Vegan Richa's Smoky Black Beans, Parsley Chimichurri, Spinach Wraps

I'm a big fan of the Vegan Richa blog; I especially love the way she regularly includes her thoughts on veganism in the posts.  Oh yeah, I also drool over every last one of the recipes.  But somehow I've never gotten around to making one.

 

Then one day I noticed that the ingredients in my fridge bore a striking resemblance to those in the recipe I'd just read and I couldn't deny that smoky black beans, parsley chimichurri, spinach wraps were in my future.

 

I always overbuy produce ($.75 cents each or 3 for $2!) and I always cook in massive quantities, so things got a little nuts when I'd only gotten as far as the peppers and onions and I'd already filled my large frying pan. 

Nevertheless, I soldiered on and, before I knew it, it was time to assemble.  I melted some Daiya pepperjack onto the wrap.

 

Then I piled it high with my filling of squash, zucchini, peppers onions, tomatoes, and black beans (OD doesn't like spinach).

 

Next up was the fresh parsley chimichurri.  Oh, did I forget to mention that?

 

I really need to invest in a squirt bottle so these types of things look more appealing.

 

Instead, I chose to put a lid on it and make quesadillas!

It was delicious and I ate leftovers for days.  I can't wait to try another of Vegan Richa's recipes.  Go have a look for yourself; your tummy will thank you.

Frog Commissary Curried Red Lentil Salad (Vegan MoFo 2013)

I wanted to share this recipe because it's a terrific, chilled dish...for summer.  Let's face it, the weather hasn't exactly turned crisp yet, so there's still time.  The recipe is curried red lentil salad from The Frog Commissary Cookbook (not vegan).

Don't mind 89; she's just stalking my arugula.

After trying one of hers, foodfeud asked me what my favorite lentil salad is; it's definitely this one.  I decided to revisit it so I could finally post it, and was surprised to find that it's actually awfully similar to the "The Best Lentil Salad, Ever."  No wonder I liked that one too.

Here's the backstory: Veggie Conquest was a New York-based, "amateur vegan cooking competition" event where all attendees present, as well as a few professionals (judges), got to try an assortment of culinary submissions prepared specifically for the evening by competing, amateur chefs.  In addition, a group of talented and selfless event volunteers would prepare dishes for all attendees to enjoy as a generous second course.   At the very first Veggie Conquest we attended, one of the volunteers prepared this outstanding lentil dish and we've been hooked ever since.

She likes the lentils too (sans dressing).

Thanks to GS; I'm still making it!

Blogger's Resolution to Eradicate Outdated Drafts (and try new things!)

There are all kinds of New Years' resolutions to be made, and I suspect many of you have already broken a few.  One that I'd like to keep is to eradicate my blog of the ridiculous amount of posts that hang out in the drafts section- at a 10% ratio to my actual published posts.

So, if you'll forgive me the delay, I hope you will enjoy the somewhat belated posts that are to come your way in the early part of this year.

In other news, how on Earth have I never paired Daiya with avocado before?

What started out as a gourmet (to me) grilled cheese turned into a whole wheat quesadilla of sorts.  One one side, the cool: mashed avocado with salt, pepper, onions, and tomatoes.

One the other, the hot: cheddar Daiya, black beans, and fresh jalapeno.

All I did was microwave the hot side for a minute, slap on the cool side, and flip (crucial because otherwise the hot side sticks to the plate in a mushy mess).

If you too have yet to try this pairing, don't just take my word for it.  This is a quick assemble and munch; you won't be sorry.

Old(er), as-yet-unpublished blog posts comin' atcha soon...

Gather Ye Figs While Ye May (Figs On Toast!)

Growing up, VM was a fan of dried figs, which I found vile.  Worse, though, is that I unfortunately assumed they were figs in their natural state.  Thankfully, a few years ago I finally had my first fresh figs and I couldn't believe the sweetness that vastly contrasted the detestable dried version.  In the years that followed I often missed them in their short season, but this year VM was on the case.  First, California figs (thanks for the head's up, Vegan Victuals) found their way into my fridge.

After that, mission figs.

And then...even more mission figs!

Hard to believe, but I got a little tired of eating them fresh.  Cue a friend's post on Facebook, touting focaccia with figs and balsamic reduction from Eataly.  I'd been to Eataly once and hadn't enjoyed it in the least, but then again I hadn't noticed any figs on toast while I was there, so maybe that's where I went wrong.

Nevermind, I was sure I could give it a go on my own.

I decided I was much too lazy busy to make a balsamic reduction, so I improvised.  I washed and sliced the ripe figs, marinating them in balsamic vinegar for a few minutes.

Instead of making my own focaccia, I decided to buy a fresh loaf of ciabatta.

I sliced the loaf lengthwise and cut it into "slices".  For some strange reason, it occurred to me to lightly butter half of the bread as an experiment.

I placed the fig slices evenly across the bread.

Then I drizzled them with the remaining balsamic and a bit of extra virgin olive oil, smushing the fig slices into the bread with a fork.

I toasted the concoction in a 360 degree oven for 12 minutes.

And, voila: figs on toast!

I did get a little confused as to which slices were which, so I can't definitively tell you if the buttered was better than the non-buttered (or vice versa).

I will say that this was quite fancy meal with extremely little effort.  It makes a decadent dinner for yourself, but I'd imagine that it would also be quite the impressive appetizer for guests if created in a bite-size version.

I can also tell you with the utmost certainty that I was very popular while eating this.

Cooking For Non-Vegans

Now that I am (just about) settled in my new home, it's time to entertain.  I tested the waters with a few (vegan) friends and then decided to invite the co-workers who have been so patient, supportive, and helpful during the past year of my whining renovation.  The invitation was essentially for a tour and what I described as a "light meal".  At that point I wasn't yet sure what the menu would be, but I wanted to be sure they realized it wasn't going to be steak.

The pressure was on; I didn't want to make any vegan cliches, so- no hummus, chips & salsa, or tofu.  I also didn't want to serve anything unusual or dishes that would be deemed too convoluted to duplicate.  I also wanted to be able to prepare it ahead of time so that I could actually enjoy my company rather than spend the evening in the kitchen- all this in an effort to impart both the accessablity of healthy and delicious vegan food, as well as the ease with which you can eat compassionately.  With all of these rules in the back of my mind and the input and encouragement of many vegan friends, I settled on the following menu.

Freshly baked sun-dried tomato bread,

using Jim Lahey's My Bread recipe for basic bread and adding as many sun-dried tomatoes as I felt like cutting (I did not rehydrate them).  Note to self: guests are really impressed by homemade bread.

To accompany, Christine Waltermyer's lentil walnut pate.  You can find the original on her website (preferred), but there is a slightly different version in her cookbook, The Natural Vegan Kitchen.  This is my variation; you need only whir it all up in the bullet:

2 cans cooked lentils
1 bunch fresh parsley (florets only!)
4 cloves garlic
1/2 small red onion, roughly chopped
1 1/2 cup toasted walnuts
2 tbsp white miso
2 tsp Bragg's liquid aminos
4 tsp lime juice
2 tbsp agave
6 tbsp filtered water

I'll admit this pate gives my bullet a run for its money, but don't be tempted to add too much liquid or it will wind up runny.

always reserve some parsley for garnish

Of course, a raw kale salad with dijon dressing: my take on Sacred Chow's dijon marinated kale.

6 tbsp dijon mustard
6 tbsp evoo
5 tbsp apple cider vinegar
4 tbsp water
3 tsp minced garlic
1 tsp paprika

Simply whir it up in the bullet and massage into torn, de-stemmed, firm, curly kale leaves.

And, a chilled tri-color quinoa salad with toasted cashews, currants, chick peas, and diced red onion (next time I'd add more raw veggies for added crunch and color).  I deferred to my Horizons New Vegan Cuisine cookbook for a cumin-lime dressing.

I was incredibly nervous that the group of omnis wouldn't like anything, but their reaction was positive from the start.  They weren't frightened by the presentation of unfamiliar foods (kale and quinoa were new to some) and each took healthy helpings of each dish.  They seemed to be enjoying their meal while they independently asked questions about nutrition and ingredients.  I wasn't entirely sure if they were being polite or if they were really interested.  And then, just when I was about to clear the table, one of my guests decided she was going for seconds...and all of the others followed suit!  By the time they were done noshing they all asked for recipes.  I would call that a raging success, no?

I'm not as much of an activist as some, but a little education accompanying a pleasant introduction to vegan food goes a long way. 

My wall of truth doesn't hurt either.

Rock your Bok

Whenever I eat bok choy at a restaurant, it's prepared beautifully.  When I cook it at home, it inexplicably inevitably gets overcooked.  Not any more!

A friend recently schooled me in the art of the bok; this is my interpretation of his instructions and how I now cook it to perfection every time.  I had to scroll through all of my archived texts to find his original recipe, but now it's easily searchable and will be forever available on my blog.

First, sliver off the very butt end of the bulb and discard.

Then cut off the bulb- about an inch or so.  [UPDATE 12/10/11: This is both so that you are able to thoroughly clean the inners of your bok and to make sure the bulb and the leaves cook evenly.]

Wash the bulbs and the leaves separately.

(You'll be cooking them in stages.)

Heat a large pot with a little bit of evoo, garlic, and a pinch of salt.  Add in the butts bulbs and cook for about five minutes on medium low, stirring regularly.

Then add the leaves, cover, and cook for 5 minutes.

At this point, squirt in tamari sauce, black pepper, toasted sesame oil, and a generous squeeze of lemon juice [UPDATE 1/24/12: My friend whose recipe I adapted has admonished me for the inclusion of lemon juice and says it was never in the original recipe.  Since I usually forget it anyway, let's all do so, shall we?].  Stir and cook, uncovered, for another minute.  If the leaves start wilting on you, STOP! 

If you remember, serve garnished with sesame seeds (I didn't; that's garlic).

Feel guilty about all the extra sauce you have left over?  Serve over rice or make some tamari almonds!

Marinate your almonds in the mixture overnight and bake at 375* on a lightly greased baking sheet for about ten minutes**, tossing midway.

*Or maybe lower; I always burn mine.
**Or maybe less; I always burn mine.

Vegan MoFo Day 24: Hourslong Soup

VM & OD went to a dinner recently and came back raving about a soup that they'd enjoyed.  They were armed with a recipe, but it was shoddy at best.  Vague ingredient listing, insufficient instruction, and missing steps: even the sentence structure was wrong!  But I figured it was a good weekend project for VM & I while I was still in the throes of healthy cooking mode, so I decoded it and we came up with this.

Fennel and Yellow Split Pea Soup
serves 10

4 1/2 cups dried yellow split peas, rinsed
4 tbsp butter
2 bulbs fennel, diced
2 onion, diced
8 stalks celery, diced
12 small carrots, diced
4 cloves garlic
salt and pepper
1 tsp turmeric
14 cups vegetable stock
2 cups water
4 medium potatoes, peeled and diced

Directions:
Place peas in a ginormous pot where they take up from 1/4 to under 1/2 of the room, then fill up to the 3/4 line with water and a sprinkle of salt.  Bring to a boil, lower the heat slightly to prevent boiling over, and let cook for 30 minutes.  Stir occasionally, being aware that the peas will significantly expand.  When finished, drain, rinse, and set aside.

In any even more gigantoid pot, melt butter over medium-low heat.  Cook fennel, onion, celery, and carrots with garlic and salt and pepper, stirring occasionally, for 10 minutes.

Add the turmeric, stock, water, potatoes, and peas; mix well.  Bring to a boil and then simmer, covered, for 2 hours.

Once cooled (this will take hours), use a food processor to puree in batches until smooth. 

Before:

After:

I realize we made a most significant batch, but we're both of the mind that if we're going to go through all the trouble, we may as well wind up with enough to freeze for a couple of meals.  If you choose to cook this quantity, know that the prep time is 2 hours, with more than two hands pitching in.  Granted we're far from culinary professionals, but eegads that's a long time.  I want to stress that the result was DIVINE, but there's no denying Amy's,- gotta love 'em. 

To accompany, a salad of romaine, tomato, red onion, and avocado with sun-dried tomato-walnut dressing (AFR p. 50), subbing lime juice for vinegar.

No lunch today, but for breakfast I had sliced banana with the LAST of my almond butter.  How fitting.

I know, I'm still having issues with the orientation of my pics.  Even though I correct it after uploading, it still appears out of whack.  Who cares?  Tomorrow is the last day of the cleanse!  Maybe I should fast completely in order to make room for the feast that awaits me?