Garden salad & Lychee dessert

Debbie came over for dinner tonight. I served the lentil/spinach/balsamic onion soup. I knew Jill had a ton of fresh lettuce in the garden we could use, though, so I thought we could also have a salad. This salad was quite literally a garden salad. We harvested the lettuce, sage and chives for the salad. I then made a dressing with lemon juice, EVOO, fresh garlic, ginger and S & P. Very delicious. We topped it with some broiled asparagus and sunflower seeds.

For dessert, we made a drink/smoothie/milkshake with lychees, coconut milk, almond/coconut milk and blood orange sorbet. Very refreshing and light. Tropical even. I'm a huge fan of my inversion blender now that the weather is warm and I'm in the mood for smoothies! SO EASY too! :D

Tofu Steaks with Shiitakes and Veggies

http://www.myrecipes.com/recipe/tofu-steaks-shiitakes-veggies-50400000117844/

Ingredients

• 
  1 (14-ounce) package extra-firm tofu, drained
• 3 tablespoons dark sesame oil, divided
• 3 tablespoons lower-sodium soy sauce, divided
• 1 cup julienne-cut red bell pepper 
• 1 cup matchstick-cut carrot 
• 1/8 teaspoon salt
• 4 garlic cloves, thinly sliced
• 1 (5-ounce) package presliced shiitake mushrooms
• 1/2 cup organic vegetable broth
• 1 tablespoon honey
• 2 teaspoons sherry vinegar
• 1/2 teaspoon crushed red pepper
• Cooking spray

1. Preparation
2. 1. Cut tofu in half crosswise and again in half lengthwise. Pierce tofu liberally with a fork. Place in a shallow dish. Combine 1 tablespoon oil and 1 tablespoon soy sauce in a small bowl. Pour soy mixture over tofu; let stand 15 minutes, turning once. Set aside.
3. 2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add bell pepper, carrot, and salt; sauté 3 minutes. Remove from pan. Add remaining 1 tablespoon oil; swirl to coat. Add garlic and mushrooms; sauté 4 minutes. Add remaining 2 tablespoons soy sauce, broth, and next 3 ingredients. Simmer 3 minutes or until thickened. Remove from heat.
4. 3. Remove tofu from marinade; reserve marinade. Heat a grill pan over high heat. Coat pan with cooking spray. Add tofu to pan; cook 3 minutes on each side, basting occasionally with reserved marinade. Arrange 1 tofu steak on each of 4 plates; top each serving with about 1/3 cup carrot mixture and about 2 tablespoons mushroom mixture.

Red Lentil Soup with Spinach and Balsamic Onions

http://www.fitnessmagazine.com/recipe/red-lentil-soup-with-sausage-spinach-and-balsamic-onions/

INGREDIENTS

• 4teaspoons olive oil
• 1sweet onion, halved and thinly sliced
• 1tablespoon balsamic vinegar
• 9ounces lean sweet Italian turkey sausage, casings removed (or alternative to meat)
• 1celery stalk, diced
• Pinch dried thyme
• 1/2cup brown rice
• 3/4cup red lentils
• 6cups low-sodium chicken stock (veggie stock)
• 115 ounce can diced tomatoes in juice (tomato puree)
• 1bay leaf
• 1garlic clove, peeled
• 1/4teaspoon paprika
• 5cups spinach leaves, loosely packed (I used beet greens)
• Freshly ground black pepper to taste

DIRECTIONS

1. Heat 2 tablespoons of the olive oil in a large heavy-bottom pot over medium-high heat. Add half the onion and saute until browned, 8 to 10 minutes. Stir in 2 teaspoons of the balsamic vinegar. Transfer the onions to a bowl and set aside.

2. Warm the remaining olive oil. Add the sausage, remaining onion, celery and thyme and saute over medium-high heat, breaking up sausage, until onion is translucent and sausage begins to brown, about 5 minutes. Stir in the rice and lentils.

3. Add the chicken stock, tomatoes and their juice, bay leaf, garlic and paprika and bring to a boil. Cover and simmer gently, stirring occasionally, until rice and lentils are tender, 45 minutes to 1 hour. Remove and discard garlic and bay leaf.

4. Stir in the spinach until wilted. Season to taste with black pepper and remaining balsamic vinegar. Ladle into bowls and top with onions; serve.

I served it with red chili flakes and nutritional yeast. Very delicious! more like a stew/beans & rice dish though, rather than soup.

Mediterranean Couscous Salad

Recipe thanks to mom!

• 2 cups couscous (medium size) or quinoa
• 1/4 cup EVOO
• 1 pint grape tomatoes, halved
• English cucumber peeled and diced
• 1/2 c chopped flat-leaf parsley leaves
• 1/2 cup chopped mint leaves
• 4 scallions, trimmed and chopped
• juice of 2 lemons
• 1 1/2 cups crumbled feta cheese
• salt and ground pepper

1. Bring 3 cups of water to boil in saucepan. Stir in couscous, cover, remove from heat and set aside for 5 mins. 
2. Transfer couscous to large bowl and fold in oil, tossing with fork as couscous cools to keep the grains from clumping.
3. When the couscous has cooled, fold in remaining ingredients. Transfer to a large serving bowl.

Just Chocolate Cake

I learned about a new vegan food blog: Post Punk Kitchen. Awesome resource. One of my friends went home this weekend to graduate from graduate school and I decided to make her a cake. I wanted a new recipe and Claire and I decided to go with chocolate. Here is the recipe! I think it's going to be super scrumptious! 

Vegan Chocolate Cake

http://www.theppk.com/2008/08/just-chocolate-cake/

1 cup almond milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract 

1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350?F.

Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla and almond extract and mix well. 

In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK). 

Lightly grease an 8 inch spring form pan. Pour in the batter and bake for 32 to 35 minutes, until a toothpick inserted through the center comes out clean.

Couscous Veggies

Couscous Veggies

• 2 T olive oil
• 1/4 c sliced almonds
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 bunch scallions, white and light green parts only, thinly sliced
• 1 zucchini, cut in half lengthwise and thinly sliced
• 2 carrots, cut in half lengthwise and thinly sliced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon turmeric
• 1 1/4 cups veggie broth
• 1 large tomato, chopped
• 1/2 cup canned chickpeas, drained
• 1/2 lemon, zest peeled into 1/2 inch thick strips, juice to taste
• 1/3 cup raisins
• 3/4 cup whole wheat couscous
• 1/4 cup chopped parsley

1. Warm oil in pan. Add almonds, toast until golden, Using a slotted spoon, transfer to a bowl.

1. Add scallions, zucchini and carrots; cook 6 minutes. Mix in the cinnamon, cumin, coriander and turmeric, saute 1 minute.
2. Add broth, tomato, chickpeas, lemon zest and raisins; bring to a simmer. Transfer veggies to a serving bowl with slotted spoon. Season with lemon juice. Cover and keep warm.

1. Add couscous to liquid remaining in pot, cover and turn off heat. Let rest 5 minutes; fluff couscous with a fork. Serve vegetables over couscous, garnished with almonds and parsley. 

Quinoa Soup

Sopa de Quinua con Queso


This recipe is from Pam, which she got in Ecuador. I changed some ingredients to make it vegan, and I think it came quite close in flavor!

• 1 1/3 c quinoa
• 1 1/2 L water
• 1 1/2 oz ground roasted peanuts, or peanut butter
• 1/2 L milk/soy milk
• 1/2 c cream/tofu
• 1 c queso blanco, crumbed/vegan mozzarella 
• 1 c white onion, chopped
• oil, drained after sauteing achiote

1. fry oil in achiote (like paprika) with salt and pepper
2. Blenderize the quinoa at low speed until filled with froth. (lots of on and off)
3. Rinse frothed quinoa with sieve; soak/place in water and remove floaters.
4. Cook 45 mins.
5. Blenderize 1/3 of quinoa with peanuts, milk, cream and onions.
6. On low, boil above with rest of quinoa and cheese for 5 minutes until thick. 

Butter bean and pea dip with mint

• 1 small garlic clove, minced
• 1/4 t grated lemon zest plus 2 T juice
• 1 scallion
• 1 c frozen baby peas, thawed and patted dry
• 15-oz can butter beans, 2 T liquid reserved, beans rinsed
• 1/4 c fresh mint leaves
• salt
• 1/4 t ground coriander
• pinch cayenne pepper
• 1/4 c plain Greek style yogurt (I used tofu)
• EVOO for drizzling

1. Combine garlic with lemon zest and juice in small bowl; set aside at least 15 mins. Cut light-green and white parts of scallion into 1/2 inch pieces. Reserve dark part of scallion and 2 T peas for garnish.
2. Pulse lemon juice mix, scallion, remaining peas, butter beans with liquid, mint, 3/4 t salt, coriander and cayenne in food processor until fully ground, 5 to 10 pulses. Continue to process until uniform paste forms, about 1 min, scraping bowl twice.
3. Add yogurt/tofu and continue processing until smooth and homogeneous, about 15 secs. 
4. Transfer to bowl, cover and let stand at room temp at least 30 mins. (Refrigerate up to 1 day, but leave at room temp for 30 mins before serving).
5. Season with salt to taste. Sprinkle with reserved scallion greens, sliced thin, and peas. Drizzle with oil and serve. Makes about 2 cups. 

Edamame-Green Bean-Chickpea Salad

http://www.dispatch.com/content/stories/food/2012/04/11/edamame-green-bean-chickpea-salad.html

Makes 8 to 10 servings

To toast cumin seeds, cook in a dry, heavy skillet over medium heat, stirring, until they are fragrant, about 3 to 5 minutes. This recipe is based on one from Gourmet Today, edited by Ruth Reichl.

1 pound green beans, trimmed
Salt
12 ounces (about 21/2 cups) frozen shelled edamame
1 can (15 to 19 ounces) chickpeas, rinsed, drained
1 large garlic clove, minced
1 cup loosely packed fresh cilantro leaves
1/2 teaspoon finely chopped serrano chili, including seeds, or to taste
3 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil
1/2 teaspoon cumin seeds, toasted
1/8 teaspoon cayenne pepper
2 lemons, cut into wedges

Cook green beans in a large pot of salted boiling water until crisp-tender, about 6 to 8 minutes. With a wire skimmer or a slotted spoon, immediately transfer beans to a large bowl of ice water. When beans are cool, transfer with a slotted spoon to paper towels to drain.

Return water to a boil. Add edamame and cook until crisp-tender, about 5 to 6 minutes. Drain and transfer edamame to a bowl of ice water. When edamame are cool, drain and transfer to paper towels to dry.

Pat green beans and edamame dry and transfer to a large bowl. Stir in chickpeas.

Combine garlic, cilantro, serrano, lemon juice, olive oil, cumin seeds and cayenne in a blender. Blend, scraping down sides occasionally, until smooth. Add dressing to beans, season with salt and toss to combine. Let stand at room temperature for 1 hour to blend flavors.

Serve with lemon wedges.

PER SERVING: 194 calories; 8 g protein; 18 g carbohydrates; !6 g fiber; 11 g fat (1 g saturated); 0 cholesterol; 176 mg sodium 

Classic Rice Pilaf with Edamame

http://www.gazettenet.com/2012/03/10/classic-rice-pilaf-with-edamame?SESSb4062efcbd56366e8d3c43f5bffa406d=gnews

Serves 4 to 6

½ cup vermicelli noodles

6 tablespoons (¾ stick) unsalted butter

1 cup jasmine or other long white rice

1 teaspoon salt

½ teaspoon freshly ground black pepper

10 ounces (about 2 cups) frozen shelled edamame

¼ cup chopped fresh dill

1¾ cups vegetable broth

¼ cup water

Preheat an oven to 350 degrees. Arrange the vermicelli on a heavy baking sheet and bake until golden brown, stirring occasionally, about 5 minutes. Remove from the oven.

Melt the butter in a medium saucepan over medium-low heat. Stir in the rice and toasted vermicelli. Stir in the salt, pepper, edamame, dill, vegetable broth and water. Increase the heat to high and bring the liquid to a boil. Cover, reduce the heat to low and simmer gently until the rice is tender and the liquid is absorbed, about 20 minutes (do not stir the rice as it cooks). Remove the saucepan from the heat. Fluff the rice with a fork. Transfer to a bowl and serve.

Orange-Edamame Tofu Stir Fry

http://www.stltoday.com/lifestyles/food-and-cooking/recipes/orange-edamame-tofu-stir-fry/article_21b2bcad-992d-5e25-a2a8-4ee1dfa9cfb5.html

Yield: 4 servings

3/4 cup water

1 teaspoon freshly grated orange zest (colored portion of peel)

1/4 cup freshly squeezed orange juice

2 tablespoons soy sauce

1 1/2 teaspoons cornstarch

1/4 teaspoon crushed red pepper flakes

2 teaspoons canola oil, divided

1 (14-ounce) package extra-firm tofu, patted dry and cut into 1-inch cubes

2 teaspoons freshly minced garlic

2 teaspoons freshly minced peeled ginger

1 bunch asparagus, cut into pieces

2 medium red bell peppers, cored, seeded and sliced

1 cup (about 5 ounces) frozen shelled edamame

1 (3 1/2-ounce) package sliced shiitake mushrooms

1/2 cup sliced green onions

Toasted sesame seeds, for optional garnish

Hot cooked brown rice, for serving

1. In a small bowl, mix together 3/4 cup water, orange zest, orange juice, soy sauce, cornstarch and crushed red pepper; set aside.

2. Heat 1 teaspoon canola oil in a large nonstick skillet over high heat. Add tofu and cook 5 minutes, turning often, until golden. Add garlic and ginger. Reduce heat to medium and cook 30 seconds. Remove from skillet.

3. Heat the remaining 1 teaspoon canola oil in the skillet. Add asparagus, peppers, edamame and mushrooms. Cook, stirring often, for 5 minutes.

4. Add orange juice mixture and bring to a boil. Stir in tofu and green onions and toss to coat. Sprinkle with toasted sesame seeds, if desired, and serve immediately over brown rice.

Per serving: 230 calories; 11g fat; 1g saturated fat; no cholesterol; 19g protein; 20g carbohydrate; 7g fiber; 470mg sodium.

Read more: http://www.stltoday.com/lifestyles/food-and-cooking/recipes/orange-edamame-tofu-stir-fry/article_21b2bcad-992d-5e25-a2a8-4ee1dfa9cfb5.html#ixzz1u6ghIyMM

Avocados and roasted carrots

• 4 medium garlic cloves, smashed and peeled
• Flaky sea salt
• 1 1/2 tsp cumin seeds, toasted and ground
• 1 1/2 tsp coriander seeds, toasted and ground
• 1 to 1 1/2 tsp red pepper flakes
• 1/4 cup plus 2 T EVOO
• 30 young carrots, not peeled, 1/2 inch of green tops left on
• 3 tennis-ball-size oranges
• 3 ripe Hass avocados, chilled
• 2 T freshly squeezed lemon juice
• a handful of small, delicate cilantro sprigs

1. Preheat oven to 400 degrees. Pound garlic with pinch of salt in mortar until you have wet, smooth paste. Put paste in a large mixing bowl. Add cumin, coriander, chiles and 1/4 cup of EVOo; stir well. Add carrots and toss well to coat. Sprinkle with 3 pinches of salt, crushing grains with fingers as you add, and toss again.
2. Put carrots in large shallow baking dish in one layer, making sure to scrape extra garlic, spices and oil from bowl. Pour 1/4 cup water into an empty spot in dish and tilt so water spreads across bottom. Cover dish tightly with foil and roast 25 mins. 
3. Remove foil and keep cooking until carrots are lightly browned and about as tender and creamy as avocado flesh, but not so soft that they may fall apart, about 35 mins more.
4. While carrots are roasting, segment oranges, removing peel and cutting away membranes. Squeeze membranes over a small bowl to release juice. Set aside. When carrots are done, removing baking dish from oven and let it sit until carrots have cooled but are still warm. Meanwhile, take avocados from fridge, halve length-wise, remove pits, and peel. Cut flesh length wise into slices about same size as carrots-slices should be sturdy enough that they don't break when tossed.
5. put avocado slices in a large mixing bowl. Add OJ, lemon juice, remaining EVOO and healthy pinch or two of salt. Toss gently with your hands, then push avocado t one side. Add carrots to juices a handful at a time, tossing them in the juices before adding next handful and finally tossing avocados and carrots gently together.
6. On a platter or in a serving bowl, stack carrots, avocado, and orange segments so they're facing this way and that. Top with cilantro and bring to table right away. Serves 4. 

Apple Roasted Veggies

• 2 heads cauliflower, cut in florets
• 2 large red onions, cut into large chunks
• 2 10-ounce packages cremini mushrooms, cut in half
• 4 cloves garlic, chopped
• 2 orange bell peppers, cored and cut into large pieces
• 2 red bell peppers, cored and cut into large pieces
• 4 stalks celery, cut into 1-inch pieces
• 4 baking apples, peeled, cored and cut into chunks
• 1/4 cup cider vinegar
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/4 c EVOO
• 2 T chopped fresh thyme
• 2 T chopped fresh parsley

1. Heat oven to 400 Degrees.
2. In large bowl, toss together the cauliflower, red onions, mushrooms, garlic, both bell peppers, celery and apples. Sprinkle with cider vinegar and toss to coat. Sprinkle with S & P, then with EVOO. Toss until everything is evenly coated. Spread the mixture over a large, rimmed baking sheet.
3. Bake for 30 minutes, stirring halfway through, or until browned and tender. Before serving, add thyme and parsley. 

Cranberry Bean and Kale Soup

For the Beans:

• 1/2 pound fresh shelled cranberry beans (from about 1 1/2 pounds in the pod) or 1/2 pound dried cranberry beans, soaked overnight in cold water and drained
• 1 medium tomato
• 1 small onion, cut into 8 pieces
• 2 sprigs thyme
• 1 bay leaf
• 1 sprig rosemary
• 1 small carrot, peeled and halved lengthwise
• 4 whole garlic cloves, peeled

For the Soup:

• salt
• 1 pound kale, center stems removed and discarded
• 1 pound cherry tomatoes
• 2 T EVOO
• 1 large onion, finely chopped
• 6 garlic cloves, thinly sliced
• black pepper
• EVOO for drizzling
• 1 1/2 t minced marjoram leaves for garnish
• 1 1/2 t minced parsley leaves for garnish

1. For the beans: rinse beans under cold water. Place in stockpot and cover with 2 1/2 quarts cold water. On large piece of cheesecloth, place whole tomato, onion pieces, thyme, bay leaf, rosemary, carrot and garlic, tie together to loosely contain contents. Add to pot and press to submerge. Bring to a boil, then simmer until the beans are tender, about 45 minutes.
2. For soup: while beans cook, fill another large pot with 4 quarts water, add 1 T salt, and bring to boil. Set aside bowl of ice water. Add kale leaves to boiling water, blanch for 5 minutes, then use tongs or slotted spoon to transfer to ice water; reserve cooking water. When leaves are completely chilled,drain well, squeezing out excess water. Chop finely into slender strips and set aside.
3. Return kale cooking water to boil. Set aside bowl of ice water. Prick each cherry tomato with fork, blanch in boiling water for 5 second, then drain and place in ice water until chilled. Peel the tomatoes and set aside. Reserve cooking liquid.
4. In large skillet over medium heat, combine EVOO, onion, garlic and pinch of salt. Saute until onion is tender, about 5 mins. Add cherry tomatoes and saute until tomatoes soften and begin to break up, about 5 mins. Using potato masher, gently crush tomatoes without destroying their shape.
5. Drain cooked beans, reserving cooking liquid. Discard cheesecloth and its contents. Return half beans to pot and mash with potato masher until fairly smooth. Add remaining beans, the contents of the skillet, 1 quart cooking liquid from the beans, and 1 quart cooking liquid from kale. Return to high heat to bring to a boil, then reduce the heat and simmer for 10 mins. Skim surface, discarding froth. Season to taste with S & P, and add more cooking liquids, up to 1 quart as desired ;the broth should remain thin.
6. To serve, add chopped kale and cook only until heated through, 30 to 60 seconds. Place in heated soup bowls, and garnish each bowl with a drizzle of EVOO and sprinkling of marjoram and parsley. 

Tofu-Vegetable Stir-Fry

http://www.foodnetwork.com/recipes/food-network-kitchens/tofu-vegetable-stir-fry-recipe/index.html

Ingredients

• 1 cup white or jasmine rice
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons hoisin sauce
• 2 tablespoons balsamic vinegar
• 1 tablespoon Asian chile sauce (such as Sriracha)
• 2 teaspoons cornstarch
• 2 tablespoons sesame oil
• 4 scallions, sliced (white and green parts separated)
• 2 cloves garlic, minced
• 1 1-inch piece ginger, peeled and finely chopped
• 4 ounces shiitake mushrooms, stemmed and chopped
• 4 ounces snow peas
• 1 14-ounce package soft tofu, drained and cut into 1-inch cubes

Directions

Cook the rice as the label directs. Meanwhile, whisk the soy sauce, hoisin sauce, vinegar, chile sauce, cornstarch and 1 cup water in a small bowl until smooth; set aside.

Heat the sesame oil in a wok or large skillet over medium-high heat. Add the scallion whites, garlic and ginger and stir-fry 30 seconds. Add the mushrooms and stir-fry until golden brown and tender, about 3 minutes. Add the snow peas and stir-fry 30 more seconds.

Whisk the reserved soy sauce mixture and add it to the wok. Bring to a simmer, then add the tofu. Cook, stirring occasionally, until the sauce is thick, about 2 minutes. Sprinkle with the scallion greens.

Fluff the rice with a fork and divide among bowls. Top with the stir-fry and sauce.

Per serving: Calories 377; Fat 11 g (Saturated 2 g); Cholesterol 0 mg; Sodium 992 mg; Carbohydrate 58 g; Fiber 2 g; Protein 13 g

Oma's Special Cookies

• 28 Kraft  caramels
• 2 T margarine
• 1 T water
• 1 3oz can Chow Mein noodles
• 1 C peanuts
• 6 oz chocolate chips

1. Melt caramels with margarine and water over low heat. Stir until smooth.
2. Add noodles and peanuts. Toss till well coated.
3. Drop by tsp on greased cooked sheet. DO NOT BAKE!
4. Melt chocolate over water on low heat. 
5. Top chews with chocolate
6. Chill til firm
7. Makes 2 1/2 dozen.