Showing posts tagged cook
Open-Faced Vegan Quesadilla Once I transitioned from vegetarian to vegan, I realized that my burrito obsession revolved mainly around sour cream and cheese. I can make my own vegan Mexican food that’s (almost) as delicious as taqueria-bought. My latest food craze is Daiya mozzarella-style shreds. They really do melt and stretch like it says on the bag! Anyhow I used Trader Joes olive oil wraps (good for mexican food as well as lentil veggie wraps etc), Daiya, organic produce and Trader Joes salsa and black beans. It was SO good and filling and satisfying. I covered it in lemon juice and nutritional yeast for extra zest. I then attempted to fold it in half, somewhat successfully. This is incredibly yummy and incredibly messy. Happy eating.  Ingredients: 1 wrap or tortilla A few tablespoons Daiya Half a can black beans Chopped romaine lettuce A few tablespoons salsa 1/4 avocado Optional: Lemon juice & nutritional yeast Directions: Put your wrap/tortilla in a pan and spread Daiya evenly, turn on medium heat. Watch it carefully because the Daiya takes a little while to melt but make sure you don’t let the tortilla burn Meanwhile, heat up the black beans and chop the lettuce When the Daiya has melted, put your quesadilla on a plate and cover with beans, lettuce, avocado, then salsa and optional toppings Enjoy :) -N View high resolution

Open-Faced Vegan Quesadilla

Once I transitioned from vegetarian to vegan, I realized that my burrito obsession revolved mainly around sour cream and cheese. I can make my own vegan Mexican food that’s (almost) as delicious as taqueria-bought. My latest food craze is Daiya mozzarella-style shreds. They really do melt and stretch like it says on the bag! Anyhow I used Trader Joes olive oil wraps (good for mexican food as well as lentil veggie wraps etc), Daiya, organic produce and Trader Joes salsa and black beans. It was SO good and filling and satisfying. I covered it in lemon juice and nutritional yeast for extra zest. I then attempted to fold it in half, somewhat successfully. This is incredibly yummy and incredibly messy. Happy eating. 

Ingredients:

  • 1 wrap or tortilla
  • A few tablespoons Daiya
  • Half a can black beans
  • Chopped romaine lettuce
  • A few tablespoons salsa
  • 1/4 avocado
  • Optional: Lemon juice & nutritional yeast

Directions:

  1. Put your wrap/tortilla in a pan and spread Daiya evenly, turn on medium heat. Watch it carefully because the Daiya takes a little while to melt but make sure you don’t let the tortilla burn
  2. Meanwhile, heat up the black beans and chop the lettuce
  3. When the Daiya has melted, put your quesadilla on a plate and cover with beans, lettuce, avocado, then salsa and optional toppings
  4. Enjoy :)

-N

Colorful Salad with Homemade Herbed Croutons You know how when you go to buffets or dining halls or salad bars the salads are always SO good? There are so many choices and textures and flavors. There are croutons and veggies and fruits and seeds and peas and dressing and it’s all so crunchy and wonderful. When I moved off my college campus and away from those salad bars, I decided it was time to take matters into my own hands and create a salad just as exciting and versatile.  I have figured out that they key components to creating a successful salad are: croutons, good dressing, lots of colors, and small juicy items like peas or corn. I prefer making my own croutons to buying them (cheaper, healthier, more fun). I save the ends of bread (yeah, I don’t eat the ends, so what) and freeze them. When salad time rolls around I pop them in the microwave, chop them up and sautee them til they are crispy and greasy and delicious. In terms of dressing, I love tahini dressing or sesame-soy-ginger, but an easy and still yummy way to go is olive oil and balsamic vinegar, or lemon juice, salt and pepper, or all of the above.  I made this salad with my wonderful best friend, A. She is just getting into cooking and it’s so much fun to teach her what I know and watch her get excited as she invents new and delicious meals.  You can really put in almost any vegetable and your salad will taste great, but here’s what we did: Ingredients: Romaine lettuce, washed and chopped Frozen peas, cooked and let to cool Canned corn, drained Broccoli (raw, or slightly steamed) Bell pepper  Carrots Celery Several pieces bread Olive oil Salt, pepper, garlic powder, rosemary and thyme Dressing Directions: Defrost bread if necessary, cut into crouton size pieces Heat olive oil in a pan, add bread and mix around so all the pieces get oily Add herbs and oil as needed (it takes a bit of oil to get them crispy) Sautee until croutons are crispy and flavorful (this tends to take at least 10 minutes) Meanwhile, wash and chop veggies into bite size pieces Mix veggies and croutons together in a large bowl, add dressing and toss Serve and enjoy -N View high resolution

Colorful Salad with Homemade Herbed Croutons

You know how when you go to buffets or dining halls or salad bars the salads are always SO good? There are so many choices and textures and flavors. There are croutons and veggies and fruits and seeds and peas and dressing and it’s all so crunchy and wonderful. When I moved off my college campus and away from those salad bars, I decided it was time to take matters into my own hands and create a salad just as exciting and versatile. 

I have figured out that they key components to creating a successful salad are: croutons, good dressing, lots of colors, and small juicy items like peas or corn. I prefer making my own croutons to buying them (cheaper, healthier, more fun). I save the ends of bread (yeah, I don’t eat the ends, so what) and freeze them. When salad time rolls around I pop them in the microwave, chop them up and sautee them til they are crispy and greasy and delicious.

In terms of dressing, I love tahini dressing or sesame-soy-ginger, but an easy and still yummy way to go is olive oil and balsamic vinegar, or lemon juice, salt and pepper, or all of the above. 

I made this salad with my wonderful best friend, A. She is just getting into cooking and it’s so much fun to teach her what I know and watch her get excited as she invents new and delicious meals. 

You can really put in almost any vegetable and your salad will taste great, but here’s what we did:

Ingredients:

  • Romaine lettuce, washed and chopped
  • Frozen peas, cooked and let to cool
  • Canned corn, drained
  • Broccoli (raw, or slightly steamed)
  • Bell pepper 
  • Carrots
  • Celery
  • Several pieces bread
  • Olive oil
  • Salt, pepper, garlic powder, rosemary and thyme
  • Dressing

Directions:

  1. Defrost bread if necessary, cut into crouton size pieces
  2. Heat olive oil in a pan, add bread and mix around so all the pieces get oily
  3. Add herbs and oil as needed (it takes a bit of oil to get them crispy)
  4. Sautee until croutons are crispy and flavorful (this tends to take at least 10 minutes)
  5. Meanwhile, wash and chop veggies into bite size pieces
  6. Mix veggies and croutons together in a large bowl, add dressing and toss
  7. Serve and enjoy

-N

Vegan Grilled Cheese I grew up on soy cheese. We had every kind of gushy, soggy, strangely colored ‘cheese’, all with that weirdly bitter aftertaste. This lasted until my sister and I refused to eat one more bite and demanded our cheese come from cows. This is why, when I went from vegetarian to vegan about half a year ago, I silently swore never to eat fake packaged cheese. I didn’t see the point, it didn’t taste like dairy cheese, it doesn’t have much nutritional value, and I was perfectly happy with my diet. As time has progressed however, I have become increasingly curious about all the vegan products out there, and my judgements that they won’t taste like the ‘real thing’ have faded. When you go long enough without ‘real’ cheese or ice cream or yogurt, the vegan version tastes just as good, better even because you feel morally sound about what you’re putting in your body. I now go nuts for a bowl of coconut bliss ice cream, or nachos with vegan sour cream, and as of this morning, for Daiya vegan cheese. Let me tell you, vegan cheese has made leaps and bounds since I was 12 years old grimacing at pale orange-almond-soy-mush in my parents fridge. This snack takes about 5 minutes to make, and is absolutely delicious.  Ingredients: Bread (I used whole wheat) Daiya (I used mozzarella style. You can find it at natural food stores for $6 a bag) Optional: Earth balance or oil Directions: Put earth balance/oil in a pan or turn on a panini maker Spread Daiya on your bread, place in maker/on pan Cook on both sides until the Daiya has melted and the bread is slightly crispy Serve immediately with some veggies on the side (I had cucumbers) and enjoy thoroughly :) -N View high resolution

Vegan Grilled Cheese

I grew up on soy cheese. We had every kind of gushy, soggy, strangely colored ‘cheese’, all with that weirdly bitter aftertaste. This lasted until my sister and I refused to eat one more bite and demanded our cheese come from cows.

This is why, when I went from vegetarian to vegan about half a year ago, I silently swore never to eat fake packaged cheese. I didn’t see the point, it didn’t taste like dairy cheese, it doesn’t have much nutritional value, and I was perfectly happy with my diet.

As time has progressed however, I have become increasingly curious about all the vegan products out there, and my judgements that they won’t taste like the ‘real thing’ have faded. When you go long enough without ‘real’ cheese or ice cream or yogurt, the vegan version tastes just as good, better even because you feel morally sound about what you’re putting in your body. I now go nuts for a bowl of coconut bliss ice cream, or nachos with vegan sour cream, and as of this morning, for Daiya vegan cheese. Let me tell you, vegan cheese has made leaps and bounds since I was 12 years old grimacing at pale orange-almond-soy-mush in my parents fridge. This snack takes about 5 minutes to make, and is absolutely delicious. 

Ingredients:

  • Bread (I used whole wheat)
  • Daiya (I used mozzarella style. You can find it at natural food stores for $6 a bag)
  • Optional: Earth balance or oil

Directions:

  1. Put earth balance/oil in a pan or turn on a panini maker
  2. Spread Daiya on your bread, place in maker/on pan
  3. Cook on both sides until the Daiya has melted and the bread is slightly crispy
  4. Serve immediately with some veggies on the side (I had cucumbers) and enjoy thoroughly :)

-N

Fried Tofu with Steamed Lemony Kale You know how when you go to Thai or Chinese restaurants the tofu is all perfectly cooked so its crispy on the outside and juicy on the inside, and you think you could never make it as yummy? Well it turns out you can, and it’s easy and cheap.  I paired this with steamed dino kale, which is so fresh and green it balances the fried tofu nicely. It takes about 10 minutes to make this whole meal, and it saves well so it’s great to take to work or school.  Ingredients: Tofu, cut into 1/2 inch cubes about 1 TBS Oil (olive, canola, sesame, any will work) Dino Kale (dark green and more textured than regular kale) Lemon juice, salt, and pepper to taste Optional: Rice vinegar and soy sauce  Directions: Put oil in the pan and heat, add the tofu Let tofu cook until brown, rotating so every side gets browned and crispy (be careful, the oil may spit out of the pan) Meanwhile, chop kale and put it in a pan with a little water Cover and let it steam until its almost all the way cooked Remove lid, let any excess water cook out, and add lemon, salt and pepper Optional: Mix 1 TBS rice vinegar and 1 TBS soy sauce in small bowl, use as dipping sauce for tofu Enjoy :) -N View high resolution

Fried Tofu with Steamed Lemony Kale

You know how when you go to Thai or Chinese restaurants the tofu is all perfectly cooked so its crispy on the outside and juicy on the inside, and you think you could never make it as yummy? Well it turns out you can, and it’s easy and cheap. 

I paired this with steamed dino kale, which is so fresh and green it balances the fried tofu nicely. It takes about 10 minutes to make this whole meal, and it saves well so it’s great to take to work or school. 

Ingredients:

  • Tofu, cut into 1/2 inch cubes
  • about 1 TBS Oil (olive, canola, sesame, any will work)
  • Dino Kale (dark green and more textured than regular kale)
  • Lemon juice, salt, and pepper to taste
  • Optional: Rice vinegar and soy sauce 

Directions:

  1. Put oil in the pan and heat, add the tofu
  2. Let tofu cook until brown, rotating so every side gets browned and crispy (be careful, the oil may spit out of the pan)
  3. Meanwhile, chop kale and put it in a pan with a little water
  4. Cover and let it steam until its almost all the way cooked
  5. Remove lid, let any excess water cook out, and add lemon, salt and pepper
  6. Optional: Mix 1 TBS rice vinegar and 1 TBS soy sauce in small bowl, use as dipping sauce for tofu
  7. Enjoy :)

-N

Lemon Honey Sautéed Brussel Sprouts I love brussel sprouts. They have such a terrible reputation, for which we have the 1950’s to thank (I have heard many a tale of cold canned brussel sprouts, which lets be honest, sounds awful). These days, however, we can get our brussels pre-washed and ready to cook, prepicked and spilling out of little green baskets, or even a whole stalk of brussels and pluck them ourselves. With this many options we have no excuse not to take part in their rich flavor and endless cooking possibilities. Just cut open one of these beauties and you will see layer after layer of dark to bright green leaves, ending in a softer, paler middle. Brussels are great as a side dish, served over noodles, baked, added to a stir fry or soup, boiled and put on a salad, you name it. I decided to sautee these with just a few flavors so I wouldn’t lose that scrumption brussely taste. This gives them a hint of sweet, sour and salty, and they provide that hint of bitter. I used honey as a sweetener (not vegan, I know) but they taste just as delicious with other natural sweeteners such as maple syrup or agave nectar.  Ingredients: Brussel Sprouts Salt, pepper and garlic powder to taste Honey or other sweetener Lemon Juice Olive Oil Directions: Boil a pot of water (with enough water to cover brussels) Wash brussels well, peeling off outer leaves if they look gross Chop into halves or quarters, depending on their size Put brussels into boiling water and cook for about 3-5 minutes, or until they are pretty cooked but still a little hard Strain and put brussels in a large pan with olive oil Add lemon juice, honey and herbs to taste (it tend to take a good amount of lemon and honey to be flavorful enough)  Continue to sautee until they are tender Serve immediately Enjoy :) -N View high resolution

Lemon Honey Sautéed Brussel Sprouts

I love brussel sprouts. They have such a terrible reputation, for which we have the 1950’s to thank (I have heard many a tale of cold canned brussel sprouts, which lets be honest, sounds awful). These days, however, we can get our brussels pre-washed and ready to cook, prepicked and spilling out of little green baskets, or even a whole stalk of brussels and pluck them ourselves. With this many options we have no excuse not to take part in their rich flavor and endless cooking possibilities. Just cut open one of these beauties and you will see layer after layer of dark to bright green leaves, ending in a softer, paler middle. Brussels are great as a side dish, served over noodles, baked, added to a stir fry or soup, boiled and put on a salad, you name it.

I decided to sautee these with just a few flavors so I wouldn’t lose that scrumption brussely taste. This gives them a hint of sweet, sour and salty, and they provide that hint of bitter. I used honey as a sweetener (not vegan, I know) but they taste just as delicious with other natural sweeteners such as maple syrup or agave nectar. 

Ingredients:

  • Brussel Sprouts
  • Salt, pepper and garlic powder to taste
  • Honey or other sweetener
  • Lemon Juice
  • Olive Oil

Directions:

  1. Boil a pot of water (with enough water to cover brussels)
  2. Wash brussels well, peeling off outer leaves if they look gross
  3. Chop into halves or quarters, depending on their size
  4. Put brussels into boiling water and cook for about 3-5 minutes, or until they are pretty cooked but still a little hard
  5. Strain and put brussels in a large pan with olive oil
  6. Add lemon juice, honey and herbs to taste (it tend to take a good amount of lemon and honey to be flavorful enough) 
  7. Continue to sautee until they are tender
  8. Serve immediately
  9. Enjoy :)

-N

    Burdock Carrot Kinpira This is a macrobiotic (see definition below) dish that is especially yummy and appropriate for this time of year. Autumn time and even into winter, the kidneys are weaker and more susceptible to illness. Both burdock and carrots are tonifying to the kidneys. Burdock root is also used to promote urination and overall physical vitality. Cooked carrots are great for improving anemia. After an excess of sugar, root vegetables, especially burdock and carrots are very helpful in rebalancing the body. This recipe is a nice balance between the sweetness of the carrots, the slight bitter of the burdock, the salt of tamari and spicy and warming ginger root. Ingredients:-2 stalks of burdock root-3 stalks of carrot (may do more or less carrot/burdock depending on preference, may want to experiment)-Dark sesame oil-Grated ginger -Tamari or soy sauce -Sesame seeds (optional) Recipe:Start by cutting the burdock root into matchsticks (this is done by cutting the root into thin diagonal slices in the round, then by stacking about three and cutting into match size pieces). Add about a tablespoon of sesame oil to a pan, then add the burdock, put a top on and let sit while you cut the carrots into matchsticks as well. Add the carrots after about five minutes. Stir together; add about a tablespoon of tamari and cook on low with a lid for about 20-25 minutes until liquid is evaporated. You may need to add a little bit of water along the way. When the dish is done, grate about a tablespoon of ginger and squeeze in palm of hand over the entire dish. Add dark or light sesame seeds to garnish if you like. Enjoy this hearty, tonifying dish as a side dish or a main meal. Macrobiotics is a lifestyle centered on the principles of Yin and Yang. Its goal is to bring balance to our lives and our diets. The roots of macrobiotics come from Chinese medicine and the Japanese cuisine. The diet is mostly vegetarian and vegan, although some people do eat fish. The main components to a macrobiotic diet are fresh, local, and in-season vegetables. Grains are also a large part of the Macro diet.  -L (Friend to Sisters N & E and new contributor to the blog) View high resolution

    Burdock Carrot Kinpira

    This is a macrobiotic (see definition below) dish that is especially yummy and appropriate for this time of year. Autumn time and even into winter, the kidneys are weaker and more susceptible to illness. Both burdock and carrots are tonifying to the kidneys. Burdock root is also used to promote urination and overall physical vitality. Cooked carrots are great for improving anemia. After an excess of sugar, root vegetables, especially burdock and carrots are very helpful in rebalancing the body. 

    This recipe is a nice balance between the sweetness of the carrots, the slight bitter of the burdock, the salt of tamari and spicy and warming ginger root. 

    Ingredients:
    -2 stalks of burdock root
    -3 stalks of carrot 
    (may do more or less carrot/burdock depending on preference, may want to experiment)
    -Dark sesame oil
    -Grated ginger 
    -Tamari or soy sauce 
    -Sesame seeds (optional)

    Recipe:
    Start by cutting the burdock root into matchsticks (this is done by cutting the root into thin diagonal slices in the round, then by stacking about three and cutting into match size pieces). Add about a tablespoon of sesame oil to a pan, then add the burdock, put a top on and let sit while you cut the carrots into matchsticks as well. Add the carrots after about five minutes. Stir together; add about a tablespoon of tamari and cook on low with a lid for about 20-25 minutes until liquid is evaporated. You may need to add a little bit of water along the way. When the dish is done, grate about a tablespoon of ginger and squeeze in palm of hand over the entire dish. Add dark or light sesame seeds to garnish if you like. 
    Enjoy this hearty, tonifying dish as a side dish or a main meal. 

    Macrobiotics is a lifestyle centered on the principles of Yin and Yang. Its goal is to bring balance to our lives and our diets. The roots of macrobiotics come from Chinese medicine and the Japanese cuisine. The diet is mostly vegetarian and vegan, although some people do eat fish. The main components to a macrobiotic diet are fresh, local, and in-season vegetables. Grains are also a large part of the Macro diet. 

    -L (Friend to Sisters N & E and new contributor to the blog)

    Quick and Easy Tofu and Kale This is a great meal if you don’t have a lot of time to cook, or even if you do, because its delicious and healthy. Leafy greens are really important in a vegan diet, they are high in fiber, iron and calcium (fun fact-broccoli has more calcium than milk! Don’t believe milk companies that tell you its the only way to get your calcium), among other nutrients.  I use nutritional yeast on the tofu, and on most things I eat. If you are a new vegan you will soon learn that nutritional yeast, known as ‘hippie-crack’ is useful, healthy and yummy, often used in place of cheese. Its high in B-12, a vitamin you need to make sure you get as a vegan or vegetarian. It also has a fair amount of protein in it. Just try not to eat more than about 2 tablespoons a day, since too much can stop your body from absorbing calcium. You can find it in the bulk section of most natural food stores, its flaky/powdery and yellow. Anyhow.  To make the Tofu: Cut tofu into cubes of desired choice and put in pan with some oil Sprinkle soy sauce over tofu, then nutritional yeast as well as any other flavors you want (garlic, salt, pepper, etc) Let it cook for a few minutes, stir some, take off heat when it looks good To Make the Kale: Wash kale and cut into fairly small pieces, you can use the stem and leaves Put in pan with some rice vinegar (asian style vinegar, you can find it at most grocery stores) Put on a lid and let it steam some until its mostly cooked Take off the lid, squeeze on some lemon juice, add salt and pepper to taste Stir a bit, take off heat, and serve with tofu Note: I flavor pretty much everything I cook with some combination of lemon, soy sauce, vinegar, garlic and nutritional yeast. I love savory, sour flavors, but I know not everyone does as much as me. There are plenty of other ways to cook these types of foods. Happy eating! View high resolution

    Quick and Easy Tofu and Kale

    This is a great meal if you don’t have a lot of time to cook, or even if you do, because its delicious and healthy. Leafy greens are really important in a vegan diet, they are high in fiber, iron and calcium (fun fact-broccoli has more calcium than milk! Don’t believe milk companies that tell you its the only way to get your calcium), among other nutrients. 

    I use nutritional yeast on the tofu, and on most things I eat. If you are a new vegan you will soon learn that nutritional yeast, known as ‘hippie-crack’ is useful, healthy and yummy, often used in place of cheese. Its high in B-12, a vitamin you need to make sure you get as a vegan or vegetarian. It also has a fair amount of protein in it. Just try not to eat more than about 2 tablespoons a day, since too much can stop your body from absorbing calcium. You can find it in the bulk section of most natural food stores, its flaky/powdery and yellow. Anyhow. 

    To make the Tofu:

    • Cut tofu into cubes of desired choice and put in pan with some oil
    • Sprinkle soy sauce over tofu, then nutritional yeast as well as any other flavors you want (garlic, salt, pepper, etc)
    • Let it cook for a few minutes, stir some, take off heat when it looks good

    To Make the Kale:

    • Wash kale and cut into fairly small pieces, you can use the stem and leaves
    • Put in pan with some rice vinegar (asian style vinegar, you can find it at most grocery stores)
    • Put on a lid and let it steam some until its mostly cooked
    • Take off the lid, squeeze on some lemon juice, add salt and pepper to taste
    • Stir a bit, take off heat, and serve with tofu

    Note: I flavor pretty much everything I cook with some combination of lemon, soy sauce, vinegar, garlic and nutritional yeast. I love savory, sour flavors, but I know not everyone does as much as me. There are plenty of other ways to cook these types of foods. Happy eating!