Sweets, Kale, Kidney and Coconut Soup

Today was cold and crappy. When I came home from work I was crabby, tired and hungry. I was more tired than hungry, so the nap won on my list of priorities. When I woke up I was starving, nothing sounded good and I hadn't been to the grocery store. I gathered what veggies I could find in the fridge and cans in the cupboard and came up with this magic soup. I hope that this soup cheers you up as much as it did me!

1 onion, chopped

2-4 cloves garlic, minced

1 carrot, sliced

1-2 sweet potatoes, halved and sliced

1/2 bunch of kale, torn

1 can kidney beans

1 can coconut milk

3-4 c vegetable broth

1 t garlic-chili paste

1 T fresh ginger, grated

salt and pepper

2-3 T fresh basil, torn

• In a large pot, saute onion and garlic until tender.
• Add sweet potatoes and carrot. Cook for a few more minutes.
• Add coconut milk, broth, garlic-chili paste, ginger, salt and pepper. Bring to a boil and simmer until potatoes and kale are just tender.
• Add kidney beans and simmer for a few more minutes. 
• Remove from heat and toss in basil.

Roasted Veggies

I was going to Lynn and Dave's to watch Rock of Love Tour Bus (what? it's a good show) and was pretty excited about the concoction I had created. Basically, what I did was chop all of the vegetables I had in the house and roast them together. I love eggplant and I love beets, together they are no less lovable. I decided to transport the veggies in my previously beloved bake and take. On my way into their house the top broke on my bake and take and the majority of the meal ended up in Lynn and Dave's front yard. We each ended up having about a tablespoon of the roasted veggies  each. I thoroughly enjoyed my tablespoon.

1 medium eggplant, cubed

1 red pepper, chopped

1-2 sweet potatoes, cubed

1-2 beets, cubed

1 large onion, chopped

6 cloves garlic, roughly chopped or whole

4 T olive oil, or enough to lightly coat veggies

1 t thyme

salt and pepper to taste

• Preheat oven to 425.
• Salt eggplant and let sit for about 20 minutes. Rinse and pat dry.
• Toss all veggies together with oil, thyme, salt and pepper.
• Spread evenly on cookie sheet or in 9 x 13 baking dish.
• Bake for 40-50 minutes. Stir half way though, if needed. 

Not Quite Taboulleh

This salad was pleasing to the palate as well as to the eye. It was bursting with both color and flavor. It was healthy and handsome. Umm... what other cheesy sayings can I come up with? 

Seriously, folks... I cooked the millet and quinoa together, 1/2 c grains to 1 c water for about 30 minutes. This is somewhat reminiscent of tabbouleh. If you have some fresh mint growing around your house, toss it in. Along with any other veggies you feel like. 

1 c cooked millet and quinoa

1 c parsley, chopped

1/2 c cilantro, chopped

1/2 c purple cabbage

1 carrot, diced

1/2 - 1/4 small red onion, diced

1-2 stalks celery, diced

1/2 red pepper, diced

1 c chick peas

juice of 1 lemon

1-2 T flax oil

salt and pepper

cayenne

• Mix all of the ingredients together in a large bowl and chill.

*This was really good with a yogurt version of the famous lemon tahini ginger sauce:

1/4 c tahini

3 T braggs

juice of 1 lemon

1 T ginger, grated

1 t garlic chili paste

1/4 c (or more) plain yogurt

Tempeh Hash

I am attempting to cut down on processed soy products and tofu. Soy is difficult for a lot of people to digest... I'm starting to suspect, myself included. Because tempeh is fermented and uses the whole soy bean, it is more easily digested than tofu as well as higher in protein, dietary fiber and vitamins.  

This recipe is this morning's experiment with tempeh. It was pretty good. I wasn't feeling terribly creative, so I didn't go crazy with seasoning it, I just kept it simple.  

1 small onion, sliced

1 package of tempeh, crumbled

1 c kale, torn

4 small potatoes, chopped

2 cloves garlic, minced 

1 carrot, shredded

3 T braggs

salt and pepper

hot sauce 

• In a large pot, steam potatoes until almost done.
• In a cast iron skillet, saute onion until almost translucent. 
• Add tempeh, garlic, kale and potatoes then cook until kale is wilted, stirring occasionally.
• Season with braggs, salt and pepper and top with hot sauce if you wish.

Broccili Surprise Tofu Scramble

Although this dish is free of cabbage or potatoes, I thought this predominantly green meal was well suited for St. Patrick's Day.

This is a pretty simple tofu scramble, but the sunflower seeds and avocado give it a little something special. Top 'o the mornin' to you!

1/2 onion, chopped

1 head of broccoli, chopped

1 package extra firm tofu, crumbled

2 T fresh basil

1/4 c parsley, chopped

salt and pepper

 4 T toasted sunflower seeds

2 T bragg's liquid aminos

avocado

hot sauce (I like srirotcha or valentina's)

• Saute onion in cast iron skillet, until tender.
• Add broccoli, cook another minute or two, then add tofu and salt and pepper.
• Continue to cook until tofu starts to brown. Then add basil and parsley and bragg's.  Cook another minute or two.
• Turn heat off and sprinkle with sunflower seeds. 
• Top each serving with avocado slices or chunks and hot sauce.

Banana Cornbread with Jalapenos

I went out on a limb with this one and I would say it was well worth the risk.  Erin was a little skeptical but claimed it a success upon tasting. I would for sure make this again.

  

3/4 c cornmeal

3/4 c spelt flour

1 t baking powder

1/2 t baking soda

1/4 t salt

1 banana, mashed

1/4 -1/2 c milk (cow's, soy, rice, oat, almond...)

1-2 T honey

1 T oil

1/2 t apple cider vinegar

1 c corn

1 jalapeno, diced

• Preheat oven to 350.
• In a small bowl, sift together cornmeal, flour, baking powder, baking soda, and salt.
• In a large bowl, mix together banana, milk, honey, oil and vinegar.
• Stir in corn and jalapeno.
• Bake for 30-40 minutes.

Black-eyed Peas and Collards with Chorizo

I was really touching my freshly grown southern roots today. One thing that I have discovered living in North Carolina is that black eyed peas are not just for New Year's Day. Who knew? This meal was quick, easy and delicious.  It was great with the banana cornbread.

1 onion, sliced

6 oz soy chorizo (available at Trader Joe's)

2 c black eyed peas

1 bunch of collard greens, torn or chopped

2 t apple cider vinegar

salt and pepper to taste

• Saute onion in a skillet, over medium-high heat. Add chorizo and cook until it starts to brown.
• Add black eyed peas and reduce heat.
• Meanwhile, steam greens in a large pot with a little bit of water and the vinegar. Cook until tender and not bitter. 
• Combine greens with chorizo mixture and season with salt and pepper.

Ginger Hummus

I am pretty pleased with myself on this one. Erin's obsession with the lemon-ginger-tahini sauce got me to thinking... "what would happen if I turned that into hummus?" I think it's delicious, but don't take my word. Find out for yourself and let me know what you think because I've been in a weird food mood today. I also made banana cornbread with jalapenos. I'm not sure how that one turned out yet. 

1 onion, chopped

2-3 cloves garlic, chopped

1 can chickpeas 

2 T tahini

2 T braggs

juice from 1 lemon

1 t garlic chili paste

1 T fresh ginger root, grated

salt and pepper to taste

• Saute onion and garlic until soft.
• In a blender or food processor, combine all ingredients.
• Blend until smooth, creamy and delicious.

Roasted Eggplant Salsa

I did not make this recipe up, but I can't remember where I found it. This has been a favorite of mine for years. Simple to make as well as simple to eat. It's always a crowd pleaser... unless your crowd includes eggplant haters.

3 small eggplant, chopped 

1 medium onion, chopped

1 red pepper, chopped

olive oil

1/4 c black olives, pitted

1 t capers

1 clove garlic

1 T balsamic vinegar

2 t fresh basil, chopped

1 T olive oil

salt and pepper to taste

• Preheat oven to 400.
• Salt eggplant and let stand for 30 minutes. Rinse and pat dry.
• Toss eggplant, peppers and onion together with salt and pepper and enough olive oil to coat veggies.
• Roast for 30-40 minutes or until eggplant is tender.
• In a food processor, puree olives, capers, garlic, vinegar, basil, oil, and salt and pepper.
• Pour sauce over veggies and serve warm or chilled with crackers, chips or baguettes 

Tex-Mex Skillet

This is yet another Sunday brunch success. I had not had the soy chorizo before and was pleasantly surprised.

2 T butter

2 large potatoes, diced

1 small onion, chopped

2-3 cloves garlic, minced

1 bell pepper (red, green, yellow, orange... whatever), diced

6 oz soy chorizo (available at Trader Joe's)

3 eggs, beaten

1/4 c cheese

2 green onions, sliced

salt and pepper

valentina's hot sauce

cilantro

plain yogurt or sour cream (optional)

• In a cast iron skillet, melt butter over medium heat.
• Add potatoes and fry for 5 minutes, stirring occasionally.
• Add onion, garlic, peppers, chorizo and salt and pepper, cook 5-10 minutes, until potatoes are tender and chorizo is browned.
• Pour eggs over top and stir gently. 
• Sprinkle cheese and green onion on top, then cook until eggs are set.
• Top with valentina's, cilantro and yogurt/sour cream.

Veggie Quiche with Potato Crust

I'm not gonna lie... I love potatoes. I really like this dish not only because it includes one of the most divine vegetable ever created, but because it isn't a heavy quiche with lots of cream. Delicious and nutritious... two of my favorite qualities in a meal. 

Crust:

4 small-medium potatoes, grated

1 small onion, chopped small

1 egg

1/4 c flour (I'm into spelt right now)

1/8-1/4 c parmesan, shredded

salt and pepper

pinch of cayenne

Filling:

3 eggs

1/4 c cottage cheese

1 c broccoli, chopped

1/2 c spinach, chopped

1 portobello, chopped

1 clove garlic, minced

1/4 t thyme

salt, or season salt

pepper

1/4 c parmesan, shredded

• Preheat oven to 400.
• Mix crust ingredients together and press into an oiled pie pan.  Bake crust for 20 min.
• Reduce oven heat to 350.
• Mix all the filling ingredients, except for cheese and pour into pie crust.
• Bake for 30 min then top with cheese.
• Bake another 5-10 minutes, until cheese is melted and egg is set.

Picnic Party Potato Salad

One beautiful, sunny (not to mention cool and windy) Thursday morning, my friend Carmen called and invited me to go hiking at Hanging Rock. I had just gotten a bunch of potatoes from a friend so I whipped together this recipe. It was quite yummy, but I think it would be more appropriate for a warm, sunny day.

4-5 medium potatoes, chopped into large cubes

1/4 red onion, diced

5-6 radishes, quartered and sliced

1 large carrot, chopped

1/4 c cilantro

1/2 c green peas

2 T capers

2 eggs, hard boiled and chopped

Dressing:

1/2 c yogurt

2-3 T dijon mustard

2-3 T apple cider vinegar

1 t honey

salt and pepper

• In a large bowl, mix together potatoes, onion, radishes, carrot, cilantro, peas, capers and eggs.
• In a small bowl, whisk together dressing ingredients. 
• Pour dressing over salad and chill. 

VeggieBalls!

My co worker, Kevin, gave me this recipe (I slightly modified) ages ago. It took me about a year to actually make these, only because I had no idea that they would be the most delicious balls in the universe. Do not wait a year to make these balls, do not wait a day. They totally rule and you will be lavished with praise if you bring them to any get together. 

1 can lima beans, drained and mashed

1/2 onion, diced small

1/2 c parmasan cheese 

1-2 T cumin

2 t srirocha chili sauce

1 carrot, shredded

1/4 c parsley or cilantro, chopped 

1 egg, beaten

1/4 - 1/2 c bread crumbs

salt, to taste

1/4 c bread crumbs

1/4 c nutritional yeast

cayenne

garlic powder

• Preheat oven to 400.
• In a large bowl, mix together all but the last 4 ingredients.
• In a shallow bowl, mix the last 4 ingredients.
• Form the veggie mix into balls and roll in bread crumb mix.
• Bake for 20-30 minutes. 

Bok Choy and Tofu with Lemon Tahini Sauce

This meal was born of what happened to be in the fridge at the time. 
I wasn't expecting it to be mind blowing... boy, was I wrong. 
My roommate, Erin, proclaimed that we must eat this meal at least every other day and I was instructed to make a bucket of the tahini sauce, pronto!

1 package tofu, cubed

1/4 - 1/2 c nutritional yeast

1/2 T garlic powder

1/4 t cayenne

1/4 c vegetable oil

1 onion, sliced

1 head bok choy, chopped

2 cloves garlic

1 large carrot, grated

salt and pepper

Sauce:

1/4 c tahini

juice from 1 lemon

1/2 c braggs liquid aminos

1 T fresh ginger, grated

1 1/2 t garlic chili paste

• Mix together nutritional yeast, garlic powder and cayenne. Add tofu. Coat well.
• Heat oil in frying pan and add tofu. Cook until browned on all sides.
• Remove tofu from pan and place on paper towels to drain. Add salt to taste.
• Saute onion and garlic until onion is translucent. 
• Add bok choy and a little water, if needed. Simmer for 5-10 min, or until slightly tender.
• Remove from heat and add carrot. 
• Whisk together sauce ingredients.
• Pour sauce over veggies then return to heat for 2-3 min. 
• Serve over rice and top with tofu. Then, put it in your face.