Thai Carrot/Sweet Potato Soup

Soup:
1 tablespoon coconut oil
2 cups onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 tablespoons green curry paste
4 cups vegetable broth, plus more if needed (I probably used 5)
¼ cup peanut butter
4 cups peeled and diced carrots
3 cups peeled and diced sweet potatoes
½ teaspoon fine sea salt
Fresh Thai basil, minced, for garnish

Almonds:
½ cup slivered almonds
1 tablespoon soy sauce
1 tablespoon olive or sesame oil

1. In a large pot over medium heat, melt coconut oil. Add onion, garlic, and ginger, and sauté for approximately 5 minutes. 

2. Add other ingredients (except almonds) to pot. Stir until combined.

3. Bring soup to a boil  then reduce heat to medium-low. Cover and simmer for about 20 minutes.

4. Put soup in blender and process until a smooth puree. 

5. Pour soup back into a pot and season with salt and black pepper. Reheat if necessary.

6. For the almonds, preheat oven to 325 degrees. Toss almonds with soy and olive oil until coated, spread onto baking pan, and roast approximately 10-15 minutes and set them aside to cool.

7. Serve up a bowl, adding a sprinkle of almonds and diced Thai basil and ENJOY!

Easy New Year's Collard & Black-eyed Pea Soup

Happy New Year, everyone!
It's been a minute since my last post to this blog. OK many minutes, over a year, actually. Much has happened in the world and in my personal life. A new year is here and I have plenty to be thankful for.
Back in September hurricane Irma paid us a visit, leaving us without electricity for 4 days. This was an absolutely minute inconvenience in comparison to the devastation it brought to other areas or what Maria, which followed closely behind was about to unleash in the Caribbean. That said, for a run-of-the-mill guy who has it fairly easy compared to many, 4 days without electricity felt like a big deal. My husband and I could not stand to look at another canned meal and with a tank full of propane at our disposal we broke down and fell off our vegetarian (almost-vegan) wagons. I wish I could say this was a once-only isolated incident but we quickly slid down a breaded, deep-fried, greasy, lardy slope of beastly indulgance. For about a two week period many of our meals consisted of Arby's, KFC, McDonald's, Wendy's and lesser known local fast food joints. Our binge was not a guilt-less one. I immediately regretted almost every single meal, mentally and physically.
The guilt helped push us back into a slightly healthier routine. We became weekday vegetarians and splurged on the weekend, sometimes eating nothing but two steaks each in place of a normal meal of a single serving with sides. Shameful, I KNOW!
I cooked many of the meat-centered dishes I grew up with for the holidays. The piece de resistance was a 21 pound pernil (traditional Puerto Rican roast pork). Our decision to return to a vegetarian diet was sealed after I watched a video online about the most adorable rescued pigs, bringing back all of the feelings which pushed me to make the choice 3 1/2 years ago. I want to do my part in reducing cruelty and environmental decline in this world and I have that option. Most of us do. I can't say that I will never again stumble but I know that as easily as I might, I can also get back on track. So as I greet the new year and embark on new projects and artistic adventures I resolve to jump back on my wagon and ride into the sunset with a clear mind and healthier, earth-friendlier lifestyle choice.
Now let's get to cookin'!

Easy Collard & Black-eyed Pea Soup
Ingredients:
-5 cloves of garlic (chopped)
-1/2 onion (chopped)
-1 bunch (or bag) collard greens (NOT FROZEN)
-2 14.5 oz cans of black-eyed peas
-1 14.5 oz can of petite diced tomatoes
-5 cups vegetable stock (or water and vegetable bullions)
-vegetable oil to coat bottom of pot
-grated cheese of choice to taste


1.Wash collards thoroughly to remove grit. I washed them once with salt and vinegar then two more times, changing the water in the container each time. Cut into bite size before or after washing.
2.Coat bottom of the pot with oil and sautee garlic and onion until garlic is slightly brown (not too much).
3.Add collards and stir continuously for about 5 minutes.
4.Add rest of ingredients except the peas and cheese and cover. Cook on medium heat for 20 minutes.
5.Add peas and continue cooking for another 20-30 minutes.
6.Sprinkle with grated cheese and chow down!

HAPPY NEW YEAR!

Platanos en Escabeche/Pickled Green Plantains

This is an easy-peasy one. Super simple and super yums!

Ingredients:
-4 green plantains
-oregano (I used Cuban from my garden but dried or fresh regular oregano works and cilantro also)
-1-2 bay leaves
-1/2 onion sliced thin
-green olives (salad or stuffed alcaparradas)
-capers
-black pepper or peppercorns
-garlic powder
-salt
-olive oil
-white vinegar

Notice I didn't specify many measurements. That is because I don't really measure when I make this. Playing it by taste is just fine. Traditionally many people will heat the seasonings before combining with plantains, but over the years I have found this to not be a necessity.

1. Cut off ends of plantains. Slice peel lengthwise and boil in salted water for about 20 minutes. When you can insert a fork in them easily they will be fully cooked and the skins will slide off easily.
2. Slice plantains into 1/4-1/2 inch thick discs.
3. Combine all ingredients in a large bowl and toss.
4. Cover and let sit at least 2 hours (overnight is best).
5. Eat at room temperature.

Makes a delicious side dish or easy lunch to bring to work.

Grilled Eggplant "Parm" Sandwiches

Love eggplant parm, but not all the prep and heaviness? Try this light and tasty summer alternative.

Ingredients:

-1 medium eggplant

-sliced fresh tomatoes

-sliced mozzarella cheese (or vegan alternative)

-steak grilling seasoning

-oregano

-Trader Joe's red pepper spread

-rolls of choice

1. Spray grill with non-stick olive oil spray and preheat.

2. Slice eggplant as you would for eggplant Parmesan.

3. Spread on cookie sheet and brush both sides with olive oil then season with oregano and steak seasoning. 

4. When almost ready, add cheese and melt.

5. Assemble sandwiches and devour. Nom nom!

Broccoli and Kale Quiche

Before you say anything,
YES, my quiche is SQUARE. But before you judge, quiche has no shape once it's in our bellies. The only round dish that would have been large enough for the amount of mix was in the dishwasher, and yes it was clean but that was about 5 feet farther than I was willing to walk at the moment. So here we have a deliciously square quiche.

Ingredients:

-2 cups Soy or Almond milk

-5 eggs

-1 7.5 oz package of Bisquick Complete Cheesy Garlic biscuit mix (or your choice brand)

-1/4 cup butter or vegetable butter substitute softened

-1 cup grated Parmesan cheese or vegan substitute

-8 oz. shredded cheddar cheese or vegan substitute

-1 fresh decent sized broccoli crown, chopped

-2 cups chopped fresh kale

1. Preheat oven to 375 degrees and lightly grease a 10 inch quiche dish (I used a 2 qt. pyrex).

2. In a large bowl beat together the eggs, milk, butter, parmesan cheese and baking mix. 

3. Add the kale and broccoli and stir well. Pour into the baking dish.

4. Bake for 50 minutes to an hour. Eggs should be set and top golden brown. 

5. Eat, set some aside and eat later.  Then eat some more. 

YUM!

Almost Vegan Empanadas de "Carne"

I have such sweet memories of Mami Luisa (a friend of my mother's who for all intents and purposes is my grandmother) making empanadas and pastelillos (a smaller version of empanadas). Wasn't it just yesterday that I sat on a stool at her kitchen breakfast counter, chubby legs dangling back and forth as I watched and munched on the ingredients as she assembled a family's worth to have already at the table before her husband Ruben arrived from work? It sure feels that way.

Ingredients:

-1 pack of 10 Goya Empanada "Discos", thawed

-1 10oz bag Morning Star Farms Grillers Crumbles (or brand of choice)

-1/2 medium onion, chopped

-2 cloves chopped garlic

-1 packet Sason Accent or Goya, with culantro and annatto

-1 tsp cumin

-1 tsp oregano

-1 8oz can tomato sauce

-1 15oz can chick peas/garbanzos

-approximately 10 manzanilla olives, sliced (or salad olives)

-1/4 cup IBERIA or Goya recaito

-Light Adobo, to taste

-Cheese of choice (I used Colby Jack), or none, if you are vegan

1. Sautee onion and reacaito in a few tablespoons of vegetable oil or coat pan with spray on med/hi until onions are transluscent. then add the garlic and stir for about another 1-2 minutes.

2. Add the crumbles, chickpeas and olives. Add seasonings while stirring. Sauté for about 3 minutes and add the tomato sauce. Lower heat to med/low and simmer for another 5 minutes, stirring regularly. 

3. Set aside to cool down a bit. 

Now comes the assembly. 

Use a rolling pin to expand the discs a bit. The directions did not call for using flour, but I found it helpful to keep the dough from sticking to the rolling pin. I then turned the disc over, so that the floured side would fry on the outside of the empanada and not become part of the filling. 

I used cheese slices, 1/2 per empanada, and 2 spoonfuls of filling.

-Add filling to the center of the disc and fold over to make a half circle.

-Use a fork to press/seal the edges.

Before frying, I preheated the oven to 200 degrees to keep the empanadas warm while I cooked. 

I layered them on paper towels to absorb excess grease.

Fry until golden brown, following package directions. Mine only needed about a minute and a half on each side.

Que rico!

Buen provecho.

Veggie Garden Time!

Truth be told, I actually have already grown a few veggies since our move to St. Petersburg, Florida last November. A few months ago I decided to grow some kale, lettuce and broccoli in a small bed at the front of our house. The results were mixed, kale being the clear winner. While I am super-excited about a longer growing season(s), it is still very new to me. I am navigating my way through it by trial and error.

I should have plenty of sunshine in my backyard and have already built a raised bed. I began growing my seedlings in our sunroom. Not all sprouted (yet, anyway) but most have.
This round of veggies will include:
-cherry tomatoes
-beefsteak tomatoes
-wax beans (not yet sprouted)
-corn
-zucchini
-watermelon
-peppers

A few of the seedlings should be ready to go outside very soon.

Game Day Philly Cheese "Steak" Hoagies

The big game is coming and that means...

Who am I kidding? I don't watch sports that don't involve costumes or choreography...or ice skates. The last time I tuned in to the Super Bowl or any sports event was to watch Prince perform the halftime show. But I do eat (a lot) and one of the things I loved when I was still a meat-eater was a big juicy cheese steak dripping with onions. 

So in seasonal spirit we'll call these "game day" hoagies, but they're really just any day hoagies.

Ingredients:

-1 8 oz package of Seitan strips, cut into finer strips

- 4 hoagie/sub rolls

-1 1/2 medium onion, cut into very fine rings

-1 package portabella/baby bella mushrooms, sliced

-Provolone cheese, as much as you want

-2 tbsp veggie Worcestershire sauce, or to taste 

-3 or 4 tbsp olive oil, divided

-1 tbsp oregano

-3 cloves garlic chopped

-salt and black pepper to taste (I snuck in a bit of Adobo while cooking the seating, just because it's full of deliciousness and I use it for almost everything I cook.)

1. Preheat oven to 425 degrees.

2. Heat half of the oil in skillet and sauté onions until translucent (or they begin to brown) then add mushrooms. Add Worcestershire sauce and cook for about 5-7 minutes then set aside in a bowl.

3. Add the remaining oil to the heated skillet and saute the garlic, quickly adding the seitan. Add spices. Here is where I snuck in the Adobo and a bit more Worcestershire sauce. 

4. After 5-7 minutes of cooking (stir often), add the onions and mushrooms and mix. Cook just 2-3 minutes longer and set aside. 

5. I'm not going to tell you how to slice the rolls, because if you can read this, you have surely sliced one at some point in your life and me telling you would be both unnecessary and insulting. But I will tell you to take the filled rolls and partly wrap them in aluminum foil. Insert cheese and shove the whole thing (on a cookie tray) into the oven for about 5 minutes or until they look as toasty as you want them to. 

This made 4 hoagies, all of which my partner and I ingested. Do not judge us. A lot of folk would have just one but with a side of fries or potato salad. We had no sides...so there!

Enjoy.

Vegetarian Puerto Rican Pasteles

If you are Puerto Rican you already know that Christmas is not Christmas without pasteles. They are one of the staples of our holiday season, along with Lechon Asado (roast pork) and Arroz con Dulce (Puerto Rican rice pudding). If you aren't Puerto Rican, then you will surely want to add this delicious dish to your holiday (or anytime) cooking.

Preparing pasteles takes a bit of time. It is an involved but satisfying endeavor. I recommend making a few batches in one session so that you have extra to freeze for a later day(s). In Puerto Rico, it is a social activity, as (generally) women will get together and make a day of preparing them. So gather your friends and family around the kitchen table and spend a few hours cooking and laughing (perhaps while sipping on a cocktail or two).

Ingredients

Achiote Oil

-1 1/2 cups vegetable oil

-3 tbsp annato paste or about 6 tbs in seed form

1. In a medium saucepan heat oil on medium high.

2. Add annatto and simmer approximately 10 minutes until the oil turns a beautiful dark red.

Masa

-3 3 lbs bags of frozen grated Yuca

If you can find already grated Yuca, get it! It is a lifesaver and will cut hours off prep time.

If you can't get your hands on some, you will need to buy fresh or frozen yuca and grate it yourself.

-1 cup Sofrito

-1 veggie bullion cube

-1/4 tbsp oregano 

-1 tbsp onion powder

-1 tbsp garlic powder

-4 tbsp water

Preparation:

1. Two days prior to preparing the pasteles, defrost the frozen grated yuca in the fridge overnight.

2. The next day remove them from their packages and place over cheesecloth (If you forgot to pick up cheesecloth, a clean old concert tee that no longer fits will also do, Prince in my case) over bowls and place in the fridge to drain overnight. I did mine on the same day, but had to do a few hours worth of squeezing water out of the yuca.

3. On the day you prepare the pasteles, take the masa out of the fridge and let it get to room temperature. Squeeze out any excess water. Now you are ready to season the masa.

Masa Seasoning:

1. In a medium saucepan, over medium heat, use 4 tbsp of the achiote oil to simmer 1 cup of Sofrito, onion powder, crumbled bullion and garlic powder for about 6-7 minutes then remove it from the heat. 

2. In a large bowl (I used a mixer) combine the masa and the simmered Sofrito. Add 1/2 cup of the achiote oil and mix well until the masa turns a golden color. 

Filling

-24 oz. Beef substitute of your choice. I used Lightlife crumbles.

-1 packet Goya Sason with Culantro & Achiote

-3 tbsp Goya Sofrito

-3 tbsp Goya Recaito

-1 cube veggie bullion

-1/4 tsp oregano

-2 tbsp Goya Adobo Light (or to taste)

-8 oz tomato sauce

-1/2 cup water

-chopped pimento stuffed green olives (as many as you like)

-capers (as many as you like)

-1/2 finely chopped onion

-2 finely chopped garlic cloves

-1 can (I used 2, however) Goya garbanzos

1. Saute onions and garlic on med-high heat using 4 tbsp of achiote oil until the onions become clear.

2. Add all filling ingredients except for the olives, capers and garbanzos. 

3. Add 3 tbsp of the Recaito and 3 tbsp of the Sofrito. Stir to blend well and cook 5-10 minutes.

4. Add remaining filling ingredients and stir. If mixture begins to dry add a few tbsp of water as needed.

5. Cover and let stand.

Wrapping

-Banana leaves (1 package seemed to do the trick. They come frozen and can usually be found in Latin or International markets. If you can't find them, aluminum foil can be used in their place. I very much prefer using leaves as they add to the flavor of the end product.)

-Butcher string

1. Defrost and clean leaves by soaking in tepid water and gently wiping them. 

Assembling Your Pasteles

This is the fun part! Well, not funner than eating them, but it's pretty fun if you enjoy cooking.

1. Cut leaves into squares approximately 10 inches square. Get rid of the central ridge so the leaves are easy to bend and fold.

2. From the leftover achiote oil, spread about a tbsp onto the center of the leaf. Approximately 4" x 6", but you will find the right size for you as you get the hang of things.

3. Take about 3 tbsp of the seasoned masa and spread it over the oil in a rectangle. The exact amount of masa is something that will also "come to you" as you get some practice.

4. Place 3 tbsp of filling slightly off center of the masa and spread it. I find it works best if you place it a bit off center closest to you and don't spread it all the way to the side edges. Remember, you want the masa to envelope the filling to keep it from spilling out.

5. Fold the leaf away from you towards the other long end so that as the masa rolls forward it encloses the filling. Press down slightly to secure the edges.

6. Fold both edges back towards you, creating a crease at the far edge.

6. Fold it once again away from you then fold the sides toward the center of the pastel. 

7. Put two pasteles together, folded edges facing each other and tie each pair together using the butcher string.

8. Put what you are not immediately cooking in the freezer. I got 20 pasteles out of this recipe.

If any of this seems a bit complicated...DON'T WORRY, it's easier than it sounds and you get to be a pro at it in no time.

Cooking the Pasteles

1. Bring enough salted water to cover the pasteles to a rolling boil in a deep pot.

2. Place pasteles in the water and boil for 30-45 minutes.

3. Take care when unwrapping the cooked pasteles as hot water will drip from the leaves. You can also set them aside to cool a bit...but I just can't wait. 

4. EAT UP! I love mine with a few drops of hot sauce.

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Our First Vegetarian Thanksgiving

I hope everyone enjoyed a happy and healthy Thanksgiving yesterday. It was our first as vegetarians. The one thing I feared most when we changed our diets was that I would feel as if I were missing out on the over-the-top holiday meals I have enjoyed since childhood. Not just the flavors, but the sentimentality attached to them. Would I miss traditional spreads enough to "cheat" on our new lifestyle? 

I am happy to report that we stuck to our guns and pressed on with plant-based alternatives. We didn't miss out on a thing! Thanks to Quorn and Gardein foods we enjoyed two types of "turkey", complimented by homemade vegetarian mushroom gravy and cornbread and vegan "sausage" stuffing. Candied yams, green bean casserole, cranberry sauce and salads also showed up to dinner. All in all we enjoyed a guilt-free hearty holiday meal, adding to the long list of things I'm thankful for. 

Vegan Un-stuffed Stuffed Cabbage

File this one under "Hotel Cooking Challenges".
My partner and I are currently mid-move to our new home. His contract in Virginia was unexpectedly extended until the end of this month so here we are in a "charming" Extended Stay America for a few more weeks. A friend who recently had a similar experience asked me if I was working with one of those kitchens that belongs in her daughters' doll house...maybe, if it had an oven and a few more pots.

So what vegetarian/vegan delights can I whip up in this 2 range/2 pot kitchen? Last night I attempted Un-stuffed Stuffed Cabbage. A high school friend posted a recipe a few weeks back. I was reminded of how much I love stuffed cabbage and how long it's been since I had it so I decided to tweak it a bit and make it vegan.

Fair warning:
Some of the photos in the weeks to come might not be magazine-ready given the circumstances. I do guarantee that pretty or not, I will not post a photo of anything unless my culinary adventure was a success and the result was YUM!

Vegan Un-Stuffed Stuffed Cabbage

Ingredients:

-1 lb vegan/vegetarian "beef" crumbles

-1 tbs oil

-1 medium/large onion chopped

-1 small cabbage, chopped

-1 clove garlic, minced

-1-2 14.5 can (I used 1 1/2) diced tomatoes

-1 8oz can tomato sauce

-1 cup water

-1 vegetable bullion

-1 tbs Goya Adobo Light (or to taste)

-black pepper to taste

-2-3 cups cooked white (or brown) rice

1. In skillet, heat oil over medium heat and add onions. Sauté until translucent, then add garlic and beef crumbles. Season the beef with Adobo. Brown, stirring frequently, for 5-7 minutes. 

2. Add the remaining ingredients and bring to a boil (add water or diced tomatoes as needed and to taste). Cover and simmer on low/med low for about 20 minutes, stirring ocassionally. You will know it's done as soon as the cabbage is tender.

Enjoy!

SUPER EASY Tomato "Pizza" Bites

There is really no need for me to give any specific measurements or even ingredients here since you can make these up as you go along. The suggestion to enjoy some just-picked  fresh-from-the-garden tomatoes is enough. The rest is up to you.

Tomato Pizza Bites

Ingredients:

-Fresh picked (if you have the option) organic tomatoes

-Fresh basil leaves

-Shredded mozzarella (or vegan alternative)

-salt, pepper & garlic powder to taste

-1 dollop of pesto spread per tomato bite

1. Wash and slice each tomato widthwise. Don't cut the slices too thin. You want them to be sturdy.

2. Sprinkle garlic powder, salt and pepper on the tomatoes.

3. Place a dollop of pesto on each, followed by a sprinkle of cheese, a whole basil leaf and topped with more cheese.

4. Broil on low for approximately 5 minutes, until cheese begins to brown. 

EAT UP!

These tomato bites make delicious and visually appealing appetizers. They are also great as a sandwich. Just spread some pesto on a bun and enjoy.

Is it Morally Permissible to Kill Pigs for Food?

For the record...
I've never ACTUALLY punched a child.

Becoming a Cruetly-Free Household

It's not as easy as it sounds.
There, I said it.

That said, it's certainly not impossible and definitely achievable, at least for the most part.
I wasn't fortunate enough to be born into the Hiltons or Kardashians. I am a working artist, which means I am of average means and cannot afford to simply flush our home of the old and re-stock all at once.

If you're anything like me, once you begin to change what you eat with factory farming as your biggest incentive, you start to read articles and watch documentaries and learn more than you ever really wanted to know about how cruel we can be to animals and our environment. The amount of products in the average (again, I am considering myself to be somewhat in the norm) household that test on animals can be shocking and overwhelming. They are the products we conduct our daily functions with...bathing, cleaning, laundry, hygiene...you name it. I don't know about you, but as much as I want to make a positive impact on animals and our environment, I'm not trying to be some haggard looking, "natural"-smelling, vegan stereotype. I might have a heart, but I still possess a bit of vanity.

I have not won the lottery yet, so I cannot throw all of my leather shoes and belts and go on a shopping spree for vegan alternatives. I also am a pet owner and have come to realize how the pet food industry contributes to factory farming and animal testing practices. I am currently researching alternatives, but most seem to be found only in specialty stores and/or cost an arm and a leg. This is especially complicated when one of your dogs is a 140lb St. Bernard.  I could choose to not have pets in my family, but that doesn't seem like a kinder option, as we don't buy, but rescue unwanted and mistreated animals. So we find ourselves between a rock and a shitty place.

But as I have said before, every bit counts.
As we run out of our current items, we have begun replacing them with cruelty-free options. So far we have changed our laundry detergent, dental hygiene products and facial cleansers and moisturizers. It's something. We're on our way.

Here are lists of companies and products that DO and DON'T test on animals, complied by VeganRabbit.com

Jackfruit Adventures: Mu Shu Rolls

I recently learned about jackfruit as a meat substitute. I think I once purchased a ripe one at the international market, just to taste it, and was not all that wild about it once I got it home. It never occurred to me that canned green jackfruit might have other culinary uses.

Last night I had my first adventure with a jackfruit (that probably doesn't sound the way I meant it). I cooked it Mu Shu style and it was dee-li-shussss. I loosely followed a recipe I saw online as a jumping off point and tweaked the measurements and ingredients to suit my tastes.

Believe it or not, I searched high and low at the international market for Mu Shu pancakes (even asking employees who continually directed me toward large sacs of flour) to no avail. I settled for rice paper wraps. Last night's wrapping was a fiasco! While tasty, they did not turn out the prettiest of rolls. Today I had leftovers for lunch and the wrapping went considerably better.

Mu Shu Jackfruit Rolls

Ingredients:

2 20 oz cans green jackfruit in brine or water (NOT syrup), well drained

1 19 oz can bamboo shoots strips in water, well drained

1 small onion, diced

1 tsp minced ginger root

4-5 green onions, chopped

6 mushrooms, sliced

1 1/2 cup slivered carrots or prepared shredded carrots

2 1/2 cups shredded cabbage

1 cup vegetable broth

4 tbsp soy sauce

2-3 tbsp hoisin sauce (or to taste)

1 tbsp sesame oil

rice paper sheets

1. In a sauce pan or fryer, sauté onion, garlic and ginger root. 

2. Add well-drained jackfruit, soy and hoisin sauces and veggie broth. Simmer covered for 15-20 minutes until fruit softens and begins to shred when you press and stir it. Continue to stir, further shredding the jackfruit. 

3. Add remaining ingredients and cook on medium heat for another 10-15 minutes, checking it throughout. You want the carrots and bamboo shoots to retain some crispness. 

4. Follow instructions on rice paper wrapper package and serve.

Tastes yum-yum warm or at room temperature, straight out of the fridge.
Serves 4-5. This was a dinner for three and the four rolls pictured below was my lunch today. 

Kale, Carrot, Red Cabbage & Fennel Slaw

I love a good slaw in the sumer. In the past I stuck to pretty much your regular varieties. Now as a vegetarian, I feel inspired to try different flavors and textures. This slaw is super simple and super delicious!

Kale, Carrot, Red Cabbage & Fennel Slaw

Ingredients:

- 1 fennel bulb sliced and cut into approx 1 1/2" pieces

-1 carrot (I used a regular carrot and used the peeler to make the ribbons, but you could use bagged shredded carrots,)

-1/3 medium red cabbage, shredded

-1 medium bunch Kale

-Mayonnaise or veggie alternative to taste

-Kosher salt to taste

1. Combine and enjoy!

Measurements can vary depending on how much you are making or what particular flavor you might want to highlight.

Polenta & Spinach with Creamy Onion Gravy

I thought I would be safe to simply switch from brown or turkey store-bought gravies to mushroom varieties. I was wrong. I was a bit surprised to find beef-stock or some other animal ingredient listed on the label. Maybe this is a common mistake made by vegetarian newbies...maybe I'm just a Dodo bird. 

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In any case, I have started playing around with alternatives. 

If you love garlic and onions this should be a good one for you. 

Ingredients:

1 package Trader Joe's pre-cooked organic polenta (or your choice)

1. Coat frying pan with Trader Joe's olive oil spray (or your choice)

2. Slice to approximately 1/2" slices. Heat according to package directions (I like them slightly browned). Set aside in oven set to warm.

Creamy Onion Gravy

Ingredients:

2 cups rice milk (or preferred milk substitute)

3 tbsp flour

2 tbsp margarine or butter

1 tsp salt

1 tsp black pepper

1/2 tsp garlic powder

1/2 medium onion, chopped

1. Melt margarine in saucepan on med-high heat. Add onions and sauté until translucent.

2. Lower to medium heat and add remaining ingredients, whisking continuously.

3.Whisk for 5 minutes until gravy thickens. For thicker gravy add more flour after 5 minutes. If too thick for your taste, add milk substitute until desired thickness is achieved.

Creamy Spinach with Garlic & Onions

Ingredients:

1 lb bag baby spinach

2 tbsp margarine or butter

1/2 medium onion, chopped

3-4 cloves garlic, minced

1 cup rice or soy milk (or preferred substitute)

1 tbsp flour

Salt and pepper to taste

1. Melt margarine over medium heat and sauté garlic and onions until fragrant.

2. Raise heat to high and add flour, whisk well then lower heat back to medium.

3. Add spinach and mix. 

4. Cook until spinach is wilted.

Good Vegan Company

So voluptuous Latina bombshell Jennifer Lopez has recently announced she's gone vegan.

This is awesome news, sure...but I wonder how this will affect her status as a fashion icon. I hope it does. Does this mean no more mink lashes or leather Louboutins for Jenny?

Pesto Caprese Sandwich with Balsamic Asparagus

This easy-breezy sandwich is both refreshing and full of flavor. Perfect for summer dinners (or lunch) after a long day of gardening (hopefully growing your own veggies!) and yard work under the sun.

Pesto Caprese Sandwich

Ingredients:

Fresh Mozarella Cheese (or vegan substitute)

Roma Tomatoes

Pesto Spread of your choice (I use Trader Joe's Genova Pesto)

Fresh green or purple Italian Basil leaves (Mine came straight from my garden!)

Rolls (Ciabatta are ideal, but I happened to have some fresh Keiser ones in my kitchen so I used those. Save money, use what you have!)

I won't provide directions on how to put these ingredients together because if you can read my blogposts without assistance, you have the skills necessary to put a sandwich together on your own. 

I believe in you!

Steamed Balsamic Asparagus

Ingredients:

1 bunch fresh Asparagus

Olive oil (to taste)

Balsamic Vinegar (to taste)

1 tsp dried Italian Seasoning

1/2 tsp garlic powder

Kosher salt (to taste)

Also super-simple! 

1. Wash and cut Asparagus stalks into two or tree pieces.

2. Steam until tender, but not soggy (about 5 minutes, checking frequently).

3. Drain. Combine and toss all ingredients in a bowl.

4. Let cool and serve at room temperature.

YUM!

PS. Confession: While 1 serving is perfectly satisfying, I ate two sandwiches all on my own. 

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Red Pepper Eggplant & Arugula Salad

Red Pepper Eggplant

Ingredients:

1 eggplant

2 eggs (or egg substitute)

Italian bread crumbs

1/4 tsp black pepper

1 tsp rosemary

Trader Joe's Red Pepper Eggplant & Garlic spread

Shredded Mozzarella cheese

1. Bread and fry eggplant slices as you would when preparing eggplant parm.

2. Set aside on paper towels to drain excess oil. 

3. Arrange slices in baking dish in a single layer. 

4. Top each slice with a dollop of TJ's Red Pepper Spread and sprinkle with cheese.

5. Bake at 350 degrees for 15 minutes.

Arugula Cucumber & White Bean Salad

Ingredients:

1 bag arugula

1 can Trader Joe's (or your favorite) Organic Great Northern Beans

1/2 cucumber sliced

1 sweet red pepper sliced

1/2 tsp garlic powder

1 tsp dried Italian seasoning

1 tsp Kosher salt

olive oil

balsamic vinegar

1. Combine, toss well and chow down!