Lentil Sloppy Joes

Another fantastic recipe from Veganomicon (Snobby Joes). My husband and I like to have "fun food" nights, food that you eat with your hands while watching a good movie, and these was the perfect fit. They were super filling and satisfying-I made a vegan coleslaw to put on top to make it Carolina Style. The leftovers were equally delicious.

Lentil Sloppy Joes (serves 6)
1 cup uncooked lentils

4 cups water
1 Tablespoon olive oil
1 medium yellow onion, small dice
1 green bell pepper, small dice
2 cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons oregano
1 teaspoon salt
1 (8-oz) can tomato sauce
1/4 cup tomato paste
2 Tablespoons maple syrup
1 Tablespoon mustard
Whole Wheat Buns

Pour the lentils and water into a small saucepan. Cover and bring to a boil; once the mixture is boiling, lower the heat and simmer for about 20 minutes, until the lentils are soft. Drain and set aside. About 10 minutes before the lentils are done, preheat a medium-sized saucepan over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute for a minute more.
3. Stir in the cooked lentils, chili powder, oregano, and salt. Add the tomato sauce and tomato paste. Cook for about 5 minutes. Add the maple syrup and mustard and heat through. Turn off the heat and let the pot sit on the warm burner for about 5 minutes so that the flavors can meld.

Coleslaw

3 cups shredded cabbage or coleslaw mix
2 Tablespoons apple cider vinegar
1/4 cup vegan mayonnaise
1 teaspoon sugar
Salt to taste
Combine all ingredients in a bowl and mix well. Refrigerate until use.

Lemony Kale & Orzo Soup

This was a tasty recipe I came up with when my husband and I both were feeling under the weather. When typically we would have ordered something, which is not easy as a vegan, I got up and cooked. Simple to make, immensely satisfying, and just a feel good recipe- a light broth with nutrient packed kale, whole wheat orzo pasta for comfort, and cannellini beans for protein. Top it off with lemon juice and you are set for the next few meals. We noshed on this with a whole grain sourdough bread and healed from the inside out. I forgot to take a picture of the soup...I guess it was that good.

Lemony Kale & Orzo Soup (makes about 9 cups)
2 teaspoons olive oil
1 small white onion, small dice
1 carrot, peeled and small dice
1 rib celery, small dice
2 cloves garlic, minced
2 cups water
6 cups low sodium vegetable broth (or my favorite Not Chick'n Bouillon Cubes prepared as directed)
1 bunch kale, ribs removed and sliced thinly
2 cans cannellini beans, drained and rinsed thoroughly
3/4 cup orzo pasta
1/4 cup lemon juice
Salt and Pepper to taste

 Heat olive oil in a large pot over medium high heat. Add the carrot and celery. Cook for 2 minutes and add the onion. Continue to cook until the onion is translucent. Add the garlic and saute for another minute. Add the water and broth. Bring to a boil and add the orzo. Cook until tender, about 10 minutes. Add the beans and kale and simmer until beans are warmed through and the kale is wilted. Reduce heat to low and add the lemon juice. Season with salt and pepper and cook for 10 minutes.

If We Could All Be This Happy....

This is my pup, Flynn, enjoying the windows rolled down. This is probably my favorite picture of him. I set this as my wallpaper on my computer at work and my lock screen on my phone. Whenever I look at this picture it reminds me to stop, take a breath, and enjoy the moment. Whether I am stressed about something at work, letting my worries get the best of me, or feeling down in the dumps. If only we could be this happy all of the time.....

Potato & Kale Enchiladas-I'm Impressed

I recently bought the cookbook Veganomicon after flipping through it and seeing some pretty tasty looking recipes. This is the first recipe I made from this book, and I have to say, they were flippin' delicious. I could eat them everyday. Filling and satisfying and pretty fun to make. They will go on the regulars list. I tweaked the recipe slightly and have provided a couple of short cuts. They were fabulous reheated as well.

Potato & Kale Enchiladas with Roasted Chile Sauce (serves 4-6)

Enchilada Chile Sauce:

2 tablespoons olive oil
1 onion, diced
3 large green chilis, roasted, peeled, seeded and chopped coarsely
2 – 3 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon marjoram or Mexican oregano
1 can diced tomatoes with juice
1 teaspoon sugar
1 1/2 – 2 teaspoons salt
*Shortcut: Rick Bayless to the rescue! Frontera makes a vegan enchilada sauce that is very tasty. Skip making the sauce and use that as a time saver.
Potato and Kale Filling:
1 pound waxy potatoes (I used red skinned potatoes and did not peel them)
1/2 pound kale washed, trimmed and chopped finely
1 can black beans, drained and rinsed
3 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 cup vegetable broth or water
3 tablespoons lime juice
1/4 cup toasted pepitas
1/2 teaspoon salt
12 – 14 corn tortillas

Preheat the oven to 375F and have ready a shallow casserole dish. Prepare the enchilada sauce first: In a large, heavy bottomed saucepan over medium heat, saute the onions in oil for 4 to 7 minutes, until softened. Add the remaining sauce ingredients, bring to a simmer and remove from the heat. Puree with a blender until the mixture is smooth and even. Prepare the filling: Peel (I didn't) and dice the potatoes, then boil them until tender. Drain and set aside. Cook the oil and minced garlic over low-medium heat, stirring occasionally until the garlic is slightly browned. Add the kale, sprinkle with salt and raise the heat to medium stirring constantly to cover the kale with oil and garlic. Partially cover the pot to steam the kale until it has wilted – 4 to 6 minutes. Remove the lid and mix in the potatoes, beans, vegetable stock, lime juice, pumpkin seeds and salt. Use the back of a wooden spoon to mash some of the potatoes. Cook for another 3 – 4 minutes or until liquid is absorbed. Ladle a small amount of the enchilada sauce into the bottom of the casserole dish. Heat the stack of corn tortillas, wrapped in a wet paper towel for 20 seconds in the microwave. Dip the tortilla in the enchilada sauce so that it is covered in the sauce.Place the soaked tortilla on a plate and place some potato mixture inside. Roll it up and put it in the casserole dish. Repeat with each of the enchiladas until you have lined them all up in the dish. Cover with enchilada sauce (saving some for topping) and cover with foil, place the casserole dish in the oven and bake for 25 minutes. Remove the foil and bake for a further 10 minutes. Top individual servings with the remainder of the enchilada sauce once cooked.
We also served with shredded lettuce, chopped tomato, and mashed avocado.

Not the prettiest thing to photograph...but you get the point.

Edamame Soba Salad

Even though we have been officially vegan for 3 days, it seems like longer. So far so good. We both felt sick yesterday-chills, headache, and cold like symptoms. I think we were detoxing some, but today we have both felt much better. It is forcing me to think, be creative, and to not be lazy. Of course I have known how to leave animal products out all along, but now it is trying to make it a full meal that is filling, satisfying, and exciting.  Even though I felt horrible yesterday, I still cooked dinner (when typically we probably would have ordered delivery). I think the money we will save on eating out alone will be stellar. This is a simple recipe I whipped up for lunch today with what I had in the fridge and pantry. I will tweak and add new veggies next time-mainly I wanted to see if we would like it. (and we did!) Asparagus and mushrooms would have been amazing!

Edamame Soba Salad (makes 2-3 entrees or 4-6 sides)
6 oz soba noodles
1/2 cup carrot, julienne
1/4 red bell pepper, small dice
1/2 cup shelled edamame
1 1/2 cups fresh spinach, chiffonade (shredded)
1T sesame oil
2 t rice wine vinegar
1T Bragg's Liquid Aminos or Soy Sauce
1/4 t dijon mustard
1 t fresh ginger, minced
Sriracha (hot chili sauce) to taste
2 T fresh chives, thinly sliced

Cook soba noodles according to directions on the box. Meanwhile, in a small bowl, combine the sesame oil, rice wine vinegar, aminos, mustard, and ginger. Mix well and season with sriracha. Drain the soba noodles well. (I even patted them dry with a paper towel) Place in a large bowl and add the vegetables. Pour dressing on top and toss to coat the veggies and noodles. Season again with sriracha if necessary and add chives. Serve room temp or chilled.

Going Vegan....

My husband and I were watching the documentary last night "Forks Over Knives" (knives meaning surgical knives). Right when they were showing the surgeon pull plague out of the artery, my husband pressed the pause button and just sat there. He decided right then and there that he was done. He wanted to go vegan. I was so excited! I have been wanting to go vegan for some time now and haven't because I do the cooking for him as well. Which also made me feel bad, why wasn't I pushing it as a healthy choice for him. I also felt that as a cook I would "bring shame to the family". What would Escoffier, Childs, and Keller think?

But it's not just about being vegan. Potato chips are vegan. It's about eating whole foods (minimally processed), not substituting with vegan cheese, mayo, and tofu. It's about consuming much less sugar, salts, and oils. It's about looking at our sleeping pup Flynn and think "How could anyone kill this creature?".

It's not about losing weight or jumping on a bandwagon. I am hoping that this is something we can stick to. I do not want this to be a phase. I want myself and my husband to be around with each other as long as possible. I want to run races with him, continue hiking, and challenge by culinary skills. Cancer, heart disease, and diabetes are all present in one of our families or both. The last thing either one of us wants is to be medication dependent-especially if it is a disease that it completely preventable.

I know I am on my high horse now, but I don't expect it to be easy. I like cheese. It will take some major meal planning. Here is what I have planned for this week so far:

My favorite savory sweet potatoes for lunches.
Haitian Red Beans & Rice (recipe to come)
Tempeh Stir Fry
Curried chickpeas and quinoa
Lemony Kale and Orzo Soup (recipe to come)
Snacks of hummus, celery with nut butter and raisins (his request)
Breakfasts of oatmeal and smoothies.

We will see how it goes!

Pumpkin Scones

We had a cold front move through this weekend and it automatically put me in the mood for Fall flavors. I made these delicious pumpkin scones-a tweaked recipe from my bakery textbook. Not too sweet and delicious with coffee, hot tea, or cider.

Pumpkin Scones (makes 12 medium scones)

2 cups all purpose flour

¼ cup & 3 T sugar

1T baking powder

½ t salt

½ t cinnamon

½ t nutmeg

¼ t cloves

¼ t ginger

6 T cold butter, cut into 1“ cubes

½ c canned pumpkin

3T half and half

1 egg

For the Glaze:

1c & 1T powdered sugar

Second glaze:

¼ t cinnamon

Pinch of nutmeg

Pinch of ginger

Preheat the oven to 425 degrees. In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Add the butter and mix until the texture looks like cornmeal.

 In a separate bowl, whisk together the pumpkin, half and half, and egg. Fold wet ingredients into the dry and form the dough into a ball. Pat dough out on a lightly floured surface and form into 1” thick, 4” wide, and 12” long. Using a large knife, slice the dough into three equal portions. Cut each portion into an X so that each section makes 4 scones (12 scones total). 

Place on a baking sheet and bake for 14-16 minutes. Let cool

To make the glaze, whisk together the powdered sugar and milk. Brush the tops of the scones. Let set for 10 minutes. With the remaining glaze, add the spices. Drizzle on the tops of the scones. Let icing dry before serving.