Category Archives: Entrées

The star of the vegan show!

1st Semester of Law School Finished!

Our first big Syracuse snow!

Our first big Syracuse snow!

It has been a busy and exciting few months! I finished my first semester of law school, Rich started his Ph.D. program, we opened our B&B (I’ll write more about that in a later post), and have enjoyed living in our new house.

 

Law school has certainly surpassed my expectations. I’m impressed by how much I’ve learned in just a few months, I’ve met some wonderful new people, and have really enjoyed challenging myself in new ways. The study of law is both intellectual and practical. I love pushing myself to learn new things while knowing that these are ideas that have practical uses and implications.

 

Studying with a big kale salad and a kombucha!

Studying with a big kale salad and a kombucha!

I went back and forth for the last three years about whether going to law school was a good choice for me. I was worried about the decrease in jobs for lawyers and the amount of debt most law students get into. I’m so happy I finally decided to go, but I’m also happy I waited as long as I did. After working for a few years, I am not putting myself into debt and I feel confident about my career prospects because I am doing a joint MPA/JD.

 

I also like being an older student. I am much less stressed than I would have been a few years ago. I am able to put things in perspective and enjoy the experience to an extent I wouldn’t have been able to after undergrad.

 

I have made some yummy creations in the past few months. I would take pictures with every intention to blog, but realized I should re-read an assignment for class or work on my paper instead. I will try to spend a bit more time posting this semester, even if the posts are short.

This really captures how much snow we got.

This really captures how much snow we got.

 

January is the month I do a strict vegan detox. While I am usually a flexitarian (occasionally eating meat or dairy), after the holidays I find that an entire month without any meat or dairy makes me feel revitalized.

 

We have made some pretty spectacular dishes for vegan month so far. Yesterday I made baked kale falafels. The kale made them a nice green color and when I baked them they became slightly browned on the outside. Because they were not fried, they were much healthier than regular falafel. The kale made them taste earthy and the cumin and chili powder “kicked it up a notch” as Rich likes to say. He made a fabulous baganoush to go with them and we ate it all over a big kale salad. I couldn’t believe how filling it was!

Kale Falafel

Kale Falafel

Falafel and Kale salad

This recipe was adapted from Mark Bittman’s baked falafel recipe

Baked Kale Falafel
Yields 13
A healthier take on falafels.
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Prep Time
15 min
Cook Time
27 min
Total Time
42 min
Prep Time
15 min
Cook Time
27 min
Total Time
42 min
126 calories
13 g
0 g
7 g
5 g
1 g
67 g
218 g
0 g
0 g
5 g
Nutrition Facts
Serving Size
67g
Yields
13
Amount Per Serving
Calories 126
Calories from Fat 56
% Daily Value *
Total Fat 7g
10%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 218mg
9%
Total Carbohydrates 13g
4%
Dietary Fiber 1g
4%
Sugars 0g
Protein 5g
Vitamin A
17%
Vitamin C
11%
Calcium
7%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 15 ounce cans of chickpeas
  2. 1 cup finely chopped kale
  3. 1 small onion finely chopped
  4. 1/2 cup tahini
  5. 1 teaspoon olive oil
  6. 1 tablespoon cumin
  7. 1 teaspoon chili powder
  8. 1/2 teaspoon corse salt
Instructions
  1. Pre-heat the oven to 375 degrees fahrenheit.
  2. Finely chop the kale and onion.
  3. Add all of the ingredients to the food processor until everything is well blended.
  4. Place a sheet of parchment paper on a cookie sheet.
  5. Take about 1 1/2 tablespoons of the mixture and make it into a ball. Then place it on the cookie sheet and flatten a little by pressing down with your palm.
  6. Repeat until all of the falafels are formed.
  7. Bake for 15 minutes at 375 degrees fahrenheit, then take them out and gently flip the falafels. Bake them for another 12 minutes.
  8. Let them cool for about 5 minutes and then serve anyway you like!
Notes
  1. Falafels are great on salads, in wraps, or alone with some dip!
Adapted from Mark Bittman
beta
calories
126
fat
7g
protein
5g
carbs
13g
more
Adapted from Mark Bittman
Bed Stuy Foodie http://bedstuyfoodie.com/

Vegan Mushroom Stroganoff (Crock-Pot)

Vegan Mushroom Stroganoff

I’m visiting my sister in Portland, Oregon this week and I wanted to make something quick and easy, but tasty for us after a day in the city. I decided on a recipe I tried last week and loved, Crock Pot Vegan Mushroom Stroganoff.

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The recipe is pretty simple, all you need to do is grill up an onion in a pan, add the mushrooms for about 8 minutes and then transfer all the ingredients to a crock-pot. Then, cook for four hours on high. It makes the whole apartment smell amazing and tastes great over a bed of rice!

For a foodie, Portland is an inspiring place to be. There is an eclectic mix of restaurants with endless food options. I went to The Energy Bar yesterday, which was filled with all sorts of homemade, healthy scones and muffins. I also had a cup of the Jambalaya, which was so spicy and satisfying during a brief rain spell. On Sunday, we went to an Elephant Delicatessen location. They have lots of delicious food that was made right in front of us. I particularly liked the fish tacos and wild mushroom soup. Then, for dessert we split some of the best ice cream I have ever had (comparable only to Ample Hills in Brooklyn) at Salt and Straw. We had the sea salt with caramel. The sweet and savory flavors really complimented each other without either overwhelming the flavor.

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Hiking with Kelly in Portland!

Hiking with Kelly in Portland!


 I also got a chance to visit Powell’s. I was so excited to see the Oh She Glows Cookbook had a promotional spot on the end of a bookshelf. It was the first time I got to see it in person and I thought the pictures really brought the food to life! I’m so inspired by Angela and it was great to see her success on display. I find that when I’m reading her recipes, I’m often in a rush and just skip over the writing to the recipe. There is something about a book that encourages you to sit down and read everything. I enjoyed reading her anecdotes about her healthy food journey.

I hope you are inspired to make this Mushroom Stroganoff dish. The stroganoff had a nice gravy-like sauce with a subtle but present red wine flavor. The mushrooms were full of flavor and if you decide to add tofu on top, it makes this a nice protein filled meal for a chilly or rainy spring day.

Vegan Mushroom Stroganoff (Crock Pot)
Serves 8
A hearty, healthy, and comforting vegan dish
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Prep Time
20 min
Cook Time
4 hr
Prep Time
20 min
Cook Time
4 hr
84 calories
6 g
0 g
4 g
6 g
0 g
233 g
169 g
3 g
0 g
2 g
Nutrition Facts
Serving Size
233g
Servings
8
Amount Per Serving
Calories 84
Calories from Fat 32
% Daily Value *
Total Fat 4g
7%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 169mg
7%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
6%
Sugars 3g
Protein 6g
Vitamin A
1%
Vitamin C
12%
Calcium
15%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tablespoon olive oil
  2. 1 medium onion
  3. 3 cloves garlic (minced)
  4. 10 cups of mushrooms (I used cremini and white)
  5. 1/2 teaspoon cumin
  6. 3/4 teaspoon black pepper
  7. 1/4 teaspoon cinnamon
  8. 1/8 teaspoon nutmeg
  9. 1/3 cup red wine
  10. 1 1/2 cups almond milk
  11. 1 1/2 cups veggie broth
  12. fresh parsley
  13. Optional - 1/2 block extra firm tofu
Instructions
  1. Bring the olive oil to heat on medium high in a large saucepan.
  2. Add the chopped onion and cook for about 8 minutes or until slightly brown.
  3. While the onion is cooking, chop the mushrooms. Once the onion is brown, add the mushrooms and cook for another 6-8 minutes or until juice is released.
  4. Place the saucepan ingredients to the crock-pot.
  5. Add the rest of the ingredients (except for the parsley) and cook in the crock-pot on high for four hours.
  6. When the meal is finished, top with fresh parsley and enjoy!
  7. Optional - Tofu Addition
  8. Pre-heat the oven to 400 degrees Fahrenheit.
  9. Chop 1/4 inch cubes of extra firm tofu and place on a greased cookie sheet.
  10. Sprinkle with paprika and bake at 400 for about 7 minutes on both sides.
  11. When the stroganoff is done, place the tofu on top.
beta
calories
84
fat
4g
protein
6g
carbs
6g
more
Bed Stuy Foodie http://bedstuyfoodie.com/
Tofu baking

Tofu baking

Onion frying

Onion frying

 

Vegan Beet Burgers

Vegan Beet Burgers

Vegan Beet Burgers

The weather yesterday was over 50 Degrees Fahrenheit! I went for a beautiful run in Forte Green Park and soaked up the sun. Consequently, I made beet burgers but didn’t get a chance to blog about them. Today is much better for blogging. It has been snowing all day and I just want to stay inside with some tea!

The enormous beets I used to cook with!

The enormous beets I used to cook with!

On my way home from France this summer I had a vegan beet burger that was actually really good (and probably the only vegan meal I had in two weeks). It is a little embarrassing as a foodie to admit I liked airplane food. I like to think that because they only make a handful or so vegan meals a day, it was fairly homemade (too optimistic?). Regardless, ever since I have been trying to find the perfect vegan beet burger recipe.

Last weekend I had what I think was the best vegan dinner I have ever made (I know what you are thinking, from the girl who likes airplane food!). I made the Sweet Potato Burgers with Thai Peanut Sauce from Oh She Glows.  They were nutty, little spicy, and hearty. I was so impressed! It got me thinking that I could make something similar with beets, so I used her recipe as a base and just changed a few things.

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I was proud of the end product! First of all, they were really aesthetically pleasing.  I love the green and red mixed together. In fact, the color makes them a great vegan Valentine’s Day meal! The flavor was sweet and earthy. I added a bunch of chopped parsley, which made them taste really fresh. These burgers were really filling and I enjoyed them with a few pickles!

Vegan Beet Burgers
Yields 8
A hearty but sweet vegan dinner!
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Prep Time
30 min
Cook Time
36 min
Prep Time
30 min
Cook Time
36 min
312 calories
41 g
0 g
11 g
15 g
1 g
121 g
122 g
8 g
0 g
9 g
Nutrition Facts
Serving Size
121g
Yields
8
Amount Per Serving
Calories 312
Calories from Fat 95
% Daily Value *
Total Fat 11g
17%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 122mg
5%
Total Carbohydrates 41g
14%
Dietary Fiber 12g
48%
Sugars 8g
Protein 15g
Vitamin A
14%
Vitamin C
27%
Calcium
9%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups shredded beets
  2. 1 cup of parsley
  3. 3 cloves of garlic
  4. 1/2 teaspoon cumin
  5. 1 teaspoon dried dill
  6. 1/2 cup chopped peanuts
  7. 1/4 cup oats
  8. 2 cups chick peas
  9. 2 tablespoons flaxseed plus 3 tablespoons water
  10. 2 teaspoons olive oil
  11. 1/4 cup lemon juice (fresh squeezed)
Instructions
  1. 1. Peel and grate 2 cups of uncooked beets - your hands will turn bright red here!
  2. 2. Pre-heat the oven to 350 Degrees Fahrenheit.
  3. 3. Chop 1 cup of parsley and add to the bowl.
  4. 4. Add the garlic, cumin, and dried dill.
  5. 5. Process the oats in a food processor until they are coarsely ground. Add the chickpeas and pulse a few times until they are partially mashed (you want to still have a few whole ones left).
  6. 6. Add the chickpea/oat mixture to the veggie mixture.
  7. 7. In a small bowl, whisk together the flaxseed and water. Let sit for about one minute. Mix this into the bigger bowl.
  8. 8. Add the oil and fresh squeezed lemon juice to the big bowl. Stir until everything is fully combined and starting to stick together.
  9. 9. Place parchment paper on a cookie sheet or grease it with olive oil.
  10. 10. Form the burgers with your hands and place on the cookie sheet.
  11. 11. Bake at 350 Degrees Fahrenheit for about 18 minutes on each side (flipping them over in between).
  12. 12. When the burgers are done, serve warm!
Notes
  1. Serve with pickles, kale, tomatoes, and a little Veganaise.
beta
calories
312
fat
11g
protein
15g
carbs
41g
more
Bed Stuy Foodie http://bedstuyfoodie.com/
Next I want to make a sauce. I was thinking a vegan dill yogurt sauce. Any ideas?

Beet Burger Batter

IMG_2851

Thanksgiving Pie!

IMG_2237

Thanksgiving pie, why didn’t I think of this sooner? It has all the flavors of Thanksgiving in one place!

Warning to my vegan fans, I used meat in this recipe but there will also be a recipe for a vegan version. As I mentioned earlier, since my trip to France I am eating meat and cheese about once a week again. I am loving the moderation and I still feel great.   I actually made one with some fake meat from Trader Joe’s. The fake meat had such a fake flavor that I couldn’t stand it. I am going to try it again with mushrooms.

This dish was a little time consuming, but well worth it! I made the cranberry sauce from scratch earlier in the day and I used Trader Joe’s Cornbread Stuffing. I also made homemade mashed sweet potatoes sweetened with maple syrup. The salty stuffing with the sweet mashed potatoes and cranberry sauce made for an addictive flavor! 

The whole apartment smelled festive and I went a little crazy taking pictures. It was a lot of fun! This dish is great if you want to have a more modern Thanksgiving but want a little tradition too. You could actually make it the day before and just heat it up on Thanksgiving. 

Ingredients
Whole wheat pie crust (you could also make your own)

For the base…
1/2 small onion
1 cup organic chicken or turkey
1 medium carrot
2 stalks celery
3/4 cup vegetable broth
1 1/2 tablespoons cornstarch

For the sweet potatoes…
1 1/2 pounds of sweet potato
3/4 cup coconut milk
1 tablespoon maple syrup

Homemade Cranberry Sauce (You could also use store cranberry sauce)

Trader Joe’s Cornbread
1 stick of butter
3 cups of vegetable broth

Method
1. Defrost your whole wheat pie crust if you are using store bought. Check the instructions, but I usually put mine in the refrigerator if I am going to use it the next day. Then I let it sit on the counter for 1 hour before. If you are making the cranberry sauce, I recommend making this the day before as well.
2. About 2 hours before you want to cook this meal, pre-heat the oven to 400 degree Fahrenheit. Make holes in one large, washed sweet potato with a fork. Wrap the sweet potato in foil and bake it for about 1 hour and 15 minutes, or until a fork can easily slide through it.
3. Allow the sweet potato to cool.
4. Bring the oven down to 375 degrees Fahrenheit.
5. Place 1 tablespoon of olive oil in a pan and bring the pan to medium heat.
When the oil is hot, add the finely chopped 1/2 onion.
6. While the onion cooks, cut the chicken or turkey up into shreds.
7. After about 5 minutes, add the chopped carrots and chopped celery to the pan. Cook until the veggies start to become soft. Then add the chicken or turkey to the pan. Cook until the meat is cooked through.
8. On the side, whisk the vegetable broth and cornstarch together until there are no lumps. Add this to the pan. Bring the heat down to medium-low and continue cooking until the vegetable broth and cornstarch thicken to a gravy. Remove the pan from the heat and allow the ingredients to cool.
9. Follow the directions for the stuffing and set aside.
10. Peel the cooled sweet potato and place it in a food processor with the coconut milk and maple syrup. Pulse until the texture is smooth. Set aside.
11. Start layering! Place the meat layer down first in the whole wheat crust. Then add the mashed sweet potatoes, followed by the cranberry sauce, and finally, the stuffing. Keeping the stuffing on top keeps it from getting soggy. Add the top crust and press down firmly so nothing leaks out. Place four small slices on top of the pie to let the heat in.
IMG_2180

IMG_2187
12. Bake at 375 Degrees Fahrenheit for about 1 hour.
13. Let cool for at least 20 minutes so that the pie can settle.
Enjoy!
IMG_2253
IMG_2246

IMG_2236

Vegan Pumpkin Chili

IMG_1818

Are you looking for a fall dish that is vegan and healthy? I really love this pumpkin chili recipe. The pumpkin beer and spices add warm fall flavors of cinnamon, nutmeg, and cloves. The orange peppers make this dish look festive, but they also bring a little sweetness. I really love the kidney beans in this dish, they make it hearty. Finally, the fresh pumpkin cubes really take this dish to the next level. It isn’t everyday you get fresh pumpkin!

I used to be nervous about cooking with fresh pumpkin, but I have found it is actually way easier to cut than squash and faster to bake. The difference between cooking with canned pumpkin and fresh is worth the extra time it takes to cook the pumpkin first. In fact, this time of year I like to keep some freshly baked pumpkin in the fridge. That way I can easily cook with it.

I found a meat chili dish called Drunken Pumpkin Chili on The Scrumptious Pumpkin blog. I “veganfied” it and altered it slightly . The recipe is below.

Ingredients:
1 onion
2 tablespoons of oil
8 large tomatos
4 fresh orange peppers
1/2 small baked pumpkin
2 chipotle peppers in adobo sauce
1/2 jar of pumpkin beer (I used Weyerbatcher’s Imperial Pumpkin Ale)
3 tablespoons tomato paste
3 cloves of minced garlic
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1 teaspoon pepper
1/4 teaspoon allspice
2 dashes cloves
1 jar of kidney beans

IMG_1804

Method:

1. Pre-heat the oven to 400 degrees Fahrenheit.
2. Cut a small sugar pumpkin into fourths, remove seeds, and lightly oil.
3. Bake for about 40 minutes or until a fork can easily pierce the flesh.
4. Place a large pot on the stove with about 2 tablespoons of oil, put the heat on medium-high.
5. Mince the onion and add it to the olive oil. Stir every minute for about 15 minutes or until the onion is slightly brown.
6. Chop the tomatoes and add them to the pot. Let the tomatoes cook for about 20 minutes on medium-high stirring occasionally.
7. Chop the orange peppers and pumpkin into bit sized chunks and add that to the mixture. Bring the heat down to medium.
IMG_1801
8. Cut the chipotle peppers into small pieces and add it to the chili.
9. Add the remaining ingredients except for the beans, cover and let cook for another 20 minutes on medium heat.
10. Add the beans and let cook for anther 5 minutes on medium heat.

IMG_1812

What other fall meat dishes would you like to see made vegan?

Easy Healthy Vegan Lunch – Kale, Millet, and Tomato Stew

Tomato and Kale

I am always looking for healthy and easy vegan lunches to make for work. This recipe is my latest success. It doesn’t take a lot of time or work and it is delicious. Plus, it is just one more way to get some kale in!

Today, as I was deciding what to blog on, I heard this great segment from NPR on millet. I have been making this dish with millet all week! I love cooking with millet because quite honestly, I have eaten so much quinoa in the last few years that I need a little break. Also, millet absorbs the flavor better than quinoa does. It is filling and slightly nutty like quinoa, but I find it is easier to digest.

Millet

Cook Time: 45 minutes
Yield: Enough for about 4-6 lunches
Ingredients
10-12 tomatos
2 heads of kale
1 cup of vegetable broth
3 cloves of garlic
3 small slices of jalapeno finely chopped
2 dashes cayenne pepper
2 cups of millet

Ingredients

Method
1. Dice tomatos and place in a large pot with vegetable broth, garlic, and jalapeno.
2. Cook on medium-high for about 30 minutes, or until the tomatoes are soft.
3. Simultaneously, boil 4 cups of water in a smaller pot. Add 2 cups of millet and bring to a simmer. Cook for 10-12 minutes, or until all the water is absorbed and the millet is soft.
4. Wash and chop the kale.
5. Bring the large pot with tomatoes down to medium. Add the kale and cayenne to the large pot with the tomatoes.
6. Serve the tomato and kale mixture over the millet, adding a little of the liquid created from the juice of the tomatoes.
**Note: If you are short on time, you can replace the diced fresh tomatoes with a can of organic stewed tomatoes. If you do this, you will only need to cook the tomatoes for about 10 minutes before adding the kale.

Vegan Meatball Recipe

This vegan meatball recipe is made using a few simple ingredients. In fact, I really wanted to make vegan meatballs but I did not have the proper ingredients for any one recipe. I made my own version using ingredients we had in the house. I was pretty nervous it wasn’t going to work out, but Rich and I both loved them!

I have been wanting to make vegan meatballs from scratch for some time because I am against the fake meat products. I don’t mean seitan, tempeh or tofu. I feel those foods are not trying to be a food they are not (although people can make them into dishes that resemble meat products). I don’t like fake vegan products because they are not very healthy.

In order to make vegan food taste like meat, additives (sodium, natural and artificial flavorings, etc) must be used to get the meat-like flavor and consistency. When I make vegan burgers or meatballs, they don’t taste like the meat-filled alternative because they are not filled with meat! They taste like something earthier and healthier that is a food all on its own.

When I first started eating more vegan food, I bought vegan meatballs and chopmeat for tacos. They both tasted so artificial! I assumed they were healthy when I bought them because they were vegan. When I looked at the nutritional value upon arriving home, I was appalled. They were very processed, sodium filled, and had lots of artificial flavors.

Homemade vegan meatballs

These vegan meatballs went really well with spelt pasta and lots of red sauce. You could also make a vegan meatball sandwich by placing them on some bread and adding sauce.

Yield: 24 meatballs
Cook Time: 45 minutes
Ingredients
4 tablespoons olive oil
1 large onion
3 cloves garlic
1/4 teaspoon red pepper flakes
1 teaspoon blak pepper
1/2 teaspoon salt
1 teaspoon dill
1/2 cup oats
3 cups cooked chick peas
2 medium carrots
1/4 cup nutritional yeast
1/4-1/2 cup water
1 cup fresh parsley

“Raw” vegan meatballs cooking

Method 
1. Heat 1 tablespoon of olive oil in a pan on medium-high heat.
2. Finely chop 1 large onion.
3. When the oil is hot, add the onion and minced garlic. Saute the onion mixture until it starts to turn brown. Then add your spices and cook for another 3 minutes. Remove this pan from heat and set aside.
4. If you are making pasta, put up your water now so it will be ready on time.
5. Place 1/2 cup of oats in a blender or food processor. Blend until they are finely ground. Remove the oats from the blender and place in a large bowl.
6. Place the chickpeas in the blender and pulse until they are mashed (this should take less than 1 minute).
7. Add the chickpeas to the bowl.

Cooked vegan meatballs

 8.Add the grated carrots, nutritional yeast, and 1/4 cup water. Mix by hand until the mixture is well combined and wet but sticky. You may need to add up to 1/2 cup of water to get the desired consistency. When you have the right consistency, add the parsley and the onion mixture.
9. Heat 1 tablespoon of olive oil in a pan on medium high heat. When the oil is hot, roll the chickpea mixture into ball of your desired size and cook them until browned on each side.
10. Enjoy hot on pasta or a sandwich!

                                      
I shared my fake vegan food pet peeve……fake meat products. Do you have one to share? 

Vegan Quesadillas with Grape Salsa

We decided to go for a Mexican theme this weekend. We had non-vegan visitors and figured that it would be something that everyone would enjoy. It proved to be a tasty and enjoyable meal!
 
The grape salsa added a spicy and sweet flavor to the savory quesadillas. The quesadillas were filled with spinach, shallots, mushrooms, black beans, and vegan cheese. The guacamole added a nice burst of citrus to everything. Best of all, this meal was very healthy and we all felt good about it. Enjoy!
 
Ingredients
 
 
Quesadillas
2 tablespoons of extra virgin olive oil
2 shallots
4 cups of spinach
2 cups of mushrooms
4 whole wheat tortillas
1 1/2 cup of black beans 
1/2 teaspoon of cumin 
1 clove of garlic
1/8 teaspoon of cayenne
1/2 teaspoon of black pepper
1 cup Diaya Cheese
 
 
 
Grape Salsa
1/2 onion
1 jalapeno 
4 cup of cherry tomatoes
3 cups of red grapes
1 cup of cilantro 
1/2 cup lime juice
1/2 teaspoon salt
 
 
Guacamole 
3 cloves of garlic
3 ripe avocados
1/3 cup lime juice
 
Method 
 
 
Quesadillas
1. Heat 1 tablespoon of olive oil in a large pan.
2. When the oil is hot, add 2 diced shallots and cook on medium until they are slightly browned. 
3. Add the sliced mushrooms and cook for another 8 minutes. 
4. Add the washed spinach and cook for about 2 minutes, or until the spinach is all wilted (you may need to add a little spinach at a time to fit in all in). 
5. Place the vegetables in a bowl and set aside. 
6. In a separate pot, heat the black beans on medium heat and add the cumin, garlic, cayenne, and black pepper. Stir until the beans are warm, then cover and set aside.
7.  Clean the large pan or skillet. Turn the heat to medium and add 1 teaspoon of olive oil. When the oil is warm, make sure it is spread evenly around the pan. 
8. Place 1 tortilla on the pan. Add a layer of the veggies, beans, cheese, and the other whole wheat tortilla. Be careful to not put too much in the tortilla at once or it will be difficult to flip. 
9. Cook on medium heat for about 6 minutes. Brush the top of the tortilla (facing up) with olive oil before flipping. Then cook for 6 more minutes on the other side. 
10. Repeat with the second tortilla. 
 
 
Salsa
1. Get a large mixing bowl. 
2. Dice the onion and jalapeno. Add them to the bowl. 
3. Cut the tomatoes and grapes into quarters and add them to the bowl. 
4. Take the leaves off of the cilantro and add them. 
5. Squeeze limes until you have about 1/3 cup of lime juice and add the juice to the bowl. 
6. Add the salt and mix well. 
 
Guacamole
1. Get a small mixing bowl.
2. Mince the garlic and add it to the bowl. 
3. Add the avocados and mash until they are broken up. 
4. Add the lime juice and mix well. 

Asian Noodle Stir Fry

This Asian Noodle Stir Fry is one of our new favorite dishes. It has lots of flavor and always leaves us wanting more! We make a few variations of this recipe, mainly depending on what is in the house and who is cooking dinner. Rich added a whole grated carrot to the top of each dish the other day and it was really good!

Recipe
1 package organic udon noodles
1 tablespoon of olive oil
2 shallots
3 cloves garlic
1 tablespoon of red pepper flakes
1 head of broccoli
1 red pepper
1 package of bunch of enoki mushrooms
1 bunch of bok choy
2 ears of corn
1/2 cup veggie broth
1/4 cup sweet chili dipping sauce
1/4 cup fresh squeezed lemon juice
 














Method
1. Cooke the udon noodles according to the directions on the package.
2. While the udon noodles are cooking, place the olive oil in a large pan on medium high heat.
3. Once the oil is hot, add the chopped shallots, garlic, and red pepper flakes. Cook until the shallots are slightly brown.
4. While the onions are cooking, steam the broccoli in another pot. This should take about 3 minutes once the water has boiled. I find that steamed broccoli is better in this dish and requires less oil to cook. When it is done, set aside.
5. Add the chopped red pepper and chopped mushrooms to the large pan with the onions.
6. After about 5 minutes add the corn and bok choy. Cooke for about 5 more minutes.
7. Bring the large pan to warm. Add the broccoli, stir, and place the lid on to keep warm.
7. In a mixing dish combine lemon juice, veggie broth, and chili sauce. Stir well.
8. Add the noodles to the mixing dish until well combined.
9. Place the noodles on a plate, top with the veggie mixture and the broccoli.
10. Serve warm.

Vegan Pizza

This is one of the fastest and easiest vegan meals. We had a busy day on Sunday and quickly threw this together. With a salad, it makes a filling and healthy meal. It is actually a great post-run meal, which is how we enjoyed it on Sunday!

Recipe
1 prepared whole wheat dough (we get ours at Trader Joe’s or the Park Slope Food Co-op)
1 shallot
1tsp olive oil
1/2 can of organic red spaghetti sauce
2 cloves garlic
1/2 package of Diaya mozzarella vegan cheese
A handful of fresh basil

Method
1. Pre-heat the oven to 425 Degrees Fahrenheit
2. Let the dough sit out in order for it to rise a little.
3. While the dough is rising, chop 1 shallot and saute it on medium-high heath until it begins to brown.
4. Place some oil on your cookie sheet so that the pizza doesn’t stick.
5. Stretch out your pizza dough so that it will fit on your cookie sheet.
6. Place the pizza dough on the cookie sheet.
7. Add the sauce and evenly distribute.
8. Mince 2 cloves of garlic and evenly distribute onto the sauce.
9. Sprinkle with the vegan cheese.
10. Add the basil.
11. Bake for about 20-25 minutes or until when you lift the dough with a spatula it is firm and slightly brown.

Enjoy! I will post my home-made pizza dough recipe soon. That is a little more time consuming and better for the winter months when I am inside more.