Food, food, food

Through a series of several events, Ryan and I decided we need to eat healthier.  One way we hope to achieve this is to incorporate more plant based meals into our diet. Now I am not saying we are switching over to the Vegan world completely; for now
we hope to 'eat meat sparingly' and find new fun recipes that are not based on
chicken, fish, beef, etc.  Our goal is one new recipe a week for the year
and gradually incorporate about 3-4 meals per week.

This page is to log the recipes we come across (or make up)
and if they will be keepers or not.

Happy eating!
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4.2.12
 Not bad... I am looking for a good way to make tofu.  I enjoyed it at a restaurant (Natural Cafe) in Santa Barbara in a stir fry but whenever I try to stir fry it at home it has an odd texture. This one is not chicken fingers or fish sticks (though it kind of looks like it) but has potential. The boys even had a few bites. Better when dipped in fry sauce (though I guess that defeats the 'healthy' and 'plant based foods.')

Crispy Breaded Tofu Strips & Sweet Potato Fries

by Angela Liddon

Prep Time: 15 mins

Cook Time: 40 mins

These crispy strips could turn anyone into a believer…even my chicken finger loving husband.

Ingredients (3 servings)

• 1 package firm or extra firm tofu (I use organic, non-GMO, about 350 grams)
• 1/2 cup almond milk (or other milk)
• 1 tbsp cornstarch
• 1/3 cup cornmeal
• 1/2 cup breadcrumbs (use gluten-free if necessary)
• 1/2 tsp cinnamon
• 1/2 tsp cumin
• 1/2 tsp chili powder
• scant 1/2 tsp kosher salt
• 1/4 tsp cayenne powder (for a kick of heat)
• 1/4 tsp onion powder
• 1 large sweet potato + 1 tsp oil + 1/2 tsp cinnamon + pinch salt + 1/4 tsp cumin

Instructions

• 1. Press tofu (as shown in post). Rinse the tofu with water and place a couple kitchen towels on the counter. Wrap the tofu with another towel and place heavy cookbooks on top. Let sit for at least 20 minutes to soak out the water.
• 2. Meanwhile, whisk together the milk and cornstarch in a shallow dish. In another bowl, mix together the cornmeal, breadcrumbs, salt, and spices. Set aside. Preheat oven to 400F and grease 2 baking sheets with oil. Slice the potato into fries and then coat with 1 tsp oil, 1/2 tsp cinnamon, 1/4 tsp cumin, and a couple pinches of salt. Lay out on greased baking sheet.
• 3. Slice tofu into 8-9 strips, lengthwise, depending on how thick you want it. With one hand dip the tofu strip into the milk mixture and then into the cornmeal/breadcrumb mixture. Use other hand to sprinkle dry mixture all over the tofu. Coat both sides entirely and then place on baking sheet. Repeat with the rest.
• 4. Bake tofu on middle rack and fries on bottom rack at 400F. Bake for 20 minutes, then flip the tofu and fries, and then bake for another 15-20 minutes until crispy (watch fries carefully!). Remove tofu and broil the fries for a few minutes, watching carefully, until golden and charred in some spots. Remove and serve everything with ketchup!

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3.21.12

So I have slacked off a bit on adding new recipes but this is one we tried tonight.  Very easy and quick. A great summer time, light pasta! thediva-dish.com

15 minute Lemon Parsley-Spinach Pasta

Ingredients:

6-8 ounces pasta

1 bunch parsley

1 c. fresh spinach

2-3 cloves garlic

zest and juice of 1 lemon

3-4 TB. olive oil (or more depending on how ‘oily’ you like your sauce)

1/4 c. sunflower seeds

salt and pepper to taste 

Directions:

1. Cook pasta according to directions.

2. While pasta is cooking, puree the sunflower seeds in a food processor until crumbs appear. Next add in the rest of your ingredients to food processor. Blend a couple of minutes, scraping down the sides when necessary, until you have reached a ‘pesto’ like consistency. 

3. Once pasta is done, drain, and pour into bowl. Toss pasta with about a tsp. of olive oil (optional), and then add parsley sauce to pasta. Toss until combined. Can squeeze additional lemon juice on top if desired.

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02.26.2012
Not bad... I thought these were pretty good; unfortunately the boys didn't care too much (guess I should stick with traditional for them).  Instead of Goat Cheese though, we used Feta and Blue Cheeses.  I baked them but I think frying would be better. Topped them with avocado, tomato, lettuce and mayo on a wheat bun.
http://thediva-dish.com/dinner/goat-cheese-black-bean-burger-turkey-burger/

Goat Cheese Stuffed Black Bean Burgers:

Adapted from Allrecipes

Ingredients:

1 Can black beans

1/2 bell pepper (I used green but you can use yellow/red/orange)

1/2 Onion

1 TB chopped garlic 

1 egg

1 TB chili powder

1 TB cumin

Dash of hot sauce

3/4 cup seasoned bread crumbs

Goat cheese (I used herb and garlic seasoned)

Directions:

1. Mash black beans

2. Finely chop onions, bell pepper, and garlic

3. Add all ingredients into a bowl and mix together

4. Form into smaller patties (4), reserving less than half the batter

5. Press goat cheese onto tops of patties

6. Using remaining batter, top patties so goat cheese is covered

7. Either pan fry or bake at 375 for about 35 minutes

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I wanted to list some meals that we already eat here as well:

• Spaghetti (no meat)
• Spinach Quiche (true it has eggs)
• White Chili (chicken can be added or left out)
• Hmmm... this is harder than I thought. I am sure we have more but my tired brain will have to return to this later...

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02.25.12
Another delicious dessert recipe! http://ohsheglows.com/recipage/?recipe_id=6001777 

Chocolate Chip Cookie Dough Balls III

by Angela Liddon

Prep Time: 15-20 mins

Cook Time: 0

 I've made three versions of chocolate chip cookie dough balls on the blog, and these are the best! My favourite way to enjoy them is in this amazing

 Chocolate Chip Cookie Dough Blizzard.

Ingredients (1 cup packed cookie dough)

• 1/2 cup unsalted cashews
• 1/4 cup rolled oats
• 1/4 cup whole wheat pastry flour (other flours may work)
• 1/2 tsp kosher salt
• 1.5 tbsp natural cane sugar
• 1/2 tsp pure vanilla extract
• 3-4 tbsp maple syrup (or a bit more if dough is too dry)
• 1/4 cup dark chocolate chips

Instructions

• In a food processor, add the cashews and oats and process until it forms a fine crumble.
• Now add in the salt, sugar, and flour and process for a few seconds more.
• Add in the maple syrup and vanilla and process until combined. It will be sticky, but this is normal!
• Add in your chocolate chips and stir by hand or process. Form into balls. Store in freezer. You can dip them in melted chocolate and chopped nuts if you desire!

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02.23.2012
I actually made these into muffins and didn't top them with cinnamon/sugar;
they were still quite delicious.
http://ohsheglows.com/recipage/?recipe_id=6002931

Cinnamon Sugar Pumpkin Spiced Doughnuts

by Angela Liddon

Prep Time: 15 mins

Cook Time: 12 mins

 A buttery cinnamon sugar coating over a pumpkin doughnut.

Ingredients (dozen regular sized or 24 mini)

• 1/2 tsp apple cidar vinegar (white vinegar may work)
• 6 tbsp non-dairy milk
• 1/2 cup fresh or canned pureed pumpkin
• 1/4 cup organic cane sugar (or white)
• 3 tbsp unsweetened applesauce
• 2 tbsp lightly packed brown sugar
• 2 tbsp Earth Balance (or other non-dairy butter substitute), melted
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp cinnamon + 1/2 tsp ginger, + 1/4 tsp nutmeg (or 1.75 tsp pumpkin pie spice)
• 1/2 tsp kosher salt
• 1 cup all-purpose flour
• 1/2 cup whole wheat pastry flour

Cinnamon Sugar

• 1/4 cup Earth Balance (or other butter sub), melted (approx estimate only)
• 1/2 cup sugar
• 1/2 tsp cinnamon

Instructions

• 1. Preheat oven to 350F. Grease two mini doughnut pans or two regular sized doughnut pans with Earth Balance (or other butter substitute).
• 2. In a large bowl, whisk together the vinegar, milk, pumpkin, sugar, applesauce, brown sugar (sift if clumpy), and melted Earth Balance (or other butter sub).
• 3. Sift in in the dry ingredients (baking powder, baking soda, spices, salt, and flours). Mix until just combined. I didn’t sift as I was lazy.
• 4. Using a ‘zip-lock’ baggie or pastry bag, spoon the batter into the bag and then secure it with the zip lock or rubber band. Twist the bag slightly and then cut off a hole at the corner to ‘pipe’ out the batter. Pipe the dough around the circle and gently flatten down with slightly wet fingers to smooth. Repeat.
• 5. Bake for 10-12 minutes at 350F or until they gently spring back when touched. Cool in the pan for 10 minutes before carefully using a butter knife to remove. Place on cooling rack for another 10-15 minutes.
• 6. Cinnamon Sugar: Melt Earth Balance in a small bowl and dip the cooled doughnuts into butter one at a time. Transfer the dipped doughnut into a bag with the cinnamon sugar and shake until coated thoroughly. Doughnuts keep for 2-3 days.

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02.23.2012
This was ok; overall I felt it was too much work for the result.
It is a fancy pasta & tomato dish.
http://ohsheglows.com/recipage/?recipe_id=6003735

Roasted Tomato Basil Pesto

by Angela Liddon

Prep Time: 15 mins

Cook Time: 1 hour 10 mins (roasting)

 This pesto is bursting with seasonal flavours and nutrients. Hello lycopene! It’s also quite low in oil thanks to the roasted tomatoes adding body and flavour. I left the almonds chopped and it added a nice texture that was great mixed into pasta or spread on a toasted sandwich. I suggest making some and freezing it for a later date.

Ingredients (1 cup)

• 9 large roma tomatoes, sliced in half lengthwise
• 1/2 cup almonds, toasted
• 2 garlic cloves
• 1 cup tightly packed basil + more for garnish
• 1/4 cup extra virgin olive oil + more for drizzling on tomatoes
• 2 tbsp nutritional yeast (optional)
• Kosher salt & freshly ground black pepper, to taste
• Your desired amount of cooked Pasta

Instructions

• 1. Preheat oven to 400F and line a baking sheet with parchment. Place sliced tomatoes on the sheet and drizzle with oil, salt, and pepper. Roast for about 1 hour and 10 mins at 400F. Watch closely during the last 15 minutes of roasting.
• 2. Reduce oven heat to 325F and toast almonds for 8-10 minutes. Add 1/3 cup into food processor and process until finely chopped. I left mine a bit chunky for texture. Remove and set aside.
• 3. With processor turned on, add 2 garlic cloves and let it whirl around until finely chopped. Now add in the basil and process until finely chopped.
• 4. Add in the oil, optional nutritional yeast, and 1.5 cups of roasted tomatoes (you will have tomatoes left over). Process until smooth. Pulse in 1/3 cup toasted almonds. Season generously with salt and pepper. I think I used about 1/2 tsp salt or a bit more.
• 5. Pour your desired amount of pesto over the cooked pasta and mix well. Chop the remaining roasted tomatoes and stir into pasta. Chop remaining almonds and Chiffonade the basil (see below).

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02.23.2012
Love, love, love these! I have already made them twice and they often disappear by the next day. I especially love the blueberries in them;
sounds weird but it's a good mixture with the chocolate chips.
http://thediva-dish.com/uncategorized/chocolate-chip-banana-chunk-cookie-bites/

Chocolate Chip Oatmeal Banana Chunk Cookie Bites

Ingredients:

2 ripe bananas

1 C. oats

3/4 C. whole wheat pastry flour

2 TB. vanilla

1 tsp. molasses

1 tsp. cinnamon

1/4 tsp. nutmeg

2 TB. chopped dark chocolate chips

2 TB. canola oil

1/4 C. Stevia Baking Blend (Or sub. sugar)

Optional: 4 TB. chopped Blueberries, 2-4 TB. chopped walnuts.

Directions:

Mix all ingredients together until combined and wet. Using a small cookie cutter, scoop out batter and place on prepared cookie sheet. Press down for more flat cookies, or leave as is for little cookie ball bites.

Bake in a preheated 350 degree oven for 10-15 minutes, depending on your cookie texture

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 02.23.2012
This was pretty good, a little too sweet and the Tempeh was 'interesting.'
I won't count it out yet; definitely worth a second try.
Found at: http://thediva-dish.com/uncategorized/crockpot-tempeh-veggie-chili/

Crockpot Tempeh Veggie Chili

*This was done in a crockpot, but I assume could be done on the stove*

Ingredients:

1 medium sweet onion finely diced

5-6 large cloves garlic finely diced

1 C. butternut squash cubed

2 yellow bell peppers diced

2 pkg. Tempeh Bacon chopped/diced

3 TB. Sucanat

2 cans garbanzo beans(drained and rinsed)

1 can black beans(drained and rinsed)

1 can diced tomatoes

1/2 c. veggie broth

8 oz. can tomato sauce

2 TB. cornstarch dissolved in 2 TB. cold water

1 tsp. garam masala

1 tsp. coriander

1/2 tsp. cumin

1/2 tsp. paprika

1 tsp. oregano

salt & pepper

Directions:

1. Throw all ingredients into a crockpot. Set on high for about 3 hours, and low for about 2 hours. When the chili is done to desired consistency, turn crockpot to ‘keep warm’ until ready to eat.

"Tempeh has been my new found love for a while! It’s basically cooked and fermented soy beans formed into a little patty. The kind of Tempeh I buy usually has added grains in it too! It doesn’t have much flavor, but you can crumble it to the perfect texture to resemble meat crumbles. It gives you that hearty texture of meat, but a lot more nutrition and deliciousness! You can find it at any health food store, even Trader Joes! For this chili I used Tempeh Bacon."

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02.01.2012
The first recipe I came across that I had to try was, of course, a dessert (so maybe I am still working on the 'healthy' part of my goal).  These are 'ding dongs' from  
http://thediva-dish.com/uncategorized/homemade-diva-ding-dongs/

Homemade Diva (Ding) Dongs

*Vegan, Gluten Free, Dairy Free, Delicious*

Ingredients: (For the Cake)

1 c. Bob’s gluten free flour (or whole wheat pastry for non GF)

1/4 c. cocoa powder

3/4 tsp. baking powder

3/4 tsp. baking soda

dash of salt

1 1/2 TB. cornstarch

1/4 c. melted coconut oil

1/4 c. applesauce (room temperature)

1/2 c. non dairy milk(room temperature)

1/4 c. maple syrup(room temperature)

2 tsp. vanilla

1/2 c. dates + 1/4 c. water pureed together to form a paste. 

          (you can do this with a blender or food processor)

Ingredients: (For the Filling)

One can full fat coconut milk, top open and covered with plastic wrap, that has been sitting in the fridge over night

Sweetener of choice-maple syrup, stevia, honey, agave, powdered sugar

Ingredients: (For the Coating)

1 -85% cocoa chocolate bar (you can do sweeter if you prefer) (3.5 ounces/about 1/2 c. chocolate)

1/8 c. coconut oil

1 TB. sweetener of choice (I used agave) (optional)

Directions: (for the cake)

1. Preheat oven to 350. Mix dry ingredients together in one bowl, and wet ingredients together in another. Fold wet ingredients into the dry ingredients until incorporated. Don’t overmix.

2. Spray a cake pan/square pan(9×9) etc. with non stick spray and pour batter into cake pan. Bake in oven for 20-25 minutes, or until center comes out clean.

3. Once cake is done and cooled and released from pan and placed on cookie sheet, use a glass/circle cookie cuter and cut out circles.

4. Set aside and make filling.

Directions: For the Filling

1. After can of coconut has been sitting in the fridge overnight, remove it. With a spoon, scoop out the full fat cream that thickened overnight and put it in a bowl. Add a few TB. of your sweetener of choice and whisk together. Put back in the fridge while you make the chocolate coating.

Directions: For the Coating

1. Add your chocolate, oil, and sweetener in a bowl that is sitting over a pot of simmering water. (double broiler.) Continue to stir until melted. Set aside. (You can also melt the chocolate in a microwave.)

Directions: For the assembly

1. Take your cream filling and put it in a pastry bag fitted with any tip that has a smaller hole. You can also cut out a center of the ding dong if you would like, if you don’t have a tip. You can also poke more than one hole in the cake so filling get’s through out the middle.

2. With your pastry bag, poke a hole in the cake a squeeze a bunch of cream into the cupcake. Squeeze hard…

Directions: For the coating

Make sure your chocolate is sitting in a deep bowl so it will be easy to dip them. Simply hold the bottom of the cake with two fingers and dip into the chocolate. Set down and let the chocolate drip down to coat the sides. It’s really messy, and not very pretty. You may have to lick your fingers a few times…darn. If you feel it isn’t coated enough around the bottom, take a spoon or cooking brush and brush some more chocolate coating around the cake.

Set in the fridge for about 10 minutes to let the chocolate set, and then they are ready to eat. The chocolate will stay hardened after and you won’t have to leave it in the refrigerator.

I was truly surprised with how moist and delicious these are. Definitely a keeper!

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02.01.2012
Last week we had Ryan's co-worker and his wife over for dinner.  She is vegan and so what better time to try new meals.  The first recipe I included was this great casserole (good 'comfort food' for a cold winter's day): http://thediva-dish.com/uncategorized/a-far-from-royal-life/ I was a little leery because I generally do not like eggplant but (one, I sliced it very thin) there are so many other flavors and textures in this it blends right in.

Layered Cous Cous, Eggplant and Zucchini Casserole

Ingredients:

 1 large eggplant peeled and thinly sliced

1 large zucchini thinly sliced

2 c tomato sauce

1-1.5 c prepared cous cous

2 Tb prepared pesto

1 can drained, rinsed navy beans

1 c spinach

1/2 c fresh basil

1 tsp dried rosemary

1 tsp dried oregano

1 tsp dried parsley

1 tsp paprika

2 Tb nutritional yeast

2 Tb olive oil

2 tsp chopped garlic

Salt and Pepper

Directions:

1. Preheat oven to 450deg. On a baking sheet coated with paper or mat, spread sliced eggplants around and bake in oven for 13-15 min or until wilted.

2. Using a food processor, blend beans, spinach, basil, spices and nutritional yeast, EVOO, and garlic until creamy. Set aside.

3. In a separate bowl add cous cous and pesto and mix until combined. Set aside.

4. In a deep casserole dish layer ingredients: Start with a couple of Tb of tomato sauce on the bottom of the greased bowl. Then layer eggplant, bean puree, half the zucchini slices, more tomato sauce and cous cous.  Repeat the process over until all the ingredients are gone. Top layer should be cous cous.

5. Turn down the oven to 425deg and bake for 30-40 min.

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