Chipotle Burgers

These are simply to-die-for and it may be the reason I stop buying the pre-made variety.
Red Bean-Chipotle Burgers.

'Nuff said.

Bourguignon ....

On this day where the hope of spring seems to be real ...

Recently, I came across this recipe Seitan Bourguignon and have been anxious to try it ever since.  Admittedly, realizing that it came from Martha Stewart, however, tempered my enthusiasm somewhat simply because I dislike her persona.  (While I don't doubt she has great qualities, she has always seemed to have a sort of patronizing air about her.)

As usual, I made a few adjustments on the recipe.  I couldn't find seitan!  So, I used tempeh.  And I didn't do the sauce - I didn't have margarine - but I did add a little cornstarch.  And next time, I might get frozen pearl onions to avoid having to do all the peeling.  And instead of the "mushroom bacon", I just added some dried shitake mushrooms to the mix.

Pairing this with some steamed spinach ...

Conclusion?  1) This was very tasty.  2) I really must cook with wine more often!

Risotto!

I haven't been doing much cooking lately ... not anything new, anyhow.  But I tried this tonight and it will definitely be on my rotation of things I make.

Arborio rice is a tad more expensive than other rice I buy (namely, jasmine rice) but it is quite good.  Risotto with Broccoli

I paired it with some tofu baked with some cajun marinade.  Mmmmm....

Lentil Pate

It was my birthday on Friday. To celebrate, one of several surprises Martin planned for me this weekend was to have dinner at  Cafe Flora near Capitol Hill (Seattle).  We had a most lovely dinner with intentions of returning, as well as purchasing of their cookbook.  This is a great restaurant even if you're not vegetarian/vegan.  It's just exceptionally good, interesting food.

We ordered an appetizer - the Lentil Platter - and had to slow ourselves down so as not to gulp it down.  A first for me, then, was to try to recreate what we'd had.  (Am I really turning into one of *those* people?)

So I found a recipe ... and made it ... and while it's not the same as what we were served, it turned out really, really tasty.   And it's one more step to realizing that lentils really aren't boring.

So this is the lazy way of posting -- you can find the recipe here ... Lentil Pate (Vegan)

Summer

Can't wait for summer ... cottage cheese with blueberries

Spanish Chili (with Eggplant)

Experiment #2 in Food for Thought:  Spanish Chili

Sauce
1 onion, finely chopped
1 red pepper, cored, de-seeded and chopped
1 clove garlic, crushed
1 large fresh green chili
4 fresh tomatoes, quartered
1 small carrot, grated
14 oz tin tomatoes
2 T tomato paste
2 oz ground almonds
3 fl oz sherry
1 oz fresh coriander

Vegetables:
1-2 cans black or red beans
1/2 red pepper
1/2 green pepper
1 aubergine (eggplant)
2 carrots, sliced
1 small cauliflower

Early in the cooking stages

Later in the cooking stages

The last word on this recipe is I don't know why I was convinced to make this recipe.  When asked what foods I don't like, I rarely can think of more than 2 items ... one of which has always been eggplant.  It goes back to this one dish my mom made when I was a kid.  Moussaka.  I still can't think of it without shuddering.

As I entered my 20's, I began to think about my need to challenge this life-long held belief that I hated this vegetable.  After more than a half-dozen honest tries over that decade, I finally gave myself permission to not EVER make anything with eggplant because I simply never liked the result.

How was I convinced to make this recipe?  I have no idea.  But it might have me changing my idea that I can't make something with eggplant, have it taste good, and that I might like it.

Miracles do indeed happen.

Cooked raisins, on the other hand?  No.  Raisins aren't meant to be cooked, and I won't eat them.

Shepherdess Pie

Shepherd's Pie is a traditional British meal, made with either beef or lamb and other veggies, topped with mashed potatoes and is baked.  Shepherdess Pie is the vegetarian twist, courtesy my new cookbook, Food for Thought.

When M and I went to London last year, the first meal we had was at this little restaurant called Food for Thought, located in Covent Garden.  It's been around since the 1970's and espouses the idea that you can have great food that happens to be vegetarian.  The entrance immediately has you at the top of a skinny steep staircase; at the bottom is the kitchen, a counter from which to place your order, and a smattering of small tables crammed into this very small space.  The meal we had was nothing short of Amazing.  I still think about that meal as one of the best I've ever had.  My only disappointment is not getting a picture or two!

Recently, I got the idea to purchase their cookbook (one for Martin, one for me) and this recipe of Shepherdess Pie was the first we tried.  (The thought has crossed my mind to do a Julie & Julia Experiment with this cookbook ... )

Leeks and smoked paprika

After sauteing, with veggie broth, with roasted parsnips in the background

Sadly, the recipe got a lot more complicated after this so there are no further pics to document this dish.  Suffice it to say that the parsnips (with some other roasted veggies) were topped with the sauce above with a couple of cans of beans (adzuki and red?), topped again with mashed potatoes.  Hearty stuff!

Dancing ...

May 2010, Waltz of the Flowers

Making this blog true to its name, I'm adding this lonely picture of Martin and I dancing.  I think it's the only one I have! I would love to get more pictures and videos of dancing, but it's difficult to get them ... because I'm mostly just thinking about dancing.

This was taken at the 2010 Waltz of the Flowers, held every May in the Armory Building on the south end of Lake Union.  The orchestra is made up of local high school students, and is fundraiser for music programs in Seattle schools.

Cinnamon Swirl Pancakes

Who knew this could be so easy and so delicious? A great idea for a weekend breakfast!  I haven't made pancakes in years, but this might become a regular addition to the agenda of a lazy weekend.


Apple-Cinnamon Swirl Pancakes (from Fat Free Vegan Blog)

Pancake Batter:

• 1 1/4 cups unbleached flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/8 teaspoon cinnamon
• 1 1/3 cups almond milk or soymilk
• 1/2 tablespoon egg replacer powder* mixed with 2 tablespoons water
• 1/4 cup chopped walnuts (optional, but good)
• 
  

Cinnamon-Apple Swirl Batter:

• 2 tablespoons prepared batter (above)
• 2 tablespoons natural apple sauce
• 1 teaspoon cinnamon

In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon. Add almond (or soy) milk and egg replacer mixture and stir just until flour is moistened. (For thicker pancakes, use only 1 cup milk.) Let the batter rest for 5 minutes while the skillet heats.

While the batter is resting, combine all of the “swirl” ingredients, using 2 tablespoons of the prepared batter.

Heat a non-stick griddle or skillet (sprayed lightly with non-stick spray) over medium heat until a drop of water sizzles. Gently stir the walnuts into the batter. Pour batter by scant 1/4 cupfuls onto hot griddle. Immediately drizzle the cinnamon-apple batter over the top of each pancake in a swirl pattern. Cook until tops are bubbly and bubbles burst; edges will look dry. With a pancake turner, turn and cook until undersides are golden. Place on a warm platter; keep warm.

Repeat until all batter is used, brushing griddle lightly with canola oil, if necessary, to prevent sticking. Serve pancakes with syrup or other topping as desired.

Saturday Morning's version -- it turns out swirls aren't all that easy to pull off

As a side note, I also made these this morning (because they were just that good!), but ended up being out of soy milk.  Martin suggested coconut milk as a substitute, and it actually turned out well, if a little richer tasting than regular  soy would have been.

Mmmm, Pho!

Pho (also known at my house as "Happiness in a Bowl").  You might think that something that tastes so fantastically good would be horribly, horribly complicated with too many expensive.  Fortunately, this is not so!



for the broth... 
2 unpeeled shallots, halved
4 garlic cloves, halved
a 1-inch piece of ginger, coarsely sliced
one 3-inch cinnamon sticks
2 pods of star anise -- found in Asian grocery store
4 cloves
8 cups clear vegetable stock
3 tablespoons soy sauce 


for the soup ... 
1 pound rice noodles
1 pkg firm/extra firm tofu, baked, cut in small chunks
6 scallions, thinly sliced (both green and white parts) 
1-2 C mushrooms, sauteed


to be added by each eater from a buffet plate ...
about 1-1/2 cups bean sprouts
a good handful of basil, mint or cilantro leaves, left whole 
fresh jalapeno, cut into small strips
1 lime, cut into wedges
hoisin sauce
sriracha chili paste


Cooking Instructions
To make the broth, heat a large pot over medium-high heat. Add the onion, shallots, garlic, ginger, cinnamon sticks, star anise, and cloves and dry-roast, stirring occasionally, until the vegetables begin to char. Add the stock and soy sauce and bring to a boil over high heat. Turn the heat down to medium-low, cover, and simmer for about 25 minutes. Strain into a clean pot and discard the solids. Taste the broth and add salt if necessary. Keep warm over low heat.


While the broth is simmering, prepare the rice noodles. Place the noodles in a large bowl. Pour boiling water over the noodles to cover and soak for 20 minutes.


When you are ready to assemble the soup, add the tofu to the warm broth and allow to heat through. Drain the soaked rice noodles and divide evenly among 4 to 6 large bowls. Using a slotted spoon, scoop the tofu out of the broth and distribute among the bowls. Ladle the hot broth over the noodles. Serve the bowls of pho with the scallions, bean sprouts, herbs, lime wedges, hoisin sauce and chili sauce on a seperate platter so that everyone can season their own soup as they wish.


This was last night's dinner ...

One last word on pho.  You really must not skimp on Sriracha.  I'm not into making things super-hot-super-spicy.  Just a quarter-teaspoon of this fiery ingredient will make good pho into fantastic pho!

Very filling, very healthy!

Kayaking: Redmond to Log Boom Park

I spent yesterday - Sunday - kayaking down the Sammamish River with 8 other folks.  A great day without rain, good company, even if it was cold.  Me, forgetting how cold the water can be, didn't wear thick enough socks.  A drysuit doesn't necessarily insulate you from the cold.  When getting into a kayak, you're guaranteed to get at least ankle-deep wet.  Unfortunately, the moment I stepped into the water yesterday was the last bit of warmth I felt in my feet all day (although Martin's sitting on my feet on our lunch break did help).  Lesson learned: Wear thick socks for cold water!

However, that said, it was a great day on the water.  This is a mellow trip.  The river is generally protected from wind, and the current is calm enough for beginners.  We saw several bald eagles, great blue herons, lots of ducks, and some cormorants.  The effect of heavy rains was evident by some flooded areas, and the water running more swiftly than it has when we've done this same trip at other times of the year.

Michael & Meggy, at put-in site

I think these were cormorants (in the tree)

Entering the north end of Lake Washington

Sign says "Submerged Pilings"; moments later, the birds all flew away

Master-Pizza

I have to admit that I'm a bit of a pizza snob.  I've never enjoyed homemade pizza because it could never live up to the deliciousness embodied by full-fat pizza made by any of the pizza chains.  Pizza made with a ton of oil, amongst many other bad-for-you ingredients.  While pizza isn't meant to be health food, I'd like to think that what I'm making is a step (or ten) above the restaurant-made versions.

I've slowly come around and now enjoy homemade pizza.

1. Dough: Trader Joe's pizza dough, although M's homemade pizza dough, is a close second.
2. Cheese: 

• Put the following in a food processor: 1 C cashews (and water to cover), a little lemon juice, 1/4-1/2 C nutritional yeast, 1 garlic.  (Less water makes it thicker, more water obviously makes it runnier.)

     3.  Toppings

• Anything your heart desires!
• My favorite is Soyrizo (soy version of Chorizo (spicy Mexican sausage) and Kalamata olives
• This weekend, the Master-Pizza created included Vegan Sausage, green pepper, sauteed mushrooms and onion, black olives and some red pepper flakes.

A pan full of homemade deliciousness

"I can't eat anymore"

Recipes

I need to try this.  Soon.

http://www.recipesource.com/soups/soups/07/rec0752.html

UPDATE: As it turns out, I'd already made this a year or two ago.  I realized this as I was deep in the middle of its preparation.  Ah well, I must have had the good vibe that it was good food.  And one doesn't take on the preparation of 3 heads of garlic lightly.  It's a bit of a mess.

I would like to say that I loved this soup.  But I didn't.  However, a lesson was learned.  As it turns out too much of a good thing is ... not a good thing.  Without going into undesired detail, too much garlic can wreak havoc on your internals and caused hot flashes around my skull that I choose not to repeat.  Odd, as I've never had a bad reaction to garlic!

If I make this recipe again, it'll be with considerably less garlic.

My Journey (yep, I'm vying for the Corniest Title Award)

I feel fortunate to have grown up with a mother who was very interested in providing healthy food for my dad, me, and my 3 brothers.  She regularly baked bread, canned tomatoes and all manner of fruits, and only relented as far as purchasing Honey Nut Cheerios when I was in middle school.  When I got to college and got to eat whatever I wanted, I *regularly* enjoyed things like McDonald's, doughnuts and sugar cereals (Lucky Charms and Fruit Loops, in particular).  I loved that a value meal at McDonald's could be had for $2.99.  What a deal!  I was interested in eating healthfully, although looking back, I really didn't know how to do it.

As I moved into my 20's and could take more responsibility for what I ate, without relying on dorm food.  I would regularly not eat meat for no other reason than the economics.  Meat was expensive!  I still wasn't eating all that healthfully, though, as I'd buy ultra-processed bread, Budig lunch meat and Ramen noodles (WITH the seasoning packet).  I was just pleased that I could feed myself with $30/week at the grocery store.

Not that long ago, I can remember having a good handle on how to eat a meatless diet, but remember wondering what a vegan would eat.  What, no cheese?  No ice cream?  No butter?  What fun is there with that? This all changed as I was getting to know M, who for health reasons, had adopted a vegan diet for the last decade.  Rarely going out to eat, he would make lunches and dinners that were heavy on variations of beans and rice, and rice and beans.  While I was curious, intrigued and open-minded, I was thoroughly unconvinced that I would adopt this diet.  For the first while, I would leave his house and crave a cheeseburger.  Literally.  My body missed the fat and salt, and the comfort of eating what's familiar.

M & I enjoying a beer in Whitefish, MT - Dec 2010

Gradually over the last year or more, I've slowly started to come around.  In August of this year, I decided to try go full-time vegan for a week.  It was a challenge, especially after day #2 when I was rushing for the ferry at dinner time, realizing there was NOTHING I could eat.)

While I mostly do eat a plant-based diet, I am not ( and do not aspire to be) hard-core about it.  There are certain things I doubt I will ever give up.  Sushi.  Seafood. (Admittedly, this list has gotten significantly smaller over the last year!)  

A few other thoughts -- I dislike how some people take this diet to be a political statement, or how others seem to take the high-n-mighty approach.  What I do know is that I like this approach to health.  Eating this way is *far* from boring.  I know that I feel good about it, to the point of having lost weight without even trying (as in exercise ... goodness knows I haven't been doing enough of that!).  And it's hard to explain, but I feel ever so much  more inspired to cook like this than I ever did as more of a meat-based eater.  The possibilities are limitless!

Not all Soy is Equal

M and I went to Costa Rica for a few weeks in July 2010, and it was really fun to try the cuisine.  One of my favorite dishes was the national dish, Gallo Pinto.  Beans and Rice, with a distinctly Costa Rican twist.  Apparently, Salsa Lizano is the secret ingredient that makes the beans-n-rice sing.  However, my attempt to purchase a small bottle while killing time at 5AM at the airport was thwarted, after being told it exceeded the limit of how much liquid I could bring on the plane with me.  D'oh.

But this is not the story I want to tell.  What I want to tell is about an evening where M and I misjudged what was included at a bed-n-breakfast we stayed at near Alajuela.  Bed-n-Breakfast did not include dinner.  By the time we realized this, it was late and anything within walking distance was convenience food.  This wouldn't do. A previous trip to a grocery store yielded the following product:

Since we had access to a kitchen (but sadly nothing else beyond some paltry seasonings), we decided to boil some water, add this soy product, and see what happens. We were hungry, a little desperate.  In the mug it went:

Adding some boiling water:

On closer inspection ...

Mmmmm, texturized soy in boiling water.

A reluctant and skeptical taste-tester:

And, the verdict recorded for posterity.

Crockpot Creations, #1

So, it was a snow day today.  No school.  5 inches of snow on my deck.  Without gaiters, I didn't feel like walking to the grocery store.  A perfect day to throw some things together in the crockpot.  Doing so seemed especially meaningful since I also watched Food, Inc this afternoon, but that's another post ...

• 1 chipotle pepper in adobo**
• 1 roll of soy sausage (chopped)
• 28 oz can diced tomatoes
• 1 can black beans
• 1 can great northern beans
• 1 onion, chopped
• 1 jar Trader Joe's peach/mango salsa (added at the end)

I also dumped in some quinoa that was leftover from lunch (which was also equally delish ...)

** A trick I've learned about chipotle peppers.  Even though you buy a 4 oz can, unless you have lots of recipes to use all those peppers, in the past I've often had the rest of the can go to waste.  Until now.  Plastic bags have a use, and that use is for individually freezing those little bundles of goodness.  Wah-lah, chipotle peppers whenever you want them!

Baked Fries

Who doesn't love French Fries?  A guilty pleasure that always leaves that feeling of  "ugh, I really ate all that".  Attempts at making fries healthier at home were not successful until I came across a recipe somewhere that solved this issue of " ... but I love french fries".

• Cut potatoes - red, russet, baking, sweet -- into the shape you desire.  This works best if the thickness doesn't reach any more than about a half-inch.
• Dump potatoes in boiling water.  Wait until water gets back to boiling, then boil for about 5 minutes.
• Drain the water.
• On pans lined with parchment paper, distribute potatoes evenly.
• If adding any seasoning (I like garlic sea salt), do so now. (If you wait, it won't stick.)
• Place pans under the broiler (set on High,), for approximately 10 minutes. Turn them.
• Broil for another 5 minutes or so.

Let this picture be a reminder that parchment paper is flammable!  However, no oil.  (Usually) no mess.  And oh-so-tasty!

Steel Cut Oatmeal

Until the last year or so, I've never been a big fan of oatmeal.  Some years ago, it was my daily breakfast because it seemed like the healthy thing to eat.  Unfortunately, it got very boring ...  Fast forwarding a few years, I came upon new oatmeal and a new technique.  Now, when I don't get to eat oatmeal, I miss it.  Seriously.  Who says that about oatmeal?

You'll need to do a little planning, some Red Mill Steel Cut Oats, and a crockpot.

• Make a water bath in your crockpot, and set it on Low.
• Use a crockpot-safe bowl to put your water/oats mixture.  For one serving, 1/4 C Oats with 1 Cup water
• Set the bowl in the waterbath.
• Cook for up to 12 hours.
• Top with whatever you like, and there's likely no healthier breakfast out there

The only downside to this are the unsightly mineral deposits from the water.  However, a little lemon juice added to the water bath helps to remove ... and it's a really a small price to pay.