I have found myself lingering and cooking again in the kitchen. I have been so busy with life these past few months, that fast vegan food has been my diet. Although a diet of fast vegan food is better than some diets, isn’t as nutritious for the body long-term as cooking whole organic vegan meals. Finding the time to cook isn’t easy, but am trying.
I found a wonderful recipes, Arabian Lentil and Rice Soup, in Isa Chandra Moskowitz’s book Appetite for Reduction. Personally it didn’t have the variety of vegetables to qualify for a soup – just my taste!! So, adapted it as a dish to pour over rice
Arabian Lentil Sauce
2-3 T. water or vegetable broth for sauteing
1 medium diced onion
6-8 cloves of garlic (depending on size)
pinch or two of freshly group black pepper
1/2 tsp. salt (add more if you like salt)
1 T. ground cumin
1 tsp. ground coriander
1 c. dices or slivered carrots
1 c. dried red lentils
6-8 cups of vegetable broth (depending on prefered thickness)
about 1/4 c. freshly squeezed lemon juice
4-quart pot for stove use
Saute the onions and garlic in water/vegatable broth then add the spices and cook another minute. Add the rest of the ingredients expect the lemon juice. Bring to a boil and reduce to simmer – cook about 40 minutes. When the lentils are fully cooked add the lemon juice and spices as needed to taste. Let sit 10 minutes and serve over rice.
adapted from Isa Chandra’s Moskowitz’s recipe: Arabian Lentil and Rice Soup
Check out Isa’s blog, Post Punk Kitchen.
Holiday meals should be a good blend of family classic recipes with a twist of new recipes – my opinion.
Today in the e-mail inbox I found a recipe for sugar-free cranberry sauce. “Oh no, now what sweeter is used – can’t be good!!” I was wrong – good food of the earth… from Lani Muelrath. Check out her webpage ASAP as she is featuring a webcast with Lindsay S. Nixon about cooking for the holidays and will be introducing her new book: Happy Herbivore Abroad .
Now back to Lani’s recipe:
- 2 1/2 cups fresh cranberries
- a dozen pitted dates (doesn’t matter what variety, I used a mix of medjool and deglet noor)
- soak the dates overnight in the orange juice (you can probably skip this step if in a hurry – if so, maybe cook them a little to soften!)
- blend the dates with the juice and water
- put the dates/juice/water in a pot with the cranberries, bring up the heat quickly to get it hot and then and cook over medium/low heat for 15 minutes.
There you have it! You may need more or less water, depending on how juicy the orange, dates, and cranberries.
I’m almost on the road to spend Thanksgiving with family. I wanted a wholesome lunch that was palate cleansing and healthy, but what could I do quickly? I used food ready to go in my frig: Hodgson Mill’s organic whole wheat spirals, sweet potato, spaghetti squash, salsa, onions and cilantro. I might add mushrooms.
Vegan Coconut Cream – what the heck. I do miss whipped cream and things like Cool Whip and that cream in a can (yes, that you could just spray directly in your mouth).
Found Savvy Vegetarian today and after many clicks found this dreamy whipped coconut cream. This could be another Red, White & Blue food by adding raspberries and blue berries.
Confession: I am having a quiet. low energy, relaxing day. So, am finding things to share and that I would love to eat, but just not today. I have extra weight to get off my body!!!
Currently eating a quick favorite: whole wheat bread, humus, tomatoes and lettuce. Quick, refreshing and wonderful.
What’s your favorite vegan sandwich?
Back in the 1060’s and early ’70 men either didn’t cook or were beginning to cook a bit (well, outside of barbecuing). My dad was a big strapping guy who loved to cook his famous dishes and one was the Chili Dog. Actually this was one that he either used canned chili or Mom’s leftover (the best). He married my mom when I was in middle school (Jr. High back then) and I gained an amazing dad!!
We would start with a large, wide, flat on the bottom. soup bowl and lay down a hot dog bun, then a cooked hot dog or two and smother it all with ample chili. Next was fresh chopped white onions and a lot of grated cheese. Heaven in the bowl!! I was too young for beer, but I added that years later.
Here’s to you, Dad!! I’m sure he was looking down from heaven wishing he was sitting with me eating a chili dog (maybe not ’cause it was vegan). Thanks for all the good memories, Dad!!
I have been all over the place on the 21 Day Vegan Kickstart this time around. today I finally got around to trying Jamaican Stir-Fry from week two. Here is my version, since I didn’t have all the suggested ingredients and not a lover of plantains.
adapted from 21 Day Vegan Kickstart Jamaican Stir Fry
1 red pepper sliced
1/2 yellow onion, chopped
3 cloves of garlic, minced
3 stacks of celery, slices at an angle
Stir fry in water – stirring often so the steam helps quickly cook the veggies. When turned darker and cooking add:
1 tsp chopped fresh ginger
1 tsp thyme
1/2 inch chopped jalapeno pepper
1 tsp hot or reg. curry (I used hot)
1/8 c. almond milk
stir until mixed well and cook on low heat to meld the flavors.
Serve over brown rice. YUM!!
I think tomorrow it will taste even better.
Serves two or one with leftovers for lunch the next day. I ate dinner and here’s a picture of what I have left for tomorrow.
I’ve been a Vegan for over a year and a Vegetarian for over 20 and last weekend was my first time at VegFest in Seattle. I arrived late for a number of reasons – won’t bore you with details. I really wanted to hear and see Dr. Neal Bernard’s presentation. Actually could have stood outside and heard it all, because as I was walking past the back of the building could hear him very clearly though some vents – odd huh!!
I paid and rushed to the back of the large room as that is where he was presenting. I’ll write more later on his talk and the book I purchased.
After the lecture folks were taking down their booths, but still had time to talk to a few vendors, try a few samples and joined Vegetarians of Washington. I also purchased two books at their table: the Veg-Feasting Cookbook: favorite Recipes from Local Restaurants and Leading Chefs in the Pacific Northwest & Vegetarian Pacific Northwest: A Guide to Restaurants and Shopping. I need to get out more and discover the wonderful restaurants in the area and support Vegan restauranteurs and Chefs.
VegFest is definitely worth attending. Next time will attend earlier in the day and catch more of the lectures and cooking demonstrations.
I’ve already tried one of the recipes from the Veg-Feasting Cookbook: Lentil Pottage from Abou Karim in Oregon (p. 162)
My rendition of Lentil Pottage:
1/2 cup lentils
2+ c. low sodium vegetable broth
1/8 tsp. cumin
dash of salt and pepper.
Rinse lentils then combine with 2 c. vegetable broth in a pan/pot (bring to a boil and then lower to simmer) cook for 15 minutes. Ten minutes into cooking saute onions with spices in a small amount of vegetable broth until cooked but crisp. Add to lentil mixture and continue cooking until Lentils are fully cooked – check every 5 minutes.
This recipes is very tasty, easy to prep and quick. I was drawn to it because it said it could be eaten hot or cold. Sometimes just don’t have time to heat!!
Sorry, the re-blog feature cut off the recipe – here you go!
This hummus recipe was adapted from one posted by royhobbs on allrecipes.com.
1 clove garlic, chopped 2 c cooked chickpeas (or 1 15-oz can rinsed and drained)
juice from 1 lemon (about 4 T)
2 T tahini
1 T olive oil
1 t salt black pepper to taste
Put all ingredients in a food processor and process until smooth.
Fear not – this is a Vegan recipe that I am going to try and wanted to share
via Penne and spinach in a garlic white wine “cream” sauce.