Category Archives: vegetarian

meal planning, Mushroom Quinoa Stew, and recipe sharing

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Occasionally – and it’s usually between bites of food – my family will ask what they will ever do for dinner if I ever move away.

Simple: do what I do and read the book.

This notebook contains every recipe I’ve ever printed off, written down or torn from a magazine. The recipes are organized into sections: Breakfast, Sides, Soup, Meat Dishes, Vegetarian, Veggies, and Snacks/Desserts/Drinks.

Near the end of each month, I’ll weed through the recipes and remove the ones we didn’t like. I also make sure to incorporate new recipes with our old favorites when I plan out all of the meals for the coming month in my handy-dandy Day Planner.

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The other night we had this Mushroom Quinoa Stew. Both of the times I’ve made it, it’s been a vegetarian dish, omitting the chicken and substituting the butter and chicken stock with Earth balance and veggie stock, so I’m not sure how it would taste with meat. As a vegetarian soup it’s healthy and delicious: very light and very earthy. I like it.

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some of my favorite sources for yummy recipes:

- Martha Stewart’s Everyday Food (I have yet to make one of her dishes that we don’t all LOVE)

- smitten kitchen

- For The Love of Cooking

- Fatfree Vegan Kitchen

- Organic & Thrifty

- Simply Recipes

falafel

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translation: yummy

I’ve never made falafel before – I’d never even had falafel until last night – but I’m told (by certain family members that have tried it before) that this falafel tastes right. And by right, I mean, delicious.

I used the Crockpot Falafel recipe from Stephanie’s A Year of Slow Cooking (an absolutely fantastic resource if you’re wanting to use your crockpot more). Only instead of bread crumbs I used whole wheat flour, and instead of the crockpot I used the stovetop.

It turned out just enough falafel for each of us to have a couple (Stephen, sadly, missed out). So I’ll definitely need to double or triple the recipe when we make these again.

Because we will definitely be making these again.

TLT’s

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As in, Tofu, Lettuce and Tomato sandwiches: easy to make, healthy to eat, and really, REALLY delicious. A lot like our other favorite fasting food, Crispy Black Bean Tacos.

You may not believe that tofu could be this good.

You would be wrong.

Step 1: Dip slices of extra firm tofu in a marinade of oil and soy sauce (or, in this case, oil and Bragg’s Liquid Aminos) and arrange on foiled baking sheet.

Step 2: Broil on HIGH until crispy.

Step 3: Serve with veggies (we like to add onions for zing)

Step 4: Scarf.

Repeat as necessary.

dum-dee-dum

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I should really be cleaning the cluttered hovel that is my bedroom, but I’m finding lots of little distractions to occupy my time. Like checking UPS for our computer shipment…which won’t even be here for another day.

I was a little late for the Orthodox Mother’s Digest’s Bean Soup Recipe Party yesterday, but I wanted to post this delicious soup anyway. It’s delicious when freshly made, but even better if allowed to sit for a few days. I made this batch last Friday to be served for dinner this Thursday. Yum!

Easiest Indian Stew (from Martha Stewert’s Everyday Food)

Ingredients

Serves 4.
* 1 cup long-grain white rice
* 2 tablespoons vegetable oil, such as safflower
* 1 medium onion, minced
* 2 garlic cloves, finely chopped
* Coarse salt and ground pepper
* 1 tablespoon curry powder, plus more for garnish
* 1 teaspoon ground ginger
* 3 cups homemade or best-quality store-bought tomato sauce
* 2 cans (15 ounces each) chickpeas, rinsed and drained
* 1 tablespoon fresh lime juice, plus lime wedges for garnish
* 1/2 cup plain low-fat yogurt (optional)

Directions

1. Cook rice according to package instructions; cover, and keep warm.

2. While rice is cooking, heat oil over medium heat in a large skillet. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is tender, 4 to 6 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.

3. Add tomato sauce, chickpeas, and 1 1/2 cups water. Bring to a boil; reduce to a simmer, and cook, stirring occasionally, until thickened, 8 to 10 minutes. Stir in lime juice; season with salt and pepper. Serve stew with rice and yogurt, garnished with lime wedges and a pinch of curry.

Also, bonus for continued vivid dreams: I had a few last night, ranging from the deeply upsetting to the completely random. The last dream involved being in a convenience store in Vermont and buying a brownie. It was all kinds of delicious, but I never actually ate it. Which is kind of an awesome combination. And now I’m going to be a good person and make a dream-fueling wheat grass smoothie.