Garlicky Chard over Pan Fried Potatoes

This is Bishops Garlicky Chard recipe from Vegetables Every Day with the chard to onion ratio reduced a bit. I served it over potatoes and drizzled with a simple balsamic reduction. We both really liked it.

Garlicky Broccoli Rabe and Glazed Tofu

I managed to eat this but Matt stuck to just the tofu. The greens were incredibly bitter. I don't know if it was the particular batch of greens or if I may have scorched the garlic. If they had been a bit less bitter the maple glazed tofu would have been enough to create a balance.

Squash stuffed with Brussels and Quinoa Pilaf

Made this up after a great dish Mark and Betty made for me in Columbus. Includes sunflower seeds and raisins. Pretty good as leftovers for lunch too.

Green Beans with Spaghetti Squash and Olives

A surprise success using up the veggies on hand. Inspired by three of
my favorite dishes, I pulled this off with:
Spaghetti squash, baked
Green beans, boiled
Garlic, sautéed in olive oil
Sunflower seeds, toasted
Olives, chopped
Parsley, a lot chopped fine
Cherry tomatoes, quartered
Salt
Pepper
Red pepper flakes
We ate it all and Matt gave it a thumbs up.

Pasta and Peppers

We had a few peppers left over from our anniversary meal. Roasted
these under the broiler and made half a batch of Jack Bishop's Roasted
Pepper Sauce for Pasta from Vegetables Every Day. Used a good whole
wheat (light tasting) pasta and it worked well with the smokey
peppers. If it were a heavy whole wheat pasta this sauce would
probably be a bit light to pair. He recommends a regular fettuccine.

Fall and Back to Documenting

Many meals to catch up on that are going to lack some info. I am back
to tracking my food again so going forward I should have more info.
Here is the beginning of the catching up. Roasted Brussels sprouts,
carrots, cremini mushrooms, and radishes finished in soy sauce and
sesame seeds based on Bishop's radish recipe in Vegetables Every Day
with a bit of garlic added. Should have cut the radishes smaller
based on the size of the carrots and sprouts.

Red Lentils, Spaghetti Squash, and Kale with Lemon Tahini Sauce

Hummus Snack

Hummus was made in mini food processor with canned chickpeas, sliced
garlic sautéed in olive oil, tahini, lemon juice, lemon zest, water,
cumin, coriander, red pepper flakes, dry mustard, and salt. The chips
are whole wheat tortillas rubbed with olive oil and toasted in the
oven. Used scissors to cut them. Nice snack but split between us it
was about 550 calories each.

Can I post?

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M & K Movie Night Pasta

M & K Movie Night Pasta

12 oz 100% whole wheat pasta

8 oz baby spinach, chopped

12 black olives, halved

1 tomato, chopped

1 can chick peas

1 bunch basil

1/4 cup pecans, toasted

1 large clove of garlic, minced in salt

6 tbsp olive oil

1 tbsp lemon juice

Salt

Pepper

Make pesto in mini food processor with last 7 ingredients.  Cook pasta in salted water.  Meanwhile prep remaining ingredients.  Toss pasta with pesto and spinach.  Cover to wilt spinach with heat from pasta just a bit.  Mix in remaining ingredients.  Serve with coarse salt. 

It must have been good because we ate too much.  Pecans were an experiment since we had limited choices in house. 

 

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Quinoa and Roasted Vegetables with a Simple Salad

The smell of herbs, squash, and mushrooms roasting in the oven brought out fabulous memories of fall. The night we had this, the two squashes fell on opposite ends of the consistency spectrum. When I had the left overs they had settled out to a great spot near the middle and the extra juices had been picked up by the quinoa. Working on a simple dressing for the greens with a little mustard and honey added to the oil and vinegar. This night we got fresh chives too which made the salad seem pretty fancy.

Sautéed Cherry Tomatoes

This became dinner served with some quinoa. The green beans were boiled for 5 minutes. The cherry tomatoes were sautéed in olive oil and tossed with garlic and basil per Bishop's recipe in Vegetables Every Day. Came together as a nice complete meal in 30 minutes.

Pizza Night

Broccoli and Roasted Radishes with Ginger Glaze over Quinoa

Picture as promised.
See post http://aspiringherbivore.blogspot.com/2012/08/broccoli-and-roasted-radishes-with.html for details.

Broccoli and Roasted Radishes with Ginger Glaze over Quinoa

Started with inspiration for roasted radishes in a sesame soy glaze from Bishop's Vegetables Every Day and expanded and substituted. Someday I will try the real thing but I think I have a new classic of my own. 

Broccoli and Roasted Radishes with Ginger Glaze over Quinoa

1 cup quinoa, rinsed 

2 cup water

1 clove garlic

Salt

1 lb radishes, halved

1 bunch broccoli, in bite size pieces

1.5 tbsp walnut oil

1 tsp sesame oil

2 tbsp soy sauce

2 tbsp mirin

2 tbsp agave nectar

2 tbsp grated ginger 

1 clove garlic minced

Bring quinoa and water to boil with garlic and salt.  Cover and reduce heat.  Cook until water absorbed about 25 minutes.

Roast radishes tossed in walnut oil in non stick roasting pan in 425 degree oven for 20 to 25 minutes tossing occasionally.  Meanwhile steam broccoli for 5 minutes.  When radishes browned add broccoli and remaining ingredients to roasting pan and mix.  Roast another five minutes and serve over the quinoa

Makes three servings at about 530 calories each.

Picture to follow.

Tostadas with Fresh Salsa and (not) Refried Kidney Beans

Build your own. Tortillas were too sweet but corn was excellent.

Whole Wheat Pasta in Puréed Eggplant Sauce with Chickpeas

Picture is through my glass. Too much sauce so should have had some vegetables, pasta, or bread to mop it up. Fine way to eat eggplant and made good leftovers.

Salad with Lentils and Rice

Started with Healthy Hedonist recipe for inspiration but this is not even close. Good enough though.

Indian Eggplant and Potato Stew with Chickpeas - Year Later

Made this last year. Had more of the ingredients this year but the potatoes were not so fancy. Fine weeknight meal but not serving it to guests unless I bothered to peel the veggies. Was afraid of it being too soupy since we didn't have bread so may have been a bit too conservative on the water. Added a bit of water when I boxed it up and the left overs were better.

Bok Choy Rice Bowl with Ginger Coconut Sauce

Bok Choy Rice Bowl with Ginger Coconut Sauce also included mushrooms, pattypan squash, garlic, and tomato with soy, mirin, vinegar, and agave in the sauce and fresh basil and cilantro at the end.

Ratatouille with Cold Herbed Tofu Crumble

Stove top ratatouille topped with some tofu, olives, and slice of a tomato from my dad's garden on the side (the rest inside). Next day left overs tossed with Israeli couscous. Pretty yum.

Salad and Fine Fine Wine

Matt made this herbivore Nicoise Salad including the dressing. Excellent with the wine and some great techniques to add to the repertoire. I will have to ask him where he got the recipe. 

Cold Peanut Sesame Noodles

Tried Cold Peanut Sesame Noodles recipe from Apartment Therapy's food section. http://www.thekitchn.com/recipe-cold-peanut-sesame-nood-53032

Of course I skipped the chicken and upped the veggies. Also doubled the sauce with the exception of the sesame oil and red pepper. Used a mirin for half the vinegar and agave for the sugar. I was a bit short on the ginger and blanched the garlic so result was a bit more subtle. Veggies for today were broccoli with julienned stems, red pepper, and chives. Used whole wheat pasta.

Picked this recipe as it was similar to what I remember making. I think it would be short on sauce even if followed correctly but flavors are a nice balance so will try again. A bit runny but that may have been a failure to drain pasta thoroughly.

Pizza Night - Pizza #3

BabaGhanoush and Shiitake Mushroom Pizza

Pizza Night - Pizza #1

Carmelized Onions and Olives

Tomatillo Soup - Recipe

> Roasted Tomatillo Soup
> 1 lb tomatillos
> 1 lb tomatoes
> 1 large bell pepper
> 1 ear corn
> 3 cloves garlic
> 1 cucumber
> 1 tsp balsamic
> 1 tsp brown sugar
> 1/2 tsp hot sauce (Pete's)
> 1/4 tsp cumin
> 1/4 tsp coriander
> Handful cilantro
> Salt
> Pepper
> Ice cubes
> Olive oil
>
> Roasted first 5 ingredients in broiler for about 15 minutes total. Peeled garlic, tomato and cucumber before pureeing. Reserved some cucumber (finely chopped) and some corn to mix in after food processor. Puréed everything else. Mixed with some ice cubes and chilled. Serve with olive oil drizzled on top. Glass of Sauvignon Blanc optional.
>
> Would have loved a little red onion and using a fresh hot pepper but these were not to be had in my kitchen this morning. Some crusty bread on the side would be a nice touch.

Tomatillo Soup - Served

Tomatillo Soup Step 4

Tomatillo Soup Step 3

Tomatillo Soup Step 2

Tomatillo Soup Step 1

Two Bean Soup with Vegetables

Two Bean Soup

4 tbsp olive oil

1 large onion diced

2 cloves garlic chopped

1 lb eggplant chopped

2 ears corn

1 lb green beans

1 can pinto beans

5 cups of water

Salt

Pepper

Red pepper flakes

Smoked paprika

Soy sauce

Sauté onions in olive oil.  Add eggplant and salt and continue to sauté. Add corn and salt and sauté. Add water and bring to a boil.  Add half the green beans in 1 inch pieces and half the pinto beans. Boil 20 minutes add spices and purée. Add remaining green beans in 1/2 inch pieces and pinto beans. Cook 15 minutes. Serve with soy sauce and fresh cracked black pepper. 

Pretty yum one dish meal.

Pasta Italian Vegetable

Pasta Italian Vegetable
2 T olive oil
1 onion minced
1 eggplant peeled, 1 in cube
1 yellow squash, 1 in chunk
1 zucchini, 1 in chunk
1 bell pepper, 1 in pieces
1 clove garlic minced
1 pinch oregano
1 tsp basil purée
Red pepper flake

Salt
Pepper
Balsamic vinegar 

Sauté onion then add veggies.  When start giving off liquid, simmer 20 minutes covered.  When soft, scoop out eggplant, purée eggplant with spices, mix back into rest of veggies. Add vinegar, salt, and pepper to taste. 

Cook Nicole Taylor fresh pasta and toss with sauce. 

Serves 2.

Not a big fan of eggplant. This made sure to avoid that undercooked eggplant texture and kept the oil down.  Would make a variation again although variation again makes no sense. 

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Herbivore Lettuce Soup with Turnips

Who is not going to come running for a soup with that name?

Basically followed the Lettuce Soup (http://www.culinate.com/recipes/collections/Contributors/margarett_waterbury/lettuce_soup_with_marjoram_and_spring_onions) recipe from Culinate for the format. Referenced their Turnip and Greens Soup (http://www.culinate.com/books/collections/all_books/fresh_from_the_farmers_market/turnip_and_turnip_greens_soup) because I had some on hand. Added some puréed peeled chickpeas to make it a filling meal. I made the vegetable broth with the turnip greens, some mushroom stems, and the potato peelings added to the traditional onions, leeks, garlic, celery, carrot, and peppercorns. For our second bowls, added some Thai green curry paste, lime zest, and pinch of fresh cilantro to add some interest after my turnips, chickpeas, and broth with mushrooms made it a challenge to enjoy just the subtle lettuce taste. We did enjoy the first bowl which is what is pictured here with its tastes of spring with the juvenile onions and the lettuce. Enjoyed both bowls chilled by adding ice cubes. Will no doubt be trying versions of this again.

Pea and Pepper Herbivore Soup

2 tbsp olive oil
2 yellow onions chopped
1 green pepper chopped
1 broccoli stem pealed and chopped
1 cup shiitake chopped
4 cloves garlic chopped
1 can chick peas rinsed
2 cups of water
2 tbsp basil
1 tsp green curry paste
Salt
Sautee veggies. Add chickpeas and water and simmer. Purée soup and mix in basil and paste. Salt and serve or chill and serve.



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Strawberry Rhubarb Bake - Repost with Text

When going dairy free I thought I would go ahead and go wheat free too. Probably a little too far. This tasted okay because it was all good ingredients. I think the topping could have used some flour and that would have helped with the sweet. I look forward to trying again. Mostly I did not use the coconut milk topper and it is not pictured here.

Strawberry Rhubarb Bake - Try 1

Preheat oven to 400

Mix and let sit
2.5 cups Rhubarb 1/2 inch slice
2.5 cups Strawberries halved
1/2 cup sucant sugar
1/4 cup white sugar
2 tbsp corn starch
Lemon zest from 1/2 lemon
Lemon juice from 1/4 lemon

In food processor mix
1/4 cup pecans
1/4 cup almonds
1/2 cup old fashion rolled oats
1/4 cup sucant sugar
2-3 tbsp cream from top of coconut milk
Chill in freezer

Assemble fruit in 10 inch pie plate. Pat out thin pieces of the topping and spread over. Bake 45 minutes at 400 degrees. Cool to just above room temperature and serve. Coconut milk poured over is optional.

Mix the remaining coconut milk from a 5.5 oz can with
3 tbsp white sugar
1/2 tsp lemon juice

Strawberry Rhubarb Bake

Herbivore Lasagna - Try 2

This is try two. Upped the veggies as planned.  Also upped the tofu.  Switched brands and just drained and crumbled.  Filled the pan and good form but the spicy tomato sauce was too much, could have used some savory herbs, and where the zucchini was in contact with the noodles there was a slightly soggy thing going on.  Still pretty much yum and next day it tasted great cold. 

Herbivore Lasagna

1 16 oz package Nicole Taylor fresh lasagna noodles
32 oz spicy pasta sauce
24 oz canned diced tomatoes
1 yellow onion diced
3 cloves of garlic minced
1.5 lb of Phoenix tofu drained and crumbled
16 oz baby spinach
6 oz shiitake mushrooms chopped

10 oz cremini mushrooms chopped

16 oz zucchini

4 tbsp olive oil, divided

1/4 cup parsley chopped

Preheat oven to 400 degrees.

Boil spinach in water and then drain and chop.
Sauté onion in olive oil, add spinach and Sauté.

Sauté mushrooms in olive oil till soft.

Sauté zucchini in olive oil till soft. 

Mix garlic, salt, tofu, and parsley. 

Mix mushroom, zucchini, and spinach.

Mix tomatoes and sauce.

Assemble lasagna in 13"x9"x2" glass dish. Start with half cup sauce on bottom. Add noodle and trim to length. Add half cup sauce and spread. Sprinkle half cup of veggies and then tofu.  Add noodle and repeat. Cover with foil and bake 1 hour. Remove foil and bake additional 30 minutes. Let sit 30 minutes and serve.

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Herbivore Creamed Vegetable Soup with Pinto Beans and Corn

Excellent soup with no cream. Puréed vegetables with canned diced tomatoes, canned pinto beans, and fresh corn added at the end. Spices were fresh ginger, red pepper flakes, cumin, pepper, and a dash of garam masala. Three types of onions used as the base.

Herbivore Creamed Vegetable Soup with Pinto Beans and Corn
4 tbsp Olive oil
3 cups Onion
2 stalks Celery
4 cloves Garlic
2 lbs Fingerling potatoes
1 Sweet potato, peeled
2 Zucchini
Ginger and Spices
Water, 4 cups
20 oz canned tomatoes
Can of pinto beans, rinsed
2 ears of corn

Sautée onions and add other veggies through zucchini. Add water and simmer 40 minutes. Purée and then add tomatoes, beans, and corn. Salt to taste.

Excellent the next day for lunch too.

Citrus Drop Cookies

Wanted something sweet and was remembering the orange drop cookies my mom and grandmother used to make. This is not the same but satisfied my sweet tooth just the same. This is an approximate recipe. The cookies wanted to crumble a bit but were a nice texture.

Orange/Lemon Drop Cookies
Zest from one small orange
Zest from half a lemon
1/2 cup turbinato sugar
1/8 cup corn meal
1/8 cup buckwheat flour
3/4 cup white flour
1 tsp baking soda
1 tsp baking powder
1/4 cup juice from orange and lemon
1/4 cup grape seed oil
1 tbsp soy milk plus more as needed
Mix dry ingredients then stir in wet adding soy milk to get a moist batter. Drop on baking sheet and bake in 400 degree oven 8 to 10 minutes. Cool on wire rack. Made 14 cookies.

Icing
2 tsp lemon and orange juice
1 tsp soil milk
1 tsp grape seed oil
Powdered sugar
Mix in small glass until don't think can add more sugar. Heat 20 seconds in microwave and then stir more sugar into mix. Spread on cookies and it will set as it cools.

Mustard Curry with Chickpeas and Potatoes

Making lunch with what is left in the refrigerator. This is bases on a curry concept with the sauce made of red lentils. Satisfying, acceptable, but not great.

Mustard Curry with Chickpeas and Potatoes
1 can chickpeas rinsed
1 lb of fingerling potatoes
1 cup of red lentils
3 cups of water
1 carrot
1 stalk celery
Bay leaf
4 cloves of garlic
2 tbsp walnut oil
1 tbsp mustard seeds
1 tbsp back mustard seeds
2 tsp cumin
1 tsp coriander
1 dash turmeric
Salt
Pepper
1/2 cup of leftover caramelized onions
Water to thin

Potatoes boiled in salted water 20 minutes. Drained and cooled under cold water. Peeled and sliced into curry at the end.

Lentils cooked in boiling water with carrot, celery, bay leaf, and garlic pieces from 1 clove for 20 minutes. Remove veggies and mash lentils with spoon till creamy.

Sauté in the olive oil the spices. Lower heat and add garlic. Add chickpeas and some water. Cook for a bit to allow flavors to meld. Add the onions, potatoes, and lentils when ready. Add water to thin and serve.

Pizza - White Beans and Caramelized Onions

Red onions were cooked with olive oil, thyme, bay leaf, and pepper with balsamic vinegar stirred in at the end. White beans were puréed with a smoky hot sauce, oregano, thyme, olive oil, water, and salt. A whole wheat pita was split into its layers and placed on a baking sheet. The pita tore into several pieces which worked just fine. White beans were spread over pita and topped with the onions. Baked on sheet for 20 minutes in 400 degree oven. Excellent appetizer like dish used as dinner.

Pizza - Dill and Asparagus on Whole Wheat Crust

Homemade crust of 50% whole wheat flour topped with olive oil, dill and steamed asparagus stems baked in 500 degree oven on a hearth stone. Shown here as leftovers for lunch at work. Yum both fresh and second day.

Herbivore Banana Bread Half Stack

I wanted a herbivore banana bread that would be similar to the one I grew up with. I knew this one would be a bit denser so I made two shallow loaves vs. the one tall one. The crust is my favorite part so this upped my crust ratio too. Tasted great but need to work on the texture. Logged the recipe but too lazy to rewrite here until it is a bit more perfected.

Lasagna Herbivore Style

This is a first try. Matt says it is good. Next time plan to up the veggies.

1 16 oz package Nicole Taylor fresh lasagna noodles
16 oz spicy pasta sauce
16 oz canned diced tomatoes
1 red onion diced
3 cloves of garlic minced
1 lb of tofu, freeze, thaw, squeeze out the water and crumble
8 oz baby spinach
6 oz shiitake mushrooms chopped
2 tbsp olive oil
Oregano, thyme, sage, and marjoram to taste

Preheat oven to 400 degrees.

Boil spinach in water and then drain and chop.
Sauté onion in olive oil, add mushrooms and herbs and sauté till soft.
Mix garlic, salt, tofu, and spinach. Add mushroom mixture.

Mix tomatoes and sauce and heat.

Assemble lasagna in 13"x9"x2" glass dish. Start with half cup sauce on bottom. Add noodle and trim to length. Add half cup sauce and spread. Sprinkle half cup of veggies. Add noodle and repeat. Cover with foil and bake 1 hour 10 minutes. Remove foil and reduce oven to 350. Bake additional 20 minutes. Let sit 20 minutes and serve.

A Little Home Improvement

No food here but a little home improvement. No tools involved.

Our aquarium and stand always felt unfinished and we were always going to get rid of it. This year Clownie made it to 20 years so I guess we are keeping the aquarium.

I wanted to add a shelf on the bottom and clean up the wires. I looked for pre-cut shelving online that would fit but found these Ikea Knipsa boxes instead.

Before, during, and after pictures of my small addition to Ikea hacks.