Chilly night and a yummy meal

Its been raining for days, and the wind is chilly. Last night we got our wood stove up and running. It was really nice to sit on the couch and feel the house warm up. Leeluu loves getting the fire going with her dad, its pretty cute. They go outside and chop wood and then bring it in and declare themselves "fire buddies", while they get it going.

I make a rice bowl meal once a week. I really like brown rice and the veggies are basically all raw (except I steam up some broccoli). There are a bunch of good restaurants that make rice bowls but we live SO far away that I recreated my own.

The key to a good rice bowl is a good sauce! Sometimes I make a peanut sauce, and other times I make a tahini sauce ( I add a garlic clove and some miso) I really like the  reFresh cookbook  tahini sauce too!

Basically for a rice bowl you need to cook up a pot of rice, shred up your favorite veggies. Make a sauce and sprinkle seeds and nuts on, add tofu or tempeh if you like.  Really easy and super yummy!

Dal, rice & swiss chard with garlic

Is what we had for dinner tonight, I like this meal a lot. It must have something to do with the weather because I have been loving the leafy greens. I have a recipe on my blog for dal already, but I didn't have the same ingredients this time, so I changed it :)

1 1/2 cups red lentils- rinsed until water runs clear (about 4 times)
6 cups water
2 tbsp canola oil
1 onion- small diced
2 stalks celery- small diced
3 cloves garlic-minced
1 thumb of ginger- peeled and minced
2 tsp cumin seed
1/4 tsp paprika
1 tbsp ground cumin
1 tbsp curry powder
1 tsp sugar
1 tsp apple cider vinegar
1 1/2 tsp sea salt
freshly ground pepper

Bring lentils to a boil and cook until soft. Keep simmering
In a saute pan- heat oil add onions and celery- saute until soft
add garlic and ginger, continue sauteing.
Add spices. coat onion mixture allow spices to absorb.
Saute for 4 minutes on medium heat
Add onion mixture to pot of lentils.
Simmer for 10-15 minutes. Season with cider, sugar, salt and pepper.

Serve with brown rice & sauteed greens

Black bean & rice enchilada

I can hardly believe it....my daughter is going to be 14 tomorrow! That is crazy. I suppose some of you may wonder why I never post any pictures of her. She is very particular on which pictures I can share with others, and she is a full-fledged teenager :/ Where as my 2 year old couldn't care what photo I post of her, that is until she reaches grade school :P My dad came to visit us too and is here for her birthday.


We are in the middle of week two of Vegan MOFO, and this is what I made for dinner tonight. Everybody gobbled it up :) I am not a fan of spicy food, J said he could of used some jalapenos in his...so if you like it spicy, then do it up.

Filling

2 tbsp olive oil
1 onion-small diced
2 tsp cumin powder
2 cloves garlic-minced
1 green pepper-small diced

3 cups cooked black beans
1 tomato- chopped
1 cup water
sea salt

In a pot heat oil, add onions, garlic saute until soft. Add the rest of the ingredients and cook for 10 minutes, until thickens. (mush some of the beans with a fork).Season and set aside.

2 cups cooked rice


Red sauce

2 tbsp olive oil
1 onion-small diced
4 cloves garlic- minced
1 tsp ground cumin
1 tsp chili powder
1 tbsp dried oregano
3 cups water
3 tbsp tomato paste
1 tbsp sugar
sea salt
1 tbsp cornstarch-mixed with 2 tsp water

In a pot, heat oil add onion garlic. Saute until soft
Add spices, stir until combined
Add water and tomato paste.
Bring to boil. Add sugar
Season to taste
Simmer for 20 minutes.
Add cornstarch to thicken.



Assembly


Using flour tortillas, wrap up the filling and rice. In a baking dish spoon a little of the sauce on the bottom of the dish. Place enchiladas in and spoon over some more of the sauce. Bake at 375 for 20 minute or until bubbling. Save some sauce for spooning on top when you serve it :)

Roasted carrot, chickpea & basmati rice salad

I was invited to a potluck party this evening, I wanted to make something that didn't need to be heated up but still packed a good protein punch. I have a book that I regularly look to for inspiration, Culinary Artistry. It doesn't have recipes, what it does have is a list of different foods and spices and what they pair well with. Very helpful.

I had a bunch of mint that I wanted to use up, and when I looked at the pairings the word carrot spoke to me....I had some local carrots in my fridge.

I like roasted vegetables but I don't like overly roasted ones..hehe
So this is what I came up with...I had a few taste testers on hand and they gobbled it up.

1 cup cooked basmati rice
1 red pepper- small diced
1 stalk celery- small diced
1 1/2 cups chickpeas
1/4 cup chopped mint

Combine ingredients in a bowl

2 carrots- peeled and sliced
drizzled with olive oil and sprinkled with cumin powder, dried mint, sea salt, freshly ground pepper, and a splash of maple syrup.

In an oven at 375 roast carrots for about 25 minutes or until soft. Combine with rice.

Dressing

1 tbsp 3-6-9 oil
4 tbsp olive oil
1 tsp ground cumin

1 tsp dried mint
1 clove garlic-minced
1/4 tsp paprika
2 tbsp rice vinegar
2 tsp maple syrup
sea salt
freshly ground pepper

In a mason jar combine ingredients and shake up. Pour over salad

Hawaiian style Father's Day stir fry: Hau`oli La Makuakane

I made this for for father's day! My dad is on the other side of the country, but I like to think that I would have made this for him, had he been here. He loves tropical places...white sand beaches and turquoise water (perfect for scuba diving :).

I used some of the seitan in this recipe that I made on my last post. It worked well and the flavor of the sweet and sour sauce compliment it, and the fresh pineapple helped.

The thing about stir frying is that it is essential to have everything cut and chopped into separate bowls, so all you have to do is heat the pan, add oil, and start pouring in vegetables. Starting with the onions, garlic and ginger. I usually put the longest to cook vegetables in first, and finish with the ones that don't take long or I want to keep crisp.

For this stir fry I cut up 1 onion, minced a garlic clove, grated some fresh ginger. Cooked that together in a large wok, then added 1 green pepper chopped, 1/2 pineapple peeled cored and chopped, 2 cups worth of sliced seitan, and a handful of cherry tomatoes. Served with brown rice and garnished with green onions. 

Sweet & Sour Sauce

1/4 cup sugar
1/4 cup white vinegar
1/4 cup ketchup
2 tbsp tamari
2 tbsp maple syrup
1 tsp sea salt
2 tbsp cornstarch

Mix everything in a bowl, set aside until veggies are almost cooked. Pour and let thicken in the wok with veggies.

Wild rice bowl

 

We are leaving soon and I wanted to use up the fresh produce. This is my version of cleaning out the fridge :P

Rice and salad in a bowl with sauteed broccoli ,TVP slices, onion ,garlic and tamari. Drizzled with homemade peanut sauce. In the salad department I used lettuce, shredded carrots, cabbage, green peppers, sliced cucumber and green onion.  Toasted pumpkin seeds are necessary.

The TVP slices come dry and I buy in bulk. Soak in hot water until they are soft. Drain. Heat oil in a pan, add onions, garlic saute for a few minutes. Add the TVP. Sprinkle dried oregano and  chili powder ( a teaspoon of each). Pour a few tablespoons of tamari over it and let it cook for 5-8 minutes. Add broccoli and let cook until done.

                                                         TVP (textured soy protein)

Fiddlehead and Lemon Risotto

When I worked in the kitchen, risotto was always one of the dishes that would be made by the chef. Why? I am not sure, maybe because its a real hit or miss kind of dish.You don't want to over cook the rice, or under cook it for that matter. Either way I always wanted to try my hand at it.

You need to start with a good vegetable stock, which consists of mirepoix: onions, carrots, and celery. I like to include peppercorns, parsley stems, a half of a lemon and a bay leaf. I fill a large pot with water and add the vegetables. Bring to a boil, and simmer for a good hour or two.

For this risotto I blanched the fiddleheads, and gave a rough chop. Zested and juiced a lemon.
Next I finely diced 2 shallots and sauteed them in 2 tbsp of earth balance.
Poured in 1 1/2 cups of risotto, stirred it around to cover the rice in the buttery onions.
With my stock drained and simmering on the stove top, I ladled in about a cup of stock at a time, stirring constantly until it was all absorbed, do this until the rice is almost cooked, about 5-6 cups worth of stock.

Taste as you go.
Add the lemon zest and juice, the chopped fiddleheads, and about 1 cup of white wine.
Stir until almost all absorbed. You might need to add more stock, depending on how you like your risotto.
Finish with 1 tbsp spoon of earth balance. Season with sea salt and freshly ground pepper.

Zucchini stuffed with corn, tomato and fresh dill

It sure feels like spring today, with the sun shining I went for a nice long walk with the little one along the trail. Everyday I look out the window at my garden...knowing that in a few more weeks I will be able to plant my veggies. The garden center is open next weekend. YAY!

I don't blog about every meal I make, sometimes I think that it isn't blog worthy, or it just disappears before I can take a picture:P  This just looked so colourful, and once I tasted it I knew it was a keeper.
This dish is inspired by the recipe from "Vegan Planet", and I can only hope that I am able to recreate it with my garden veggies:)

I made a basic Greek salad and brown rice. It was yummy, and tasted so fresh.

3 zucchini- cut length wise and then in half: scooped out with a melon baller or spoon
2 tbsp olive oil
1 onion- minced
3 cloves garlic-minced
1 red pepper - small diced
3/4 cup frozen corn kernnels
1/2 large can of diced tomatoes- drained and minced
2 tbsp fresh dill
1 tsp dried oregano
2 tsp lemon juice
2 tsp cane sugar
sea salt
freshly ground pepper

3/4 cup panko bread crumbs
1 tsp garlic powder
1 tbsp flour
1/4 tsp white pepper
2 tsp dried dill
3 tbsp olive oil

Mince the scooped out part of the zucchini.
Preheat oven to 350, grease a 9 x13 baking dish.
Place the shells of the zucchini in the dish, season with salt and pepper.

Heat oil in saute pan, add onion, garlic, red pepper. Saute for 4-5 minutes or until onion is soft.
Add tomato, corn, dill oregano, and let simmer for 8-10 minutes.
Season with sugar, lemon, sea salt and pepper.
Scoop mixture into the shells.
Pour a 1/2 cup water into the dish, cover with foil and bake for 30 minutes, or until soft.


In a small bowl combine bread crumb topping.
Mix with your fingers, until evenly coated.
Scoop onto zucchini and place in the oven on broil for 10 minutes or until golden.

Teriyaki vegetables with toasted sushi rice and baked tofu

I have been slack'n on the blog posts this week, not that I haven't cooked every day :P

I made a really yummy red kidney bean balls with spaghetti, and chili with cornbread,( the kid helped with the cornbread ) I wish I posted it all, but sometimes you are so hungry by the end of the cooking process that you just can't be bothered to take a picture, and there are no leftovers ( because it was so good :)

For dinner tonight I made miso soup, and toasted sushi rice cooked with a vegetable broth, teriyaki vegetables with baked tofu, and for dessert a warm banana loaf!

I have to admit I am not the best at cooking rice, its really a hit and miss for me, does anyone else have this problem?

I have dabbled with Mexican rice a few times and the recipe always says to dry toast it until golden, and the results are always spectacular!

I decided to toast the sushi rice and add a half a vegetable bouillon cube to the water. It turned out great. I think the best advice when cooking rice, is that it needs to sit off the heat for at least 10 minutes ( if you are cooking pot method). Then I mixed 1 tbsp of apple cider vinegar with 1 tbsp of maple syrup together and poured it over when I fluffed the rice.  I had no brown rice vinegar :(

For the veggies I mixed together about 4 tbsp of tamari with 2 tbsp of maple syrup, mince 2 cloves of garlic, 1 tbsp of cornstarch and 3 tbsp of water, and 2 tsp of cane sugar. Heated the wok, added the oil, sauteed the veggies, added a little water and then poured the mixture over top. It took seconds to thicken up, I pulled it off the heat right away.

Toasted sesame seeds are essential!

Channa-Chickpea, Potato & Cauliflower Curry

I really enjoy eating Indian food, and there are many different regions that offer a variety of flavors.

I have never traveled to India, nor have I ever cooked in an Indian restaurant but, I love spices.
I devote one cupboard in my kitchen strictly for them.

When you cook with spices I find its better to add them with the oil and heat them up, that allows the spice a chance to release the oils, giving a much better flavor.

My influence here is mostly me playing with spices and watching you tube videos. Its kid approved, so it must be good:)

• 2 tbsp sunflower oil
• 1 onion-sliced thinly
• 3 cloves garlic-minced
• 3 tbsp fresh ginger-minced
• 1 tsp tumeric
• 1 tbsp ground cumin
• 1 tsp fenugreek- toasted and crushed
• 1 tsp cumin seeds- toasted and crushed
• 1 tbsp curry powder
• 2 tsp paprika
• 2 potatoes-peeled and chopped
• water-to cover
• 1 can of chickpeas-drained and rinsed
• 1/3 head of cauliflower-cut into florets
• sea salt
• 2 tsp apple cider vinegar
• 2 tsp cane sugar

In a pot or pan, heat oil, add onions saute until very soft. Add garlic and ginger, saute for 3-4 minutes.
Add spices, saute with potatoes until they are coved with the spice mixture.Add water, Simmer until pototoes are soft. Add chickpeas, and cauliflower. Simmer with lid on for 20 minutes,stirring occasionally.
Season with salt,sugar and vinegar. Serve with brown rice

Moroccan inspired curry

Since I did not make it to the farmers market yesterday, It was slim pickin's in my fridge for fresh produce:( So there is nothing you cant do with one sweet potato, a can of chickpeas, and a little inspiration!

• 3 tbsp sunflower oil
• 1 medium onion-sliced
• 1 clove garlic-minced
• 1 tsp turmeric
• 2 tsp ground cumin
• 1/4 tsp allspice
• 1 cinnamon stick
• 1 tsp ground coriander
• 1 large sweet potato- peeled and chopped
• 2 carrots- peeled and chopped
• 2 1/2 cups water
• 1/4 cup raisins
• 1 can chickpeas-drained and rinsed
• 1 tbsp maple syrup
• 2 tsp apple cider vinegar
• sea salt
• freshly ground pepper
• 1 pot of cooked basmati rice

Cook rice per instructions; usually 1 rice - 1 1/2 water

In a large pot, heat oil on medium high heat, add onions and saute for 5-7 minutes.
Add garlic, and spices, saute for 2-3 minutes.
Add potatoes and carrots, stir to coat with spices.
Add water, bring to a boil, reduce heat to simmer.
Add raisins, and chickpeas.
Simmer for 30 minutes, until thicken ( this takes time for the chickpeas to break down a little bit, and the starch from the potatoes to thicken the sauce.)
Season with syrup, cider and salt and pepper.

Roasted veggies, garlic sauted kale on brown rice with Maple Tahini dressing

Cook brown rice according to directions,
or 1 rice/ 2 parts water

Roasted Veggies

• 2 carrots peeled and chopped into chunks
• 1 onion chopped into chunks
• 1/2 zucchini chopped into chunks
• 12 asparagus spears
• sweet potato peeled and cut into 1/2inch rounds
• sunflower oil
  
• garlic powder
• cayenne pepper
• sea salt

toss veggies in a bowl with oil and seasonings
place on baking pan, roast @ 400 until done.
about 20 minutes.
it is better to separate the potatoes and put them in the oven first,
then add the rest of the veggies the last 10 minutes or so.

• 1/2 bunch of kale
• 1 clove of garlic
• sunflower oil

wash and chop the kale
chop the garlic
heat oil in pan, add garlic saute
add kale, cook until bright green color.

Maple tahini dressing

2 tbsp tahini
1 tbsp tamari
1 tbsp maple syrup
1 tsp apple cider vinegar
3 or 4 tbsp of water

whisk ingredients together until desired constancy
sometimes tahini differs in texture, so you will have to add or take away water

things to add to your bowl

toasted sunflower seeds
alfalfa sprouts
hemp seeds
chopped fresh red pepper