Tag Archives: Vegan

23 Feb. 2017: Quinoa Bowl with Tahini Dressing

2017-feb-23_fournightsaweek_0439I happened on Martha Stewart’s PBS cooking show recently, and was impressed that the recipe she prepared was not so ridiculously complicated that it required a team of sous chefs to get it to table.  So as I was searching for something to cook this week, I migrated over to her website and found this Quinoa Bowl.  Delicious and not difficult for home cooking!  Thanks to Wendy at Tutto Bene for the Barista Pinotage recommendation.

Ingredients

  • 1 pound of broccoli, florets with tender stems (halved if large) 2017-feb-23_fournightsaweek_0451
  • 1 red onion (8 oz) cut into 1/2-inch rounds
  • 2 TBSP extra virgin olive oil
  • coarse salt and freshly ground black pepper
  • 1 cup quinoa, rinsed and drained
  • 1/2 cup tahini, well stirred
  • 1/4 cup fresh lemon juice (2 lemons)
  • 2 cups packed mint leaves, plus more for serving/garnish
  • sliced avocado, sliced cucumber, and lightly toasted sliced almonds for serving

Method

  1. Preheat oven to 425 degrees F. Toss broccoli and onion with oil on a rimmed baking sheet; season with salt and pepper. Roast, flipping vegetables once, until golden brown and tender (about 25 minutes).
  2. In a small pot, bring quinoa, 1 1/2 cups water, and a pinch of salt to a boil. Reduce heat to low, cover, and simmer 14 minutes. Turn of heat and let stand 10 minutes. Fluff with a fork.
  3. Combine tahini, lemon juice, 1/2 cup water, and mint in a blender. Blend until smooth; add 3/4 tsp salt and 1/4 tsp pepper.
  4. Serve quinoa topped with roasted vegetables, avocado, and cucumber and sprinkle with almonds and mint with dressing on the side. (Serves 4)

 


29 August 2015 Moroccan Stew With Kale

posted by Plant-Based Cooking. Copyright 2011-2015 by Diane Smith and plantbasedcooking.com. All Rights Reserved.

Moroccan Stew With Kale

You would have to be living in a vacuum to have missed out on the popularity of kale over the last several years. This stew from Diane Cook takes advantage of kale but also a spice melange from Morocco. Listed separately, the spice mixture makes the ingredient list seem large, so I’ve lumped these together. The rest of the ingredients went together very quickly making this stew a candidate for a busy week night.  This recipe serves 6; as we are a two-person household, I cut everything in half and still had plenty of leftovers.

Ingredients:

  • Spice Mixture: 2 tsp ground cinnamon, 2 tsp ground cumin, 1 tsp ground ginger, 1/2 tsp ground cloves, 1/2 tsp ground nutmeg, 1/2 tsp ground tumeric, 1/2 tsp curry powder Moraccanstew
  • 1 tsp salt (I generally cook without adding salt, saving that addition for a final adjustment)
  • 1 sweet onion chopped
  • 2 cups rough chopped kale
  • 1 qt vegetable stock (more if you want this to be more soup-like)
  • 1 14.5 oz. can diced tomatoes, undrained
  • 1 TBSP honey
  • 4 large carrots, chopped
  • 2 sweet potatoes, peeled and diced
  • 3 large potatoes (used Yukon gold), peeled and diced
  • 1 15-oz. garbanzo beans, rinsed and drained
  • 1 cup dried lentils, rinsed
  • 1 tsp ground black pepper to taste
  • 1 TBSP cornstarch (optional)
  • 1 TBSP water (optional)

Method

  1.  Cook onions on medium high heat in a little water or broth until soft and just beginning to brown (5 to 10 minutes). Stir in the spices and cook until they are fragrant.
  2. Pour the vegetable broth into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, potatoes, garbanzo beans, apricots, and lentils. Bring to a boil and reduce heat to low.
  3. Stir in the shredded kale.
  4. Simmer stew for 30 minutes until the vegetables and lentils are cooked and tender. Season with salt and black pepper. If desired, combine cornstarch and water and stir into stew. Simmer until stew has thickened, about 5 minutes

23 August 2015 Saffron Scented Vegetable Paella

Recipe created by The Purple Carrot.

Not too long ago, a good friend of ours made a more authentic paella for us and it was, of course, unbelievable.   I would venture to say that my Spanish eating and cooking friends would most definitely assert that this is NOT paella. Paella should have meat or seafood (or both!); however, for the plant-eaters among us, this veggie and brown rice version is delicious.

Saffron Scented Vegetable Paella

The Purple Carrot 

Ingredients

  • 1 cup brown rice vegpaella
  • 1 cup white wine
  • 1 1/2 cups vegetable stock
  • 5 cloves of garlic peeled
  • 1 onion (diced)
  • 1 red bell pepper
  • 4 oz crimini mushrooms
  • 1/4 cup parsley
  • 1/8 tsp saffron
  • 1 TBSP olive oil
  • 1 can artichoke hearts
  • 1 1/2 cups cherry tomatoes
  • salt & pepper to taste

Method

  1. Rinse and dry all produce. Thinly slice the pepper, discarding the top, inner membrane and seeds. Thinly slice garlic. Halve the mushrooms and cherry tomatoes. Cut lemon into wedges and set aside. Roughly chop parsley leaves, discarding the stems.
  2. In a large saute pan or paella pan over medium high heat, add olive oil, onions and peppers. Saute until softened, about 3 minutes, then add garlic and mushrooms. Season with salt and pepper and cook for 3 more minutes.
  3. Add saffron and rice, stirring constantly to coat the rice with the flavors of the pan. Allow to cook for 1 minute, then add white wine. Next, add vegetable stock and cover with a lid.
  4. Allow covered rice mixture to cook for 25 minutes over medium heat. Remove lid and place artichoke hearts in center of pan, followed by tomatoes.
  5. Cover for 2 more minutes to allow vegetables to heat through.
  6. Top with chopped parsley and squeeze lemon wedges over the dish. Serve hot and enjoy!

20 August 2015 Korean Bibimbap

We received our second Purple Carrot order this week, and everything looks as fresh as the last time. Outside of cooking the quinoa and blanching the asparagus, there was no cooking involved. A traditional Bibimbap (meaning: mixed rice) involves warm rice topped with seasoned, sauteed vegetables and topped with a hot or salty sauce. In this version from Purple Carrot, the sauce is a wonderfully hot chile sauce.

Korean Bibimbap

created by The Purple Carrot

Ingredients

  • 1/2 c edamame (pre-cooked/steamed) 08202015Bibimbap-1
  • 1 c quinoa
  • 2 cups water
  • 2 green onions
  • 2 tsp sesame seeds
  • 1/2 lb. asparagus
  • 2 cups spinach
  • 1 c fava beans (pre-cooked)
  • 1 c mung bean sprouts
  • 2 cups shredded carrots
  • 2 TBSP guchujang chili paste
  • 2 TBSP rice vinegar, 2 tsp tamari, 2 tsp sesame oil

Method

  1. Prep: wash & dry produce. Roughly chop the spinach. Trim asparagus and chop into 1 inch pieces. Thinly slice green onions (discard bulbs). Rise quinoa over a fine mesh strainer.
  2. Add quinoa and 2 cups water to small pot. Bring to a boil, reduce heat to low, then cover, and simmer until quinoa is cooked through, about 15 minutes. Remove from heat, fluff with fork and set aside.
  3. Blanch the asparagus. Remove from pot into a bowl and run under cold water to stop cooking.
  4. Make the dressing: whisk together the sauce mix (rice vinegar, tamari, and sesame oil) in a small bowl. Add the gochujang chili paste and whisk until a smooth consistency is formed, about 1 minute.
  5. To serve, assemble each bowl with quinoa, spinach, fava beans, asparagus, edamame, green onions, carrots, and mung bean sprouts. Top with sesame seeds and gochujang sauce.

19 August 2015 Chickpeas with Chard & Pan Roasted Tomatoes

By Sarah Copeland (March 2011). Downloaded from Real Simple on the WWW, 8/15/2015.

Chickpeas with Chard and Pan Roasted Tomatoes

In our effort to be more plant-based and vegan with our eating, I’ve been doing a lot of web-searching. Fortunately, plant-based eating is a hot topic (see Forks over Knives) and there are many creative cooks offering recipes.  This one comes from the magazine, Real Simple and was a perfect fit for a busy night – total time from prep to table: 50 minutes.

Ingredients

  • 1 cup brown rice
  • 2 TBSP olive oil
  • 4 small plum tomatoes, halved lengthwise 08192015chickpea
  • 1 small bunch of Swiss chard, thick stems & ribs removed & leaves torn (about 8 cups)
  • 1/3 cup golden raisins
  • 2 cloves garlic, thinly sliced
  • Salt & pepper
  • 1 15-oz. can of chickpeas, rinsed
  • 2 TBSP fresh lemon juice

Method

  1. Cook the rice according to the package directions.
  2. Twenty minutes before the rice is done, heat the oil in a large skillet over medium heat. Add tomatoes, cut-side down, and cook, shaking the pan occasionally, until browned and starting to soften, 3 to 5 minutes; turn and cook for 1 minute more. Transfer to a plate.
  3. Reduce heat to medium and add the chard, raisins, garlic, 2 TBSP water, 1/2 tsp salt and 1/4 tsp pepper to the skillet. Cook, tossing, until the chard wilts, 2 to 3 minutes.
  4. Return the tomatoes to the skillet, add the chickpeas and lemon juice, and toss until heated through, 1 to 2 minutes. Serve over the rice.

11 August 2015 Lemon Asparagus Risotto

Recipe created by Gena Hamshaw and included in ThePurpleCarrot.com

This recipe was the first entree I’ve made from our Purple Carrot shipment. Of course I waited until one of the steamiest New England summer nights to stand over a stove stirring risotto for 45 minutes, but honestly, it was worth it.  The ingredients in this recipe included DSC_0027_edited-1

  • asparagus
  • onion
  • shallot
  • garlic
  • arborio rice
  • white wine
  • lemon
  • vegetable stock
  • nutritional yeast
  • fresh thyme

After prepping the produce, the asparagus was blanched and the onion, shallot, and garlic sauteed in a bit of olive oil (not included in the shipment). Next the lemon juice and zest and white wine were added along with the rice. Vegetable stock was added in half cup increments until all had been absorbed into the rice. To finish the dish, the nutritional yeast was added and finally the asparagus. Notice – no cheese makes this vegan.

This recipe made four good-sized servings of risotto, meaning we had enough for leftovers later. Check out both Gena Hamshaw’s website and The Purple Carrot site for details.


18 Aug 2011 Zucchini Tomato Curry

Adapted from Meatless Monday: Zucchini Tomato Curry. Downloaded from the web on 08/16/2011.

My Comment: Although this recipe filled our house with the delicious fragrance of cumin, coriander and ginger, the finished product – in my humble opinion – needs a tweak or two.  First of all, the zucchini rounds should be cut again so that they cook up faster. Or maybe I just need to by skinnier zucchini 🙂  We both expected a bit more of a sauce; not sure how to accomplish that. I served Adrien some basmati rice with his portion –  mine without. Note – the directions on Meatless Monday’s site left out the garam masala even though it is listed in the ingredient list, so if you use the download, be prepared to punt.

Ingredients  

zucchini tomato curry

Copyirght © 2011. Adrien Bisson.

1 TBSP olive oil for preparing the pan
2 tsp fresh garlic, minced
2 tsp fresh ginger, minced
1/2 cup onion, chopped
1 TBSP garam masala (make your own, or I used Whole Foods brand)
1 tsp ground cumin
1 tsp ground coriander
salt and pepper to taste
3 zucchini, sliced into rounds (see my comment above)
2 ripe tomatoes, pureed
juice from 1/4 lemon

Method

1. Place olive oil in frying pan over medium-high heat. Add fresh garlic, ginger and onion. Saute for 3-5 minutes or until fragrant.

2. Add pureed tomatoes to the pan and stir until well incorporated. Season the tomato-onion mixutre with the cumin, coriander,  Garam Masala, salt and pepper (to taste). Mix well to ensure all seasonings are evenly distributed.

3. Toss in the zucchini and stir well to ensure the zucchini is thoroughly coated in tomato curry sauce. Cook for 3-5 minutes (I think this should be a LOT longer), stirring occasionally, or until the zucchini is cooked through.

4. Squirt the 14 lemon over the curry. Taste and adjust seasonings.

Serves 3. Nutrition information: Calories 108.3, Fat 5.6 grams, carbs 13.7 g, fiber 3.8 grams, protein 3.7 grams.


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