This veggie soft taco recipe is based on the veggie tacos Chili's used to have on their menu in the late '90s / early '00s. I've made a lot of changes over the years based on personal preferences (mostly Sameer's personal preferences) and availability of fresh ingredients. Adjust to your own tastes. This dish can easily be made vegan by omitting the cheese or using a soy cheese product.
Ingredients
4 whole wheat flour tortillas (or whatever flour tortillas you can find) in a smallish size
Fresh guacamole
4 oz. shredded cheddar cheese
1 cup sprouts (preferably alfalfa or broccoli)
6 oz. fresh white mushrooms, sliced
2 tomatoes, diced
2 handfuls lettuce (preferably romaine or green leaf), shredded
Amendments I've made over the years: Due to Sameer's strong dislike for mushrooms, we often replace them with Morningstar Chik'n Meal Starter strips (freezer section) sauteed in a tablespoon of olive oil or vegetarian refried beans seasoned with onion and taco spice. In the frequent event that none of the available sprouts look appealing (also when I was pregnant and told not to eat sprouts), we omit them. I do think they add a lot to the flavor and texture when good ones are available though. I also prefer mushrooms over the other alternatives mentioned above.
Directions
1. Fill tortilla with desired ingredients, fold, and eat like a taco.
Sunday, May 26, 2013
Meal Planning
Time for weekly meal planning. We had so many leftovers this past week that last night we just ate dinner from our grand selection of leftovers, something I don't remember doing in months. I even put away seven servings worth of leftovers in the freezer over the course of the week. Those will come in handy when Simran needs lunch and hated the previous night's dinner, or the previous night's dinner didn't provide leftovers. So this week I might make some meals that don't create a lot of leftovers, since now I'm free to do that. Here is what I have in my fridge that needs to be used up: 3 bunches of kale and rainbow chard, seven mini pita pockets (yes still -- we haven't had either of the pita-based meals I planned last week, but they haven't gone bad yet), 4 Roma tomatoes, about a cup and a half of diced red potatoes, about two cups of diced sweet potatoes, a couple cups of sliced bell peppers in various colors, a couple cups of arugula that won't stay fresh much longer, and one bunch of fresh basil. Here is what I plan to make:
Curried Tofu Salad in pita pockets and Dill Potato Salad and Rainbow Chard with Walnut Sauce
I plan to make this meal tonight since I made the tofu salad some 36 hours ago already. I plan to use up the red potatoes making potato salad (I'll probably need to buy more too). The pitas should also use up some of the arugula and tomato.
Pita Pizzas and Kale with Walnut Sauce
I will use up the remaining pitas on this meal. It will also use up more arugula, tomatoes, and the feta currently in the fridge.
Thai Green Curry
Yes, again. I have basil and already chopped bell peppers and sweet potatoes, and I have limited ideas for what to do with them. I spent an hour meal planning last week, and that's just absurd and I'm not going to do that again. Besides, everyone in the house likes Thai Green Curry.
Tofu Scramble and Chard with Walnut Sauce
Quick, easy, and I already have a brick of tofu.
Spaghetti Marinara and Kale with Walnut Sauce
Quick, easy, and I already have everything necessary to make it. We're attending a local wedding next weekend, and I think we may bring Simran home and feed her dinner (either this or leftovers) before the reception since I think they're probably serving dinner after her normal bedtime.
Black Bean Burgers and Chard with Walnut Sauce
I mixed up a big batch of black bean burgers the last time I made them, so I already have these stored in the freezer between sheets of wax paper and ready to pop in the oven. I want to try them on pretzel bread rolls this time, and maybe with some provolone. Chipotle mayo and avocado are musts. Also lettuce and tomato.
Veggie Soft Tacos with Fresh Guacamole
We haven't had these in ages. We used to eat them practically every weekend, starting back when we still lived in Boston. I didn't know how to make fresh guacamole back then, but the tacos were based on the veggie tacos that were once the sole vegetarian option (as I recall) on the menu at Chili's (a restaurant that also didn't seem to know how to make fresh guacamole -- aw snap). They were pretty good when the tortillas weren't completely stale, but then they removed them from the menu altogether in the early 2000's. Mine are better regardless. (I also make a significantly better, albeit vegetarian, version of their turkey sandwich served on garlic bread.) I'm not sure how much of this Simran will be able to eat since it's mostly raw and chewy and she has exactly four teeth, but we have all those leftovers of things she likes in the freezer, so it should be fine.
Curried Tofu Salad in pita pockets and Dill Potato Salad and Rainbow Chard with Walnut Sauce
I plan to make this meal tonight since I made the tofu salad some 36 hours ago already. I plan to use up the red potatoes making potato salad (I'll probably need to buy more too). The pitas should also use up some of the arugula and tomato.
Pita Pizzas and Kale with Walnut Sauce
I will use up the remaining pitas on this meal. It will also use up more arugula, tomatoes, and the feta currently in the fridge.
Thai Green Curry
Yes, again. I have basil and already chopped bell peppers and sweet potatoes, and I have limited ideas for what to do with them. I spent an hour meal planning last week, and that's just absurd and I'm not going to do that again. Besides, everyone in the house likes Thai Green Curry.
Tofu Scramble and Chard with Walnut Sauce
Quick, easy, and I already have a brick of tofu.
Spaghetti Marinara and Kale with Walnut Sauce
Quick, easy, and I already have everything necessary to make it. We're attending a local wedding next weekend, and I think we may bring Simran home and feed her dinner (either this or leftovers) before the reception since I think they're probably serving dinner after her normal bedtime.
Black Bean Burgers and Chard with Walnut Sauce
I mixed up a big batch of black bean burgers the last time I made them, so I already have these stored in the freezer between sheets of wax paper and ready to pop in the oven. I want to try them on pretzel bread rolls this time, and maybe with some provolone. Chipotle mayo and avocado are musts. Also lettuce and tomato.
Veggie Soft Tacos with Fresh Guacamole
We haven't had these in ages. We used to eat them practically every weekend, starting back when we still lived in Boston. I didn't know how to make fresh guacamole back then, but the tacos were based on the veggie tacos that were once the sole vegetarian option (as I recall) on the menu at Chili's (a restaurant that also didn't seem to know how to make fresh guacamole -- aw snap). They were pretty good when the tortillas weren't completely stale, but then they removed them from the menu altogether in the early 2000's. Mine are better regardless. (I also make a significantly better, albeit vegetarian, version of their turkey sandwich served on garlic bread.) I'm not sure how much of this Simran will be able to eat since it's mostly raw and chewy and she has exactly four teeth, but we have all those leftovers of things she likes in the freezer, so it should be fine.
Sunday, May 19, 2013
Meal Planning
Time for weekly meal planning. I spent a small fortune on groceries last week, so I'm going to try to make this week an inexpensive one by using up lots of things from the pantry. We didn't get around to having the spinach lasagna last week, so I figure I'll make it this week, and the gazpacho with arugula/tomato/chive sandwiches will be our Sunday night dinner tonight. Here is what I need to use up: seven mini pita pockets, about a pound and a half of red baby potatoes, and two sweet potatoes. Here is what I'm making:
Chilaquiles Casserole and Kale with Walnut Sauce
Simran ate this up the last time I made it, and it's something I can easily make hours ahead of time and throw back in the fridge. It will also use up some of the corn still in the freezer.
Spinach Lasagna and Butternut Squash / Corn
I already have all the ingredients since I planned to make these recipes last week. Simran loves spinach lasagna (and pretty much anything that contains cheese, it appears), and it creates enough leftovers I can put some away in the freezer for when she needs an easy lunch (we both usually have the previous night's leftovers for lunch, but not every dinner keeps that well, or creates enough leftovers).
Thai Green Curry with Brown Rice
This will use up some of the leftover sweet potato from last week (in Thai Green Curry sauce is one of the few ways Simran will eat it these days -- sweet potatoes used to be one of her favorite foods) as well the remaining broccoli in the freezer.
Tortilla Pie and Chard with Walnut Sauce and Sweet Potato - Lime Salad
I will already have most of the ingredients to make this after buying corn tortillas and making slow cooker black beans for the chilaquiles. Tortilla Pie is also a healthy favorite in our house that also happens to be vegan. Sweet Potato - Lime Salad is new to me. It sounds like it might be disgusting, especially to Simran, but I already have most of the ingredients so it's worth a shot. And it will use up the last of the sweet potatoes.
Curried Tofu Salad in Pita Pockets and Vegan Cream of Broccoli Soup
The curried tofu recipe is new to me, but it sounds good and will use up a couple more pita pockets. I want to come up with another vegetable dish to serve with this, maybe a leftover from a previous day or just pureed squash from the freezer if I don't come up with any other ideas.
Spicy Vegetable Curry over Basmati Rice
I haven't made this in awhile, and it will use up some of the peas and carrots and quinoa I have on hand. I even have fresh homemade yogurt to serve with it this time.
Deviled Baby Potatoes and Kale with Walnut Sauce and pita pockets filled with hummus and leftover veggies
The Deviled Baby Potatoes will use up the last of the red potatoes, and the pita pocket sandwiches will use up a couple pitas plus any leftover salad greens, tomatoes, etc from earlier in the week. I'd like to just have the deviled baby potatoes and a large dinner salad, but I have to take into account what Simran can and cannot chew, and she can't really handle raw vegetables yet, so the filled pita pockets are more for Sameer and me, while Simran enjoys gnawing on plain pita bread. Maybe I'll make some homemade ranch dressing and have a dinner salad too, or put some in my pita sandwich.
Chilaquiles Casserole and Kale with Walnut Sauce
Simran ate this up the last time I made it, and it's something I can easily make hours ahead of time and throw back in the fridge. It will also use up some of the corn still in the freezer.
Spinach Lasagna and Butternut Squash / Corn
I already have all the ingredients since I planned to make these recipes last week. Simran loves spinach lasagna (and pretty much anything that contains cheese, it appears), and it creates enough leftovers I can put some away in the freezer for when she needs an easy lunch (we both usually have the previous night's leftovers for lunch, but not every dinner keeps that well, or creates enough leftovers).
Thai Green Curry with Brown Rice
This will use up some of the leftover sweet potato from last week (in Thai Green Curry sauce is one of the few ways Simran will eat it these days -- sweet potatoes used to be one of her favorite foods) as well the remaining broccoli in the freezer.
Tortilla Pie and Chard with Walnut Sauce and Sweet Potato - Lime Salad
I will already have most of the ingredients to make this after buying corn tortillas and making slow cooker black beans for the chilaquiles. Tortilla Pie is also a healthy favorite in our house that also happens to be vegan. Sweet Potato - Lime Salad is new to me. It sounds like it might be disgusting, especially to Simran, but I already have most of the ingredients so it's worth a shot. And it will use up the last of the sweet potatoes.
Curried Tofu Salad in Pita Pockets and Vegan Cream of Broccoli Soup
The curried tofu recipe is new to me, but it sounds good and will use up a couple more pita pockets. I want to come up with another vegetable dish to serve with this, maybe a leftover from a previous day or just pureed squash from the freezer if I don't come up with any other ideas.
Spicy Vegetable Curry over Basmati Rice
I haven't made this in awhile, and it will use up some of the peas and carrots and quinoa I have on hand. I even have fresh homemade yogurt to serve with it this time.
Deviled Baby Potatoes and Kale with Walnut Sauce and pita pockets filled with hummus and leftover veggies
The Deviled Baby Potatoes will use up the last of the red potatoes, and the pita pocket sandwiches will use up a couple pitas plus any leftover salad greens, tomatoes, etc from earlier in the week. I'd like to just have the deviled baby potatoes and a large dinner salad, but I have to take into account what Simran can and cannot chew, and she can't really handle raw vegetables yet, so the filled pita pockets are more for Sameer and me, while Simran enjoys gnawing on plain pita bread. Maybe I'll make some homemade ranch dressing and have a dinner salad too, or put some in my pita sandwich.
Curried Tofu Salad
This recipe is meant to be a vegetarian version of curried chicken salad. I found it on EatingWell.com, and I'm not sure how true I'll stay to the original recipe since I'm hoping to make it resemble the flavor of the curried tofu in my pot pie recipe, which I love. I also have to take into account what Simran can chew, so walnuts and grapes and celery might have to be left out of her portion. I plan to serve it with leftover salad greens and pita pockets.
Ingredients
1. Whisk yogurt, mayonnaise, chutney, curry powder, salt and pepper in a large bowl. Stir in tofu, celery, grapes, scallions and walnuts. Cover and refrigerate for up to 2 days.
Ingredients
- 3 tablespoons low-fat plain yogurt
- 2 tablespoons reduced-fat mayonnaise
- 2 tablespoons prepared mango chutney
- 2 teaspoons hot curry powder, preferably Madras
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 1 14-ounce package extra-firm water-packed tofu, drained, rinsed and finely crumbled (see Ingredient note)
- 2 stalks celery, diced
- 1 cup red grapes, sliced in half
- 1/2 cup sliced scallions
- 1/4 cup chopped walnuts
1. Whisk yogurt, mayonnaise, chutney, curry powder, salt and pepper in a large bowl. Stir in tofu, celery, grapes, scallions and walnuts. Cover and refrigerate for up to 2 days.
Sweet Potato - Lime Salad
I found this recipe in Caldwell Esselstyn's Prevent and Reverse Heart Disease. I don't have high hopes for it because it sounds kind of weird (maybe I'll taste it before adding any vinegar), but I'm always looking for more ways to get Simran (and Sameer and me) to eat colorful vegetables.
Ingredients
3 large sweet potatoes and/or yams, cut into bite-sized pieces (4 cups)
1 bunch green onions, chopped (about 1/2 cup)
1 red bell pepper, seeded and chopped (1 cup)
1/2 sweet onion, chopped
4 ribs celery, chopped (about 1 cup)
2 tbs balsamic vinegar
juice and zest of 1-2 limes (about 2 tbs of juice, or two taste)
1/2 cup chopped parsley or cilantro
Directions
1. Steam sweet potatoes 10-12 minutes, until tender but still firm, or bake at 400 degrees until just tender. Peel and cube. Place in a bowl.
2. Add green onions, red pepper, onions, celery, vinegar, lime juice and zest, and parsley/cilantro. Mix.
Ingredients
3 large sweet potatoes and/or yams, cut into bite-sized pieces (4 cups)
1 bunch green onions, chopped (about 1/2 cup)
1 red bell pepper, seeded and chopped (1 cup)
1/2 sweet onion, chopped
4 ribs celery, chopped (about 1 cup)
2 tbs balsamic vinegar
juice and zest of 1-2 limes (about 2 tbs of juice, or two taste)
1/2 cup chopped parsley or cilantro
Directions
1. Steam sweet potatoes 10-12 minutes, until tender but still firm, or bake at 400 degrees until just tender. Peel and cube. Place in a bowl.
2. Add green onions, red pepper, onions, celery, vinegar, lime juice and zest, and parsley/cilantro. Mix.
Sunday, May 12, 2013
Meal Planning
Time for this week's meal planning. This week I have to use up one bunch of kale, a Roma tomato, a couple of sweet potatoes, a handful of fresh basil, and I'd like to clear out some more items from the freezer, particularly the frozen vegetables of which I have duplicates and triplicates. Here is what I'm making:
Arugula/Tomato/Chive Sandwiches and Gazpacho
The weather is supposed to be heating up this week into the 80s, so sandwiches and cold soup sounded appropriate. The sandwich actually calls for green onions, but I'm replacing green onions with chives in all my recipes now that I've got two chive plants growing abundantly on my deck. The sandwiches will also use up some more of that flax bread in my freezer.
Thai Green Curry
I'm making this dish again this week because it will use up the basil in my fridge and provide some leftover brown rice to add to the black bean burger mix.
Black Bean Burgers and Kale with Walnut Sauce and Butternut Squash/Corn
I made these black bean burgers for the first time last week, and they were fantastic. I have a couple left in the freezer, but I want more than two stashed in there since Simran eats half a burger too, and they're a good meal to have on hand. This meal will also use up the last three Ezekiel 4:9 buns in the freezer. I'm not sure how good the butternut squash and corn combo is going to be, but I'm always looking for new ways to eat (and feed Simran) more varied vegetables, and this will use up some of the butternut squash and corn currently in my freezer. I have like three bags of corn in there, and they aren't even all the same kind. Did you know there are multiple varieties of corn in the freezer section? Because there are.
Barbecued Portobello Mushrooms and Dill Potato Salad and Basic Sauteed Kale
I might make some fresh bread to go with this dinner too. And maybe we can finally eat that last can of vegetarian baked beans!
Pita Pizzas
This will use up the arugula I'm buying for the arugula sandwiches. It will also use up the leftover feta in the fridge and the leftover Roma tomato. I need to make something else to go with this to make sure Simran eats enough (though she'd gorge herself on pizza alone if given the opportunity), so we'll probably end up having sides of kale and leftover orange whipped vegetables of some kind, like sweet potatoes or squash.
Tofu Scramble and Chard with Walnut Sauce and Whipped Sweet Potatoes
Spinach Lasagna
Simran really liked last week's Spinach Lasagna, and I still have entire packages of spinach in the freezer, so I think I'll make it again this week. I even found whole wheat lasagna noodles at the Whole Foods, and Sameer couldn't tell they were whole wheat OR no-boil, so that was gratifying. This will require I make a fresh batch of seitans though.
Arugula/Tomato/Chive Sandwiches and Gazpacho
The weather is supposed to be heating up this week into the 80s, so sandwiches and cold soup sounded appropriate. The sandwich actually calls for green onions, but I'm replacing green onions with chives in all my recipes now that I've got two chive plants growing abundantly on my deck. The sandwiches will also use up some more of that flax bread in my freezer.
Thai Green Curry
I'm making this dish again this week because it will use up the basil in my fridge and provide some leftover brown rice to add to the black bean burger mix.
Black Bean Burgers and Kale with Walnut Sauce and Butternut Squash/Corn
I made these black bean burgers for the first time last week, and they were fantastic. I have a couple left in the freezer, but I want more than two stashed in there since Simran eats half a burger too, and they're a good meal to have on hand. This meal will also use up the last three Ezekiel 4:9 buns in the freezer. I'm not sure how good the butternut squash and corn combo is going to be, but I'm always looking for new ways to eat (and feed Simran) more varied vegetables, and this will use up some of the butternut squash and corn currently in my freezer. I have like three bags of corn in there, and they aren't even all the same kind. Did you know there are multiple varieties of corn in the freezer section? Because there are.
Barbecued Portobello Mushrooms and Dill Potato Salad and Basic Sauteed Kale
I might make some fresh bread to go with this dinner too. And maybe we can finally eat that last can of vegetarian baked beans!
Pita Pizzas
This will use up the arugula I'm buying for the arugula sandwiches. It will also use up the leftover feta in the fridge and the leftover Roma tomato. I need to make something else to go with this to make sure Simran eats enough (though she'd gorge herself on pizza alone if given the opportunity), so we'll probably end up having sides of kale and leftover orange whipped vegetables of some kind, like sweet potatoes or squash.
Tofu Scramble and Chard with Walnut Sauce and Whipped Sweet Potatoes
Spinach Lasagna
Simran really liked last week's Spinach Lasagna, and I still have entire packages of spinach in the freezer, so I think I'll make it again this week. I even found whole wheat lasagna noodles at the Whole Foods, and Sameer couldn't tell they were whole wheat OR no-boil, so that was gratifying. This will require I make a fresh batch of seitans though.
Whipped Sweet Potatoes
I made Maple Whipped Sweet Potatoes from this Martha Stewart recipe and they were really good. The next time I made them though I only included the sweet potatoes and left out the butter, maple syrup, and everything else since I try to make everything Simran eats as healthy as possible. They still taste good and really sweet (except now I don't just want to keep adding more butter and syrup like I do when they have those flavors), so now we have them plain for everyday meals. I highly recommend cooking the sweet potatoes as described below though since they are flavorful and easy to prep this way. That's why I'm saving this recipe in particular.
Ingredients
Directions
Cook's Note: To store, refrigerate in an airtight container, up to 2 days. Reheat gently, 10 minutes.
Ingredients
- 4 pounds sweet potatoes (about 7 medium)
- 4 tablespoons unsalted butter, melted (optional)
- 1/4 cup pure maple syrup (optional)
- Coarse salt and ground pepper (optional)
Directions
-
Preheat oven to 400 degrees. Prick sweet potatoes all over with a fork. Place on a rimmed baking sheet. Bake until very tender when pierced with a knife, 1 hour. When cool enough to handle, halve sweet potatoes. With a spoon, scoop out flesh (discard skins); transfer to a food processor. Add butter and syrup (if desired -- I personally don't add anything); process until smooth. Season with salt and pepper (also not strictly necessary). Serve warm.
Cook's Note: To store, refrigerate in an airtight container, up to 2 days. Reheat gently, 10 minutes.
Barbecued Portobello Mushrooms
I found this recipe in Caldwell Esselstyn's Prevent and Reverse Heart Disease. I love mushrooms and haven't had any in months, but Sameer hates them and insists they smell like fish, so I'm only making this a small portion of our meal when I make it. It will probably be one of those special dinners that involves several dishes and takes several hours to make and isn't very good at all. But at least we will have tried some new things, and I do miss mushrooms.
Ingredients
3-5 portobello mushrooms
barbecue sauce without oil or high-fructose corn syrup (or mix balsamic vinegar and no-oil tomato sauce instead)
Directions
1. Preheat oven to 350 degrees F.
2. Cover mushrooms with barbecue sauce and place flat or slightly overlapping in a casserole dish. Add a small amount of water to pan.
3. Bake for at least 30 minutes -- longer, if mushrooms are large. They must be soft.
4. Before serving, cover each mushroom with pan juices.
Note from original recipe: These mushrooms are amazingly like meat. Serve with a grain, steamed vegetable, and a salad or put mushrooms on top of rice in a bowl, drizzle pan juices over rice, and surround with steamed or uncooked spinach. You may also put a barbecued portobello in a whole grain bun, or just use whole-grain bread. Add sliced tomato and lettuce and no-tahini hummus -- or roasted red peppers, cilantro, and spinach.
[Edited 5/16/13: These were inedible, primarily because I used a barbecue sauce that ended up being so obscenely spicy I only ate half of a mushroom and then threw the other three away. It claimed to be the "smoky" variety of a gourmet sauce that came in smoky, mild, and spicy -- I think it was called Two Fat Guys. I chose it because it was produced locally. Just awful. Anyway, I've made really good portobello mushrooms before with olive oil and garlic and balsamic vinegar and a few other things, and I think they were broiled, or at least cooked well over 350 degrees (which turned out chewy, undercooked mushrooms after 40 minutes), so I'll just find that recipe and never bother with this one again. "Put barbecue sauce on mushrooms and cook them at a low temperature forever" is just a stupid excuse for a recipe anyway.]
Ingredients
3-5 portobello mushrooms
barbecue sauce without oil or high-fructose corn syrup (or mix balsamic vinegar and no-oil tomato sauce instead)
Directions
1. Preheat oven to 350 degrees F.
2. Cover mushrooms with barbecue sauce and place flat or slightly overlapping in a casserole dish. Add a small amount of water to pan.
3. Bake for at least 30 minutes -- longer, if mushrooms are large. They must be soft.
4. Before serving, cover each mushroom with pan juices.
Note from original recipe: These mushrooms are amazingly like meat. Serve with a grain, steamed vegetable, and a salad or put mushrooms on top of rice in a bowl, drizzle pan juices over rice, and surround with steamed or uncooked spinach. You may also put a barbecued portobello in a whole grain bun, or just use whole-grain bread. Add sliced tomato and lettuce and no-tahini hummus -- or roasted red peppers, cilantro, and spinach.
[Edited 5/16/13: These were inedible, primarily because I used a barbecue sauce that ended up being so obscenely spicy I only ate half of a mushroom and then threw the other three away. It claimed to be the "smoky" variety of a gourmet sauce that came in smoky, mild, and spicy -- I think it was called Two Fat Guys. I chose it because it was produced locally. Just awful. Anyway, I've made really good portobello mushrooms before with olive oil and garlic and balsamic vinegar and a few other things, and I think they were broiled, or at least cooked well over 350 degrees (which turned out chewy, undercooked mushrooms after 40 minutes), so I'll just find that recipe and never bother with this one again. "Put barbecue sauce on mushrooms and cook them at a low temperature forever" is just a stupid excuse for a recipe anyway.]
Butternut Squash and Corn
This recipe comes from Caldwell Esselstyn's Prevent and Reverse Heart Disease. It sounds like something that will use up the corn and butternut squash in my freezer and Simran might even consider eating it.
Ingredients
1 medium butternut squash
1 15 oz. can corn (I'll just use frozen.)
4 ears fresh corn, cooked and cut off the cob, or 1 16 oz. pkg frozen corn (I'll just use frozen.)
1 tsp Mrs. Dash garlic and herb seasoning blend
cilantro or parsley (I'll be omitting this for Sim.)
Directions
1. Preheat oven to 350 degrees.
2. Place butternut squash on a baking sheet, pierce several times with a sharp knife, and bake for 1.5 hours. Allow to cool at least 30 minutes. (This can be done a day ahead.)
3. Cut squash in half, remove seeds, and put flesh in a blender.
4. Drain and rinse canned corn, place in a blender, and puree with squash.
5. Remove to a mixing bowl and stir in fresh corn and Mrs. Dash.
6. Spoon mixture into a casserole dish and cover with a lid or foil.
7. Bake for 30 minutes, until heated through. Garnish with cilantro or parsley. Serve with baked portobello mushroom, green beans, and a salad.
Ingredients
1 medium butternut squash
1 15 oz. can corn (I'll just use frozen.)
4 ears fresh corn, cooked and cut off the cob, or 1 16 oz. pkg frozen corn (I'll just use frozen.)
1 tsp Mrs. Dash garlic and herb seasoning blend
cilantro or parsley (I'll be omitting this for Sim.)
Directions
1. Preheat oven to 350 degrees.
2. Place butternut squash on a baking sheet, pierce several times with a sharp knife, and bake for 1.5 hours. Allow to cool at least 30 minutes. (This can be done a day ahead.)
3. Cut squash in half, remove seeds, and put flesh in a blender.
4. Drain and rinse canned corn, place in a blender, and puree with squash.
5. Remove to a mixing bowl and stir in fresh corn and Mrs. Dash.
6. Spoon mixture into a casserole dish and cover with a lid or foil.
7. Bake for 30 minutes, until heated through. Garnish with cilantro or parsley. Serve with baked portobello mushroom, green beans, and a salad.
Gazpacho
This recipe comes from Caldwell Esselstyn's Prevent and Reverse Heart Disease.
Ingredients
3 medium tomatoes
1 cucumber, peeled
1/2 bell pepper, any color, seeded
1 large rib celery
1/2 large jalapeno pepper, seeded
1/2 small onion
2 garlic cloves
1 14.5 oz can no-salt-added diced tomatoes
1/2 cup chopped parsley or cilantro
2-3 tbs balsamic vinegar
juice and zest of 1 lime, at least 1 tbs
pepper, to taste
green onions or chives, chopped
Directions
1. Chop first four ingredients separately, one by one, in a food processor, pulsing until they are uniformly diced. (You can process the jalapeno, onions, and garlic together.)
2. Combine vegetables in a large bowl. Add diced canned tomatoes, chopped cilantro, vinegar, lime, zest, and pepper and mix. Chill and serve, sprinkled with chopped green onions or chives.
Note from original recipe: Other ingredients can be added -- sliced fresh mushrooms, briefly stir-fried in vegetable broth, wine, or water; 1 can hearts of palm, drained and chopped; stir-fried zucchini, chopped; bok choy, grated carrots, chopped arugula. Use your imagination!
[Edited 5/26/13: This is the only time I've ever eaten gazpacho, so I'm not entirely sure what it's supposed to taste like, but this recipe essentially tastes like pico de gallo except with unnecessary vinegar to spoil the flavor. Simran refused to eat more than two bites, and after I tasted it, I couldn't handle much more than that either. I'm not even sure Sameer tried it at all. If I ever make gazpacho again, I will use an online recipe with lots of positive reviews.]
Ingredients
3 medium tomatoes
1 cucumber, peeled
1/2 bell pepper, any color, seeded
1 large rib celery
1/2 large jalapeno pepper, seeded
1/2 small onion
2 garlic cloves
1 14.5 oz can no-salt-added diced tomatoes
1/2 cup chopped parsley or cilantro
2-3 tbs balsamic vinegar
juice and zest of 1 lime, at least 1 tbs
pepper, to taste
green onions or chives, chopped
Directions
1. Chop first four ingredients separately, one by one, in a food processor, pulsing until they are uniformly diced. (You can process the jalapeno, onions, and garlic together.)
2. Combine vegetables in a large bowl. Add diced canned tomatoes, chopped cilantro, vinegar, lime, zest, and pepper and mix. Chill and serve, sprinkled with chopped green onions or chives.
Note from original recipe: Other ingredients can be added -- sliced fresh mushrooms, briefly stir-fried in vegetable broth, wine, or water; 1 can hearts of palm, drained and chopped; stir-fried zucchini, chopped; bok choy, grated carrots, chopped arugula. Use your imagination!
[Edited 5/26/13: This is the only time I've ever eaten gazpacho, so I'm not entirely sure what it's supposed to taste like, but this recipe essentially tastes like pico de gallo except with unnecessary vinegar to spoil the flavor. Simran refused to eat more than two bites, and after I tasted it, I couldn't handle much more than that either. I'm not even sure Sameer tried it at all. If I ever make gazpacho again, I will use an online recipe with lots of positive reviews.]
Scheherazade Casserole
I pulled this recipe from The New Moosewood Cookbook. I picked it because of its name and also because I have bulgur I'd like to use up. The soybeans have to soak for a minimum of 4 hours and the casserole can be made a day or two in advance and even frozen.
Ingredients
1 cup raw bulgur
1 cup boiling water
1 tbs olive oil
2 cups minced onion
3 large cloves garlic, minced
1/2 tsp salt
2 tsp cumin
1 1/2 tsp basil
black pepper and cayenne, to taste
1 large bell pepper, diced
3/4 cup dry soybeans, soaked
(1) 14.5 oz can tomatoes, drained
3 tbs (half a small can) tomato paste
1/2 cup (packed) finely minced parsley
1 1/2 - 2 cups crumbled feta cheese
Directions
1. Preheat oven to 375 degrees F. Lightly oil a 9x13-inch baking pan.
2. Place the bulgur in a small bowl. Add boiling water, cover with a plate, and let stand at least 15 minutes.
3. Meanwhile, heat the olive oil in a large skillet. Add onion, garlic, salt, and seasonings. Stir occasionally as you saute over medium heat for 5 to 8 minutes. Add bell pepper and saute about 5 minutes more.
4. Drain the soybeans, if necessary, and place them in a blender or food processor with 1 cup fresh water. Grind until the soybeans resemble coarse batter. Transfer to a large bowl.
5. Add the soaked bulgur and sauteed vegetables to the soybeans. Stir in the tomatoes, breaking them up into bite-sized pieces. Add tomato paste, parsley, and 1 cup of the feta. Mix well.
6. Spread into the baking pan and sprinkle the remaining feta on top. Cover and bake for 30 minutes at 375 degrees F, then uncover and bake 15 minutes more with the oven turned down to 350 degrees F. Serve hot.
Ingredients
1 cup raw bulgur
1 cup boiling water
1 tbs olive oil
2 cups minced onion
3 large cloves garlic, minced
1/2 tsp salt
2 tsp cumin
1 1/2 tsp basil
black pepper and cayenne, to taste
1 large bell pepper, diced
3/4 cup dry soybeans, soaked
(1) 14.5 oz can tomatoes, drained
3 tbs (half a small can) tomato paste
1/2 cup (packed) finely minced parsley
1 1/2 - 2 cups crumbled feta cheese
Directions
1. Preheat oven to 375 degrees F. Lightly oil a 9x13-inch baking pan.
2. Place the bulgur in a small bowl. Add boiling water, cover with a plate, and let stand at least 15 minutes.
3. Meanwhile, heat the olive oil in a large skillet. Add onion, garlic, salt, and seasonings. Stir occasionally as you saute over medium heat for 5 to 8 minutes. Add bell pepper and saute about 5 minutes more.
4. Drain the soybeans, if necessary, and place them in a blender or food processor with 1 cup fresh water. Grind until the soybeans resemble coarse batter. Transfer to a large bowl.
5. Add the soaked bulgur and sauteed vegetables to the soybeans. Stir in the tomatoes, breaking them up into bite-sized pieces. Add tomato paste, parsley, and 1 cup of the feta. Mix well.
6. Spread into the baking pan and sprinkle the remaining feta on top. Cover and bake for 30 minutes at 375 degrees F, then uncover and bake 15 minutes more with the oven turned down to 350 degrees F. Serve hot.
Sunday, May 5, 2013
Meal Planning
Time for weekly meal planning. Today I'm making black bean burgers for dinner with sides of kale in walnut sauce and sweet potato fries. Simran was decidedly underwhelmed by last week's Catalan Polenta with Spinach and Butter Beans (something I thought she'd love), so I want to make some easy dishes I know she likes to avoid that happening again this week. Here is what I have to use up from the refrigerator: half a green bell pepper, a package of cubed extra-firm tofu, two beefsteak tomatoes (one of which I'll probably use on tonight's black bean burgers), a crown of broccoli, and a few corn tortillas. I also want to clear out a lot of the freezer since it's pretty packed with frozen fruits and vegetables to the extent that I'm not even sure what all is in there. I noticed we have at least a couple packages of corn and spinach and peas in there, so I'll aim to use up some of those. Here is what I plan to make this week:
Chilaquiles Casserole
I don't think Simran has eaten this before. I might replace some of the enchilada sauce with tomato sauce or a milder homemade enchilada sauce so it isn't too spicy. It will use up the corn tortillas in the fridge and some of the corn in the freezer.
Thai Green Curry
This will use up the broccoli, the bell pepper, and the cubed tofu. I already have Thai green curry paste and coconut milk on hand.
Spinach Lasagna
I don't think Simran has had this before either, but I think she'll like it. It will use up the mozzarella and marinara in the fridge, a container of seitans and a bag of spinach from the freezer. Sameer and I can also take this opportunity to eat the last of the garlic bread in the freezer, which should clear up a lot of space. I'll come up with some sort of vegetable side dish to serve with it too. Maybe something with carrots or something else orange since the lasagna already has a pound of spinach in it. I'd like to try whipping together carrots and parsnips and see how that turns out.
Spaghetti and Kale with Walnut Sauce
Tofu Scramble and Swiss Chard with Walnut Sauce (and maybe Trader Joe's French Toast from the freezer)
Black Bean Nacho Pizza and Kale with Walnut Sauce
Chilaquiles Casserole
I don't think Simran has eaten this before. I might replace some of the enchilada sauce with tomato sauce or a milder homemade enchilada sauce so it isn't too spicy. It will use up the corn tortillas in the fridge and some of the corn in the freezer.
Thai Green Curry
This will use up the broccoli, the bell pepper, and the cubed tofu. I already have Thai green curry paste and coconut milk on hand.
Spinach Lasagna
I don't think Simran has had this before either, but I think she'll like it. It will use up the mozzarella and marinara in the fridge, a container of seitans and a bag of spinach from the freezer. Sameer and I can also take this opportunity to eat the last of the garlic bread in the freezer, which should clear up a lot of space. I'll come up with some sort of vegetable side dish to serve with it too. Maybe something with carrots or something else orange since the lasagna already has a pound of spinach in it. I'd like to try whipping together carrots and parsnips and see how that turns out.
Spaghetti and Kale with Walnut Sauce
Tofu Scramble and Swiss Chard with Walnut Sauce (and maybe Trader Joe's French Toast from the freezer)
Black Bean Nacho Pizza and Kale with Walnut Sauce
Thursday, May 2, 2013
Black Bean Burgers
I found this recipe on AllRecipes and it has lots of really good reviews. Sameer and I recently had a really amazing black bean burger at a local restaurant and I'm hoping this recipe might be a good start toward replicating it at home.
Ingredients
1 (16 oz.) can black beans, drained and rinsed
1/2 green bell pepper, roughly chopped
1/2 onion, roughly chopped
3 cloves garlic, peeled
1 egg
1 tbs chili powder
1 tbs cumin
1 tsp Thai chili sauce or hot sauce
1/2 cup bread crumbs
Directions
1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
[Edited 5/5/13: Based on somehighly ranked reviews I made a few changes for my first try on these burgers -- tried to squeeze dry the beans (I used 1 cup dried beans cooked in slow cooker, which is a bit more than the can worth of beans listed in the recipe) and onion, bell pepper, and garlic. I also reduced the cumin to 1 tsp and chili powder to 2 tsp because I would rather err on the side of blandness since I'm cooking for a baby (and I plan to make chipotle mayo for Sameer and me anyway, again based on reviewer suggestions). Instead of 1/2 cup breadcrumbs, I used rolled oats run through my food processor and I used 3/4 cup of them to make the burger a bit less runny. If I'd had cooked brown rice on hand, I would have included that too because that's what the restaurant in our town uses in their amazing black bean burgers. I used Frank's Red Hot sauce for the hot sauce because it's what I had on hand. I mushed the beans by hand and molded patties on wax paper, then popped them in the freezer until I cooked them tonight. They were pretty fantastic, but next time I will try adding a little garlic salt to the mixture. I think 1 tsp hot sauce might have been a little much for Sim, so maybe 1/2 tsp next time. Next time I'll also plan to have leftover brown rice to put in the patties, as well as avocado, some kind of interesting cheese, chipotle mayo (it made the sandwich this time), and pretzel rolls to serve them on. Lettuce (or arugula), tomato, and red onion are also a must.]
Ingredients
1 (16 oz.) can black beans, drained and rinsed
1/2 green bell pepper, roughly chopped
1/2 onion, roughly chopped
3 cloves garlic, peeled
1 egg
1 tbs chili powder
1 tbs cumin
1 tsp Thai chili sauce or hot sauce
1/2 cup bread crumbs
Directions
1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
[Edited 5/5/13: Based on somehighly ranked reviews I made a few changes for my first try on these burgers -- tried to squeeze dry the beans (I used 1 cup dried beans cooked in slow cooker, which is a bit more than the can worth of beans listed in the recipe) and onion, bell pepper, and garlic. I also reduced the cumin to 1 tsp and chili powder to 2 tsp because I would rather err on the side of blandness since I'm cooking for a baby (and I plan to make chipotle mayo for Sameer and me anyway, again based on reviewer suggestions). Instead of 1/2 cup breadcrumbs, I used rolled oats run through my food processor and I used 3/4 cup of them to make the burger a bit less runny. If I'd had cooked brown rice on hand, I would have included that too because that's what the restaurant in our town uses in their amazing black bean burgers. I used Frank's Red Hot sauce for the hot sauce because it's what I had on hand. I mushed the beans by hand and molded patties on wax paper, then popped them in the freezer until I cooked them tonight. They were pretty fantastic, but next time I will try adding a little garlic salt to the mixture. I think 1 tsp hot sauce might have been a little much for Sim, so maybe 1/2 tsp next time. Next time I'll also plan to have leftover brown rice to put in the patties, as well as avocado, some kind of interesting cheese, chipotle mayo (it made the sandwich this time), and pretzel rolls to serve them on. Lettuce (or arugula), tomato, and red onion are also a must.]
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