This Week's Box

Good eats this week (clockwise from left): Roasted Kobucha...

Sun, 24 Jun 2012 14:39:34 -0400

Good eats this week (clockwise from left):

Roasted Kobucha Squash
Cabbage and Green Bean Salad w/ Feta
This Week’s Fridge
Roasted Vegetables

Stir-fry…random leftover veggies and spiced seitan.

Thu, 08 Mar 2012 16:55:25 -0500

Stir-fry…random leftover veggies and spiced seitan.

Curried Wheatberry Salad After first tasting this at a salad bar...

Fri, 02 Mar 2012 00:52:00 -0500

Curried Wheatberry Salad

After first tasting this at a salad bar I was determined to either find a recipe or figure one out. I was lucky enough to find this recipe, but made the following changes:

1.) I used 1/2 of an apple, 1/2 of a red pepper, and about 1/3 of a peeled waxed cucumber (in place of the field cucumber).

2.) Subbed agave for honey (to make it vegan), and pine nuts for almonds (‘cuz they were what I had in the fridge).

3.) Soaked the raisins in warm water (and then drained them) before adding to the salad.

YUM!

Quinoa Salad Wraps Quinoa Salad Recipe: 1 c. quinoa, rinsed in...

Fri, 24 Feb 2012 20:26:26 -0500

Quinoa Salad Wraps

Quinoa Salad Recipe:

1 c. quinoa, rinsed in a fine mesh sieve
1 cucumber, seeded and chopped
2 roma tomatoes, chopped
1/2 red onion, chopped
vinaigrette salad dressing of your choice (1/4-1/2 c.)

Instructions:

Place rinsed quinoa in rice cooker with 2 cups water. Cook according to your rice cooker’s instructions (should take 15-20 minutes). Let cool.

Combine quinoa, chopped vegetables, and dressing in large bowl. Cover and refrigerate for at least 2 hours to let flavors mingle.

Wraps:

Large spinach or tomato tortillas
Lettuce leaves, rinsed
Tomatoes, sliced
Cucumbers, sliced
Onion, thinly sliced
Avocado
Jarred pepperocini peppers
Jarred jalapenos
Pickle slices

Place lettuce leaves in the center of a large tortilla. Add quinoa salad, tomatoes, onion, peppers, jalapenos, pickles, avocado, and any other veggie of your choice. Wrap like a burrito and enjoy!

Marmalade!

Tue, 14 Feb 2012 21:08:52 -0500

Marmalade!

Vegan Veggie Korma Ingredients: 6 medium white potatoes, peeled...

Tue, 10 Jan 2012 21:48:58 -0500

Vegan Veggie Korma

Ingredients:

6 medium white potatoes, peeled and cubed

1 c. sliced carrots (1/2” rounds)

1 c. frozen green peas

1 c. cauliflower florets

1/4 c. white onion, chopped

2 cloves garlic, minced

4.5 c. vegetable stock

1 c. canned coconut milk

1/2 c. raw cashews

1 Tbsp. olive oil

1 tsp. curry powder

1 tsp. turmeric

1 tsp. cayenne pepper (more or less to your taste)

1/2 tsp. cumin

1/2 tsp. coriander

1/2 tsp. cardamom

1/2 tsp. garam masala

1/2 tsp. salt

1/8 tsp. cinnamon

Directions:

Place cashews in bowl with enough water to cover; set aside and let soak while you prepare the other veggies.

Place oil, onion, and garlic in large saucepan over medium-high. Saute until onions are softened (2-3 minutes). Add all spices and cook until fragrant (1-2 minutes).

Add potatoes, carrots, and vegetable stock. Increase heat to high and bring to a boil. Reduce heat to medium-high, cover, and cook for 7-10 minutes until potatoes and carrots are almost done.

Add cauliflower and peas. Continue to cook until cauliflower is tender.

Reduce heat to low.

Drain cashews; discard soaking water. Add cashews to coconut milk and process in a blender, food processor, or with a stick blender until cashews are almost smooth.

Stir cashew/coconut mixture into veggies and broth. Continue to heat over low until warmed through.

Serve with rice.

Caramelized Onion and Swiss Chard Tofu Quiche Ingredients: 1 pie...

Mon, 09 Jan 2012 08:06:00 -0500

Caramelized Onion and Swiss Chard Tofu Quiche

Ingredients:

1 pie crust (store-bought or use your favorite recipe for a single crust)

1 block firm tofu, drained and pressed

3/4 c. unsweetened plain almond milk

2 medium red onions, sliced

4 stalks Swiss chard, washed, de-stemmed, and chopped

2 Tbsp. nutritional yeast flakes

4 cloves garlic, minced

1 tsp. high-quality balsamic vinegar

1 tsp. turmeric

1 tsp. salt

1 tsp. cayenne powder

1/2 tsp. sage

2 Tbsp. olive oil

Directions:

Cook onions and garlic in olive oil in saute pan on medium until slightly browned and softened. Add balsamic vinegar and cook for 5 minutes. Add chard, cover, and reduce to low; cook until chard is soft. Set aside.

Crumble tofu into a large bowl. Add almond milk and process with a stick blender until smooth. (You could also do this with a food processor or good blender). Add turmeric, salt, cayenne, sage, and nutritional yeast flakes.

Fold vegetable mixture into tofu mixture and pour into crust. Cook at 425°F for 10 minutes. Reduce temp to 375°F and bake for and additional 35 minutes.

Let cool on rack for 15 minutes before slicing.

Modified Sweet and Spiced Herb Radish Saute(based on this...

Sun, 08 Jan 2012 14:43:00 -0500

Modified Sweet and Spiced Herb Radish Saute
(based on this recipe from Be Wise Ranch’s website. We didn’t have the exact ingredients on hand, and we omitted the sour cream to make it vegan.)

This is another of those recipes that you can modify to your taste. Add more sugar if your radishes are particularly spicy, increase the chili flakes/powder if you want it hotter. We used a dried garlic-chili seasoning, but you can substitute fresh garlic if you prefer.

Ingredients:

1 bunch of radishes (about 12 large), washed and quartered

1/2 tsp. sugar

Generous pinch of hot pepper flakes

1/4 to 1/2 cup of onion, chopped

1/2 tsp. dried basil

Dash of garlic-chili seasoning

Dash of chili powder

Dash celery salt

1 Tbsp. Earth Balance Vegan Butter (or use regular butter/margarine if non-vegan)

3 Tbsp. water

Salt and pepper to taste

Directions:

Heat butter in a saute pan over medium high. Add radishes, onion, sugar and saute for 2 minutes.

Lower heat to medium-low. Add salt, pepper, and water. Cover and cook for 2 minutes. Uncover and continue to cook until water cooks off. Stir in herbs and continue to cook until radishes are opaque (about 5 minutes).

Tangy Tangerine Dipping Sauce Ingredients: Juice of 8 tangerines...

Thu, 05 Jan 2012 21:24:00 -0500

Tangy Tangerine Dipping Sauce

Ingredients:

Juice of 8 tangerines (probably 1/2 cup, give or take)

1 tsp. red pepper flakes (adjust to your preference)

1/2 tsp. cayenne pepper (again, adjust to your preference or omit entirely)

2 tbsp. sugar

1 tsp. cornstarch

2 tsp. water

Place tangerine juice, pepper(s), and sugar in a small saucepan. Bring to a boil over high heat, and then reduce to a simmer.

Mix cornstarch and cold water. Add to pan and allow to continue at a low boil until reduced and thickened. Serve with spring rolls.

Spicy Peanut Sauce This is one of those “this and...

Thu, 05 Jan 2012 21:18:00 -0500

Spicy Peanut Sauce

This is one of those “this and that” recipes. It’s not crucial to measure the ingredients perfectly, and you can adjust the spice level to suit your taste.

Ingredients:

4 persimmons, chopped

1/4 c. natural peanut butter

1/3 c. reduced-sodium soy sauce

1-2 tbsp. garlic-chili sauce (Rooster sauce)

1 tbsp. tamarind paste

dash cayenne pepper (optional, and more or less to taste)

1 tsp lime juice

1/2 c. water

Place roughly chopped persimmons in pan with just enough water to cover. Cook on medium-high until fruit is softened enough to puree (use a stick blender or food processor; add some of the cooking water to thin if necessary.)

Return the pureed persimmons to the pot. Add peanut butter, soy sauce, garlic-chili sauce, tamarind, and cayenne pepper, if using. Cook, stirring occasionally, over medium-low heat until peanut butter melts. You can process this again with a stick blender to get it as smooth as possible, but it’s not absolutely necessary. Add water to the sauce to thin to your preference.

Remove from heat and stir in lime juice.

Serve with stir-fried veggies, noodles, rice, or use as a dipping sauce for dumplings, spring rolls, egg rolls, etc.