Simple Mushroom Curry...Simply Full of Tomato

Time: 15 minutes
Servings: 1...2 if you have a tiny stomach
Overall Rating: 5...read on for suggested improvements

I am lucky to have a husband that knows his way around the kitchen well. After a little encouragement (okay, nagging) on my part, I was able to convince him to make me dinner on Friday. Ryan chose Simple Mushroom Curry from VegWeb.com, which was indeed quite simple; he commented that the most time-consuming part was chopping the onion.

Seeing as I sat back and enjoyed a glass of pinot grigio, while Ryan cooked, I don't have too many insights as to how to craft this meal. It did smell mighty delicious in the short time it took to prepare.

However, the final product did not taste like a curry. While still tasty, the recipe simply tasted like a mushroom marinara sauce. Due to its ease, we will likely make a variation of this of this meal again; however, Ryan and I both agreed that we would add a lot less tomato paste and more of the spices (cumin, chili powder, turmeric, etc.).

My deceptive cook serving up the curry

Okay, PAUSE. Ryan just confessed that he left out both the coriander and the cilantro. He has some strange aversion to buying spices. Well, that tanks the credibility of this entry. I suppose I will have to do my blog cooking by myself moving forward...

But I can still advise you to make at least a double batch of this recipe if you're looking to feed more than one person. We served the curry over big portions of quinoa with sides of asparagus. Despite the sides, we were both left hungry.

Simple yet Satisfying: Lentil and Quinoa Salad

Time: 40 minutes 
Servings: About 2 for Dinner
Overall Rating: 6.5...but lots of potential!

On my way home from work today (Boston to southern New Hampshire-yuck!), I was despairing a bit about the lack of food in the fridge for dinner. I thought about stopping to pick up a Cedar's Black Bean Salad and some brown rice, but I really didn't want to go to the supermarket. So I took my chances and went home to rummage through the pantry.

I was lucky enough to find some lentils, quinoa and various veggies (mostly thanks to my brother, Jimmy, who is staying with us for a few months). The resulting salad, served over baby spinach, was nothing outstanding, but it was certainly healthy, satisfying and pretty yummy.

In addition to great nutritional value, the beauty of this salad is its flexibility. Choose a base grain (such as quinoa, brown rice or wild rice), choose a protein (such as lentils, black beans or chickpeas), add veggies (such as peppers, onion, mushrooms, tomatoes, cucumber, etc.), oil (such as olive or sesame), vinegar (such as balsamic, white wine or rice wine) and seasoning. As you can see, there are many options to make a hearty grain/protein salad.

Tonight's version is as follows:

Ingredients

This is what I found through my rummaging efforts.

• 1 Cup Uncooked Quinoa
• 1 Cup Uncooked Lentils (your choice of color; I used brown)
• 1/2 Red Bell Pepper
• 1/2 Red Onion
• 1/2 Jalapeno
• Handful Cauliflower
• 1 Large Tomato
• 1.5 Tablespoons Balsamic Vinegar
• 1.5 Tablespoons Olive Oil
• 1/4 Teaspoon Salt
• Freshly Ground Pepper to Taste

Cook the rinse both the quinoa and lentils and cook according to directions. I mixed 1 cup of quinoa with 2 cups of water, covered it and brought it to a boil, reduced the heat to low and simmered about 10 minutes--cook just until the water is gone. For the lentils, I also used about 2 cups of water for 1 cup of lentils, but I had to add another cup toward the end because the existing water was almost gone and the lentils were still a little hard. They took about 22-23 minutes to cook.

While the quinoa and lentils are cooking, finely dice your veggies, or, to make things so much easier, throw them in the food processor for a few pulses.

Mix the cooked quinoa and lentils with the chopped veggies. Add the oil, vinegar and seasoning. Voila! Serve over baby spinach or other greens for some extra nutritional value.

Check out these other grain/protein recipes for some more inspiration. You'll notice that most of them are a variation of the grain, protein, oil, vinegar, seasonings guideline.

Black Bean and Quinoa Salad
Cherry Quinoa Salad 

Let me know what combinations you come up with in the comments :).

Chili Dip, Timbales, Guacamole, Oh, My!

Jalapeno Popper Timbales

While my title of this post is rather lame, my attempts at creating a Vegan Super Bowl Smorgasbord this past weekend were anything but. Ryan and I mustered up a valiant effort to cook and test three of the recipes I saw floating around online in less than one hour. First up was Fruit Guacamole on Delish.com. Next came Jalapeno Popper Timbales on FourGreenSteps.com--I've missed jalapeno poppers since becoming vegan! Finally, I whipped up one of the easiest appetizer recipes in my arsenal: Vegan Chili Layer Dip. So how were they? Read on...

Fruit Guacamole

Time: 20 minutes
Servings: Good size for 2-3 people; double the recipe for a bigger get-together.
Overall Rating: 7

Hectic getting ingredients together for 3 recipes at once

I must be honest: I was a little nervous to add fruit to an already-near-perfect snack food. I actually bought enough avocados to make a double batch...half with the strawberries and pineapple and half without. However, I put Ryan in charge of the guacamole, and he wasn't crazy about separating the green mushiness into two bowls. So in the end, we had a big double batch of fruity guac. We were not disappointed.

Ryan and I, as well as my omnivore parents, thought the fruit added a fun kick to traditional guacamole. Because the recipe only asks for a couple tablespoons of each fruit, the taste was not overwhelming but rather complementary to the creamier, more subtle avocado. The only change I would make is to add a bit of salt. I am talking less than 1/4 teaspoon...a few sprinkles ought to do.

Overall, I still prefer plain ol' guacamole, but I do appreciate the option of busting out something a little more unique on occasion.

Jalapeno Popper Timables

Time: 40 minutes, plus 25-30 minutes cooking time
Servings: About 10 servings of 3 timbales
Overall Rating: 6.5

This recipe title seemed a little deceiving to me after actually cooking the timbales. Perhaps this is because I was ignorant as to what, exactly, a timbale was. I was expecting something more similar to a traditional jalapeno popper. Ryan and I still liked the timbales, but they were not as big of a hit with my parents, who stuck mostly to the guacamole and chili dip in the Super Bowl Smorgasbord.

The trick to this recipe is a good food processor. Don't bother attempting it unless you have one!

Also, I was a little unsure of how much 1-3 tablespoons of jalapeno would look like. Should it be 1-3 T of finely diced jalapenos, or 1-3 T of large chunks? I chose finely diced, which translated to 3 jalapenos. The result was not spicy at all. Next time I will probably use double the jalapeno.

Ryan and my parents enjoy our Superbowl creations

Some other tips: I used Daiya cheddar shredded cheese instead of the three slices suggested by the recipe. In the past five or so years as mostly vegan, I never really used faux cheeses because none of them did a good job imitating real cheese. After trying Daiya this past weekend, I just may start re-introducing "cheese" into my diet.

Finally, the parchment paper is key. I did not have any, and, despite lightly oiling, the timbales stuck to the pan.

Overall, this recipe is healthy and tasty. Next time (and there will be a next time!) I will definitely add more spice.

And last but not least...

Vegan Chili Layer Dip

Time: About 4 minutes
Servings: Good appetizer for a group of 5-6
Overall Rating: 8.5

I adapted this dip from a recipe my mom always uses. It is pretty much as easy as an appetizer gets.

Ingredients

• 1 Tub Vegan Cream Cheese, such as Tofutti
• ~1 Cup Vegan Burger Crumbles, such as Smart Ground by Lightlife
• 1 Can Vegan Chili; Amy's Kitchen makes a variety of them
• 1 Jalapeno, sliced or diced
• Tortilla Chips

Chili Layer Dip

Spread the cream cheese across the bottom of a pie plate. Spread the burger crumbles on top of the cream cheese. Next, pour the chili over the top of the crumbles and spread evenly. Spread the jalapenos on the top of the dip. Microwave approximately 4 minutes (cooking times will vary based on the microwave). Enjoy with tortilla chips.

Ryan and I LOVE this dip, and my parents ate their fair share, too. With a recipe this easy, you must try it at least once.

Well, there it is: my review of our Vegan Super Bowl Smorgasbord. I look forward to making each of these recipes again, and I hope your taste buds agree with conclusions.

Vegan BLT ... & A

Time: 10 minutes
Servings: 1 sandwich
Overall Rating: 8

So I have now had sandwiches for dinner two nights in a row. That's what a good ol' Nor'easter and a fairly empty fridge will do for you. But no need to despair...I'm happy to say that both sandwiches (today's Vegan BLT & A and yesterday's Super Easy Chickpea (Chicken?) Salad) were scrumptious and thoroughly enjoyable to eat.

You're probably wondering what the "A" stands for in "BLT & A". Well, here it is: AVOCADO! One of my favorite foods (guacamole, anyone?) avocado is a great source of monounsaturated fat and is a good staple in your diet if you don't eat a lot of other fatty foods (high-fat meats and fish, dairy, etc.).

This recipe is somewhat of a cheat because it's more of a sandwich template than a recipe, but I bet you'll like it as much as I do.

Ingredients

• 2 Slices Whole Wheat Bread
• 3 Slices Vegan Bacon (i.e. Facon), such as LightLife's Smart Bacon
  
• Several Tomato Slices
• 1/2 Avocado, Sliced
• Handful Baby Spinach (I prefer nutrition-packed spinach to typical lettuce)
  
• About 1 Tablespoon (or to taste) Vegan Mayo, such as Vegenaise

Cook your facon according to package directions. With Smart Bacon, I sprinkle a little (1 teaspoon-ish) oil in a sautee pan and cook on medium-low for about 2 to 3 minutes per side. Just keep an eye on it and make sure it doesn't burn. If it's a little oily when finished, blot with a paper towel.

Meanwhile, throw your bread in the toaster and toast to your preference. Slice your tomato and avocado. I find that the best way to slice avocado is to first cut it in half with a sharp, serrated knife (I heart my Cutco). Watch out--there is a big pit. Cut around the pit and twist the halves apart. Then slice the half you are using and peel the skin off each slice.

Spread your vegenaise on both pieces of toast and assemble your sandwich: facon, spinach (or lettuce), tomato...and avocado. You might want to just make two--I always want another when I'm finished.

Super Easy Chickpea (Chicken?) Salad

Time: 10 minutes
Servings: 2-3 for dinner; 4-5 for lunch
Overall Rating: 8

Firstly, I must apologize that this entry is for Super Easy Chickpea (Chicken?) Salad and not for the promised Macadamia-Encrusted Seitan with Broccoli Slaw. I bought the ingredients a couple of weeks ago and have been so busy (dog sitting for the 'rents and working on thesis) that the produce went bad before I was able to prepare it. It will certainly be feature in a future post.

Speaking of which, I must also apologize for the several-week span of no entries! I will work harder in the future to provide you with great vegan cooking insight on a more regular basis...ideally 2 to 3 times per week. Feel free to drop me a line and "kick me in the butt" if you're not seeing enough good stuff.

Anyway, deciding to be vegan meant I had to give up one of my favorite foods: chicken salad sandwiches! Chickpea Salad is a fabulous substitute and is a staple at our house...because it's so easy and so delicious. In addition, chickpeas are a good source of protein, calcium and iron. The recipe works well for lunch or dinner; add some of your favorite soup on the side to round it out.

Ingredients

• 3 19oz. cans chickpeas (garbanzo beans), drained and rinsed 
• Vegenaise (vegan mayonaise) to taste
• Onion powder to taste
• Freshly ground pepper to taste
• Relish or diced pickles to taste
• 1 large tomato, sliced
• Baby spinach
• Pita pockets, such as Joseph's Heart Friendly Pita Bread

Mash the chickpeas into mostly small pieces. Ryan and I typically use a hand potato masher, but a few pulses in a food processor would also work. Add the vegenaise, onion powder, pepper, and relish to taste--I recommend that you start small, mix it up, and add more as necessary. You can also feel free to add finely diced veggies like carrots or celery to the mix.

Cut your pitas in half, line with baby spinach and tomato slices, then top with the chickpea salad. That's it! Enjoy.

Quick & Easy Sugar Cookies for a Blustery Day

Time: About 30 minutes
Servings: About 25 cookies
Overall Rating: 6

I know I said my next recipe would be Macadamia-Encrusted Seitan, but that will still come next. I'm stuck home in yet another snowstorm (check out Twitter hashtag #snowhampshire), and my dog Cotton and I got a case of cabin fever this afternoon. We decided to bake something. Because a trip to the store would be difficult with the current road conditions, I figured sugar cookies would be simple enough to make with what I already had in the house.

A quick Google search yielded a Simple Vegan Sugar Cookies recipe on GroupRecipes.com. The only ingredient I didn't have was egg replacer, so I used 2 tablespoons of soy milk instead. See this article on NutritionMD.org for more egg replacer suggestions. To cut back on some of the fat and calories, I also subbed half of the oil with unsweetened applesauce.

My cookies needed 8 minutes rather than the 7 indicated on the recipe.

The result? Pretty good cookies for only about 30 total minutes of work (prep through cleanup). They will certainly suffice for a sweet tooth.

Please note: On my first batch, I only slightly flattened the cookie balls, as the recipe indicates; however, they didn't spread or flatten much, and the insides were a bit underdone. For the second batch, I flattened them quite a bit myself before cooking. These ones came out with a better shape and the inside was finished. You can see the difference in the picture (first batch on left, second batch on right).

Now my tasks for the rest of the afternoon include 1) to actually get some work done, and 2) try not to eat all of the sugar cookies.

(No One Misses The) Cheese Vegan Pizza with Whole Wheat Crust

Time (from prep to cleanup): Just over an hour
Servings: This pizza would feed myself and my husband
Overall Score: 7.5

This recipe is actually my own (minus the whole wheat crust recipe, which you can find on About.com). I love the combination of sweet caramelized onions juxtaposed with slightly sour artichokes and spicy red pepper flakes.
I was all set to have some delicious pizza leftover from the Pat's game at my parents' house last night (boo to the Jets), but I opened the refrigerator to an empty shelf. Ryan had taken the leftovers to work.

After I got over my momentary burst of anger, I decided to make a new and better pizza for myself while he was stuck with cold day-old muck (okay, it wasn't muck...but making it sound bad makes me feel better).

What you'll need for the toppings:

• 1 medium yellow onion
• Olive oil
• Splash of white wine
• 1/2 red bell pepper, sliced
• 1/2 yellow bell pepper, sliced
• 4 oz. sliced mushrooms of choice (about 1/2 the average size package of mushrooms)
• 1 can quartered artichoke hearts (you won't use them all, so get the smallest can you find)
• 1 small can of tomato sauce (8 oz. is more than enough)
• Dried basil, oregano, thyme and crushed red pepper flakes

Make the dough according to recipe first. It needs time to rise.

To caramelize the onion, slice it into thin rings. Heat a couple of tablespoons of oil in a frying pan on medium. Add the onions with a pinch of salt and a pinch of sugar. The key is to allow them to sit long enough to brown between stirring--if you stir too much, they won't brown. Watch them carefully to make sure they do not burn. Stir as necessary until the rings are soft and dark brown. Add a splash of white wine and cook long enough for it to evaporate. The onions are done. Note: there are various ways to caramelize onions; if you have a preferred alternative, feel free to use it.

Remove the onions from the pan and return it to the stove. Add more oil, if necessary, and saute the sliced peppers. Add the sliced mushrooms about half way through.

Now grab your dough (I let mine "rise" for about 30 minutes...but it didn't really change much). Stretch it into a circle on a pizza stone or a slightly oiled cookie sheet. Spread a layer of sauce over the dough. Sprinkle the sauce with the spices so that they are evenly distributed across the pizza. Add the caramelized onions, peppers, mushrooms and quartered artichokes. Bake on 425 degrees for 15 to 20 minutes (mine took the full 20 minutes).

Now, I am known to talk to myself sometimes, and the first words out of my mouth when I tried a bite of this pizza were literally "Wow, this is good!".  The only thing I would change is the crust thickness; I prefer my crust crispy, so I would stretch the dough a bit thinner next time. This is up to your personal tastes.

Apparently January 29 is Vegan Pizza Day, so I guess my recipe is surprisingly timely.

Stay tuned for my next review of Peta's Macadamia-Encrusted Seitan with Mango Broccoli Slaw.


P.S. I ate half of the pizza while writing this post.