Happy Bloggiversary to me!

So today is my one year bloggiversary! And I know I've been lagging in the posting department the past couple of weeks.  I hope to rectify that soon.  Today I have a post of a ton of stuff I've been eating.  I will do a second post with a special GIVEAWAY!! Yup, look for it.....it's a good one!

Let's start with last week's farmer's market: icebox melon, butternut squash, okra, shiitake mushrooms, sprouts, tarragon, peaches, tomatoes, limes, mustard greens, asian pears, and cucumbers.

Look, some of my indoor grown swiss chard:

Two weeks ago at the market (Hollygrove), someone had made some Caponata for us to try. It was delicious!  Whoever you are, thank you for the recipe.  I made it:

I served it atop some sprouted grain bread with my swiss chard on it:

Here is the recipe (& my changes):

Open-face Sandwiches with Caponata & Herb Goat Cheese

Chop up 3 small eggplant (I used 2 medium), 4 stalks celery, 1 red onion (I used yellow), 5 baby bell peppers (I used 1-2 regular), 5 cloves garlic, and saute in olive oil (I used water) in a large saucepan.  When almost cooked through, add 2 diced creole tomatoes & simmer, covered til all is cooked through (but not mushy). Add 1/2 cup sliced black olives (I omitted...I hate olives), season with salt & pepper, cayenne (I used Creole seasoning), marjoram (left out, didn't have it), oregano, red wine vinegar & basil to taste. Add chopped herbs like parsley, basil & chives to the goat cheese (I didn't use cheese, obviously) & mix well. Slice up your favorite bread, top with caponata & add the goat cheese and some greens, like arugula & spinach.  


It was really good and quite simple to make!

Then I tried to make Mama Pea's Peanut Butter Cup Shake (like a Dairy Queen Blizzard).  Mine didn't come out quite like hers.  I did replace the coconut milk with vanilla almond milk.  It was way too icy, but still good.  The peanut butter cups were awesome! ( I used Sunbutter in mine).  Maybe next time I'll try coconut milk...

I made my stuffed mushrooms again, but slightly different (always depends what's in the fridge). These were local baby portobellas, stuffed with some cooked brown rice, mixed with tomatoes, creole seasoning, some chopped walnuts, chopped celery, & various herbs (basil, parsley).

Made some Red Wine Lentil Soup from an old Parade magazine (sept 10, 2006). It's so good! And I added more veggies, of course and left out the butter. And used veggie broth instead of chicken.

Also toasted up a sprouted grain tortilla in my little toaster oven. Put it in there on about 300 degrees for 20 minutes or so, flipping it once in the middle.  Then I tore it up so I could dip them!

Sour cream & onion dip:

1/2 cup vegan sour cream
1 1/2 tsp minced garlic
2 tbsp dried minced onion
1/2 tsp paprika
1/2 tsp onion powder
2 tsp dried chives
salt & pepper to taste


Stir all together.  You can double the recipe to make more.


Made that Raw Sunflower Seed Falafel again, but served it as mock "tuna" on top of slices of tomato and swiss chard:

Then we had guests over the next day and I served it in cucumber tubs:

After the cucumber tubs, I served my Teriyaki Udon noodles but with more vegetables.

Then a version today with no noodles! Just vegetable Teriyaki:

I think I've finally come to the end of this post.  Phew! That was a lot of pictures.

Stay tuned for the upcoming GIVEAWAY post....TODAY!!!

Eat smart,
T.

Spicy Pea Stew, Stuffed Tomatoes, and A Smoothie

I got a TON of pink-eyed peas from the farmer's market this week and last week, so I decided to go ahead and finally cook them!  Boiled them for about 1 hour.  Drain and done.

This week's market: pink-eyed peas, lima beans, baby shiitakes, peaches, nectarines, plums, fresh oregano, cucumbers, butternut squash, little eggplants, tomatoes, and bell peppers.

And that leads me to today's lunch!

Tanya's Spicy Pea Stew

1 1/2 cups cooked pink-eyed peas (or black-eyed)
1 cup strained tomatoes
1 cup corn kernels 
1 large bell pepper (any color), chopped
1/2 yellow onion, chopped
2 stalks celery, chopped
1 medium/large tomato, chopped
1 tsp cumin
2 tbsp Creole seasoning (or a mix of cayenne & other peppers)
1 tsp salt
garlic powder & crushed red pepper flakes


Saute the onion in 1/4 cup water.  Add water as needed, so it doesn't stick.  When soft, add the celery and peppers.  Cook on medium for 2-3 minutes.  Add the corn and a little more water and cover.  Let steam for 2-3 minutes.  Add the peas and all spices, except the salt.  Stir and add the strained tomatoes.  Add in the chopped tomato and cook for another few minutes.  Just before serving, add the salt and stir.  Serve over couscous or brown rice.

I served mine over Near East couscous, as they were kind enough to send me a few boxes. I haven't had couscous in a while and it was very tasty :)

Speaking of couscous, they also sent me their Toasted Pine Nut flavored couscous, which went really well in the Sicilian Stuffed Tomatoes I made from Robin Robertson's 1,000 Vegan Recipes.

Some with a little Daiya on top, and some without:

One of the blog's I read is Mama Pea's Peas and Thank You blog.  You should check it out, especially if you have kids (her girls are so cute!).  And I've probably bookmarked a billion of her recipes by now.....so I decided I should finally make one. I made her Simple Black Beans and Corn and Millet Pudding. The only problem I had was that the millet would NOT grind up.  I still put it in, but I added in a few spoons of cornmeal to help.  Not sure why the millet wouldn't grind up in my food processor.  Maybe it would have, in the Vita-Mix?? Anyway, it was all delicious!  Now I have a ton of beans....I froze most of them :)

On to another smoothie recipe:

The "what do I call it?":

1/2 banana
1 peach, pitted
2 carrots
1/2 cup blueberries
1/2 cup water


Blend. I think ginger might go nicely in there, but I haven't tried it yet.

Stevia:
Have any of you tried Stevia? I tried it (and spent a lot of money for the little container) and can't stand it.  I do love licorice flavor, but that was just toooooo much. Bleh.  I bought the powdered stevia extract.  But I also tried my mom's regular stevia powder (not extract) and still didn't like it.....I tried both in my oatmeal.  Maybe it's better in a smoothie?? Any other suggestions?

Other stuff I've eaten:

Nori rolls with Ani Phyo's "Sushi" Rice made from jicama:

My friend's eggplant dip:

Ok, that's all for today.  Glad we didn't get a tropical storm this week after all :)

Giveaway:

LeslieLovesVeggies is giving away 2 copies of "The 30-Minute Vegan's Taste of the East" cookbook!

Look for a post Monday or Tuesday about my giveaway!!

Eat smart,
T.

Catching up and lots of pics

Hey everyone! So sorry for not having posted in over a week.  And just to let you know, there won't be much posting over the next month.....but hopefully I'll be able to at least post some pics from various travels and eats.

First let's start off with the latest produce from the farmer's market: pattypan squash, peaches, blueberries, yellow grape tomatoes, corn, tomatoes, potatoes, green beans, hot peppers, horticulture beans (cranberry, maybe??), cucumbers, golden zucchini, yellow crookneck squash, fairytale eggplant, and green peppers.

I was a bit angry, as I noticed that the poster for my blog had been taken down at the market.  Grrrrr......not too happy about that. At first, I gave them several copies, to put on the table so people could just take them.  They decided it would be better to hang just ONE on the wall. I didn't think so....who's gonna remember the website? Anyway, now there's nothing and I know they still have several copies, unless they threw them away.  I don't think I'll say anything though......usually I would, but since I shop there every week....probably not the best idea. What do you think?

I made some of the pattypan squash from the previous week into that stuffed pattypan I'd made before.  You can find it here.  This time I used up the rest of my Teese mozzarella. Didn't melt as well on top, but melted really nicely when mixed into the hot stuffing. Still tasty though :)

Still have a ton of yellow crookneck squash, even though I've tried to sneak it into whatever I can (husband doesn't like it).  Can I puree it and freeze it? Maybe to make salad dressing out of it later? Any ideas?

Chocolate spread on matzoh! When you're craving sweets, you gotta do whatcha gotta do! Take a handful or more of vegan chocolate chips and put them in a bowl, into the microwave.  Heat them on high for 30 seconds at a time, mixing after each.  Add in a few drops of non-dairy milk and nuke another 30 seconds.  Make sure it's nice and smooth.  Work quickly and spread it onto your matzoh.  Put it in the fridge for several minutes to let the chocolate harden and there you have a nice quick dessert!

Cucumber noodles with raw marinara (my husband preferred the zucchini, but I found cucumber pretty refreshing):

I made Averie's Raw Vegan Chocolate Chip Cookie Dough Balls, although to me they were more like oatmeal chocolate chip.  They are incredible!  I made them twice and the second time, I actually did 1/2 cup oats, 1/2 cup cashews and only about 1 Tbsp of sweetener.  Still incredible! Thanks, Averie :)

I made some Golden Zucchini Bread again. See my original post about it here. This time I added raisins, used all spelt flour, and it was REALLY good!

Here's a picture of my new steamer that I got for over 50% off at Dillards! And of course, a picture of my colorful steamed vegetables :)

Made some guacamole: 2 avocados, 1 chopped tomato, some cilantro, salt, and lemon juice, all mashed up together.

My guacamole, mixed with cooked brown rice, taco seasoning, and broccoli slaw for a great cold power lunch:

Made Choosing Raw's Zucchini Dressing (with golden zukes, since that's all I had) and it's really delicious! (her Tomato Curry Dressing is great too)

Cooked up some red quinoa and mixed it with a ton of chopped vegetables, added some balsamic vinegar, salt, pepper, and garlic for a great dressing.

And last, but not least, I made up some of that great Tempeh Barbecue (used shiitakes this time):

Ok, I think I'm mostly caught up. It's been really hot here...in the mid 90's with high humidity.  Still trying to get my walking in, though.

Still contemplating the blender vs. food processor situation.  But...I think I've decided to wait on the Vita-Mix because it's so dang expensive.  I'm going to get a large food processor and get some sort of small cheaper blender. Any suggestions? Something good for salad dressings, smoothies (that can handle frozen fruit) and sauces.

Blogger of the Week: FatFreeVegan.  She's got TONS of recipes that are right up my alley: fat free (or lowfat) and vegan, yay! Check her out. This was one of the first blogs I ever started following.

Giveaway: CSN stores $40 gift card giveaway at OperaSingerInTheKitchen!

Eat smart,
T.

All day in the kitchen...

I'm warm and exhausted from cooking all day! Ok, it was also 73 degrees today, which didn't help.  But it sure was nice.....we were able to get a couple of good walks in....in shorts :)

This morning, I made Stuffed Cabbage.  I tried to find recipes online.....they're all so different.  I based mine on one I found here, but sort of made my own version of it. Then I ran out of Chocolate-Covered-Katie's Chocolate Chip Cookie Dough balls I'd made, so I had to make more.  This time: Banana Bread Balls! Yup, I made up my own flavor :)  And finally, for dinner, I made the Red and White Cauliflower Bake from the VeganYumYum cookbook.

Let's start off with the Stuffed Cabbage, shall we? I had a nice cabbage I got from my local farmer's market this past weekend, so I had to come up with something! (I'll have to find a use for the rest of it......maybe cabbage salad??)

Stuffed Cabbage, based on a recipe I found online (the author apparently had already adapted it from a Vegetarian Times recipe):

1 head of cabbage, cored and soaked in boiling water for somewhere between 5 and 15 minutes)
2 cups cooked brown rice
2 stalks celery, chopped
1 cup chopped button mushrooms
3/4 cup chopped onion
4 tsp minced garlic
a handful of raisins
1 28-oz can of crushed tomatoes (made a little too much sauce)
2 TB agave nectar
3 TB lemon juice

To make the tomato sauce: Saute 1/2 the onion and 1/2 the garlic in about 1/4 cup water.  When soft, add the tomatoes and cook for 2-3 minutes on medium heat.  Add 2 TB lemon juice and 1 TB agave nectar (this gives it a nice sweet and sour taste).  Cover and simmer for about 5 minutes.


To make the filling: Saute the rest of the onion, the celery, and the garlic in about 1/4 cup water until soft.  Then add the chopped mushrooms and cook for another 2 minutes.  Add the rice and the raisins.  Stir well. (you may need to keep adding just a little water to keep it from sticking) Stir in 1 TB lemon juice and 1 TB agave nectar. Mix well and let cook for another 2 minutes.


Heat the oven to 350.  Spray a baking dish with oil.  Spread half of the tomato sauce on the bottom of the pan. Take about 8 leaves off of the cabbage, one by one, spreading a big spoonful of filling onto each leaf.  Roll it up and tuck the ends under.  Put it seam side down on top of the sauce.  Mine made about 8.  You'll have to judge for yourself how much filling to use.  When all the stuffed cabbages are in the pan, pour the rest of the tomato sauce over them evenly.  Cover with tinfoil and bake for 30 minutes.


Here's a picture of my Banana Bread Balls! I basically used the Choc. Chip Cookie Dough Ball recipe, but added in a little banana. I used about a half of a banana...maybe next time I'll use a little less.

And last but certainly not least, the Red and White Cauliflower Bake from VeganYumYum.   This was an excellent dish! It uses a ton of cauliflower, which is good, because I picked up a locally grown one the other day and it was HUGE!

I left out the vegan margarine/olive oil in the recipe.  I also forgot to blend up the stewed tomatoes first...but that's ok. I crushed it up the best I could in the pot.  Actually, I probably could've used more tomato...I love my tomatoes!!!  I used arrowroot powder in place of the cornstarch...I used almond milk instead of soy milk...and I used whole wheat flour for the all-purpose.  I definitely recommend this great recipe!!

Wow, ok, I'm tired.  Ooooooh my package from Barry Farm just showed up! Exciting! Unfortunately, my VeganStore package is stuck in Louisville by UPS.....wonder when it will get here...it's got my vegan cheeses in it....

Eat smart and Happy Holidays,
T.