This question has finally gone from being filled with pressure to being a fun challenge. When I was considering all the things I thought about before becoming a parent, one of them definitely was not the fact that I was going to have to feed people everyday. Gone were the days of having a bowl of cereal for dinner when I didn't feel like cooking. (Although now that my kids are older, this may have to be introduced as a healthful way of having a quick meal and saving our sanity when necessary...hummm, let me give that some thought...)
The evolution of the dinner conundrum to being a fun challenge has everything to do with my new way of eating. I think the reason it was easier cooking BV (before vegan) is that I was used to it, even pretty good at it. I had my go to recipes, didn't need to look up anything. I often ran out of ideas or got sick of my cooking the usual fare, but it was easier to get by on the fly because it was so familiar to me. Since going vegan, I have had to completely reorganize my thinking about food and cooking, which has taken some time to do. Now that I have been doing this for many months, the time I spend preparing is lessening. I have a small repertoire of go to recipes and my time in the kitchen is finally going down. I think it is even safe to say that I am a better cook now too.
The question remains, what is for dinner?
I find inspiration in all kinds of places. I have found great websites with free access to recipes and ideas. I have started a list on this blog and constantly update it as I find new treasures. I read cookbook reviews on Amazon and then check out those that are available at the library to vet the recipes. The ones that I like I buy. My favorites are listed on this blog. I don't read books much right now, I read cookbooks. I mark the recipes that look interesting for quick reference later. I used to make the mistake of making a market list as I was reading a new cookbook, only to then purchase the items and not know what recipe I had intended to use them for. Doh!
Another new favorite resource is Chowhound. This is a culinary website that has EVERYTHING related to cooking and eating that you could possibly imagine. It was my go to source for discussion/reviews when I was contemplating my new cookware. I enjoy this discussion thread that is all about Vegan meal ideas and resources: http://chowhound.chow.com/topics/887213 Check it out and see what you think. Cut and paste the address into your browser. Spend a moment or two looking around the site. I am constantly finding new things to like about it.
The website NutritionMD.com has free meal planning resources and recipes to simplify things a bit. Engine2diet.com has a free 28 day meal plan with some of their recipes online. Happy Herbivore has a paid service for those looking for a weekly meal plan with all the recipes included. These are just a few of the possibilities out there to simplify things.
Making this transition has been time consuming in a good way (most of the time.) I really enjoy the investigating, the shopping and the experimenting in the kitchen. I enjoy cooking (and eating) so much more now. Dare I say, I am even having fun! It has been a challenge, for sure. And there are definitely frustrating moments, like spending over an hour on a new recipe only to have it received with an "ew, this is BAD!"
I have found the physical and emotional benefits of our culinary and dietary changes well worth the time investment. I see the positive changes in my family. This is all the fuel that I need to keep doing what I need to do to answer that perpetual question, "WHAT'S FOR DINNER?" And to do so with joy.
Friday, January 25, 2013
Thursday, January 24, 2013
Favorites! Red Lentil Dahl
This is another favorite and is easy to make but leave yourself about 45 minutes the first time...this will cut down considerably when you make it again. Toasting the seeds DOES make a difference. Also, I put the toasted and cooled seeds in a large ziplock baggie then seal it, making sure all the air is out. Then I take a rolling pin and crush the bagged seeds. This works better and is faster than using mortar and pestle. This recipe will keep in the fridge for several days so make extra and enjoy it for lunch. Let me know what you think! Thanks again Isa!
Toasting and grinding your seeds is so worth the effort, and doesn’t take long at all. Serve this dhal as a main dish with rice or as a side dish. It is aromatic, rich and delicious. You’ll need coffee grinder, spice mill or mortar and pestle for this recipe.
3 tablespoons peanut oil (I omit this ingredient with no problem, USE WATER)
1 medium yellow onion
1 tablespoon fresh ginger, grated
4 garlic cloves, minced
1 teaspoon salt
1 cup dried red lentils
2 tablespoon tomato paste
4-5 cups veg broth (or water)
5 plum tomatoes, chopped (you can use canned tomatoes here too)
Juice of 1 lime
1 cup lightly packed chopped fresh cilantro
1 medium yellow onion
1 tablespoon fresh ginger, grated
4 garlic cloves, minced
1 teaspoon salt
1 cup dried red lentils
2 tablespoon tomato paste
4-5 cups veg broth (or water)
5 plum tomatoes, chopped (you can use canned tomatoes here too)
Juice of 1 lime
1 cup lightly packed chopped fresh cilantro
Spice blend:
2 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
6 whole cloves
4 cardomom pods
2 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
6 whole cloves
4 cardomom pods
2 dried red chilis (seeds removed) (I skip this due to kids not liking spicy food)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cinnamon
In a saute pan over medium heat, toast the seeds (but not the dried red chili) for about 5 minutes, stirring frequently. Remove from pan and let cool. Transfer to coffee grinder, along with the dried red chili and cinnamon, and grind to a fine powder.
Over medium-high heat oil a soup pot, add onions and saute for 5 minutes. Add garlic and ginger and saute 5 more minutes. Add spices and salt, saute 5 minutes more.
Add 4 cups of water (or broth) and stir to deglaze the pot. Add tomato paste and lentils. Bring to a boil then lower the heat a bit and simmer for 20 minutes.
Add the tomatoes, lime juice and cilantro and more water if it looks to thick. Simmer 10 more minutes, or until lentils are completely tender.
Wednesday, January 23, 2013
Favorites! Black Bean, Mushroom and Quinoa-Stuffed Peppers
I made this dish for the first time on Halloween. I use yellow or orange peppers and when they are stuffed and topped with the tomato sauce, they looked just like bloody pumpkins. Since it was Halloween, when Mia asked what was for dinner I proudly announced "BLOODY PUMPKINS!, so this is what we all now affectionately calls this dish.
Black Bean, Mushroom, and Quinoa-Stuffed Peppers (AKA "Bloody Pumpkins")
2 tablespoons olive oil (I omit this)
1 medium-size onion, finely chopped (about 1 cup)
3 cloves garlic, minced
2 cups finely chopped mushrooms
1 tablespoon soaked paprika
1 teaspoon salt
1 (15 oz) can tomato sauce
1/4 cup water
1/2 cup quinoa
4 large orange/yellow bell peppers
1 (15 oz) can black beans, drained and rinsed
1 teaspoon pure maple syrup
fresh cilantro for garnish
In a saucepan over medium heat, saute' the onions in the olive oil (or water) for 3 or 5 minutes, until the onions are translucent. Add the garlic and mushrooms; saute' about 5 minutes, until the mushrooms have released their moisture. Stir in the chile powder and salt. Add the quinoa and 1 cup of the tomato sauce (reserve the rest) and the water, lower and cover, and simmer for about 20 minutes, stirring once.
Meanwhile, preheat the oven to 350 degrees and prepare the peppers: Boil a pot of water. Cut the tops off the peppers and remove the seeds. Boil the peppers for 5 minutes and then drain them.
Combine the beans and maple syrup with the cooked quinoa mixture. Stuff each pepper with filling and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers and back for 15 minutes. Remove from oven, garnish with cilantro, and serve.
For a variation, I sometimes chop up the peppers and put them in the mixture then simmer until they are soft and combine with the other flavors. This skips the baking in the oven step. It also changes the name to "Bloody Pumpkin Guts."
Enjoy!
Black Bean, Mushroom, and Quinoa-Stuffed Peppers (AKA "Bloody Pumpkins")
2 tablespoons olive oil (I omit this)
1 medium-size onion, finely chopped (about 1 cup)
3 cloves garlic, minced
2 cups finely chopped mushrooms
1 tablespoon soaked paprika
1 teaspoon salt
1 (15 oz) can tomato sauce
1/4 cup water
1/2 cup quinoa
4 large orange/yellow bell peppers
1 (15 oz) can black beans, drained and rinsed
1 teaspoon pure maple syrup
fresh cilantro for garnish
In a saucepan over medium heat, saute' the onions in the olive oil (or water) for 3 or 5 minutes, until the onions are translucent. Add the garlic and mushrooms; saute' about 5 minutes, until the mushrooms have released their moisture. Stir in the chile powder and salt. Add the quinoa and 1 cup of the tomato sauce (reserve the rest) and the water, lower and cover, and simmer for about 20 minutes, stirring once.
Meanwhile, preheat the oven to 350 degrees and prepare the peppers: Boil a pot of water. Cut the tops off the peppers and remove the seeds. Boil the peppers for 5 minutes and then drain them.
Combine the beans and maple syrup with the cooked quinoa mixture. Stuff each pepper with filling and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers and back for 15 minutes. Remove from oven, garnish with cilantro, and serve.
For a variation, I sometimes chop up the peppers and put them in the mixture then simmer until they are soft and combine with the other flavors. This skips the baking in the oven step. It also changes the name to "Bloody Pumpkin Guts."
Enjoy!
Stunning Studies
Why did I make these changes?
Women's Intervention Nutrition Study: J. Natl Cancer Inst 2006;98:1767-76; Nearly twenty-five hundred women who had previously been treated for breast cancer were asked to reduce the fat in their diets. After five years, the risk that their cancer would come back was cut by 24 percent.
Women's Healthy Eating and Living (WHEL) Study tested the benefits of increasing fruits and veggies. After seven years, women who ate five fruit and veggie servings daily and who were also physically active cut their risk of dying by half, compared with women who did not gt as many fruits and veggies or who were physically inactive.
Vegetarian Diets and the Incidence of Cancer in Low Risk Populations: Cancer Epidemiology Bio-markers Prev: November 20, 2012: Conclusion: Vegetarian diets seem to confer protection against cancer. Impact: Vegan diet seems to confer lower risk for overall and female-specific cancer compared to other dietary patterns.
Excellent discussion of diet and cancer with T. Collin Campbell and Kathy Freston:
http://www.huffingtonpost.com/kathy-freston/a-cure-for-cancer-eating_b_298282.html
More to come...
Women's Intervention Nutrition Study: J. Natl Cancer Inst 2006;98:1767-76; Nearly twenty-five hundred women who had previously been treated for breast cancer were asked to reduce the fat in their diets. After five years, the risk that their cancer would come back was cut by 24 percent.
Women's Healthy Eating and Living (WHEL) Study tested the benefits of increasing fruits and veggies. After seven years, women who ate five fruit and veggie servings daily and who were also physically active cut their risk of dying by half, compared with women who did not gt as many fruits and veggies or who were physically inactive.
Vegetarian Diets and the Incidence of Cancer in Low Risk Populations: Cancer Epidemiology Bio-markers Prev: November 20, 2012: Conclusion: Vegetarian diets seem to confer protection against cancer. Impact: Vegan diet seems to confer lower risk for overall and female-specific cancer compared to other dietary patterns.
Excellent discussion of diet and cancer with T. Collin Campbell and Kathy Freston:
http://www.huffingtonpost.com/kathy-freston/a-cure-for-cancer-eating_b_298282.html
More to come...
The Secret of Life
On the way home from school drop-off this morning I heard one of my favorite songs, which is also my personal manifesto. I thought I'd share it with you... Thanks James!
James Taylor: The Secret of Life...
The secret of life is enjoying the passage of time
Any fool can do it
There ain't nothing to it
Nobody knows how we got to
The top of the hill
But since we're on our way down
We might as well enjoy the ride
The secret of love is in opening up your heart
It's okay to feel afraid
But don't let that stand in your way
'cause anyone knows that love is the only road
And since we're only here for a while
Might as well show some style
Give us a smile
Isn't it a lovely ride
Sliding down
Gliding down
Try not to try too hard
It's just a lovely ride
Now the thing about time is that time
Isn't really real
It's just your point of view
How does it feel for you
Einstein said he could never understand it all
Planets spinning through space
The smile upon your face
Welcome to the human race
Some kind of lovely ride
I'll be sliding down
I'll be gliding down
Try not to try too hard
It's just a lovely ride
Isn't it a lovely ride
Sliding down
Gliding down
Try not to try too hard
It's just a lovely ride
Now the secret of life is enjoying the passage of time
James Taylor: The Secret of Life...
The secret of life is enjoying the passage of time
Any fool can do it
There ain't nothing to it
Nobody knows how we got to
The top of the hill
But since we're on our way down
We might as well enjoy the ride
The secret of love is in opening up your heart
It's okay to feel afraid
But don't let that stand in your way
'cause anyone knows that love is the only road
And since we're only here for a while
Might as well show some style
Give us a smile
Isn't it a lovely ride
Sliding down
Gliding down
Try not to try too hard
It's just a lovely ride
Now the thing about time is that time
Isn't really real
It's just your point of view
How does it feel for you
Einstein said he could never understand it all
Planets spinning through space
The smile upon your face
Welcome to the human race
Some kind of lovely ride
I'll be sliding down
I'll be gliding down
Try not to try too hard
It's just a lovely ride
Isn't it a lovely ride
Sliding down
Gliding down
Try not to try too hard
It's just a lovely ride
Now the secret of life is enjoying the passage of time
Tuesday, January 22, 2013
Favorites! Leek and Bean Cassoulet
As many of you already know, this is one of my favorite vegan recipes. It is from the cookbook, Veganomicon, by Isa Chandra Moskowitz and Terry Hope Romero. Their cook book is as much fun to read as it is to cook from. Enjoy!
Leek and Bean Cassoulet THIS ONE IS FOR ALL THE POT PIE LOVERS!
serves 6
Stew:
2 Yukon gold potatoes, cut into 1/2 inch dice
3 cups vegetable broth
3 tablespoons cornstarch
2 tablespoons olive oil (I omit this and add some water when sauteing veggies)
2 leeks, washed well and sliced thinly (about two cups)
1 small onion, cut into medium-sized dice)
1 1/2 cups carrots, peeled and cut into 1/2 inch dice
2 cloves garlic
1 heaping tablespoon chopped fresh thyme, plus extra for garnish
Several pinches of freshly ground black pepper
1/2 teaspoon salt...or to taste
3/4 cup frozen peas
15 oz cannellini beans
Biscuits:
3/4 cup plain soy milk
1 teaspoon apple cider vinegar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup non-hydrogenated vegan shortening (haven't figured out a sub for this yet)
Preheat the oven to 425 degrees
Place potatoes in a small pot and cover with water. Cover and bring to a boil. Once boiling, let cook for about 10 minutes, until the potatoes are just tender enough to be pierced with a fork. Drain immediately so that they do not overcook. While they are boiling, you can prep the rest of the veggies and start preparing the biscuits. Be sure to check the potatoes often.
Now, prepare everything for the biscuits. You are not going to make them yet, but it is good to have everything ready when it comes time to top the stew. Add the vinegar to the soy milk in a measuring cup and set aside to curdle. Mix the flour, baking powder and salt in a medium sized mixing bowl.
Now, leave that alone and start the stew
Mix the cornstarch into the vegetable stock until dissolved.
Preheat an oven-safe skillet (I use my Le Creuset dutch oven) or stock pot, over medium heat. Saute in the oil (or water, in my case) the leeks, onion, and carrots until very soft and just beginning to brown. Keep the heat moderate so that they don't burn.
Add the garlic, thyme, freshly ground black pepper, and salt and cook for 1 more minute. Add the cooked potatoes then pour in the vegetable stock mixture. Raise the heat just a bit; it will take a few minutes but the liquid will start simmering. Once it does, lower the heat again. Let it simmer for about 7 minutes, stirring occasionally, but no longer than that. If you need more time for the biscuits, then turn off the heat under the stew.
Back to the Biscuits
Add the shortening to the flour in small slivers and work it into in; the dough with a fork or with your fingers (my favorite) until large crumbs form. You don't want to cream it in; there should be clumps. Drizzle in the soy milk and mix with a fork until everything is moistened; some parts dry are ok.
Wash and dry your hands, then lightly flour them and get them dirty again. Gently knead the dough about ten times right in the bowl, just so that it is holding together and not very sticky. If it seems sticky, then gently work in a little more flour. Set aside and check on your stew.
The stew should be simmering and slightly thickened. Mix in the beans and green peas. Now, add the biscuits. Pull off chunks of dough that are about slightly larger than golf balls. Gently roll them into balls and flatten a bit; they do not have to be perfectly round. Add them to the top of the stew, placed an inch or so apart.
Transfer the whole megillah to the preheated oven. If you are worried about spillover, place it on a rimmed baking sheet. Bake for about 15 minutes. The biscuits should be just slightly browned and firm to the touch.
Remove from the oven and use a large serving spoon to place some of the stew and a biscuit in each shallow, individual bowl. Sprinkle with a little fresh thyme.
SOOOOO GOOOD!!!!
Leek and Bean Cassoulet THIS ONE IS FOR ALL THE POT PIE LOVERS!
serves 6
Stew:
2 Yukon gold potatoes, cut into 1/2 inch dice
3 cups vegetable broth
3 tablespoons cornstarch
2 tablespoons olive oil (I omit this and add some water when sauteing veggies)
2 leeks, washed well and sliced thinly (about two cups)
1 small onion, cut into medium-sized dice)
1 1/2 cups carrots, peeled and cut into 1/2 inch dice
2 cloves garlic
1 heaping tablespoon chopped fresh thyme, plus extra for garnish
Several pinches of freshly ground black pepper
1/2 teaspoon salt...or to taste
3/4 cup frozen peas
15 oz cannellini beans
Biscuits:
3/4 cup plain soy milk
1 teaspoon apple cider vinegar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup non-hydrogenated vegan shortening (haven't figured out a sub for this yet)
Preheat the oven to 425 degrees
Place potatoes in a small pot and cover with water. Cover and bring to a boil. Once boiling, let cook for about 10 minutes, until the potatoes are just tender enough to be pierced with a fork. Drain immediately so that they do not overcook. While they are boiling, you can prep the rest of the veggies and start preparing the biscuits. Be sure to check the potatoes often.
Now, prepare everything for the biscuits. You are not going to make them yet, but it is good to have everything ready when it comes time to top the stew. Add the vinegar to the soy milk in a measuring cup and set aside to curdle. Mix the flour, baking powder and salt in a medium sized mixing bowl.
Now, leave that alone and start the stew
Mix the cornstarch into the vegetable stock until dissolved.
Preheat an oven-safe skillet (I use my Le Creuset dutch oven) or stock pot, over medium heat. Saute in the oil (or water, in my case) the leeks, onion, and carrots until very soft and just beginning to brown. Keep the heat moderate so that they don't burn.
Add the garlic, thyme, freshly ground black pepper, and salt and cook for 1 more minute. Add the cooked potatoes then pour in the vegetable stock mixture. Raise the heat just a bit; it will take a few minutes but the liquid will start simmering. Once it does, lower the heat again. Let it simmer for about 7 minutes, stirring occasionally, but no longer than that. If you need more time for the biscuits, then turn off the heat under the stew.
Back to the Biscuits
Add the shortening to the flour in small slivers and work it into in; the dough with a fork or with your fingers (my favorite) until large crumbs form. You don't want to cream it in; there should be clumps. Drizzle in the soy milk and mix with a fork until everything is moistened; some parts dry are ok.
Wash and dry your hands, then lightly flour them and get them dirty again. Gently knead the dough about ten times right in the bowl, just so that it is holding together and not very sticky. If it seems sticky, then gently work in a little more flour. Set aside and check on your stew.
The stew should be simmering and slightly thickened. Mix in the beans and green peas. Now, add the biscuits. Pull off chunks of dough that are about slightly larger than golf balls. Gently roll them into balls and flatten a bit; they do not have to be perfectly round. Add them to the top of the stew, placed an inch or so apart.
Transfer the whole megillah to the preheated oven. If you are worried about spillover, place it on a rimmed baking sheet. Bake for about 15 minutes. The biscuits should be just slightly browned and firm to the touch.
Remove from the oven and use a large serving spoon to place some of the stew and a biscuit in each shallow, individual bowl. Sprinkle with a little fresh thyme.
SOOOOO GOOOD!!!!
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