Roasted sweet potato, bean, and kale salad

This is like the best, most satisfying vegan meal I have ever made! I was so excited that I almost ate all of the roasted kale...

So this is an original recipe, but based on a few others (notably, I got the idea for spicy roasted sweet potatoes from this Smitten Kitchen recipe for butternut squash). I've been trying to eat more healthy (i.e. not so much frozen pizza) so I came up with this idea, and it evolved as I was cooking.

I started by cutting 2 sweet potatoes into large chunks. I tossed them with:

--2 cloves garlic, chopped (use more next time! was good but needs moar delicious garlic!)
--a few tablespoons olive oil
--1-2 tsp smoked sweet paprika powder
--1-2 tsp cumin
--1-2 tsp spicy red pepper powder
--a few chopped sprigs of thyme (not really necessary)
--dash of red pepper flakes
--dash of salt

...and baked the whole thing at 450 for about 30 minutes (until the sweet potatoes are fully cooked). I added a can of washed/drained cannellini beans (or any other bean will do) for the last 10 minutes.

While the sweet potatoes were roasting, I caramelized half of a sliced red onion (could've used a whole one), and washed, dried, and baked some kale chips (for about 6 minutes at 450). I used 1 bunch of kale, although I did eat quite a bit of it while waiting for the sweet potatoes.

Then once everything was done I just mixed it all together. The flavors and textures all worked together really well: the sweet potatoes slightly sweet, spicy, and mouth-meltingly soft; the kale savory and crunchy; and the beans light and hearty at once. I think vegan food makes me feel better, from the core. I will definitely make this again! This dish will taste best warm.

Mediterranean antipasta

Last week for lunches I cooked up a batch of quinoa and roasted some tomatoes (with olive oil and rosemary). I then enjoyed these ingredients with hummus, pita, feta cheese, and olives, depending on what was on-hand.

I tossed the quinoa with a bit of olive oil, balsamic vinegar, and salt for good measure.

Peach, mint, and tomato salad

This was a happy salad to share with friends at the end of summer. Recipe by Martha Stewart Living. I used heirloom tomatoes and cherry tomatoes, and I roasted the peaches a bit because they weren't quite ripe and I was in a rush.

Carrot and noodle salad

I've been making a lot of noodle salads lately because they're so satisfying and easy to pack for lunch (the photo is from eating it outside!). First I cut and baked some tofu cubes. Meanwhile, I lightly steamed a head of broccoli, grated 3 carrots and thinly sliced half a red onion and half a cucumber, and cooked up some rice noodles.

After everything was ready, I mixed it all together with some red wine vinegar, a bit of rice vinegar (to not overpower it), and peanut sauce. I added cilantro at the end.

Veggie pizza with black beans and roasted zucchini

Pizzas are good for throwing together all of the random vegetables in your fridge and pantry. I made this pizza a while ago and forgot to post it! It was extremely delicious.

Ingredients:

-1 roasted zucchini

-1/2 small can tomato sauce

-several slices mozzarella cheese

-handful of canned black beans

-about 1/4 red onion, sliced

Sorry, not too many specifics here.

Greek pasta salad

When I get in a cooking slump, it usually means I need to turn to my several recipe stocks: this blog, my cookbooks, recipes that I bookmark, and recipes that I pin on Pinterest. While I don't post everything on Pinterest, it's a great way to visualize things I've made and would like to make, all in one place.

I found this recipe via Pinterest, and it turned out great. Ignore that the picture on the original website is so pretty, and mine looks like standard potluck fare. Well, actually, this would be good for a potluck!

I followed the recipe pretty exactly, only using whole wheat pasta instead. I would recommend halving the amounts of oil and vinegar, then adding more to taste. Some white beans would've been a good addition, for extra protein.

This meal had only minor prep-work (chopping, mostly) and cooking (only the pasta), and lasted in my fridge for about 3-4 days.

Panzanella

Not to sound like a Martha Stuart wannabe (thought I might secretly be), but I literally threw this salad together on my way to my weekly ladies breakfast club. I hadn't planned what to bring, so as soon as I woke up I started scrounging the few extra foods that I had leftover. I had a large tomato that I knew I should use, some red onion, and frozen chunks of bread that I had previously stashed for an unknown future. It turns out you can make a pretty good panzanella from these ingredients! And, luckily, the lady who was hosting the breakfast has an overabundance of basil in her backyard.

I followed this recipe from Ina Garten, substituting my less-fancy mustard and red wine vinegar for the original ingredients. I also didn't have any of the other vegetables, although that would've been good.

I'm glad I got a chance to make this salad, as I've wanted to for a while, but it's not something that you can keep leftover. Maybe for a future party!

Tofu stir fry with bell peppers and green beans

I wanted to try out a new marinade this week and I'm still breaking in my new ceramic pans, so a stir fry seemed like the right thing to do (my roommate just moved out; left me lots of food goodies). There are many different ways to cook tofu, but today I tried making it the way it is often served in restaurants; dry-fried, then marinated.

So I cooked the tofu first, in two batches and with minimal oil. Then I set it aside to marinate in the peanut sauce (which you could make yourself, and it would probably taste just as good if not better). While the tofu was marinating, I stir-fried 1 sliced onion, about 1 (maybe more?) thinly sliced red bell pepper, garlic, ginger, and green beans (added in that order). Then, when everything was just about cooked, I added the tofu and a bit more of the marinade.

Meanwhile, I cooked up some jasmine rice. I think some basil added to the stir fry would've been a good topping, but this was good as is!

Fruit salad

I don't eat very much fruit... it's just a lifestyle choice, I guess! But I made some sangria this week, and ended up with a lot of leftover fruit. So I threw it together in a salad, added a splash of lemon juice, and a sprinkling of cinnamon and nutmeg.

The ingredients were: half a container strawberries, 1 nectarine, 1 green apple, and 1 orange. I made the sangria from those same amounts, combining with about 3 liters white wine, 1 liter sparkling peach-flavored water, and 1/2 cup simple syrup.

Quinoa salad

The other day I thought that quinoa and golden raisins might be a good combinations. After some quick Googling, I borrowed a recipe from this site. I ended up making what I would call quinoa tabouli, because it had the same taste as traditional tabouli.

I used most of the same ingredients as the original recipe, but substituting zucchini for cucumber, lemon juice for lime juice, olive oil for sesame oil (although sesame would have been good), and no cumin, no mint, no radish. I also added chunks of local feta cheese.

I cooked together only 1 cup of quinoa and 2 cups water with the raisins. This created about 4-5 servings of salad in the end. This dish was great because it stayed fresh in the fridge for quite a few days, and I didn't get tired of it!

Spicy and gingery soba noodle salad

I based this salad off of something my friend got at a sushi restaurant. Sometimes it is rewarding to stray from usual menu items!

I cooked some soba noodles and a combination of frozen edamame, corn, and peas in boiling water, then let them all cool. I then tossed everything in a combination of Sriracha and ginger-sesame salad dressing. I added a good deal of shredded ginger, and a little bit of rice vinegar. I then added some finely chopped radishes.

Upon serving, I added chopped spinach, tomatoes, and Sriracha peas (so addictive!). Next time I would use more noodles-- this made three servings, but the amounts are all easily adjusted.

Coconut-frosted chocolate cupcake

I saw this cupcake recipe on Pinterest last week and just had to try it! It reminds me a bit of those Snowballs childhood treat... similarly, I've made cupcakes based on Little Debbie cupcakes that were truly amazing (much better than the processed versions).

My own recipe didn't exactly follow the Pinterest version, because I was working with whatever I could find at the local grocery store. So for the chocolate cupcake I used this vegan version, which I love. For the frosting, I used a combination of cream cheese, powdered sugar, and about 1/4 cup coconut oil. The coconut oil didn't really add to the taste, but I wasn't feeling the butter + cream cheese combo. Next time I would definitely add coconut extract.

The texture of the frosting was better when chilled.

Omelet and toast

A simple breakfast: a two-egg-white-one-yolk omelete with spinach and shaved parmesan cheese, with buttered whole wheat toast on the side. But I wanted to tell you about my new pan! Noticing that my teflon pans have started to peel, which I hear releases unhealthy chemicals, I decided to try a ceramic pan that my friend recommended. I also have a stainless steel pan that I need to use more, and I would love a cast iron skillet eventually, but I am excited to try out my ceramic pans. I got a small 8-in pan and a 12-in stir fry pan (higher sides, more rounded). I'm really looking forward to non-stick stir fries with less fat!

With today's omelet, it was very easy to cook and the pan was truly non-stick (you still have to use oil; I find spray-oil is often the best).

Breakfast-for-lunch sandwich

This sandwich is a straight-up copy of my favorite menu item at a local breakfast place. But of little surprise, it's quite easy to make! Here are the ingredients:

-ciabatta bread, lightly toasted
-1 egg, lightly fried
-cucumber
-tomato
-red onion
-olive tapenade
-plain cream cheese

... pretty much just put it on bread in that order! Or maybe put the tapenade on the bottom piece of bread. Or add sriracha on top of the egg! I put some of the leftover vegetables in a mixed green salad with balsamic dressing.

Rosemary and clove lemonade

Made this as a syrup to add to vodka drinks... mix with one part water or soda water.

-1 cup sugar
-2 cups water
-about 4 cloves
-about 8 sprigs rosemary
-peel of 1 lemon (removed with a vegetable peeler)

-4 lemons (about 3/4 cup) juiced

Simmered all but the lemon juice on the stove for 10 minutes. Mixed in a glass container. Served cold.

Fresh Thai spring rolls with peanut dipping sauce

This recipe is somewhat time-consuming, but I often crave these Thai-inspired fresh vegetable spring rolls! I learned how to make them from a random guest-- a cross-country bike tourer who I was hosting for the night. He also made a delicious Indian curry. Anyway, most times I've made this I've recruited 1-2 friends, and it goes a lot faster.

Here is the list of ingredients:
-1 block tofu
-1 or 2 carrots
-1 cucumber
-handful of bean sprouts
-handful of green onions
-2 of the following: mint, basil, or cilantro
-rice paper wrappers

To start, I drained a cut some tofu into 1/4 inch slices, then gently fried them until golden brown. I let those cool on a paper towel and then cut into thinner strips. Meanwhile I sliced up the cucumber, carrot, and green onion into very thin strips. I put the herbs in a handy place on the counter (it's best to have an assembly line so you don't forget anything!).

When the tofu was done, I heated up some water in a large, round dish-- something big enough to submerge a rice wrapper in. The water should be hot but not scalding. I set aside a large plate to roll the wraps on. Then I took each wrapper, one at a time, and submerged it until the edges start to get soft. It should easily fold and stick onto itself, like cling wrap, but not be too soggy or it will rip. I held it up to drain briefly, and straightened it out on the large plate. I then added my ingredients near an edge, and rolled it up tightly like a burrito. I made 9 rolls today, assuming that 1 serving is about 3 (maybe 4, if you're hungry?). They don't last long in the fridge, so again this is best as a dish to share the prep work and the eating :) Also, if you have leftover tofu veggies, they make a great side salad together!


So with the healthy part out of the way, onto the peanut dipping sauce. I consider this necessary to fully enjoy the spring rolls, since there's no salt, fat (other than residual oil on the tofu), or sugar in the spring rolls. Here are the rough ingredients for the dipping sauce, but I typically just keeping adding things to taste:

-about 1/2 cup peanut butter (start with less, and add more)
-about 1/4 water (ditto)
-1 tsp brown sugar or agave syrup
-1-2 tsp soy sauce, to taste
-Sriracha or chili paste to taste
-dash of rice vinegar
-dash of soybean oil

You might have to heat up the peanut butter in the microwave at first, and then keep adding the other ingredients. My sauce sometimes turns gelatinous, but just whisk in more water until it gets very smooth and creamy. Trust me.

Buttermilk french toast and berry Bundt cake

There are a few recipes that are made infinitely better with the addition of buttermilk. It adds a richness and tanginess, and despite its name, is not that unhealthy. Pancakes, scones, cakes, and now I've discovered, french toast! Buttermilk sometimes annoys me because I can never find it in smaller containers, so I inevitably end up tossing some of it even though because its cultured, it lasts a bit longer than regular milk. This week I made two things (so far) containing buttermilk: french toast and a berry Bundt cake.

French toast is easy: first whip together some eggs, milk, spices, and vanilla. Today I used two eggs and 1/2 cup buttermilk, and it made about 4 pieces of toast. I added a pinch of salt, cinnamon, nutmeg, and cardamom, but no vanilla. I had some great sliced white bread from the Tempe Farmer's Market, although it was a bit flimsy so it ended up more soggy than I'd hoped. In a pan coated in cooking spray, I cooked each piece of toast until the eggs started to turn brown. Next time I would use a thicker bread (like a loaf of crusty bread), although this turned out pretty tasty. French toast can also be baked, if you're cooking for a crowd.

The Bundt cake recipe was straight from Smitten Kitchen. Despite some of the pain associated with a Bundt pan, the cake tasted amazing and my friends liked it. I used 1 cup each of: chopped strawberries, raspberries, and nectarine.

Roasted vegetable quiche

My roommate and I made dinner for a friend, and she decided we should make some quiche! I've never made quiche, but based on my frittata experience I helped decide what vegetables to use. We also had some smoked gouda cheese that needed to be used up, and it worked perfectly.

First we roasted a whole bunch of vegetables (at a temp of 400 degrees):
-baby carrots tossed in olive oil, salt, and rosemary (took the longest to roast)
-cauliflower cut into small pieces, tossed in olive oil and salt
-leeks, cleaned and cut into 1/2 inch pieces, tossed in olive oil and salt
-tomatoes, sliced and roasted then briefly broiled to finish them

We made 2 quiches. We got pre-made crusts, which was a good idea. We followed the directions on the package and pre-baked them. Meanwhile I whipped together 6 whole eggs, 2 egg whites, 2 cups of milk, and about 1 tsp salt. According to most directions, for one quiche you should use about 1 cup of milk and 3 eggs, though several added egg whites. The 6:2 ratio worked well for us although there was some egg mixture left over.

When the crusts were done, I added a mixture of vegetables and shredded gouda to each crust then poured on the egg mixture. Here's what I would recommend:
-layer mixture of vegetables and cheese, pour on eggs; add more vegetables, pour on eggs; add top layer (cheese, tomatoes, etc.). Keeping in mind that the eggs will rise, I feel that I didn't add quite enough vegetables.

Here's the combinations of vegetables we used:
Quiche #1: leeks, cauliflower, and smoked gouda (with extra on top).
Quiche #2: leeks, carrots, smoked gouda, with tomatoes layered on top.

We cooked them for about 45 minutes at 375 degrees (until the eggs set in the middle and rise). And they were delicious!

Potato time

I have three recipes to share this week: German potato dumplings, sweet potato + feta salad, and roasted zucchini lasagna. I'm happy to report that all of them turned out quite well!

I attended a German-themed party and I wanted to bring something vegetarian, and a German friend made these for me once, so I figured I would try them out! It's not too different from making gnocchi. I based my potato dumplings on this recipe. First I boiled and peeled the potatoes earlier in the day, and let them cool in the fridge. This was the most time-consuming step, so it was nice to just throw everything together at the end. Next I fried up two pieces of bread and roughly chopped it in a food processor. Then I mashed the potatoes a bit with a fork, then put all of the ingredients into a stand mixer. The potatoes were still a bit chunky, so I put the mixture into the food processor in batches. This was a good idea because the dough very quickly went from "starchy" to straight-up "doughy." It was easy to work with on a floured surface. My dumplings took only about 5 minutes to cook; I boiled each batch an additional 2 minutes after they started floating.

We enjoyed the dumplings (which are amazingly filling little carbo-balls) with vegan sausage (Field Roast brand). People at the party enjoyed them, so I consider it a success!

My second recipe was a more random "I need to use up this extra feta," and I recall from my travels in New Zealand that the combination of squash (pumpkin), spinach, and feta was popular. So I decided to find a sweet potato and feta-based salad recipe. Fortunately I came across this gem! I followed the recipe almost exactly, only substituting sunflower seeds for green pumpkin seeds.

In the photo above, I tossed the arugula with Annie's goddess dressing. But the sweet potato mixture was good with arugula mixed in as well, and later I added dried cranberries for some extra sweetness.

Finally, after professing my love of roasted zucchini last week, this recipe's also been on my mind all month! This roasted zucchini lasagna basically follows my previous lasagna recipe, and I substituted blanched kale for the steamed spinach which I actually think improved the taste. I was surprised that the author recommended adding cinnamon to the cheese mixture, so I added a bit of cinnamon and nutmeg; it was good!

Roasted zucchini

I'm still on a spree of roasting vegetables. Last night I broiled a red pepper and zucchini that I would put on a pizza, and I saved some for my pasta lunch as well. But the zucchini was amazing on its own! I borrowed this easy recipe from the Livestrong website.

Step 1: slice zucchini into strips roughly the size of french fries (maybe a bit thicker).

Step 2: toss in olive oil, chili powder, smoked paprika, and salt. Add large chunks of garlic if desired.

Step 3: broil for about 10-15 minutes, stirring about every 5 minutes, until the zucchini starts to brown. Make sure to not crowd the pan.

YUM!

Breakfast tacos with greens

This recipe is my slightly adapted version of Martha Rose Schulman's Breakfast Tacos With Eggs, Onions and Collard Greens (NYTimes Recipes for Health author). I eggs and tacos for breakfast (or lunch, or dinner...), and collard greens are pretty hardy, even after sitting at the bottom of the fridge for a few days.

I started by roughly doubling the amount of collard greens (1 bunch), onion (1), and garlic (2 cloves) used in the original recipe. I steamed the greens, meanwhile sauteed the onion and garlic. After cooling and chopping the greens, I added them to the saute pan as well. I added a bit of salt, chili powder, and chipotle garlic powder to that.

Setting the greens aside, I fried two small corn tortillas in a non-stick pan and set those aside. I used the same pan to scramble 2 eggs (2 whites, 1 yolk). While the egg was cooking, I cut a few slices of avocado and placed them in the tortillas. When the eggs were done, I put them and the greens/onion mix into the tortillas and added Sriracha.

The leftover greens/onion can be stored in the fridge and warmed up next time you cook the eggs and tortillas.

Roasted radish and leek frittata

About a year ago I made this radish and asparagus frittata, but I wasn't completely impressed. But this week, based on what looked tasty at the grocery store, I picked up some leeks and radishes and decided to experiment. Fortunately after some quick googling I found this recipe which recommends roasting the radishes and leeks (I usually just saute whatever goes into the frittata). Echoing the original authors, roasting didn't do much for the radishes other than improve the texture, but roasted leeks are one of the best things in the world.

I used two leeks, chopped into 1/2" strips, and a bunch of radishes, halved or quartered. I roasted everything at 400 degrees for 30 minutes, tossed in olive oil and salt, and mixed once during the roasting. While the vegetables were cooling, I whipped together 7 (I think?) eggs with a bit of cream, salt, and pepper. I mixed the veggies and eggs together, and then poured it into a heated pan with olive oil. I then used the rest of my queso fresco, sprinkled on top.

Cooking a frittata is slightly tricky, but I think the best solution is to have it at medium, or even medium-high to start, then lower the heat after a few minutes. Once the fritta starts to set at the edges, I broil it for just a few minutes. Otherwise it would take forever to cook all the way through, and broiling it just makes it better. After cooling for a bit I loosened the edges with a knife and cut it into sixths, and served it with sourdough bread.

This frittata was saltier than what I usually cook, because of the added salt and the salty cheese, but salt is necessary when you live in Arizona!

Kale, leek, and orange salad

Drawing on a variety of past recipes, I made this kale salad for lunch today (and for the next few days).  First I rinsed and tore up the kale into pieces, and tossed it with some olive oil (oil makes the kale leaves more tender). While the kale was chillin', I cleaned and sauteed 1 leek, cut into very thin pieces. After a few minutes I put everything together:

-1 bunch kale

-1 leek

-1 can white beans, rinsed

-1/2 cup almonds, roughly chopped

-1/2 cup dried cranberries

-1 orange, sliced

-salt, pepper, and vinegar (red wine or balsamic) to taste

Eggplant two-ways

I made two recipes with eggplant this week, just out of random inspiration. First, my roommate brought home some dried oregano from a friend's garden, so I knew I needed to make pizza.

For the pizza I started with a whole wheat crust similar to this one. I've been eating pretty cheap lately, so I just used plain tomato sauce and packaged cheese. Looking back, I wish I would've upgraded as both were a bit too salty for me. Anyway, while the dough was rising I cut the eggplant into 6 thin slices and grilled it for a few minutes on our panini press.

When the dough was done, I spread the sauce on, sprinkled on some dried oregano, and then the shredded cheese. I also added capers, because capers on pizza is the best. Then finally the eggplant. It turned out quite nicely, besides the saltiness. I served the pizza with a side salad of arugula, cherry tomatoes, and a soy-ginger dressing. I bet this would have been good with some grilled zucchini or asparagus on the pizza as well.

A few days later I made an eggplant stir-fry, inspired by something my Chinese friend brought to a recent potluck. To start I drained and baked some tofu (425 degrees, 30 minutes, stir after 15). Then I sliced and stir-fried a white onion in canola oil, adding cubed eggplant, 4 cloves of garlic, and some grated ginger when the onion was done. Once those were almost done I added a handful of baby spinach. Meanwhile, I prepared a sauce based roughly on this one, though without the orange juice, less sugar, and more red chili flakes. I'm sure there are other sauces that would work. I added the sauce and tofu at roughly the same time, and cooked on low until the eggplant was very soft. I served this over rice noodles, with sesame seeds sprinkled on. The eggplant was a bit bitter, which I know could've been solved with some pre-salting. Alas, I was lazy.

On the bright side, my food photos are getting better, no? I've learned that a combo of natural light and the close-up setting on my digital camera often works best. Also I've slightly gotten into food styling (for example, sprinkling some sesame seeds on top). Personally I find it unauthentic to have everything extremely styled, so I just take photos to document what I make.

Recipe round-up: chickpea salad, corn salad, and morel mushrooms

After a brief vacation I'm back in the swing of cooking. All original recipes.

Chickpea salad: 2 tomatoes, 1 cucumber, 1 sauteed onion, 1 can chickpeas. Dressing: 1 Tbsp olive oil, lemon juice, 1 tsp balsamic vinegar, soy sauce (or salt, to taste), 1 crushed garlic clove. Cumin, coriander, smoked paprika, and hot chili powder to taste. Also good with tahini and feta cheese.

Corn and poblano salad: 2 small bags of frozen corn, 1 small bag frozen black-eyed peas, 1 roasted poblano pepper, 1 sauteed red onion, 1 crushed garlic clove, juice of 2 limes, few teaspoons balsamic vinegar, salt to taste, 2 Tbsp canola oil, smoked paprika and hot chili powder to taste. Let marinate overnight. Sprinkle on queso fresco before serving.

Morel madness: clean morels thoroughly, slice into halves, roll in flour. Sauté morels in butter, then add white wine and cream. We kept adding more as the sauce cooked and we were waiting for the noodles to finish cooking. Eventually the sauce turned into a nice, creamy, alfredo-like sauce. Serve over fettucini noodles, parmesan cheese optional.

Look at that morel!

Indian food hack: leftover frozen lentil curry, serve with Target microwavable Indian rice packages (I know, Target!). Add a dollop of chutney on the side and enjoy.

And finally, I just bought some dish-washing gloves in order to assuage my constantly dry and cracking fingernails. The gloves are a bit too big for my tiny hands and will take some getting used to, but I think nice fingernails will be worth it.

Breakfast burrito and cheese/avocado quesadilla

Breakfast burrito: 1 fried egg, pre-cooked onions, spinach, and salsa in a whole wheat tortilla. Gently heat the spinach and pre-cooked, sliced onions (I'm keeping a container in the fridge right now) until the spinach begins to wilt. Crack an egg on top or on the side of the pan, cook thoroughly. Add salsa on top and cook a bit longer. Serve on a warm tortilla. I added Sriracha and queso fresca (the cheese made a big difference).

Cheese quesadilla: pepper jack cheese. avocados. whole wheat tortilla. sriracha. Assemble and cook on a panini press or fry pan.

Whole wheat ginger scones

Once again, I based this on a recent Recipe for Health post. I followed the recipe almost exactly, except that I used greek yogurt instead of buttermilk (since I don't know what else I would use buttermilk for, besides other baked goods or pancakes!). They turned out great, only next time I might sub half of the whole wheat pastry flour for white. I also added a dash of spices like cinnamon and cardamom. Can't resist :)

Something I appreciated about this recipe is that the dough was very easy to work with, as opposed to other scones I've made that are too sticky to shape. And the original author was right- coconut oil was a great substitute for butter!

Rice noodle salad

I got the idea for this recipe from the New York Times' Recipes for Health. It is so fresh and wonderful, although I swapped a few ingredients.

I started by boiling some rice noodles and then after rinsing them, let them cool to room temperature (since you wouldn't want to put anything hot with the lettuce). Meanwhile, I sliced up a head of Romaine lettuce into thin strips. I also fried up some drained tofu. Then sliced up a red pepper. Yes, there were a lot of steps in this recipe.

In a separate bowl, I mixed together the juice of 1 lime, 1 crushed garlic clove, 2 Tbsp rice vinegar, and 2 tsp sesame oil. I believe I also added a dash of Sriracha.

Once all of the ingredients were ready, I mixed them all together and added more salt (soy sauce also works), oil, and vinegar to taste. I added 1/4 cup peanuts and a handful of cilantro and mint as well.

This salad lasted barely 2 days (on the second day, the lettuce began to wilt a bit), and was filling yet healthy. It made about 4 servings.

Spaghetti with kale and tofu

Ok, kind of boring. I mean, everyone knows how to make spaghetti. But I was particularly proud of this, because as I made other meals during the week, I saved a bit of sauteed tofu and kale that I later cooked with some pasta sauce. The combination of flavors (including garlic and red pepper from the sauteed kale) and textures

I think the timing was key... I first started the noodles, then heated up the leftover tofu and kale in a pan. I added the pasta sauce and some water and let that simmer to the right consistency. Then once the pasta was done, I put everything together and added some shredded cheese.

Soba noodle soup with spinach

I didn't base this recipe off on anything in particular, but it turned out surprisingly good! I would definitely like to make it again, with different variations of vegetables or adding some tofu.

I started by sautéing a sliced small yellow onion, half a thinly sliced carrot,

3 garlic cloves, and 1 dried star anise. I then added 1-2 Tbsp hoisin sauce, 1 veggie bouillon cube, ~8 cups water, and brought to a boil. Once boiling, I added 3 servings whole wheat soba noodles until they were cooked. When the noodles were done I sprinkled in red pepper flakes, a few handfuls of baby spinach, and some green onions. You can add salt or soy sauce to taste.

I made a side salad of grated carrots, sliced cucumber, green onion, and some leftover baked tofu cubes. The dressing was varying amounts of rice vinegar, sesame ginger dressing, peanut butter, brown sugar, and sriracha. I served the vegetables and dressing on a bed of baby spinach.

Pita sandwich and salad

On busy weeks, I sometimes neglect fresh vegetables in favor of whatever's canned or frozen in my pantry. But having fresh vegetables by having them on hand, and a clear idea of how they'll get used, always leaves me feeling healthy and refreshed. I recently bought some whole wheat pita bread, hummus, avocados, cherry tomatoes, and feta cheese that I jumbled all together into a lovely sandwich.

As a side, I combined some baby mixed greens with a sliced pear, cashews, ginger dressing, and sesame seeds for a slightly (?) Asian salad.

Simple, refreshing, and delicious.

Beet and tofu salad/sandwich (?)

This meal was the product of going to the grocery store without a solid list. I thumbed through my Martha Stewart Living cookbook hoping for some good ideas for a hearty salad, and had a basic idea in my head that was filled in after browsing the produce section. I couldn't pass up the golden baby beets, and thought they might be interesting roasted with some yellow cherry tomatoes and baked tofu. Indeed, I was pleasantly surprised by this dish! It's tangy, sweet, just substantial due to the beets and tofu.

I started by halving and roasting the beets and a shallot for about 45 minutes. 15 minutes in, I put in a pan of cubed tofu to bake, and near the end, another pan of halved tomatoes. Everything was drizzled in olive oil, and I stirred the beets and tofu halfway through their cooking. For future reference, I should have drained the tofu first, and I should have peeled the beets first with a vegetable peeler, as their cooked skins were not as easy to get off.

Once everything was done baking, I put it together in a bowl and added some salt and balsamic vinegar. The tomatoes pretty much disintegrated, creating a sauce. I then assembled the final fixin's: toasted ciabatta bread spread with goat cheese, and then tossed some baby arugula with the vegetable mix. This was kind of interesting to eat; it's like a salad on a sandwich. Also, no idea what prompted me to get so gourmet on a Tuesday afternoon lunch, when I clearly should have been studying...

This recipe (using two bunches of baby beets, and about 3/4 of the standard containers of cherry tomatoes and tofu) yielded 3 servings. For subsequent servings, I reheated the vegetables but not the arugula- that should go in last.

Rice and beans in a tomato-base

This recipe always starts out as an attempt to make chili, but then I add rice. There's nothing quite like a hot pot of chili cooking in the winter months, from making the vegetable broth from scratch to soaking and cooking the beans. Due to the heat in Arizona, this version takes a much shorter amount of time.

I started by sautéing 2 medium yellow onions and 8 cloves of garlic in a large stock pot. Once those were cooked, I added some combination of cumin, chili, and crushed Mexican oregano and stirred for about a minute. Then I added a 28oz. can of petite diced tomatoes. While the liquid adds flavor, it also added a lot of salt, and next time I might drain the tomatoes or find a low-sodium version. For a more chili-like soup, I would add a small can of tomato paste (not sauce!). I also added about 3-4 cups of water. Now would be the logical time to let everything simmer with 1 cup of rice, but I think I added 2 cans of black beans and 1 cup of frozen corn first. Either way, this makes a week's worth of food, plus it's freezer-worthy. Garnish with cilantro, maybe a teaspoon of balsamic vinegar.

Roasted carrot, bean, and pea salad

This week started off with a smattering of leftovers that needed to be used up... a handful of carrots, a chunk of feta, a shallot, and some thyme. But thanks to some quick googling, I found this delicious recipe that only needed a few more ingredients.

I substituted the shallot for the red onion, frozen petite peas for green beans, and white kidney beans for cannellini. I didn't have any mint on hand, but as the original recipe would suggest, it would be a great addition. Per usual, I added some vinegar and lemon juice to the dressing. I don't like raw onions too much, but the shallots are bearable (you could also roast or saute them), and the overall taste improved after sitting in the fridge for a day.

This recipe has many advantages: limited prep work (roasting the carrots was the main thing, but that's fairly easy), not many dishes, and fridge-friendly. It made about 3 servings (using 1 can of beans and about 1 cup of peas), which is just right for me because it won't sit in the fridge too long and I won't tire of it.

As you can see, a Newcastle snuck into the picture. My small way of celebrating spring break :)

Recipe reviews: lentil soup, frittata cups, fennel/orange salad, and bourbon rice crispies

Over the past week I've tried out a handful of recipes. I only follow a few food blogs, but The Kitchn often links to recipes elsewhere in the blogosphere. The problem with food blogs (such as my own, I admit) is that the recipes seem to often go untested. Your cooking style may be very different from mine, and without even repeat trials of the same recipe, there can be problems. Nonetheless, I have been very happy with this latest batch of recipes.

1) Red lentil soup with garam masala AKA daal

Simmering on the stove as we speak. This is a classic South Asian dish that absolutely brings back memories of food in Bangladesh. Daal varies by region and even within a city like Dhaka, it depends on who taught your cook to cook. I followed the recipe almost exactly, only adding 1.5 chopped carrots with the onions in the beginning. This adds a bit of variety for flavor and texture. Another favorite variation is adding a can of diced tomatoes and coconut milk. I'm not going to puree this when it's done, but rather will just eat it with some leftover pita bread. Add salt to the desired level, it often takes more than you think to really bring out the flavors. I realized I should make this dish more, as its cheap, nutritious, and a ONE-POT-MEAL!

2) Kale and goat cheese frittata cups

Made these last night with the intention of eating one plus a whole wheat English Muffin for breakfast. The taste was fantastic, but my complaint is that even with a layer of butter on a non-stick muffin pan, the cups still stuck at the bottom. I might have cooked them for too long, causing them to burn at the bottom. Also, they overflowed slightly. It was hard to tell what 2 cups of kale was, so I just cooked a whole bunch, which was maybe too much. And finally, I used feta cheese instead of goat cheese, but either way would be good. Next time, I would divide the batter into 9 cups, watch them better, and use cooking spray. But overall this was a good change to my breakfast routine, and didn't require too much work.

[UPDATE] I made the frittata cups again, this time using plenty of cooking spray on the pan, and cooking them for only 25 minutes, and they came out much nicer. If you make these, you still need to cut/loosen them out of the cups with a knife, just like you would cupcakes. I also used goat cheese, though I think I prefer the feta here. And finally, I'd recommend n – 1 eggs for the number of cups you want (11 eggs for a dozen cups, etc.).

3) Fennel, orange, and shallot salad

Except I totally spaced on the shallot. Oh well, it was good. I added red wine vinegar and used 1.5 oranges instead of just one. I paired this with the Sicilian style pasta mentioned at the end of this post. [update] I re-made this salad and added dried cranberries and chopped pistachios; it made it a bit fancier and varied the color/texture/taste in a good way.

4) Bourbon rice crispies

Used bourbon instead of Maker's Mark. No further comments necessary.

Best sandwich ever

So I made this sandwich a while ago, and I wasn't quite sure if the recipe was worthy of my mostly vegan, mostly healthy blog... but I keep thinking about it and I'm ready to share it with the world. Unfortunately, there is no photographic evidence of said sandwich.

Veggie sandwiches can be tricky. I'm often disappointed when I get them at restaurants, because they usually involve sub-par vegetables and too much cheese. But a spark of inspiration led to this tangy, protein packed vegetarian sandwich.

I used a kaiser bun which I think I slightly toasted with Jack cheese on one side. I fried an egg, and layered that on. Finally, I spread on some deli-style mustard and  some bread and butter pickles. That's all. I realize that this sounds like something a pregnant woman would eat, but you have to believe me that it was delicious.

OK, speaking of guilty pleasures, this song.

General Tso's tofu and chickpea curry

This week I tried out two different recipes, and I was pleased with both of them. Sorry for no pictures, but they weren't the most photogenic meals anyway.

On Sunday I made this recipe for "braised coconut spinach & chickpeas with lemon." Technically, its not a curry, but the mixing of spices and coconut milk has a similar result. The lemony taste was unbelievably good and the flavors worked really nicely together. It was creamy and hearty, though also vegan. And guess what? One-pot-meal! Except I used a small dish to microwave the spinach and sweet potatoes. My small substitutions were using frozen spinach instead of fresh, less sun dried tomatoes (just used what I had on-hand, which wasn't a lot), and instead of baking sweet potatoes, I cubed them and added them to the pot at the end.

Yesterday I made some General Tso's Tofu to go along with vegetarian sushi. I substituted tofu for tempeh in the recipe. I baked the tofu cubes (lightly tossed in olive oil) at 425 for about a half hour on parchment paper. Since the recipe I linked to is for a single serving, I increased it by roughly 4x. A lot of the ingredients are more added to taste, so I would start with less and add more as it cooks. I ended up with more sauce then tofu, so next time I would definitely add some lightly steamed broccoli and carrots.

I'd say that I used roughly:
4 gloves garlic
1 Tbsp grated ginger
1 Tbsp soy sauce
2 Tbsp orange juice
1 Tbsp raw sugar
1/4 tsp chili flakes
1/2 Tbsp rice vinegar
1/2 Tbsp red wine vinegar
2-3 Tbsp hoisin sauce (note: this was not gluten-free)
1 tsp sesame oil
2 Tbsp corn starch in 1/2 cup water (variable- depends on how thick you want the sauce to be)

ALSO! If you're still reading :)

I made these awesome vegan cookies and they were a party-time hit. I used 1/4 cup peanut butter and 1/4 cup Smart Balance butter.

Apparently I ate a lot of vegan food this week. Not to worry, I have some cheese enchiladas in the making.

A day in food

First thing in the morning: 1 Samoa Girl Scout cookie

Breakfast: plain Greek yougurt with Kashi and honey. Yesterday I tried out "quinoa flakes," which required a lot of sweetener but were delicious with dried blueberries and cinnamon (they are similar to instant oatmeal, but made from quinoa). French press coffee with flavored, artificial creamer.

Mid-morning snack: Kashi trail mix bar.

Lunch: Leftover bow-tie pasta with cherry tomatoes, basil, and chopped cashews; Quorn "chicken" nuggets with honey-mustard dip. Half a bottle of that addictive no-calorie "flavored" sparkling water.

Dinner: Grilled cheese with roasted red pepper, mixed baby green salad with cherry tomatoes, goat cheese, capers (fancy, I know!), and ginger dressing.

After dinner/throughout the entire day: Dove dark chocolate and Rolos (leftover from roommate's post-race recovery).

Evening snack: Rice cake with peanut butter, small handful of cashews, mint Green Tea.

Currently drinking: Orange-jasmine cocktail with clementine Vodka, flavored sparkly water, and bitters. Very sweet, but dang this is good :)

Green chile bagel

Bagels are definitely a comfort food for me. I can't explain it, but I also can't explain why I still love bagels after I subsisted on them for about 300 miles of a bike trip. We ate bagels for breakfast and lunch, and snacks along the way. I'd shove a half-eaten bagel into my handlebar bag and snack on it through the wheat fields of Ohio. But when the bagels were finally gone, we celebrated. As sick as I was of bagels, I still love them. Even after the second bagel-powered bike trip.

This is a slightly more gourmet take on bagels. When I saw green chile bagels at Fry's, I knew exactly what I wanted. I wanted them warm and toasty with plain cream cheese and sun-dried tomatoes. And it was delicious.

Asparagus + tofu + brown rice

This recipe is once again adapted from my Martha Stewart Living cookbook. The asparagus and tofu is good on its own, but definitely needs more substance to make it a full meal. Today I tried brown rice on the side because I was feeling all healthy-like.

First I got some brown rice cooking. I always mess up rice, but I recently read/heard that you can cook the rice in excess liquid (so about 3x the volume of rice you're cooking) and then drain it off. It worked well for this.

Then I fried up some strips of tofu... wait, first I drained the tofu by wrapping the block in paper towel and letting it sit with something heavy on top. Then I cut it into about 1/2 inch strips and drizzled on some soy sauce, them dipped the whole thing in sesame seeds and then finally fried it up. Ok, it's not so hard. Once the tofu was brown on both sides (gotta resist the urge to flip it too often), I set it aside on some paper towels. I cut the tofu into smaller pieces when it was cooled.

Meanwhile, I rinsed and trimmed the asparagus and got a big pot of water boiling. I love parboiled asparagus, it's way better than steamed. So I did this in 2 batches, boiling the asparagus for just a few minutes and then scooping it out into an ice bath.

Then in a large bowl, I mixed up a dressing of about 2 Tbsp soy sauce, 1 Tbsp mustard, 1 tsp toasted sesame oil, 1 tsp rice vinegar (red wine vinegar is also good), and 1/2 tsp lemon juice. I combined the asparagus and tofu with the dressing, and added more of the previous ingredients to taste. I bet this would also be good with tahini, for a slightly richer dressing. It's also great with some freshly shaved ginger. Let the whole thing sit for about a half hour so that the asparagus can absorb the flavors.

The asparagus mixture plays well with the rice, so this would make a great boxed lunch.

Pizza and carrot salad

For Valentine's Day, I cooked dinner for my b/f. This happens about once a week anyway, but this week I splurged a little on organic vegetables and fancy cheese from Whole Foods.

First I made a carrot salad, based on a recipe in my Martha Stewart Living Cookbook. I washed, peeled, then chopped up about a pound of carrots in a food processor. I then mixed the carrots with lemon juice, red wine vinegar, soy sauce, and salt to taste. It usually ends up pretty sweet once the carrots soak for a while, but I wanted a bit of savory which is why I used soy sauce, and also added some sesame seeds. I then mixed in about 2/3 cup of sliced mint leaves and about 1/3 cup dried currants (raisins work too). This is an easy, vegan side dish!

I love pizza, and I especially love fresh mozzarella and tomatoes. So I started with a standard pizza crust (with white flour). After stretching it out on the pan, I crushed a clove of garlic and smeared it around the entire crust. On top of that, I spread on some basil-in-a-tube, which I hadn't tried before but turned out great. Since cheese isn't the healthiest thing, I really tried to cut back on my usual smearing olive oil over everything, and using fresh basil paste instead of pesto was a good, healthy option.

Once the sauce layer was finished, I sliced about 4 oz. of mozzarella (seriously, this stuff was amazing) into about 1/2 inch slices, as well as 2 small tomatoes, and laid them out on the pizza. Then I sprinkled on some capers, which are so good on pizza!

I baked the pizza for about 20 minutes at 400F, although next time I might broil it for a minute at the end. While it was still hot, I shredded on some Pecorina Romano (which adds a bit of saltiness too). I would say it turned out pretty wonderfully.

Finally for dessert I made this favorite pie of mine, except that instead of plums I used a peach and blackberries. The pie did not make it to the pictures, but it did make a delicious breakfast.

Breakfast eggs and kale

This year in particular I've been switching up my breakfast foods. I think that in high school and most of college I ate the same thing every day for breakfast: 2 pieces of toast, one with Nutella and one with peanut butter (and maybe honey or jam on top of that), and a cup of tea. Now I find that especially when I'm exercising, that doesn't provide enough protein and I quickly get hungry. So my second favorite breakfast is Kashi Go-Lean mixed with plain yogurt, a bit of honey, and cinnamon. But eggs are an easy and delicious breakfast food.

This week I sauteed a bunch of kale at once, then used it throughout the week. I usually ate some variation of the photo above: 2 eggs (sometimes 1 whole egg plus one egg white), toast, and kale (plus a cookie—or a few—as a treat). I love putting Sriracha on eggs and toast, or adding curry powder and a bit of salt to the eggs before frying them.

Roasted root veggies, bean salad

Every year I get a craving for warm, roasted root vegetables. And then I overdose on beets, although how can you resist this colorful dish? I was inspired by this dish, but hesitant to add tahini to the sweet, roasted veggies. So I decided to balance the carb-laden veggies with a bean salad in a lemon-tahini dressing. The flavors could mix if they wanted to (they did, it was delicious), but I could enjoy them on their own.

I started by cleaning and cutting about 6 lbs of beets, carrots, and parsnips into 1-in pieces. I tossed them in olive oil and salt, and split the batch between 2 pans (the photo above is the end result). I learned recently that if you put the vegetables too close together (in baking and in cooking), they will just steam and not caramelize. I believe I cooked it at 375 or 400 degrees for about a half hour, then I added some garlic cloves and cooked 20-30 more minutes. After the vegetables were done and slightly cool, I drizzled balsamic vinegar and chives on top.

The bean salad was also pretty easy. Like the recipe linked to earlier, the dressing is like Annie's "Goddess" dressing, which is like cocaine for hippie salads. But it's pretty easy to make with some tahini, lemon juice, garlic, red wine vinegar, and soy sauce (adjusting the amount until delicious). After mixing together the dressing, I used 1 can each of chickpeas and red kidney beans, then added chopped chives and mint leaves as well.

This meal is really high in fiber, so tread carefully... but I enjoyed it, and it wasn't too much work.

Pasta with peppers

This recipe is adapted from my Vegetarian cookbook. Pasta and bell peppers is delicious on its own, but this recipe has a tangy, slightly sweet, and light sauce. I was slightly suspicious because this recipe calls for parboiled bell peppers. I know that vegetables lose nutrients when you boil them, but hopefully the large-ish amount of peppers here makes up for that. The main benefit of parboiling here is that you don't have to use any oil to saute the peppers, and you can use the same pot and water (one pot meal! hooray!) for the pasta. Maybe next time I would roast the peppers for a slightly better flavor.

After parboiling three peppers, I cooked 8 oz. of pasta in the same water. Meanwhile, I made a sauce from about 1 Tbsp mustard, 1 Tbsp lime juice, 1 tsp honey, 2 Tbsp golden raisins, and 2 Tbsp capers. When the pasta was al dente and drained, I mixed everything together in the pot, and when it was a bit cooler, I added about 4 oz. (half a ball) of fresh mozzarella cheese, cut into pieces. I drizzled a bit of olive oil, sprinkled some red pepper flakes, and mixed again. I also shredded some Pecorino Romano cheese on top right before serving (thank you, Whole Foods—although I feel the rest of your food is overpriced and your staff was rude). The recipe makes 4 servings.

I have a similar recipe in my Martha Stewart Living Cookbook (aka the Bible). It starts with sauteing some garlic, then adding 1 cup stock (or dry white wine) along with capers, golden raisins, crushed red pepper flakes, and cauliflower. When the pasta is done cooking, add it to the stock/cauliflower reduction, and garnish with fresh basil. (The actual recipe calls for more fancy things—saffron, anchovies, and pine nuts—but I made this and it was good.)

Thai yellow curry with vegetables

This recipe is one to keep. I've never made my own Thai curry, but I had most of the ingredients on-hand and it was easy and delicious. However, I chose to use about a billion different vegetables, so it took me a while to chop and cook all of them. Here is the basic breakdown:

Pre-chop potatoes, carrots, and a red pepper into small cubes.

Chop onion and saute for about 5 minutes at medium heat in a large stock pot/dutch oven. Reduce heat and add chopped garlic, zucchini, and mushrooms.

Meanwhile, make the curry paste in a food processor. Add to the vegetables and cook for 2 minutes, then add the can of coconut sauce.

Add the pre-chopped vegetables and enough water to cover them. I cooked this for about 30 minutes, until the potatoes were soft, and uncovered so the sauce would cook down. Near the end, I added the cubed tofu and at the very end, a chopped up tomato and cilantro.

Served in a large bowl, topped with jasmine rice.

Drinky drinks: tea edition

I tried out two drink recipes yesterday: Bourbon Chai and Orange Jasmine martinis (sort of). I followed this recipe for the chai. It was OK- the almond milk was a little overpowering (I wonder if rice or soy milk would be better? or just plain milk?), but the spices really came out after about 30 minutes or more of simmering. I didn't add the bourbon until it was time to serve drinks, so I have a lot of leftover chai which I can now drink on its own, hot or cold (yum!).

I experimented a little with the second recipe. I started by making a simple syrup from orange peel and jasmine tea. I used about 1 tea bag per cup of water, roughly based on this recipe. I think it could've used more tea, and less sugar. This syrup plays well with gin or vodka shaken with ice, but Emily also liked it with bourbon and seltzer over ice.

PANCAKES!

Homemade pancakes are one of the few breakfast foods that I care to cook (others: french toast, eggs, potatoes, and breakfast burritos). They are relatively foolproof, except that one time when the butter was too hot and the milk was too cold... that did not end well [NOTE TO SELF: INGREDIENTS SHOULD BE ROOM TEMPERATURE]. But they take some trial and error, and also acceptance that the first few will be crappy looking.

Today I used this recipe, but there are a million online to choose from. This particular recipe made about 16 pancakes, using 1/4 cup batter per pancake. The key things I have to remember are THIN layer of oil or butter without letting it burn, reapplied to the pan every two-ish batches. I got a silicone pastry brush (similar) that really helps spread the oil around- so I just keep a small dish of oil on the side. I also have to resist the temptation to flip them too early- waiting until the bubbles set in place, and the edges look legit done helps me determine time to flip.

My "secret" ingredients (besides a huge cup of coffee, leading to an inevitable sugar rush + caffeine high) are vanilla (1 tsp) and spices like cinnamon, nutmeg, allspice, and cardamom. Or throw in some mini-chocolate chips right after putting the batter in the pan. Also, I like to substitute half the white flour with wheat, and sometimes add flax or oat bran. Yum, healthy food.

Top with maple-flavored agave nectar or whatever you have around, and you're on your way to a delicious sugar high. Run around the block, play some cello, and eschew schoolwork! (That's just what I chose to do this morning.)

[update] Just found a file I had saved labeled "best pancakes." I think the recipe is from The Food Network magazine. Here is is:

1+1/2 cups flour

3 Tbsp sugar

1 Tbsp baking powder

1/2 tsp salt

1+1/4 cup milk

1/2 stick melted butter (or 1/4 cup)

2 eggs

1 tsp vanilla

Spanish chickpea and spinach stew: recipe review

So I've been adding recipes of interest to my Pinterest board instead of letting them accumulate in my bookmarks. This has actually helped me organize them, and it's a great visual reminder of things I've made or want to make. Tonight I tried out this recipe for Spanish Chickpea and Spinach Stew with Ginger. I was pretty happy with it, except that I should have used better quality tomatoes or less of the liquid from the can. The stew ended up with a Spaghetti-O's quality due to the tomato juice, which takes away from the other flavors and overall sophistication. Also, why does it always take me so long to wash and trim spinach? I need to increase my efficiency.

I added more water and some couscous for carbs during the last 10 minutes of cooking (ok, that part's not gluten free, but the original recipe is). But I forgot to saute the onions and garlic long enough in the first step. They were cooked, but didn't start to caramelize. I also think roasted garlic would taste great in this soup. Maybe a dash of nutmeg or cumin as well? Anyway, despite what I would improve next time, this was a delicious, hearty, and healthy vegan dish.