Monday, March 30, 2015
I had a brainwave at work while eating leftover stew for lunch (pictured above). It had such great flavors of cumin and fennel that I thought it would taste good mashed up as a burger. As soon as I got home, I got to work.
I had about 3 cups of stew leftover which had gotten nice and thick in the fridge overnight. I put it into a big bowl and mashed it up real well. Then I added about 1/2 cup of ground almonds and sunflower seeds that I whizzed up real quick in the blender. Then about 2 cups of whole wheat bread crumbs, a handful of oats and some spices (chipotle chili powder, mesquite and more cumin, salt, pepper). I shaped them into patties and baked in a 375 F oven for 30 minutes, flipping halfway.
Saturday, March 28, 2015
This is the Aubergine (eggplant) Fennel Bean Stew from The Happy Pear cookbook. I adapted mine a bit. Used kidney beans instead of black beans and I had no pumpkin so I used yellow potatoes instead, otherwise the recipe flavors were the same. I love when eggplants get all silky in a stew like this! I loved the fennel, cumin and cardamom flavors.
Friday, March 27, 2015
Monday, March 23, 2015
Sunday, March 22, 2015
Tried out The Happy Pear's recipe for red lentil dahl today. It's pretty similar to the usual dahl I make but they add curry powder and lime juice to theirs. I also added a tiny bit of olive oil to sautee my onions and garlic and also added about 1 TB of tomato paste. I also pureed half of the soup because I used whole red lentils which didn't break down enough for me. Because of the added tomato paste, it was more tomatoey. Yummy!
Caesar salad with whole grain croutons and sauteed tofu. I used the dressing from "The Ultimate Uncheese cookbook". I added some Vegenaise to my dressing to mellow it out a bit. It's quite strong with the nutritional yeast and dijon flavors, as is.
Love these energy bars. They are made out of toasted oats, peanut butter, agave, maple syrup, coconut, hemp protein powder, nuts, dried fruit and chocolate chips! Slightly healthier alternative to a processed power bar or candy bar. I posted the recipe at a previous blog entry here. I omitted the sugar and used maple syrup/agave instead. I found that the bars are softer as a result.
Here, watch The Happy Pear red lentil dahl video!
Saturday, March 21, 2015
Got this recipe from The Happy Pear over at facebook. Mini buckwheat pancakes with bananas, maple syrup and cinnamon. Pretty tasty.
A deliciously creamy stew with cashews, tomatoes, yellow potatoes, sweet potatoes, green beans, leeks, mushrooms, carrots and parsnips! To make it creamy, I blended the cashews with a little water and also blended some of the soup. Recipe below. I made it up and never measure anything so you might have to fiddle a little bit with it!
Tomato Cashew Potato Stew
2 TB olive oil
1 leek, sliced
½ large onion chopped
2 cloves garlic, minced
herbs: thyme, oregano, basil (about 2 tsps fresh)
1 parsnip, sliced into bite size chunks
1 carrot, sliced
1 large sweet potato, cut into bite size chunks, about 2 cups
2 or 3 yellow potatoes skin on, cut into bite size chunks, 2 cups
1 portobello mushroom, chopped
1 cup green beans, cut into pieces
1 can stewed tomatoes
2 cups veggie broth
1 cup cashews that have been soaked in hot water for a half hour
1 TB soy sauce
pinch of cumin
salt and pepper to taste
pinch of cayenne
Heat olive oil in a soup pot over medium high heat. Saute leeks, onions for a few minutes. Add garlic and herbs. Continue to cook a few minutes more. Add parsnip and carrots and cook until everything gets a little tender. Add sweet potatoes, yellow potatoes, portobello, green beans, stewed tomatoes with juice and veggie broth. It should all cover the potatoes. Bring to a boil and then lower heat to simmer for 15-20 minutes until potatoes are tender. Meanwhile, drain cashews and blend with about 1/2 water in a blender. It will blend easily and look like milk. If too thick, add a little more water. Add this to the stew. Stir and simmer for about 5 more minutes. Season with soy sauce, salt, pepper, cumin and cayenne. You may leave the soup as is or you can ladle some of the potatoes and liquid portion of the soup into a blender, blend til smooth and pour back into pot. Simmer for another 5-10 minutes, stirring occasionally so the potatoes don't stick to the bottom of the pot.
Friday, March 20, 2015
Addicted to the kale right now. Made this one last night with kale, red cabbage, carrot, red peppers and red onion.
The dressing I got from The Happy Pear's kale salad recipe (find it on youtube!) which has tahini, cashew, lemon, honey, cumin, coriander, paprika and chili. I omitted the cashews and honey, used maple syrup and added more water and lemon to thin out the dressing a bit. Delicious!
Wednesday, March 18, 2015
Made a delicious kale salad tonight with tahini dill-chive dressing. Scrumptious! It has kale, arugula, carrots, red onion, red bell pepper, toasted walnuts and dried cranberries!
First I massage my kale with a tiny bit of olive oil, salt and lemon juice. This will make the kale leaves tender. Then I added all the other veg and tossed with the following dressing. I let it chill for about 15-20 minutes. The flavors are amazing and the kale leaves softened just enough.
1/3 cup tahini
1/2 lemon, juiced
2-3 tablespoons water
1 clove garlic, minced
2 tsp maple syrup
1 tsp dried dill
pinch of cayenne
fresh chopped chives
salt and pepper
Whisk all ingredients until smooth. Add more water if too thick.
Great curry with mushrooms and peas. I love curries. They really are the very best kind of comfort food. I had an idea today that L.A. needs a veggie friendly curry house. Wouldn't that be wonderful? And not just indian curries, but curries from all over.
Tuesday, March 17, 2015
Happy St. Paddy's day all! I saw a video on youtube yesterday of The Happy Pear, who are twin brothers who cook and also own a veggie cafe and grocer. They are so fun to watch. I loved the simplicity of the recipe and the fact that it is a vegan recipe made it all the better. Whipped it up tonight and really enjoyed it. The flavors are really good and it's definitely a comforting dish. It's also super healthy and full of delicious ingredients!
Here's the video!
Saturday, March 14, 2015
Sexy lowfat vanilla cupcake recipe from Vegan Cupcakes Take Over The World. I used strawberry soy yogurt instead of vanilla and added chopped strawberries to the batter. On top, I used full fat cream cheez frosting that I had leftover in the freezer and fresh cut strawberries.
Falafel recipe from Vegan with a Vengeance. I modified it a bit. Added spinach, garlic-herb oil that I made the other day with fresh sage, oregano and basil from the garden. I also subbed oatmeal and garbanzo bean flour (besan) for the breadcrumbs. And I baked instead of fried. Perfection!
Stuffed into a pita bread pocket with hummus, lettuce, arugula, cucumber, tomatoes and garlic sauce that I concocted from tahini, vegan mayo, lemon juice, garlic and cilantro. Also a few shakes of Tabasco for heat!