Wednesday, May 31, 2006

Quinoa Risotto with Butternut Squash

This is a rerun of something we've done before, but that was 6 months ago so I guess it's OK. Follow the link for the recipe - it's only slightly adapted from Peter Berley's The Modern Vegetarian Kitchen (which Amazon has for a pretty decent price). This recipe is always a good standby when you have some butternut squash on hand as we did after Sunday night's dinner. Tonight I garnished it with fresh chopped parsley and pumpkin seeds and we started with a simple salad with lettuce and spinach fresh from the garden (finally).

Monday, May 29, 2006

Barley Salad with Asparagus

This is not your typical Memorial Day food. While most Americans were cooking slabs of meat on a grill today, we made this Barley Salad to take with us when we went to visit Darlene's parents this afternoon. We often get a simple barley salad on the side when we eat at Sunflower and that's what gave us this idea. In a very small nod to tradition, I did break out the grill pan and grill the asparagus. After it cooled I chopped it into bite-sized pieces and added it to some cooked barley along with some diced carrot and celery and a little thinly sliced red onion. The dressing was toasted sesame oil, rice vinegar and a few splashes of Braggs and we had it at room temperature (though it's equally good chilled).

Pancakes with Fresh Strawberries

Strawberries are so photogenic. And their season is fleeting - at least good fresh ones anyway. So I couldn't resist taking a photo of this morning's breakfast. I've eyed many different pancake recipes but I often stick to one that's tried and true that I veganized and adapted from the very non-vegan Better Homes New Cookbook. Here are my ingredients for the batter; I think you can figure out the rest...

1 c. all purpose flour
1/2 c. whole wheat flour
1 Tbs. sugar
1 Tbs. baking powder
1/4 tsp. salt
2 tsp. egg replacer mixed with 3 Tbs. water
1 1/2 c. soy milk
3 Tbs. canola oil

Sunday, May 28, 2006

Butternut Squash Cakes with Couscous

Several years ago we visited Portland, Oregon and ate at a great vegan restaurant called Counter Culture. I don't think the restaurant is around anymore, but at the time we found a recipe on their web site for Sweet Potato & Ginger Cakes - little fried patties with grated sweet potatoes, ginger and spices. Tonight I remembered that recipe as I was trying to decide what to do for dinner and looking at a butternut squash on our counter. I dug out the recipe to use as a guide, but I went in a little different direction with it. I sort of made it up as I went along so I don't have an exact recipe for you, but here's a rough idea: Grate half of a 1.5 lb. butternut squash, mix with some grated ginger, a minced clove or two of garlic, a little lemon juice, salt & pepper, plus a pinch each of cinnamon and freshly grated nutmeg. Add about 1/4 cup olive oil, then stir in enough flour until the mixture becomes fairly stiff. Form into patties and fry in olive oil until golden brown on each side.

For the couscous I sauteed some chopped broccoli and red onion in olive oil, added some minced garlic, salt & pepper, 1/4 tsp. each of cinnamon and turmeric, a few saffron threads and a few raisins. Then 1 1/2 c. water, bring to a boil, add 1 c. whole wheat couscous, mix well then cover and turn off the heat and let sit for about 10 minutes. We served the squash cakes on top of the couscous and garnished with slivered almonds and chopped fresh parsley.

Saturday, May 27, 2006

Breakfast for Dinner

We didn't have time to make a proper weekend breakfast this morning - Darlene had her typical oatmeal and I had my typical cereal with soy milk - so we decided to make french toast and hash for dinner. We made the Cashew French Toast that we mentioned once before and a hash with white potatoes, red onions and spinach (garnished with some fresh tomato).

Friday, May 26, 2006

Lemon Rice and Idli

We've mentioned our love of South Indian food on a number of occasions. For tonight's dinner we turned to an excellent cookbook we haven't had out in a while: Dakshin - Vegetarian Cuisine From South India by Chandra Padmanabhan. Some of the recipes in here are a little involved and/or require ingredients that are hard to find (at least around here), but we've also found many good ones that aren't that difficult to make. Like this Lemon Rice. Start by cooking a cup of basmati rice (brown rice would probably be good too). Then heat some oil in a pan and add a teaspoon each of black mustard seeds and cumin seeds along with a pinch of asafoetida powder and a few chopped curry leaves (you can also add a couple teaspoons of dal here for some extra texture). Then add a handful of unsalted peanuts and about a tablespoon of finely minced ginger (and some minced chiles if you want it spicy). Cook for a couple minutes then add the cooked rice and 1/4 tsp. turmeric. Mix well then remove from heat and add the juice of 2 lemons. Garnish with chopped cilantro.

On the side we had the Kancheepuram Idli from the same book. I hadn't tried this recipe before and I did it a little differently, but it came out pretty good. Idlis start with soaking rice and urad dal in water for a couple of hours, then draining the water and blending the rice and dal into a batter in a food processor. Then the mixture sits out and ferments for up to 24 hours. Typically idlis are steamed in special little molds (we have one that goes in the microwave), but with this recipe, some more seasonings are added and it's cooked in a shallow cake pan in a pressure cooker. Since we don't have a pressure cooker, I baked it in a small casserole dish. It was good with some prepared mango chutney on top.

Tofu-Dill Salad

This was supposed to go up last night but I ran out of time. And I've already posted about this so I'll be brief. I thought I'd mention it again since it's fast becoming a favorite - especially now that we've got some dill growing in our herb garden. It's straight from Vegan with a Vengeance and is basically just a block of tofu mashed with Vegenaise, fresh dill, red onion, cider vinegar and salt & pepper. I whipped it up in about 10 minutes in the morning, then had it on a couple of sandwiches with some grainy mustard and bread from the freezer after I got back from riding last night. That and a quick salad made for a quick dinner with less than 30 minutes in the kitchen total, including clean up.

Wednesday, May 24, 2006

Thanks Maharaja and WNRN

Our favorite local radio station is community-supported WNRN. Actually, other than occasionally tuning in one of the local NPR stations, NRN is all we listen to on the radio. (You can listen on-line and judge for yourself here.) I know, this is supposed to be a blog about food - I'm getting to that. You see, the cool thing about donating to WNRN during their fund drives is that you always get a very nice thank you in return - which is usually a CD or a restaurant gift certificate. We gave them 50 bucks for their spring fund drive and in addition to the standard T-shirt and coupon sheet for local businesses we also got a $25 gift certificate to Maharaja, a fine local Indian restaurant. Of course charitable giving should be all about the giving and not what you get in return, but we did put that gift certificate to good use tonight. We both had items we hadn't tried there before - a green bean masala for me and a mushroom and dal masala for Darlene - both were awesome.

Monday, May 22, 2006

Mixed Vegetable Coconut Curry

Sometimes we try to plan ahead and follow recipes, but this was an opportunistic meal - based on some nice finds at City Market this weekend and some things we already had. From the market came fresh peas and spinach. And a couple of weeks ago I bought a big bag of white potatoes that we've been working on little by little. We also had a few mushrooms left over from last night's veggie burgers, and finally, Darlene found coconut milk on sale this past weekend when we were grocery shopping and picked up a couple of cans. And we already had 3 cans in the cabinet so we were overflowing with coconut milk. So that's how this recipe was born.

1 Tbs. canola oil
1 tsp. cumin seeds
1/2 tsp. black mustard seeds
1/2 a medium onion, diced
a few button mushrooms, sliced
1/2 Tbs. fresh ginger, finely minced
1 tsp. ground corriander
1/2 tsp. turmeric
1 pinch each, ground cardamom, ground cloves, and cinnamon
salt, fresh ground black pepper and cayenne pepper, to taste
1 14 oz. can light coconut milk
1 lb. white potatoes, peeled and diced
1/2 c. shelled fresh peas
small bunch spinach (about 3 c. packed), torn into small pieces


Heat oil in a medium saucepan over medium heat. Add cumin seeds and mustard seeds and cook until mustard seeds start to pop. Add onion and mushrooms and cook until mushrooms are starting to get soft. Add ginger and the rest of the spices and salt and cook another 30 seconds or so. Add coconut milk and potatoes, bring to a boil, then reduce heat, cover and simmer until potatoes are just getting tender. Mix in peas and spinach and continue cooking until peas and spinach are cooked through and potatoes are tender.

We served this over white basmati rice that was cooked with a couple of cardamom pods, half a cinnamon stick and a couple of threads of saffron.

Sunday, May 21, 2006

Veggie Burgers, Sweet Potato Fries and Broccoli

The veggie burgers and sweet potato fries were two recipes from Vegan with a Vengeance that we hadn't tried yet, and we had some more broccoli in the garden that needed to be picked so that got steamed and added to the plate as well. I didn't get the fries all that crispy, but they were still very tasty. And the veggie burger mixture came out a little moist, but that was quite delicious as well. It might just be that I didin't cook enough moisture out of the mixture, but I may try using a little less liquid next time. This time I just added some bread crumbs and then they formed up nicely. They take a little bit of prep time, but it's worth it. We had them on ciabatta rolls with lettuce and tomato. And the recipe makes a lot so we have plenty of leftovers. That'll make a good quick dinner later this week when I'm out late riding, or we may put a couple in the freezer for some other time.

Saturday, May 20, 2006

Vegetable Stew with Fried Seitan

We dusted off a cookbook we haven't used much lately for tonight's meal. This is basically the Tempeh Stew from The Yoga Cookbook, but with seitan instead of tempeh. This stew is really simple and easy - you just throw all the vegetables into a pot and cook them in some water, and fry some seitan (or tempeh) and put that on top. We served it over brown rice. In the stew is carrot, turnip, rutabaga, cabbage, and yellow squash, all chopped up, plus some finely minced ginger and a strip of kombu, torn into small pieces. All that cooks in about a cup of water until soft, then you add 1 Tbs. corn starch mixed with another 1/2 c. of water to thicken it and season with soy sauce or tamari. This is a good one for those of you watching your fat intake too because the only fat in here is a couple teaspoons of oil that the seitan was fried in.

Friday, May 19, 2006

Baked Veggie Burritos

This is something we've done in the past, but haven't had in quite a while and it was Dreena's recent post that made me think about it again. It's really just a basic burrito, but smothered in a simple tomato-chili sauce and baked. Sort of a cross between burritos and enchiladas I guess. You could put anything you want in the burrito filling - tonight it was some more fresh broccoli from the garden, plus onions, garlic, carrots, a can of pinto beans and a little frozen corn and spinach. The filling was seasoned with salt & pepper, plus chili powder, cumin and a little fresh oregano (same as the sauce, as you'll see). I also added a few tablespoons worth of the canned tomatoes I used for the sauce.

To make the sauce, saute 1/2 a medium onion (diced) in a medium sauce pan with a little oil. Add a clove of garlic, minced, along with 1 Tbs. chili powder, 1 tsp. cumin, and 2 tsp. fresh oregano. Cook another minute or so then add 1 28-oz. can of diced tomatoes. Bring to a boil, then turn down heat and simmer for a few minutes. Then puree everything together with a hand blender and simmer for a few more minutes.

To finish, spread a some of the sauce on the bottom of a baking dish, assemble the burritos and place in the baking dish, then pour the sauce over top until the burritos are well coated. I baked this concoction at 375° for 25 minutes. Oh, and Darlene didn't want anything too spicy tonight so I didn't kick up the sauce or filling but you certainly could. Instead, I put some sliced jalapenos from a jar on top of my half of the burritos.

Thursday, May 18, 2006

Dinner in a Box

The fridge was sparse and I was looking for something quick to eat when I got home from my ride tonight. We don't generally shop at Sam's Club (actually I think I've been there only once in my life), but a couple of weekends ago Darlene went there with her mom and she bought some of these Simply Asia noodle bowls. One of the things that caught her eye when she was looking at them was on the ingredient list it clearly says "VEGAN". It's not often you see that, especially at a place like Sam's Club. They taste pretty decent and they're really quick to make - a minute to open the packaging and 2 minutes in the microwave. But speaking of the packaging, that's the down side (for us anyway) - there's way too much of it. They even come with their own little flimsy plastic fork. Which I suppose is convenient, but I threw it straight into the trash. We try to do our best to avoid over-packaged stuff in general and for that reason I'm not sure if we'll buy these again but it did make for a quick meal tonight.

Wednesday, May 17, 2006

Pasta with Fresh Broccoli

We're definitely not master gardeners, but we try. A couple of months ago we planted a little spring garden with broccoli, lettuce and a few other things. We have one broccoli plant that has a nice big head on it, but most of the rest had these little heads that are starting to bolt now so I picked a few of them for tonight's dinner. The camera batteries went out before I got a shot of dinner so you're left with this not-so-great garden shot. Dinner was a little onion and garlic sauteed with the broccoli in olive oil and seasoned with salt, pepper and a little fresh oregano. I added a few tablespoons of veggie broth and a handful of pine nuts, then mixed in some cooked pasta and a little more olive oil. We also had some of this past weekend's bread toasted with margarine. A fairly simple but quite good meal - though I have to say that the broccoli didn't quite have as much flavor as I was hoping for. Hopefully the tomatoes we just put in the garden recently will fare better - I suspect they will...

Monday, May 15, 2006

Barbecued Seitan

I had designs on making jerk seitan again but I didn't have time to marinate it so I got out the grill pan and some store-bought barbecue sauce instead. Doing some cooking over the weekend paid off tonight since I made the seitan and bread this weekend. I grilled the seitan and some onions, brushing liberally with the barbecue sauce, and we had that on sandwiches with some steamed broccoli on the side. We'll get back to the jerk seitan one day soon, but this was also quite scrumptious and fairly quick and easy to make. (Cleaning the grill pan afterwards was not so easy but I got it done...)

Sunday, May 14, 2006

Focaccia Four Ways

I decided to make bread this weekend and most often when I do that I use my sourdough starter and the recipes in Nancy Silverton's Breads From the La Brea Bakery. I made a couple of the basic white loaves but I also saved some starter so I could make focaccia for tonight. I was going to cut the recipe in half and I carefully measured out the flour and starter, then I started adding the full amount of water. I caught myself before I put it all in there, but I still ended up adding way too much, so then I just winged it and added a little more starter and kept adding flour until I had the right consistency. I ended up with enough dough to make four decent-sized focacce (which is the plural of focaccia according to Nancy Silverton - who am I to argue). I did one topped with caramelized onions, one with sauteed chard, one with olives and sun-dried tomatoes and one with just olive oil and garlic. All were delicious, but I think my favorite was the one with the onions (Darlene was partial to the chard). We also had a nice salad to start out with the first lettuce from our garden.

Saturday, May 13, 2006

Strawberry Shortcake

Dinner tonight was a fairly basic pasta salad so I thought dessert would make for a more interesting post. It's prime strawberry season here now and we picked up some nice berries this morning at our local farmers market. There's a strawberry shortcake recipe in Vegan with a Vengeance that uses the basic scone recipe from said book, and a macadamia nut creme. Sounds awesome, but we didn't have any macadamias so we used a slightly modified version of the basic vanilla tofu whipped topping from Sinfully Vegan - silken tofu blended with powdered sugar, vanilla, a little flour and lemon juice. The topping had a little bit of a tofu taste on its own, but with the strawberries it was really good. And the whole thing together was just fabulous. I totally went back for seconds (or was it thirds?)...

Friday, May 12, 2006

General Tso's Seitan

General Tso's Chicken used to be one of my favorite dishes at Chinese restaurants back in my pre-veg days, and we have a good vegan version of it occasionally when we go to Sunflower, but I think this is the first time I've tried something like this at home. Quite a while ago I found on-line and printed several recipes for General Tso's Chicken and I veganized and adapted one of those to create this recipe.

1 8-oz. package seitan (or equivalent amount homemade seitan)
1/2 lb. broccoli, chopped
1 tsp. minced fresh ginger
3 Tbs. peanut oil
chopped scallions for garnish

Batter for the seitan:
1/4 c. rice flour
2 Tbs. cornstarch
1 tsp. egg replacer
1/4 tsp. baking powder
1/4 c. plain unsweetened soy milk
1 Tbs. soy sauce

For the sauce:
1/4 c. soy sauce
3 Tbs. rice vinegar
3 Tbs. vegetable broth
3 Tbs. sugar
2 tsp. cornstarch

In a small bowl, whisk together all the sauce ingredients and set aside. In a medium-sized bowl, whisk all the dry ingredients for the batter together, then whisk in the soy milk and soy sauce. Tear the seitan into bite-sized pieces, then mix in with the batter. Heat 2 Tbs. peanut oil in a wok over medium-high heat then add the battered seitan. Fry the seitan, stirring constantly and separating the individual pieces, until it's nice and brown and crispy. For me this took about 10 minutes. (It would probably be better to deep fry the seitan here, but we've already done that once this month and I think that's enough.) Now remove the seitan from the wok and set aside. Add the remaining 1 Tbs. of oil to the wok then add the broccoli. Stir-fry for about 2 minutes, then add the ginger and cook for another 30 seconds. Add the sauce and cook for another minute or so until it thickens, then turn off heat and stir in the seitan. Serve over brown rice and garnish with chopped scallions.

Thursday, May 11, 2006

Quinoa Pilaf

I was thinking recently about a rice pilaf we made quite a while ago after seeing it on Alton Brown's Good Eats, but then I decided we hadn't had quinoa in a while so I veganized and adapted his recipe slightly and came out with a very tasty quinoa pilaf. We started the meal with a soup Darlene made with TVP chunks and brown rice (sort of like this one). Here's what I did for the pilaf:

Small pinch of saffron threads
1 Tbs. olive oil
1/2 of a medium onion, diced
1 medium carrot, diced
pinch of salt
1 c. quinoa
1 3/4 c. veggie broth
1/4 tsp. orange zest
1 bay leaf
1/2 c. frozen peas
1/4 c. raisins (golden raisins if you've got 'em)
1/3 c. toasted pistachios

Put saffron in a small bowl, cover with 1/4 c. hot water and let steep for at least 15 minutes. Meanwhile, in an oven-proof pot with lid, sweat the onion and carrot in oil (with a pinch of salt) over medium-low heat until the onion starts to get translucent. Add quinoa and stir well, then add veggie broth, orange zest, bay leaf, and saffron and water. Bring to a boil, stir once, then cover and bake in a 350° oven for 15 minutes. Remove from oven and let sit for 15 minutes without removing the cover. Meanwhile, cook the peas in a small saucepan in a little water (or in a bowl in the microwave) until heated through. Turn quinoa out onto a serving dish, fold in the peas and sprinkle the top with raisins and pistachios.

Wednesday, May 10, 2006

Red Lentils and Kale

Once again we have to thank the Fatfree Vegan Kitchen for a nice meal. I'm always on the lookout for ways to eat more greens and this recipe fits the bill. Though we had some toor dal on hand, I used red lentils because I was hungry and they cook a little faster (of course we had this with brown rice and that doesn't cook fast but whatever). We also had a little red onion and half a red bell pepper we needed to use so that got diced and sauteed in the oil at the beginning. At any rate, this was one of the best kale recipes I've had lately so thanks Susan!

Tuesday, May 09, 2006

A Different Sort of Lasagna

Darlene is the queen of coming up with interesting meals when it seems as though there's nothing in the fridge. I came home from my ride tonight and she was still out running but I found this interesting lasagna on the counter. It was layered with her standard white sauce (with peas), plus a tofu ricotta (tofu blended together with olive oil and herbs) and chopped up veggie burgers from the freezer. And those are panko bread crumbs on top. We both agreed it may not have been the best thing she's ever made, but still it was pretty tasty.

Monday, May 08, 2006

The Last Avocado

The only thing about getting a bag of avocados on sale is that they need to be eaten rather quickly. But this is the last you'll see of avocados here at least for a little while. We started with a big salad, had a couple leftover spring rolls, then had these sandwiches. Pumpernickel bread with Vegenaise, hummus, avocado, cucumber and lettuce. For dessert we had a really simple carob pudding that Darlene whipped up. Melt 3/4 c. carob chips in the microwave, then add that to a food processor with a 10 oz. package silken tofu and 3 Tbs. maple syrup and process until smooth.

Sunday, May 07, 2006

Salad with Fried Tofu and Avocado Dressing

This salad was pretty filling so it ended up being all we had for dinner tonight. We still had avocados left that we bought for Cinco de Mayo and while we do love our guacamole, I decided to do something slightly different with our tasty green friend tonight. I started by slicing some tofu and marinating it much like the tempeh bacon recipe from Vegan with a Vengeance - 3 Tbs. Braggs, 2 Tbs. cider vinegar, 2 Tbs. maple syrup, 1 tsp. tomato paste and 1/4 tsp. liquid smoke. After about an hour, I took the tofu out of the marinade and fried it in peanut oil until it was brown and a little crispy on each side (and adding some of the reserved marinade near the end). Meanwhile I filled some big bowls with red leaf lettuce, cherry tomatoes and sliced baby carrots. When the tofu cooled a little, I added that to the lettuce along with the dressing. I poked around in a few cookbooks for an avocado dressing recipe, but then I just made up my own. Which went like this:

Whir all this stuff together in a blender or food processor (or with a hand blender like I did)...

1 very ripe avocado
juice of 1 lemon
1 Tbs. red wine vinegar
1 Tbs. water
2 Tbs. minced shallot
1/4 tsp. salt
1 Tbs. flax oil
3 Tbs. olive oil (drizzle in at the end)

Saturday, May 06, 2006

Spring Rolls and Cold Soba Noodles

Well it seems we're repeating ourselves more and more these days. The noodles are something sorta new though so I'll start with those. A few weeks ago when I went to a race I did something like this as an easy lunch we could take with us. And it's pretty quick to put together - soba noodles (cooked and rinsed with cold water) with soy sauce, a little black sesame oil and a little rice vinegar. The veggies could be whatever you have on hand - for tonight it was red bell pepper (sliced thin), grated carrots, cucumber, and green onions. Just mix everything together and chill for a bit.

The spring rolls were fairly typical except for one thing - we deep fried 'em this time. Usually we fry them in a skillet with a good bit of oil, but our last experience with deep frying came out really good so we induldged with the spring rolls this time. They came out really crispy too - and we probably didn't use much more oil than with our standard method. At any rate, they were filled with savoy cabbage, red onion, red bell pepper, shiitake mushrooms and a little ginger (all sauteed in peanut oil). The dipping sauce was fairly typical as well - apricot jam, soy sauce, rice vinegar, and a touch of Asian chili sauce. Quite delicious (I know because Darlene's non-vegan brother was here visiting and he went back for seconds).

Friday, May 05, 2006

Cinco de Mayo

I don't know if this passes for Mexican food, but Mexican-inspired maybe. Incidentally, Cinco de Mayo is not Mexico's Independence Day as many people believe, but rather a regional holiday celebrating a military victory over the French in 1862 (more info here). At any rate tonight's meal was loosely inspired by said holiday. We had chips with guacamole and a veggie-ful black bean dip and purple potato quesadillas. For the black beans, I sauteed a little diced red onion, a small diced carrot and a medium diced zucchini in canola oil, then added some garlic, chili powder, cumin, salt & pepper, plus a splash of lime juice and a handful of cherry tomatoes. I mixed that all together and mashed the beans a little and let it cook just a few minutes more. Meanwhile, I diced a couple small purple potatoes and cooked them in a little veggie broth until they were soft, then added a little salt, chili powder and lime juice and coarsely mashed them. Then I spread the potatoes on a couple of tortillas, folded them in half and fried them with just a little margarine for a few minutes on each side until they were nice and brown.

Thursday, May 04, 2006

Gnocchi with Broccoli and Cherry Tomatoes

Back in the kitchen tonight, but for something pretty simple that's very similar to what we've already posted about several times. We do this a little differently each time, but today I found some decent organic cherry tomatoes on sale at the grocery store so I thought that would make a nice addition. I sauteed some chopped broccoli in olive oil with a little salt til it was getting soft, then added 3 cloves of thinly sliced garlic and cooked another minute, then added about 1/4 cup of vegetable broth, 1/2 tsp. dried basil, a handful of cherry tomatoes (halved) and a package of gnocchi (and a little more salt and some fresh ground pepper). I mixed that up well, then reduced the heat, covered and simmered for about 5 minutes until the gnocchi were soft. When we served it, it was topped with a few fresh cherry tomatoes. Oh, and we started with a salad with a nice lettuce mix, more cherry tomatoes, some chickpeas and the cider vinaigrette from Vive le Vegan (I do like Dreena's salad dressing recipes.)

Chocolate & Peanut Butter - Yum Yum

I had my final art class yesterday and we had a potluck along with displaying our projects from the class. I figured it was the perfect time to make some vegan baked goods. I made the peanut better cookies from Vive Le Vegan and dipped the tops in Chocolate Ganache icing from Vegan with a Vengeance. I followed the peanut better cookie recipe except I added a tablespoon of molasses instead of 1/4 teaspoon. I am a big molasses fan. The chocolate ganache was a little messy for cookies since it is supposed to be used for cupcakes, so I will need to work on that a little. Other than that, everyone loved the cookies. I didn't take a picture, so sorry. They are all gone. Chris took the few that were left to work today.

Wednesday, May 03, 2006

Two nights in a row without cooking

That doesn't happen all that often around here. Last night we were both busy so dinner was sandwiches with some chickpea-hijiki salad that I made Monday night. Tonight we went out for Thai food, but we'll be back in the kitchen tomorrow.

Monday, May 01, 2006

Chickpea Stew with Shiitakes

This one is from a back issue of Vegetarian Times. It's been a while since we've made it but we still come back to it now and then. Here's how I made it tonight:

2 Tbs. olive oil
1 medium onion, diced
1/4 lb. shiitake mushrooms, sliced
2 cloves garlic, minced
1 Tbs. fresh oregano
1/4 c. veg. broth
1 28 oz. can fire roasted tomatoes
1 Tbs. tomato paste
1 can chickpeas, drained
1 Tbs. capers
1/2 c. kalamata olives, pitted and halved
salt & pepper to taste

Heat oil in a large skillet over medium heat, then add onions and saute for a few minutes until they're translucent. Add shiitakes and cook another couple of minutes, then add garlic and oregano and cook another minute. Add broth and simmer until some of the liquid is cooked off, then add remaining ingredients, breaking up the tomatoes with the back of your spoon. Bring to a boil, then reduce heat and simmer, stirring occasionally, for about 15 minutes. We served ours over brown rice, but it would be good with pasta too.