Category: Veggies

Tamale Pie

I have no real story or reason behind the recipe. I had dry pinto beans, I had masa, and I had fresh organic veggies. So I made a tamale pie. I decided to make it more like dumplings on top instead of a solid crust, just trying something different.

Tamale Pie
2 cups dry pinto beans
6 cups water
1 tbs chili powder
2 tsp Mexican oregano
1 tsp cumin
Salt and pepper
2 zucchini, cubed
1 medium onion, diced
2 green bell peppers, diced
2 sweet gypsy peppers, diced
2 cups masa harina
Salt
About 3 cups water

Rinse the dry pinto beans.

In a large pot, add the beans, 6 cups water, chili powder, oregano, and cumin. Bring to a boil then reduce to a simmer. Cook for one and a half hours, or until the beans are almost soft and most of the water is absorbed. Add more water if needed. Season with salt and pepper to taste.

Next add the zucchini, onion, bell peppers, and sweet peppers. Stir well and let if cook covered 30 minutes. Now the beans and the veggies should be all soft.

Pre-heat the oven to 375 degrees and spray a baking pan with cooking spray.

In a small bowl, mix together the masa and salt. Add a little water at a time until the dough reaches a moist play-dough-like consistency.

Pour the bean and veggie mixture into the baking pan.

Tear off small chunks of the dough and cover the top of the bean and veggie mixture. It’s okay if not every spot is covered.

Bake for 30 minutes, until the masa is slightly golden.

I topped mine with homemade guacamole, try one of my Guacamole 3 Ways recipes. And all the veggies (but the onion) were organic from the box delivery I mentioned in Roasted Beet and Carrot Salad post.

Organic Roasted Beet and Carrot Salad with Lemon Quinoa

I decided that Michael and I need to eat more organic vegetables. I wish we could afford to buy all organic, especially from a farmers’ market so we could support the local agriculture. Unfortunately, for a young couple just starting out, that is out of our budget. Then I randomly thought of farm delivery service. Most of them allow you to select a package within your price range and it comes right to your door. So I simply Googled “organic produce delivery Bay Area” and a bunch came up. I decided to go with Farm Fresh to You. I like how professional the website is (I hate when business have website’s that look like 1995) and thought the farm’s story was nice. I also thought the prices were reasonable and I liked that you could chose the frequency of delivery. And you can customize your deliveries by adding produce to your exclude list. For  example, I am not a fan of peaches, so I added peaches to my exclusion list. Now I will open the box and go “Ick, peaches!”

I selected the Veggies Only box every other week. Friday morning when I stepped out the door to go work, there was the box. When I came home from work I checked out all the lovely produce. Sweet peppers, tomatoes, zucchini, avocados, eggplant, nectarines (I modified my order because I did not want something), baby beets, and carrots. It all looked good, but the minute I saw the beets and carrots, I thought only one thing: roasted salad. I LOVE roasted beets. So good and so easy to make. And, roasted carrots are so sweet. Nothing not to love.

Now I would just eat the salad for dinner, but Michael would not be happy. “I know all you eat is vegetables, but I need more food!” Our lemon tree had a brunch of ripe lemons, so made him lemon chicken. Since I had so many, I thought I would make lemon quinoa as well.

Another side note, I also decided Michael and I are going to eat only healthy fats. So only olive oil and coconut oil from now on. Obviously Michael still eats meat so he has animal fat too. That is his life choice and I respect that.

Roasted Beet and Carrot Salad:
4 beets (I had one large and 3 medium)
1 bunch of carrots (I had Nantes specifically)
1 tbs olive oil, divided
Salt and Pepper
1 tsp Italian seasoning
1 squirt of fresh lemon juice

Pre-heat the oven to 450 degrees. Alternately, you can do this on the grill. But you REALLY need to watch them and turn them regularly. They tend to go from uncooked to burned-beyond-all-recognition in an instant.

Cut the tops and bottoms off the beets. Wash well. Cut a small silt in the top of the each beet. Place each beet in it’s own piece of foil. Sprinkle each with salt and pepper.Wrap each beet up with the foil so it is covered completely. *Side note: I do not put olive oil on them before roasting. You are going to be peeling the skin off later, so I feel it is just a waste and add excess calories.

Cut the greens off the top and the root strings off the bottom of the carrots. Wash well. Cut into 1/4 of inch sized pieces. In a small pan or baking sheet, toss together will 1/2 tbs of olive oil. Then season with salt and pepper. *I do add olive oil to the carrots for roasting since they will not be peeled and loosing the flavor.

Place beets in the oven right-side-up. Cook for 30-40 minutes. They will be ready when a knife can be inserted in the middle with no resistance.

When the beets have 20 minutes left, add the carrots to the oven. When the timer goes the carrots should be   golden (it is okay if they are a little black) and soften,  and the beets will black on the outside but soft on the inside.

Set both the beets and the carrots aside to cool. This salad is served chilled or room temperature.

Once the beets are completely cooled (unless you like burning your hands on hot beet juice), take a spoon or a peeler (or your hands if you do not mind pink fingers) and peel off the charred skin.

Cut the beets into bite-sized cubes.

In a small serving bowl, add the beets, carrots, remaining olive oil, Italian seasoning, and a squirt of lemon juice. Mix together well. Season with salt and pepper as needed.

Lemon Quinoa:
1 cup quinoa
2 cups water
Pinch of salt
1/4 cup fresh lemon juice
1/2 tbs olive oil
2 tsp Italian Seasoning
Salt and pepper

In a small pot, add the quinoa, water and a pinch of salt. Bring to a boil.

Reduce to simmer and cook for 10 minutes.

Remove from the heat and let sit covered for 5 minutes.

Then add the remaining ingredients and mix well.

I let mine cool for a bit, that way the flavors could set in more. Plus, it was hot and I did not want to eat a lot of hot food.

A lovely summer dinner. The beets and carrots were so good. Organic really does make all the difference. I really encourage everyone to not only eat more vegetables, but eat organic ones. Good for you, supports the local economy, and support sustainable agriculture. Another cool thing about Farm Fresh to You, you can adjust your delivery dates. We are going to a wedding in Tahoe in two weeks, when the next box delivery will come. I do not want my veggies to spoil, so I adjusted the delivery to this week instead. So look out for some more organic recipes soon!

Roasted Bell Pepper and Spinach Sandwhich

This is the sandwich to go with my gazpacho recipe. Not too complicated but tasty!

This recipe makes 2 sandwiches, but can easily be multiplied.


1 red pepper pepper
Olive oil
1/4 onion, sliced
1 cup fresh spinach (frozen is fine)
2 rolls (I used torta rolls)
Mustard
Horseradish
2 slices of vegan swiss cheese (I used Daiya)

Pre-heat the oven to 425 degrees.

Rub the pepper with some olive oil. This does not really help with the roasting process, just adds flavor.

Bake for 15 minutes, until the upside is lightly browned.

While the pepper roasts, sautee the slices onions and spinach in a pan over medium heat, with a touch of olive oil. Once the onions are translucent, set aside.

Remove the peppers from the oven and turn them over.

Bake for another 15 minutes.

The skin should be charred now and the pepper should practically be falling apart.

Place your pepper in a zip-lock bag. Let it sit and cool for 5 minutes.

Now the skin will be soft and cool enough to peel off. I usually peel the pepper in the bag, so there is less mess. Just peel off all the charred skin either with your fingers or a small knife.

Now cut the pepper in half. The steam and attached seeds will come out easily.

Wipe away any remaining seeds.

Set the two pepper halves aside.

Now we can assemble….

Heat a pan (the one you did the spinach in is fine) over medium-high heat.

Take spread of mustard and horseradish on each roll.

Add a slice of cheese on one side of each roll.

On half of the bell pepper on top of the cheese for each roll.

Add the spinach mixture on top of the pepper pepper.

Top with the other piece of the roll.

Squish the sandwich down a bit, this will help it all stay together

Place in the hot pan. Cook a few minutes, until the roll is crisp and golden.

Flip over and repeat on the other side.

Now you have a tasty grilled sandwich to go with your soup!

Gazpacho

Before I ever started eating a plant-based diet, I did have a vegetarian roll model: Lisa Simpson. I remember when the The Simpsons Episode “Lisa the Vegetarian” premiered. After snuggling with lamb at a petting zoo, Lisa deicdes to become a vegetarian for Animal Rights. Homer, of course, has a big BBQ, with the main dish being a whole smoked pig. Lisa decides to help out her fellow meat-gorging Springfielders and makes gazpacho. Someone askes what it was, she answered “It’s tomato soup served ice cold!”….no one is really cares.

The other day I wanted grilled cheese and tomato soup. That is not really the most nutrious meal, so I decided to jazz it up a little. I could add some veggies and avocado to my sandwhich to add nutrients, no problem. I could make my own tomato soup, but I wanted some than just cooked tomatoes, espcially because it was a little warm out that day. Then it hit me, “It’s tomato soup served ice cold!” A cool bowl of delcious raw gazpacho would be a lovely compliment to my veggie sandwhich.

I based the recipe on my own knowledge and a bunch of other recipes I saw on Google (I really liked all the veggies in The Pinoneer Woman’s recipe). I added or left out what best suit me. By the way, some recipes will call for worcestershire sauce. It is not vegan or vegetarian, it contains anchoivies. I left it out, but a little bit of soy sauce would be a good replacement.

I will post my sandwhich recipe in a separate post.

The soup recipes make 4-6 servings.

Gazpacho
4 cups diced tomatoes (I used canned, but fresh would be lovely)

2 cloves of garlic
1/2 medium onion, pealed
1 cucumber, cut into quarters
1 zucchini, cut into quarters
1 red bell pepper, seeds and stem removed
2 stalks of celery
1 large carrot, cut into quarters
3 tbs olive oil
1/4 cup red wine
2 tbs fresh clinatro
1 tbs fresh chives
Water, as needed
Chili powder
Salt and pepper

It is pretty simple, throw everything in a food processor, except the  chili powder, salt, and pepper. I recommend pulsing it slowly at first to break chop the big pieces. I left mine a little chunky. Add water as needed to bring it to a soup-like consistency.

Season with the chili powder, salt, and pepper as desired.

Pour the soup into a big bowl and let it chill. The longer it sits, the better it tastes. I let mine chill while I made my sandwhiches.

Once it is cold, serve it up and garnish with some hot sauce, extra clinatro or chives, or anything you like.

Fresh, healthy, and full of flavor! It is a good thing I am a Simpsons junkie, or I would have missed out on a great dinner. Actually, you would be surprised how often I quote the show. It even helped me in my car accident. There is an espisode where the family’s car is sliding on the ice and everyone is shouting out what to do. My dad told me that Lisa was right, “Tap the breaks and turn away from the slide!” and I always remembered it. When the police officer came to my accident, he said I did the right thing to keep the car from spinning more. Thank you Simpsons!

And hey Mom, “Give me a slice!” (family joke)

Peanut Butter Noodles

I cannot remember where I got this original recipe years ago. It seems like something from “healthy college living” magazine, but I know I made this while I was still in high school.  Oh well…

I make this often and it indeed came in handy in college. Cheap ingredients that are usually already in your pantry and very filling. However,  it can be high in calories so you need to keep your portions reasonable. But have no fear, it tastes even better the next day so no need to polish off the leftovers right away.

This recipe makes 4 servings.

Peanut Butter Noodles
8 oz. of spaghetti
1/2 cup peanut butter (creamy or crunchy, does not matter)
3 tbs rice wine vinegar
5 tbs soy sauce
2 tps fresh ginger, minced
1 clove of garlic, minced
Siracha, to taste
Water
1 medium cucumber, pealed, cut in half, and sliced
Chives, minced
Cilantro

Bring a large pot of water to boil. Then cook the spaghetti according to the package.

While that cooks, in a small bowl combine the peanut butter, vinegar, soy sauce, ginger, garlic, and Siracha. Add a little bit of water as need to help it come together. It should be smooth (unless you used chunky peanut butter) and slightly runny. It wont coat the noodles properly if it is too dry and clumpy.

Drain the spaghetti, reserving a cup of the water.

In a large bowl, add the spaghetti and the peanut sauce. Mix together well, adding a little of reserved pasta water as need to help it coat evenly.

Next add cucumber slices and chives, mix well.

Top with the cilantro and little more Siracha is you desire.

You can eat this warm or cold, and like I said,  it is better the next day when all the flavors settle in.

Tequila Sunrise Fajitas

I like fajitas and I like tequila sunrises, so this recipe was inevitable.  They were my last call drink during college (my logic being that it is almost morning so why not have some OJ). My mom brought me back from sliver tequila from her trip to Mexico last month, and I have been wanting to make this delicious drink very badly. But, I began to think, why stop there? I heard of margartia-style tacos and such before, so why not try tequila-sunrise-style?

This post contains two side recipes in order to assemble the fajitas. This will make enough for 8 fajitas.


Tequila Sunrise Fajitas
Fajita Vegetables
1 red bell pepper, cut into strips
1 small yellow onion, cut into strips
1 cup white mushrooms, sliced
2 cloves of garlic, minced
1/2 tsp curry powder
1 tsp cumin
2 tsp chili powder
1 tsp olive oil
1 oz sliver tequila
1/4 cup orange juice
Salt and pepper
Corn Salsa
2 ears of white corn
1 jalepeno, chopped finely
2 tsp fresh cilantro
1 tbs orange juice
1/2 tsp chili powder
Salt and pepper
Other Ingredients 
Guacamole (try one of my recipes)
Small tortillas (I used Trader Joe’s Corn and Wheat Tortillas)
Salsa of your choice

To make the fajita vegetables….

In a large bowl, combine all ingredients and mix together well. Make sure to coat the veggies thoroughly.

Let this marinate for at least an hour.

Heat a large skillet over medium-high heat. Add the veggies.

Stir often and cook until the veggies soften and most of the liquid has been absorbed.

To make the corn salsa…

Remove the kernels from the cob. I do this by standing the ear up in a large bowl, and cutting the kernels off downward in to bow.

In a large bowl (like the one you just conveniently cut all the kernels in) add the remaining ingredients and mix together well.

Chill in the fridge until ready to serve.

Now to assemble to fajitas…

Warm your tortillas (I usually place mine on a plate, cover with a damp paper towel and microwave for 30-60 seconds).

There is no “right way” to assemble them really, I did mine in this order but do them however you like.

Lay the warmed tortilla flat.

Add a small scoop of fajita veggies.

Add a small scoop of corn salsa.

A dollop of guacamole.

Top with some salsa.

Eat!

A tangy from the orange juice, with a little flavor kick from the tequila. I loved the contrast from the fresh and crisp corn salsa.  I must confess,  I did make Michael steak strips for this. I used the same marinade for the vegetables. He loved it. And, I did have a tequila sunrise with my dinner too.

Hawaiian "Chicken"

I saw a version of Hawaiian Chicken in crockpot on Pintrest and loved the idea.  I never  saw something exactly like this anywhere in Hawaii, so I cannot say it is an authentic dish. However,  almost every party I went to had BBQ chicken or pork, fresh pineapple or other fruits, and plenty of rice.

I used soy strips instead of chicken, which does not need to cook very long, so I did not use a crockpot.  I used canned pineapple, but if you have fresh, use it.

This recipe makes 4 servings.

Hawaiian “Chicken”
1 tbs olive oil
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1/2 medium onion, cut into strips
1 bag of Gardein Chick’n Strips, minus the sauce
1/2 cup Teriyaki sauce
1 tbs white vinegar
8 oz can of Pineapple chunks in 100% juice
2 tbs soy sauce
1 clove of garlic, minced
Cooked rice

Heat the olive oil in a pan over medium heat.

Once the pan is hot, add the chopped bell peppers and onion. Cook until tender.

Add the chick’n strips and heat through.

Add remaining ingredients (including the juice from the can of pienapples), except the rice. Cook until the sauce thickens slightly.

Serve over some rice and enjoy some (maybe not authentic) Aloha!

I miss Hawaii so much. I can’t wait until Michael and I can take a vacation back to the Big Island!

Krupnik: Polish Barley Soup

I mentioned before that I am predominately Polish and I learned about my heritage mostly from my amazing grandmother (see my Pierogi post). I am heartbroken to say she passed away this week. My family has another angel to watch over us all now. She died of atherosclerosis, hardening of the arteries to due to fatty build up. I originally went vegan after my uncle passed from a heart attack, vowing I would do everything I could to counteract my family health history. Now I know I will never go back to the standard American diet.  The best way I can honor her memory is to live a long healthy, happy life. I want to live to see my great-grand children. I will tell the stories my grandma told me about her mother’s life back in Poland, and teach them how to make delicous Polish dishes.

I heard my grandma mention barley soup before, but when she visited we usually made pierogi or kapusta. I have wanted to make this soup for awhile, mainly because it is already vegan friendly. This is popular dish is quintessential peasant food. There are various recipes with different vegetable variations. This is common version (and it happens to already be vegan). There are ones that have meat, but meat scrapes used to be hard to come by, so it was a treat on occasion only.

This recipe makes 4-6 servings.

Krupnik
Olive oil
1 large  yellow onion, chopped
2 cups porcini mushrooms, sliced
2 medium carrots, sliced
2 medium potatoes, diced
1 clove of garlic, minced
10 cups vegetable stock (a few cups can be water)
1 cup pearl barley
1 tsp dried parsley
1 bay leaf
1 tsp paprika
Salt and pepper, to taste

Heat some olive oil in a large pot over medium heat.

Add the onion, mushrooms, carrots, and potatoes. Cook until the onions are slightly translucent and the potatoes soften.

Add the garlic and cook for one more minute.

Add the vegetable stock.

Add the barley, parsley and the bay leaf. Mix together well.

Bring to boil, then reduce to a simmer.

Cover and cook for 1 hour, stir occasionally.

Once the barley is cooked, season with paprika, salt, and pepper.

I garnished it with a bit more paprika and some dill. I also had a side of pickled beats and kapusta I bought at a Slavic store.

I miss you so much already my beautiful babcia. Thank you for teaching about my heritage. I will always be a proud little Polish girl.

Mushroom Baked Potato

Happy Valentine’s Day!

This time last year, Michael and I had only been dating for a month, so I decided to go all out to impress my new boyfriend. I made him a big steak dinner—which is a GIANT deal for a vegan. But, like I have said before, I do make non-vegan meals for the people I love because, well I love them! So, of course this year Michael requested another steak dinner, and I obliged. The rest of the meal was vegan though, so I ate everything else—and had some yummy wine.

I made a healthier version of the classic baked potato. I added mushrooms, vegan cheese, and chives. There are tons of methods to speed up the cook time for baked potatoes, but I don’t like them. This basic way is not hard and they come out prefect. It does take time, but just throw them in while you make make the rest of dinner, pick up the house, or do whatever else you need to do.

This recipe makes 2 servings, but can be easily multiplied.

Mushroom  Baked Potato
2 large potatoes
1 tbs vegan butter (I used Earth Balance)
1/2 cup diced onions
2 cups sliced mushrooms
2 tsp season salt
1 tsp parsley
2 tbs Vegan Cheese (I used Trader Joe’s Vegan Mozzarella Style Shreds)
Chives, chopped

Pre-heat the oven 475 degrees.

Wash your potatoes well.  Pierce the potatoes with a fork several times all around.

Wrap the potatoes in foil, and put them in the oven.

Bake for 35-45 minutes, until a fork can be easily inserted into the center.

While they bake, melt the vegan butter in a skillet over medium-low heat.

Add the onions and cook until softened.

Add the mushrooms, cook until softened and slightly golden.

Add the season salt and parsley. Then set aside.

Once the potatoes are ready, remove from the foil and cut down the middle–but not all the way through.

Top your potato with the cheese, mushroom mixture, and chives—or anything else you like.

I added some garlic sautéed green beans and Michael wanted creamed corn. Simple and delicous meal, and no big hassle or mess. I have all evening to spend with my sweetheart now.

Tortilla Soup

One of the most popular dishes at the restaurant I work at is the Tortilla Soup. Unfortunately, it is made with chicken and chicken broth, so I have never tried it. On Saturday the cooks were making a giant batch of it and it smelled so good, so I decided to make my own version. No chicken obviously and I used vegetable broth. I added more vegetables too. Pretty easy to make and very filling. I used tortilla strips from my work, but you can make your own or use crushed tortilla chips.

This recipe makes 4-6 servings of soup.

Tortilla Soup
1/2 of a red onion
1 large carrot, grated
1 red bell pepper, sliced
1 green bell pepper, sliced
1 clove garlic, minced
32 oz vegetable broth
2 cups water
14.5 oz can roasted and crushed tomatoes
1 tsp Mexican oregano
1 tsp taco seasoning
1/2 tsp cumin
Salt and Pepper to taste
Tortilla strips (or crushed tortilla chips)
Cilantro or any other desired toppings

Heat some oil in a large pot over medium heat.

Add the onions, bell peppers, and grated carrot. Cook until the onions are golden.

Add the garlic and cook for a few more minutes.

Add the vegetable broth and water. Stir well.

Add the can of tomatoes. Stir well.

Add the oregano, taco seasoning, and cumin. Mix in well.

Bring to a boil, then reduce to a simmer. Cover and let it cook for 45 minutes. Stir occasionally.

Once it has thicken slightly, add the salt and pepper to taste.

In individual bowls, put a handful of tortilla strips.

Ladle the soup on top.

You can garnish with some cilantro and salsa like I did, or anything you like. Try some avocado, hot sauce, vegan sour cream & etc.

I was so happy to have this steaming hot bowl on such cold day (I thought California was supposed to be warm!).  I ate this a warm tortilla on the side too. Light but really hit the spot.