutes. Sprinkle with 2 tablespoons of the white wine and steam for 8 to 10 minutes, until the broccoli rabe is bright green and its stems are tender (you may need to do this in 2 batches, just add the second batch of broccoli rabe when the first batch has wilted enough to leave room in your pan)</span></div>
<div class="pod directions">
<span class="instructions" itemprop="recipeInstructions"></span> </div>
<div class="pod directions">
<span class="instructions" itemprop="recipeInstructions">6. Remove the cover and continue to saute for an additional minute or two, until any excess liquid is evaporated. Pour the cooked broccoli rabe onto the tempeh and pasta, sprinkle with red wine vinegar, season with salt and pepper, and toss everything to mix.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVP4PI1-SXk7J_HnvxBEqPcX3taa5K9FJRrmKMPwQziTomn79_rxib4joTMuzhC4IrNx9p-Cui3DbhAhkPOA0NlWyhE-b_VIMuiZ3cYfTlA8COqTXJH2IC9yY8qag5AGc4O3nxPDuYn97u/s640/blogger-image--720975483.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVP4PI1-SXk7J_HnvxBEqPcX3taa5K9FJRrmKMPwQziTomn79_rxib4joTMuzhC4IrNx9p-Cui3DbhAhkPOA0NlWyhE-b_VIMuiZ3cYfTlA8COqTXJH2IC9yY8qag5AGc4O3nxPDuYn97u/s640/blogger-image--720975483.jpg" /></a>Foodie101http://www.blogger.com/profile/00583050062930053099noreply@blogger.com1tag:blogger.com,1999:blog-8377205475586143390.post-39248293183132837262012-11-20T06:56:00.000-08:002012-11-20T06:56:01.753-08:00Caramelized Tofu & Brussel Sprouts Thanksgiving shopping has been all consuming for me this week - stocking up on non-perishables for the big day and preparing my list of what I need to get the day-of. I have not put much thought into any other dinner recipes for the week. I was thus pleasantly surprised when I realized that I had everything on hand to make this meal from Heidi's blog <a href="http://www.101cookbooks.com/archives/caramelized-tofu-recipe.html" target="_blank">101 Cookbooks</a>. I have made this once before and loved it. A nice light meal to enjoy pre-thanksgiving feasting! <br />
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Ingredients: <br />
<br />
7 - 8 ounces extra-firm tofu cut into thin 1-inch segments (see photo)<br />
a couple pinches of fine-grain sea salt<br />
a couple splashes of olive or peanut oil<br />
2 medium cloves garlic, minced<br />
1/3 cup pecans, toasted and chopped<br />
3 tablespoons fine-grain natural cane sugar or brown sugar<br />
1/2 lb. brussels sprouts, washed and cut into 1/8-inch wide ribbons<br />
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Directions: <br />
<br />
Cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil. Saute until slightly golden, about 4 minutes. Add the garlic and pecans, and cook for another minute. Stir in sugar. Cook for another couple of minutes. Remove from heat. Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.<br />
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In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious. <br />
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Foodie101http://www.blogger.com/profile/00583050062930053099noreply@blogger.com0tag:blogger.com,1999:blog-8377205475586143390.post-52486322179863161292012-11-09T08:35:00.001-08:002012-11-09T08:35:18.693-08:00Spaghetti Squash with Roasted Vegetables<div class="separator" style="clear: both; text-align: justify;">
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Ever since I realized how easy it is to microwave spaghetti squash I have become obsessed with it.</div>
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Just make pierce the skin of the squash a few times to prevent the squash from exploding in the microwave and then nuke it for 12 minutes. It comes out steaming hot so be careful when you slice it open. Scoop out the seeds and then break up the strands of squash with a fork. </div>
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Last night I paired topped my spaghetti squash off with some roasted vegetables. I roasted eggplant, peppers, and zucchini coated with olive oil in the oven for 40 minutes at 375' but any vegetables would work. </div>
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Foodie101http://www.blogger.com/profile/00583050062930053099noreply@blogger.com0tag:blogger.com,1999:blog-8377205475586143390.post-88387323853703805262012-11-07T05:20:00.000-08:002012-11-07T09:58:04.501-08:00Black Lentil & Tomato Soup After a weekend on the beach in Miami, I was not very excited to come back to 40 degree rain in Boston this week. This lentil stew by <a href="http://www.101cookbooks.com/archives/lively-up-yourself-lentil-soup-recipe.html" target="_blank">Heidi Swanson</a> made the cold, dark weather a bit more bearable. Plus, the ingredient list is short which made my trip to the grocery store very easy. <br />
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Ingredients:<br />
2 cups black beluga lentils (or green French lentils), picked over and rinsed<br />
1 tablespoon extra virgin olive oil<br />
1 large onion, chopped<br />
1 teaspoon fine-grain sea salt<br />
1 28-ounce can crushed fire roasted tomatoes<br />
2 cups water <br />
3 cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped <br />
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Directions: <br />
Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender. Drain and set aside.<br />
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Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion and salt and saute until tender, a couple minutes. Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer. Stir in the chopped greens, and wait another minute. Taste and adjust the seasoning if need be. <br />
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Foodie101http://www.blogger.com/profile/00583050062930053099noreply@blogger.com0tag:blogger.com,1999:blog-8377205475586143390.post-20413276968731551512012-10-24T05:28:00.001-07:002012-10-24T05:28:59.157-07:00Spicy Potato & Cabbage Soup I based this recipe off of Heidi Swanson's <a href="http://www.101cookbooks.com/archives/rustic-cabbage-soup-recipe.html">Rustic Cabbage Soup</a>, but decided to use tri-colored potatoes to make it more visually appealing. I also added a bit of spice to make it more interesting. A meal in itself, this soup is very hearty. <br />
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Ingredients: <br />
1 tablespoon extra virgin olive oil<br />
a big pinch of salt<br />
1/2 pound tri-colored potatoes, skin on, cut 1/4-inch pieces<br />
4 cloves garlic, chopped<br />
1/2 large yellow onion, thinly sliced<br />
6 cups stock (see head notes)<br />
1 1/2 cups white beans, precooked or canned (drained and rinsed well)<br />
1/2 medium cabbage, cored and sliced into 1/4-inch ribbons<br />
more good-quality extra-virgin olive oil for drizzling<br />
1 tsp cayenne pepper <br />
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Directions: <br />
Warm the olive oil in a dutch oven over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 10 minutes - it's o.k. to uncover to stir a couple times. Stir in the garlic and onion and cook for another five minutes. Add the stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Now add the cayenne pepper and adjust the seasoning depending on your taste. <br />
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Serve drizzled with a bit of olive oil and/or sriracha. <br />
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Foodie101http://www.blogger.com/profile/00583050062930053099noreply@blogger.com0tag:blogger.com,1999:blog-8377205475586143390.post-63043594168182099232012-10-18T08:51:00.000-07:002012-10-18T08:52:50.436-07:00Teriyaki Tofu over Shirataki Noodles<div class="ingredient" itemprop="ingredients">
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I have a lot of travel scheduled this month so I have been a bit lax in stocking my fridge. That said, I always have tofu and shirataki noodles on hand so this recipe was a cinch to whip up last evening when I needed a quick meal. Added bonus - low carb & low fat! </div>
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Ingredients: </div>
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1 block of tofu <br />
1 bag shirataki noodles</div>
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Teriyaki Marinade: <br />
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<li class="ingredient" itemprop="ingredients">1/4 cup low-sodium soy sauce </li>
<li class="ingredient" itemprop="ingredients">2 tablespoons brown sugar</li>
<li class="ingredient" itemprop="ingredients">2 tablespoons dry sherry </li>
<li class="ingredient" itemprop="ingredients">2 tablespoons rice vinegar</li>
<li class="ingredient" itemprop="ingredients">2 garlic cloves, crushed with a garlic press or minced</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon finely grated fresh ginger</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon red pepper flake</li>
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Combine all ingredients to make the teriyaki sauce. </div>
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Drain, press, and cube a block of tofu. I wrapped the block of tofu in paper towels and place a firm cutting board with a few canned goods on top for 30 min to drain/press the tofu.<br />
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Marinate the tofu in the teriyaki for at least 1 hour. Line a baking sheet with tinfoil and preheat oven to 375 degrees. Place tofu pieces on baking sheet and bake for 35 minutes, shaking tray a few times during the cooking to loosen. Reserve the remaining marinade. Drain the shirataki noodles and microwave for 1 minute. Drain again. Add 1 tbps of the remaining marinade to the noodles and combine. Add tofu and sprinkle with sesame seeds. I added some sriracha to mine as well. <br />
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Foodie101http://www.blogger.com/profile/00583050062930053099noreply@blogger.com0tag:blogger.com,1999:blog-8377205475586143390.post-52886328535227737422012-09-20T10:36:00.000-07:002012-09-20T10:36:46.498-07:00Baked Tofu over Edamame, Corn, & White Bean Salad<div style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-color: transparent; font-size: 13px; line-height: 18px; margin: 0px 0px 10px; outline-width: 0px; padding: 0px; vertical-align: baseline;">
I got this tofu marinade from Caitlin, over at her <a href="http://www.healthytippingpoint.com/the-perfect-baked-tofu">Healthy Tipping Point</a> blog. </div>
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I paired the tofu with a salad of white beans, edamame, and corn - dressed in a equal ratio of olive oil, soy sauce, and red wine vinegar. ( I used 1 tbsp each). </div>
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This is going on my list of my favorite baked tofu recipes! </div>
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Ingredients:</div>
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<li style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-color: transparent; font-size: 13px; margin: 0px; outline-width: 0px; padding: 0px; vertical-align: baseline;">2/3 block extra firm tofu </li>
<li style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-color: transparent; font-size: 13px; margin: 0px; outline-width: 0px; padding: 0px; vertical-align: baseline;">2 tablespoons EVOO </li>
<li style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-color: transparent; font-size: 13px; margin: 0px; outline-width: 0px; padding: 0px; vertical-align: baseline;">2 tablespoons honey </li>
<li style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-color: transparent; font-size: 13px; margin: 0px; outline-width: 0px; padding: 0px; vertical-align: baseline;">1/2 tablespoon chili powder </li>
<li style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-color: transparent; font-size: 13px; margin: 0px; outline-width: 0px; padding: 0px; vertical-align: baseline;">1/2 tablespoon black pepper </li>
<li style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-color: transparent; font-size: 13px; margin: 0px; outline-width: 0px; padding: 0px; vertical-align: baseline;">1 teaspoon paprika </li>
<li style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-color: transparent; font-size: 13px; margin: 0px; outline-width: 0px; padding: 0px; vertical-align: baseline;">1 tablespoon sesame seeds </li>
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Directions<em>:</em> <br />
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<li style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-color: transparent; font-size: 13px; margin: 0px; outline-width: 0px; padding: 0px; vertical-align: baseline;">Pre-heat oven to 375 degrees. </li>
<li style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-color: transparent; font-size: 13px; margin: 0px; outline-width: 0px; padding: 0px; vertical-align: baseline;">Press excess liquid from tofu. Wrap several paper towels around tofu, and place tofu in between two plates. Let stand for 15 minutes. </li>
<li style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-color: transparent; font-size: 13px; margin: 0px; outline-width: 0px; padding: 0px; vertical-align: baseline;">Cut tofu in 1 inch by 1 inch pieces. </li>
<li style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-color: transparent; font-size: 13px; margin: 0px; outline-width: 0px; padding: 0px; vertical-align: baseline;">In a small, microwave-safe bowl, mix EVOO, honey, chili powder, black pepper, and paprika. </li>
<li style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-color: transparent; font-size: 13px; margin: 0px; outline-width: 0px; padding: 0px; vertical-align: baseline;">Microwave marinade for 35 seconds and stir thoroughly. </li>
<li style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-color: transparent; font-size: 13px; margin: 0px; outline-width: 0px; padding: 0px; vertical-align: baseline;">Spray cooking sheet. </li>
<li style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-color: transparent; font-size: 13px; margin: 0px; outline-width: 0px; padding: 0px; vertical-align: baseline;">Coat each piece of tofu in marinade and place on cooking sheet. </li>
<li style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-color: transparent; font-size: 13px; margin: 0px; outline-width: 0px; padding: 0px; vertical-align: baseline;">Sprinkle sesame seeds on top of tofu. </li>
<li style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-color: transparent; font-size: 13px; margin: 0px; outline-width: 0px; padding: 0px; vertical-align: baseline;">Cook at 375 for 30 minutes, turning once. </li>
</ul>
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Foodie101http://www.blogger.com/profile/00583050062930053099noreply@blogger.com0tag:blogger.com,1999:blog-8377205475586143390.post-40642973268160643792012-09-12T13:17:00.002-07:002012-09-12T13:18:10.582-07:00Broccoli and Spinach Vegan Quiche<div class="break">
I have had this recipe from Lindsey Nixon's book "<a href="http://happyherbivore.com/cookbook/everyday-happy-herbivore/">Everyday Happy Herbivore</a>" on my "Try" list for some time. Working from home today gave me the ability to give it a shot for a quick lunch. Very easy and made from ingredients I usually have in my fridge every day. Lindsey mentions using any type of greens that you want - I used some broccoli and spinach. I also subbed out the garlic and onion powder (personal taste) and added in harissa powder in their place for some spice. I will post my modified recipe below - Lindsey's recipe can be found <a href="http://happyherbivore.com/2010/03/vegan-quiche-greens/">here</a>.</div>
<h3 class="break">
<u>Ingredients</u></h3>
<ul class="ingredients">
<li class="ingredient"><span class="value"> 1 pound </span><span class="name"> extra-firm tofu </span></li>
<li class="ingredient"><span class="value"> 1 tsp harissa powder</span></li>
<li class="ingredient"><span class="value"></span><span class="value">½ tsp </span><span class="name"> turmeric</span></li>
<li class="ingredient"><span class="name"></span><span class="value">½ tsp </span><span class="name"> salt </span></li>
<li class="ingredient"><span class="name"></span><span class="value">¼ cup </span><span class="name"> nutritional yeast</span></li>
<li class="ingredient"><span class="name"></span><span class="value">¼ cup </span><span class="name"> cornstarch</span></li>
<li class="ingredient"><span class="name"></span><span class="value">1½ tbsp </span><span class="name"> Dijon mustard</span></li>
<li class="ingredient"><span class="name"></span><span class="value">1 tbsp </span><span class="name"> lemon juice</span></li>
<li class="ingredient"><span class="value">2 cups </span><span class="name"> fresh spinach chopped</span></li>
<li class="ingredient"><span class="name">2 cups of broccoli florets, chopped very small. </span></li>
<li class="ingredient"><span class="name">1 tsp red pepper flakes </span><span class="name"> </span></li>
</ul>
<h3>
<u>Instructions</u></h3>
<div class="instructions">
Preheat oven to 350 F. Grease a shallow 9" pie dish and set aside. Steam broccoli (I used my microwave) until bright green and slightly tender. Combine all ingredients, except spinach and broccoli, in a food processor or strong blender and whiz until smooth and creamy, stopping to break up chunks and scrape the sides as necessary. Mix in the vegetables in and transfer batter to pie dish. Using a spatula, spread the mixture around so it's even and tight. Bake 30-40 minutes, until golden and the center is not still mushy. Allow to cool at least 10 minutes before slicing. <br />
</div>
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Foodie101http://www.blogger.com/profile/00583050062930053099noreply@blogger.com0tag:blogger.com,1999:blog-8377205475586143390.post-22218855192142973902012-09-10T07:02:00.000-07:002012-09-10T07:02:51.286-07:00White Chili & Cornbread Yesterday it was cold outside. Not really cold, but cold enough to require a sweater for the first time in months. Which caused me to start to panic about the approach of winter. <br />
<br />
Growing up in North Carolina and Italy, snow was a fun novelty. Living in New England, snow has become a dreaded hassle. I feel like everyone in New England gets excited about the approach of winter. Personally, I feel like once it snows here in Boston everything just becomes harder. The T is more crowded, you have to lug a huge down coat with you everywhere in order to not get frostbite when you step outside for two minutes, and the perils of walking down cobblestone streets multiply with hidden ice patches. <br />
<br />
OK so maybe I am overreacting. Maybe September is a bit too early to panic about snow. I am going to focus on the positive things this month brings with it - pumpkin beer, apple picking, and falling leaves. And of course the things that I can cook again...stews, soups, chili, pies. <br />
<br />
And those thoughts put me in a good mood....a good enough mood to make my first chili of the season. I love Ellie Krieger's <a href="http://www.foodnetwork.com/recipes/ellie-krieger/white-chili-recipe/index.html">white chili recipe</a> so I veganized it and whipped up a quick cornbread on the side. <br />
<br />
<br />
<br />
<div class="kv-ingred">
Chili Ingredients:</div>
<!--concordance-begin--><ul class="kv-ingred-list1">
<li class="ingredient">1 tablespoon olive oil</li>
<li class="ingredient">1 medium onion, diced (about 1 1/2 cups)</li>
<li class="ingredient">2 stalks celery, diced (about 1/2 cup)</li>
<li class="ingredient">3 medium poblano peppers (about 4 ounces each), seeded and white ribs removed, finely diced (about 1 1/2 cups)</li>
<li class="ingredient">1 clove garlic, minced</li>
<li class="ingredient">1 teaspoon ground cumin</li>
<li class="ingredient">1/2 teaspoon ground coriander</li>
<li class="ingredient">1/4 teaspoon cayenne pepper, more to taste</li>
<li class="ingredient">1 pound ground soy crumbles </li>
<li class="ingredient">2 (15.5-ounce) cans white beans such as cannelini, preferably low-sodium, drained and rinsed</li>
<li class="ingredient">4 cups low-sodium veggie broth</li>
<li class="ingredient">3/4 teaspoon dried oregano</li>
<li class="ingredient">1 (15.5-ounce) can hominy, drained and rinsed</li>
<li class="ingredient">Salt</li>
<li class="ingredient">2 tablespoons chopped fresh cilantro leaves</li>
<li class="ingredient">Lime wedges</li>
</ul>
<!--concordance-end-->Directions:<br />
<br />
<div class="instructions">
<div class="instruction">
Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, celery, poblanos, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. </div>
<div class="instruction">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqO5f2IO3yuXe-4xFr1mnBnpBMttFkFyb5noTyOpMonqDViJ7FYsqm_SOxBJuheL8bBkICtzVqhZUvT92jHe0ehyCGHhJUAm0DMuou2LX4UgXhheefUdDgWg2Ufcyn589CkRajezMsObq6/s640/blogger-image--305985648.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqO5f2IO3yuXe-4xFr1mnBnpBMttFkFyb5noTyOpMonqDViJ7FYsqm_SOxBJuheL8bBkICtzVqhZUvT92jHe0ehyCGHhJUAm0DMuou2LX4UgXhheefUdDgWg2Ufcyn589CkRajezMsObq6/s640/blogger-image--305985648.jpg" /></a></div>
<div class="instruction">
Add the garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds.</div>
<div class="instruction">
</div>
Add the ground soy crumbles and cook for 2 minutes. Add the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.<br />
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<br />
Add the hominy and salt and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer. Ladle into individual bowls and top each serving with cilantro and lime. </div>
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<br />
Cornbread Ingredients:<br />
<br />
1 cup corn meal <br />
1 cup whole wheat pastry flour <br />
1 tablespoon of baking soda<br />
1/4 teaspoon salt<br />
1 cup almond milk<br />
1/4 cup canola oil<br />
1/4 cup raw agave nectar<br />
1/2 cup frozen corn <br />
2 "flax" eggs (2 tablespoon ground flax + 6 tbps water) <br />
<br />
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<br />
Directions: <br />
<br />
Preheat oven to 425 degrees<br />
Mix "flax" eggs and set aside. <br />
In a bowl, mix together the cornmeal, flour, baking powder and salt. Add the corn. <br />
Add the wet ingredients to the dry ones and stir until well combined. Pour into an oiled 8-inch square baking pan. Bake for 20 min or until a toothpick comes out clean. <br />
<br />
<br />
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Foodie101http://www.blogger.com/profile/00583050062930053099noreply@blogger.com0tag:blogger.com,1999:blog-8377205475586143390.post-68007048052514667912012-08-28T11:54:00.002-07:002012-08-28T11:54:42.686-07:00Garlic Mustard Baked Tofu <br />
I whipped up this marinade before I went on a long run last night. When I got home, I put the tofu in the marinade while I showered and popped it in the oven when I was out. Served over instant brown rice it was an easy filling meal. Even better, I ate the leftovers in a whole wheat pita with some lettuce for lunch today! <br />
<br />
The marinade recipe was inspired by one I found on <a href="http://smittenkitchen.com/blog/2008/07/garlic-mustard-glazed-skewers/">SmittenKitchen,</a> modified to suit my preferences and what I had on hand. <br />
<br />
<br />
2 tablespoons whole grain mustard<br />
2 tablespoons Dijon mustard<br />
1 tablespoon Honey mustard<br />
2 cloves garlic, finely chopped<br />
1 tablespoons rice vinegar<br />
1 tablespoon low-sodium soy sauce<br />
1 tablespoon honey<br />
1 teaspoons Spanish paprika<br />
1 teaspoon sriracha<br />
1/4 teaspoon kosher salt<br />
1/4 teaspoon freshly ground black pepper<br />
<br />
Whisk together all of the ingredients in a small bowl, cover, and let sit at room temperature for at least 30 minutes while you press a block of extra firm tofu. I usually drain the block of tofu, wrap it in a towel or paper towels, place on a cutting board, and place a heavy object on top. <br />
<br />
Slice the tofu into long strips or triangles. Cover in marinade and let sit for at least 20 minutes. Preheat oven to 350. Place strips on a baking sheet coated in non stick spray, making sure the marinade covers the entire exposed surface, and bake for around 20 minutes. Turn strips over and cook for another 15 minutes. <br />
<br />
Serve over rice, salad, or in a pita. <br />
<br />
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Foodie101http://www.blogger.com/profile/00583050062930053099noreply@blogger.com0tag:blogger.com,1999:blog-8377205475586143390.post-81179570150831757672012-08-10T05:48:00.001-07:002012-08-10T05:48:41.559-07:00Pasta alla FormianaI found this recipe in Giada's book, <a href="http://www.amazon.com/Weeknights-Giada-Simple-Recipes-Revamp/dp/030745102X">Weeknights with Giada</a>, and made a minor tweak to make it vegan. The recipe is super easy....the end result was good but bland. Next time I will be adding add red pepper flakes and basil. <br />
<br />
Ingredients: <br />
<div class="ingredient">
<br /></div>
<div class="ingredient">
Olive oil spray </div>
<div class="ingredient">
1 (28-ounce) can crushed tomatoes</div>
<div class="ingredient">
1 clove of garlic, chopped</div>
<div class="ingredient">
1/2 cup vegetable broth </div>
<div class="ingredient">
1/2 pound (8 ounces) pennette </div>
<div class="ingredient">
1/3 cup olive oil, plus extra for drizzling</div>
<div class="ingredient">
1/4 cup dried oregano</div>
<div class="ingredient">
2 teaspoons kosher salt</div>
<div class="ingredient">
1/2 teaspoon freshly ground black pepper</div>
<div class="ingredient">
4 to 5 very ripe, extra-large tomatoes cut into 1/2-inch thick slices</div>
<div class="ingredient">
<br /></div>
<div class="ingredient">
Directions: </div>
<div class="ingredient">
<br /></div>
<div class="ingredient">
<br /></div>
<div class="instructions">
<div class="instruction">
Preheat the oven to 450 degrees F. Spray an 8 by 8-inch baking dish with olive oil and set aside.</div>
<div class="instruction">
<br /></div>
<div class="instruction">
In a food processor, blend together the crushed tomatoes, garlic, and vegetable broth. Pour into a saucepan and bring to a boil on the stove. Add the uncooked pasta, 1/3 cup olive oil, oregano, salt, and pepper. Toss until all the ingredients are coated.</div>
<div class="instruction">
<br /></div>
Line the bottom and sides of the baking dish with tomato slices. Pour the pasta mixture into the pan and spread evenly. Arrange the remaining tomato slices in an overlapping layer on top of the pasta mixture, making sure the mixture is completely covered. Drizzle with olive oil and place dish on a baking sheet. Cook until the tomatoes are slightly crispy and the pasta is cooked, about 30 minutes. Remove from the oven and cool for 5 minutes before serving. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg71Oq2ItenuLqJ1t5TQ3EHNTiiJ96RXuD2EovJpXpNDh6ApjEGhusR0imCWDlQoZkBvollAqRnW8cr2TSdjA50Z0Qf44US3EAufmsRqCznSkzpBF9IT9E5krDgaESX5KCB6nOU0cqLmuU2/s640/blogger-image-1075941337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg71Oq2ItenuLqJ1t5TQ3EHNTiiJ96RXuD2EovJpXpNDh6ApjEGhusR0imCWDlQoZkBvollAqRnW8cr2TSdjA50Z0Qf44US3EAufmsRqCznSkzpBF9IT9E5krDgaESX5KCB6nOU0cqLmuU2/s640/blogger-image-1075941337.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOeg65cjPXOjBGBZIZrjg1a4VVX3Nq0aeF44WTYvGrvvi8CH8OaaY-8uM4LZpmE2kkeqQGckXpV85z3ijmdTFumGdQd5TznS3as1t08I_oTcFWpw-eJ4U_yMS5S7cQLsPSq9QXEIbU0dAR/s640/blogger-image--1562321776.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOeg65cjPXOjBGBZIZrjg1a4VVX3Nq0aeF44WTYvGrvvi8CH8OaaY-8uM4LZpmE2kkeqQGckXpV85z3ijmdTFumGdQd5TznS3as1t08I_oTcFWpw-eJ4U_yMS5S7cQLsPSq9QXEIbU0dAR/s640/blogger-image--1562321776.jpg" /></a></div>Foodie101http://www.blogger.com/profile/00583050062930053099noreply@blogger.com0tag:blogger.com,1999:blog-8377205475586143390.post-67327203689007003432012-08-08T09:29:00.000-07:002012-08-08T09:31:49.041-07:00Curried "Chicken-less" Chicken SaladI have never been a big fan of chicken salad, but mostly because the thought of mayonnaise always turned me off. I decided to "fake" the concept with temeph and vegenaise. The result was actually delicious, I am looking forwad to having leftovers tomorrow! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDYJAa6J2FDU7g5bjDWLYHYlX7Y8TJZreVOG7HLlS9q1fE5_JnuGSrCIn5lvgsiahLyNcMa_KHM-XRkYygn65KAuSjZCpLzcG9v41-Z3vTx_aJygIj9Nn2MNKLH13BHSqy-yM7pUTFmFWY/s640/blogger-image-516646960.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDYJAa6J2FDU7g5bjDWLYHYlX7Y8TJZreVOG7HLlS9q1fE5_JnuGSrCIn5lvgsiahLyNcMa_KHM-XRkYygn65KAuSjZCpLzcG9v41-Z3vTx_aJygIj9Nn2MNKLH13BHSqy-yM7pUTFmFWY/s640/blogger-image-516646960.jpg" /></a><br />
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Chicken Salad Ingredients: <br />
<br />
1 8oz package of tempeh (I used three grain tempeh from Whole Foods)<br />
1 tsp lemon juice<br />
1 tbps whole grain mustard<br />
2 tbps dijon mustard<br />
2 tsp capers<br />
2 tbps vegenaise <br />
1 tsp curry powder<br />
1 tsp herbs de Provence <br />
<br />
To serve: <br />
<br />
1 handful of arugula, spinach, or other lettuce<br />
1 whole white pita pocket<br />
extra mayo and mustard if desired<br />
<br />
Directions: <br />
<br />
Cube and boil tempeh for 15 minutes. Allow to cool. <br />
<br />
Mix all other ingredients in a bowl. Crumble tempeh into sauce and chill for at least one hour before serving in a pita or on a bed of lettuce. <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKWM-zsUxtfShVZ_R23gNWcmHdilZCFZDZ8GPQhN2DNfQ26vcEBpglnl_xUATwrHa7x48WncjkoPjei0dvBYnklctz6HjidY0WJB_7tHCpXJY3wADcbZFYxyBpQnYA72_mMgdaXGUij0K/s640/blogger-image--2109216630.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKWM-zsUxtfShVZ_R23gNWcmHdilZCFZDZ8GPQhN2DNfQ26vcEBpglnl_xUATwrHa7x48WncjkoPjei0dvBYnklctz6HjidY0WJB_7tHCpXJY3wADcbZFYxyBpQnYA72_mMgdaXGUij0K/s640/blogger-image--2109216630.jpg" /></a></div>Foodie101http://www.blogger.com/profile/00583050062930053099noreply@blogger.com0