Panang Curry with Tofu and Green Beans

Panang Curry is my all time favorite Thai dish, it's slightly sweet and spicy and the sauce is creamy, nutty and wonderful.

 If you do not have or like green beans, you can sub in any combination of stir fry veggies you like, fresh or frozen.

I just made this version to use up the fresh green beans from our Produce Box.

(Makes 4 servings)

Ingredients:

1 Block Extra Firm Tofu in water, drained and if you are able, pressed (we use the TofuXpress, which is a quick and easy way to get out excess water) http://www.tofuxpress.com/

Fresh Green Beans, steamed until tender
*Or 2 c. stir fry veggies of choice

1-2 TBSP Grated Ginger

2 TBSP Chopped Garlic

 Sauce:
1 can Unsweetened Coconut Milk, regular or Lite (we get ours at the Asian Market or Trader Joe's)
1/4 c. Almond or Peanut Butter (I used a combination of both)

2-3 TBSP Lime Juice
1 tsp Cumin
1 tsp Sriracha or other chili paste *optional (use more or less depending on how spicy you like it, we left it mild so we could all eat it)
1 TBSP Brown Sugar

Method:

Cut drained and pressed tofu into cubes and pan fry in large frying pan in oil until browned on all sides
Add in garlic and ginger and fry 1-2 minutes longer
Set pan off heat, add in steamed green beans

In a blender combine all ingredients listed under "sauce" until smooth

Pour over cooked tofu and green beans and put back on medium heat until heated through

Serve over rice

Vegan Gyros & Lentil Quinoa Tabbouleh

This post is just to let people know that if you NEED a vegan gyro, it IS possible  :)

Simply marinate seitan ("wheat" meat substitute sold at Whole Foods in refrigerated section by the tofu)

(1 Box of cubes setian makes about 2 pita half sandwiches)

Marinade:
Olive Oil
Lemon Juice
Garlic
Cavendar's Greek Seasoning *Essential for the flavor
(one part olive oil to two parts lemon juice, add Cavendar's to taste - about 1 TBSP for 1 box seitan)

Adjust marinade ration for # of boxes of seitan.
Combine all ingredients and marinate at least an hour in refrigerator.
Pour off marinade and pan fry until browned.
Serve in pita with desired toppings and tzatsiki (yougurt cucumber dip)


Lentil Quinoa Tabbouleh

Traditional tabbouleh uses bulgar (wheat), but we like to use quinoa for added protein - it has a nice texture too.

We pre-make containers of quinoa and freeze them so making this is VERY easy.  About 4 c. of cooked quinoa per frozen container for this recipe.

Ingredients:

Quinoa (4 c. cooked)
1 can cooked lentils, drained
2 tomatoes, diced
1 cucumber, peeled and diced
1/4 c. red onion, diced
4 TBSP chopped parsley
Olive Oil - eyeball it and adjust to taste
Lemon Juice -eyeball it and adjust to taste
Salt & Pepper to taste

Combine all and serve room temperature or cold

Coconut Curry

Simple and super easy to throw together in minutes - the hardest part is peeling and boiling potatoes, but even that you could simplify by buying canned potatoes.

This meal took me 15 min. tops to make, start to finish!

*We make rice and quinoa in large batches using a rice cooker and freeze in Tupperware, dinner is SUPER easy this way, only 10 min. to microwave to defrost and you're done!

Ingredients:

1 can Chickpeas, drained
1 can Diced Tomatoes, undrained
1/2 can Peas, drained

1 Large Potato, peeled, diced and boiled until tender (about 10 min.)
2 Handfuls Kale, finely chopped (I use the Ninja)

Spices: Ginger, garlic, cumin, to taste - Garam Masala if you have it, and cayenne pepper if you like it spicy

Sauce:
1 Can Carrots, Drained
1/2 can Light or Regular Coconut Milk (we buy ours at Trader Joe's - 99 cents)
*Reserve the rest of the can for later use - Suggestions:
Add to coffee
or
Puree with banana and refrigerate for a quick "pudding"
or
Stir with extra rice and cinnamon and raisins for an easy "raisin pudding"


In a pot, combine the chickpeas, tomatoes, peas, potato and kale
Add spices

In a blender, combine carrots and coconut milk and puree until smooth

Combine sauce with veggies and spices in pot and stir
Warm through if serving immediately, or transfer to microwave safe container to heat later

Serve over rice or quinoa

Powerhouse Pancakes

This is more of a suggestion, than a recipe - but I do this frequently when I make pancakes - throw a bunch of nutritionally dense things into boxed pancake mix.

For this morning, I combined in a blender heaping handfuls of kale, almond milk, a banana and almond butter and blended until smooth and milky.  Add to boxed pancake mix, until desired consistency for cooking.

The kale is "invisible" in this - you can't taste it!  But you'll know you are doing something good for yourself.

I used Trader Joe's boxed mix (which has buttermilk, so is not vegan), but you do not need to add eggs, only the suggested amount of oil on the side of the box (a couple of TBSP)

For Little B. I cooked them up this way, and for the adults, I added in a handful of Ghirardelli semi-sweet chocolate chips

Top with your favorite syrup

White Bean Alfredo/Balsamic Marinated Peaches

This recipe uses white beans to replace heavy cream in what is usually a very fat laden and heavy dish. 

 (Serves 4)

Boil 1 box of past of choice (we used spaghetti)
Drain, mix with 1 TBSP oil or butter and set aside (to prevent sticking and drying out)

In a blender, combine:
1 can White Northern Beans (undrained)
1 tsp each black pepper and salt
2 TBSP chopped Garlic
4 TBSP Nutritional Yeast (optional - provides a "cheesier" flavor)
1 c. Nondairy milk of choice - I used Plain Almond tonight

Pour sauce over pasta and stir

I served ours over sauteed kale and mushrooms, and topped with sliced Gardein Scallopini
http://www.gardein.com/products.php?t=frozen&p=5

I also topped ours with chopped parsley and chopped fresh basil and threw on some toasted pine nuts

For dessert we had Balsamic Peaches:

Dice up a few peaches

Marinade:
1/4 c. Orange Juice
1/4 c. Balsamic Vinegar
1 TBSP Brown Sugar

Whisk together

Pour marinade over diced peaches
Marinate at least 15 min.
Pour off marinate

Serve with vanilla yogurt or ice cream

Homemade Taco Bowls

If you have oven-safe (I have stoneware) cereal sized bowls these are VERY easy.  They are also nearly fat free since they are baked and not fried.


Set oven to 425
Spray a large tortilla with cooking spray on both sides
Press tortilla into cereal bowl so it makes a bowl shape

 
Set on cookie sheet and bake for 5-10 min. (check at 5 to make sure they are not burning - mine burned a little bit at 7 minutes)  The tortilla will crisp up as it cools.

Let it cool a bit and remove it from the bowl
Fill with your favorite salad mix and taco toppings (we used fresh raw corn, black beans, avocado, salsa, and Trader Joe's Beefless Strips) and made a dressing out of Tofutti Sour Cream and taco seasoning whisked with a little water.

Honey Dijon Potato Salad

 Produce Box dinner night!  Still using last week's veggie's up - Potatoes, corn, tomatoes and cucumber this week.

I'm making this potato salad to go along with corn on the cob and a tomato/cucumber salad, probably to be served with a Gardenburger Riblet or Gardein Scallopini Cutlet.  Would also go well with veggie burgers, but we save the veggie burgers for quick lunches usually.

 This recipe is vegan if you leave out the honey and sub in either sugar or agave

 Ingredients:

3 Handfuls small new potatoes - red or Yukon gold, halved
3 TBSP Dijon Mustard
2 TBSP Rice Vinegar (or any vinegar if you don't have rice vinegar)
1 Tsp Honey
1/2 tsp. each Salt & Pepper (*and Bacon Salt, optional)
3 Green Onions, diced
*Bacon Bits, optional

Method:

Place halved potatoes in salted water and bring to boil
Boil 10-15 min. until tender, but not mushy
Drain and set aside

Dressing:
In a bowl or measuring cup, combine:
Dijon, vinegar, honey, salt and pepper
Whisk to combine
*Bacon Salt works well in this recipe - a "go to" favorite for adding bacon flavor without adding bacon fat - it is sold at most grocery stores now, we get ours at Kroger)

Toss potatoes with the dressing and mix in green onion
(and a nice touch would be to sprinkle on imitation Bacon Bits right before serving)

Serve warm or room temperature

Free Range Egg Casserole (dairy-free, not vegan) with Malt Vingegar Roasted New Potatoes

Hubby's birthday is today!

He woke up to breakfast ready to go and a new coffee to try out.  The least I could do for the man who gets up every day and gets our 2 yr. old ready - all while trying to get ready for work himself, just so I can sleep in an extra minute or two!  :)

(Thanks to my mother in law for making a great whole wheat walnut bread - it went into the casserole to make breakfast extra special)

Egg Casserole

6-8 Eggs - We buy directly from local farmers at the Raleigh Farmers Market
1/2 c. Non-Dairy milk of choice, I used unsweetened almond milk
5 Morningstar Veggie Sausage Patties, microwaved and then cut into small cubes
1 c. Broccoli (or you could sub in any veggie like spinach, peppers etc.), finely chopped (I used the Ninja)
2 slices of Bread, in large cubes
Spices of choice - Salt, Pepper, Garlic Powder etc.

Method:

Whisk together egg, milk and spices
Fold in broccoli

Spray a round Pyrex with cooking spray
Lay down bread cubes
Top with veggie sausage

Pour egg/broccoli mixture over bread/sausage

Bake at 350 for 25-30 min.

Roasted Vinegar New Potatoes

2 handfuls of small new potatoes cut in half or quartered  (or you can use any potato, cubed into 1" cubes)
4 TBSP Olive Oil
4 TBSP Malt Vinegar
Salt, Pepper

In a bowl, combine cut potatoes with vinegar, oil and spices
Let sit a few minutes to soak up the vinegar

Bake at 400 in a small glass Pyrex for 30 min., stir to break up any sticking and bake again for 10-15 more minutes until potatoes are nicely browned.

Spinach Pie (Spanakopita) (vegan) with Quinoa & Corn Tabouli

Pepperidge Farm has some yummy and convenient vegan products -

FYI:  Their stuffing is vegan, just sub in Earth Balance for the butter and vegetable broth instead of chicken broth.  Comes in handy at a vegetarian Thanksgiving!

Their puff pastry is also vegan, and that is what I used for this spinach pie.

Ingredients:

1 Package of Pepperidge Farm puff pastry, thawed according to package (2 sheets per package)
1 Pack of Frozen Spinach, thawed and drained
1/2 White Onion, chopped
2 TBSP Chopped Garlic
1/2 Block Extra Firm Tofu, Drained and crumbled with fingers

1 TBSP Lemon Juice
Olive Oil
1 tsp Dill
Salt and Pepper

Method:

Heat Oven to 375


Spray a round Pyrex with cooking spray
Lay 1 sheet of the puff pastry in the bottom
Set Aside

In a large frying pan, heat a little oil
Add in the onion, spinach, garlic and fry about 10 min., until liquid is absorbed
Add in crumbled tofu and combine
Stir in dill, salt, pepper
Set aside to cool a bit

Top the puff pastry in the Pyrex with all of the spinach mixture from the frying pan
Top with the other sheet of puff pastry

 Step 1

Step 2 - Ready to Bake

Put Pyrex in oven set to 375 for  25-30 minutes

Finished Baked Spinach Pie

Quinoa & Corn Tabouli

Ingredients:

2 c. Quinoa made ahead (we make ours in the rice cooker and freeze it in batches and just microwave to thaw it)


2 TBSP Lemon Juice
2 TBSP Olive Oil
2 Green Onions, diced
1 Large Tomato, diced
1/2 Cucumber, Diced
2 Ears Corn, raw and cut from cob
1/2 c. Parsley, finely chopped
Salt and Pepper

Method:

Combine all in a bowl and refrigerate until ready to serve

Produce Box Dinner Night!

Lentil & Kale Shepherd's Pie 

Corn, Tomato, Cucumber Salad

Using up a bunch of red potatoes, corn, cucumbers and tomatoes!

 Ingredients:

1 can Lentils, drained
1/2 White Onion, finely diced
2 c. Fresh Kale or Spinach, chopped finely (I use the Ninja, when I chop kale this way it's as finely chopped as when you use parsley in a dish)
1/2 can each:  Carrots, Peas, Green Beans
2 c. Mashed Potatoes (however you like to prepare them)
Olive Oil
1 TBSP Chopped Garlic

*Shredded Mozzarella, optional

Method:

Make mashed potatoes (boil cubed potatoes 10 min., mash with butter, garlic, milk etc.)
Set Aside

In a large frying pan, heat 1 TBSP Olive Oil
Add chopped kale/spinach and onion/garlic
Fry 5 min., Stirring so it doesn't burn
Stir with drained lentils and set aside

Spray a round Pyrex with cooking spray

Layer on mixture of carrot, peas and green beans
Top with Lentil/Kale mixture
Top with remaining mashed potatoes
Sprinkle on shredded cheese, if using

Bake at 400 for 20 min.

Serve with side salad

Corn, Tomato, Cucumber Salad

Adjust veggie ratio to suit your needs, I made about 4 servings using:

1 Cucumber, peeled and diced
2 Medium Tomatoes, diced
1/4 Red Onion, diced
3 Ears Corn, raw and cut from cob

Combine all in bowl and mix with dressing

Dressing:

Red Wine Vinegar
Olive Oil
Dijon Mustard
Sugar
Salt
Pepper
Minced Garlic
*Adjust measurements to size of salad

Whisk and pour over salad
Stir and let marinate in refrigerator until ready to eat

Mediterranean Night - Israeli Salad (Tomato, Cucumber, Green Pepper and Red Onion)

Israeli Salad -

Very simple, light and refreshing - A a good side dish to a more heavily seasoned main dish.

We're having it along with our Gyros tonight (made with seitan, which is a wheat "meat" - You can get it at Whole Foods etc. for about $4 a box)  I marinate it in Cavendar's Greek seasoning, olive oil, lemon juice and garlic and then fry it and put it in pita bread with tomatoes, lettuce, cucumber, onion etc and usually top with tzatziki (yogurt/cucumber dip), either home made or store bought.  Very tasty!

Israeli Salad

Adjust quantity of veggies to how many servings you need - for about 4 servings this is what I used:

2 Tomatoes
1/2 Cucumber
1/4 Red Onion
1 Small Green Pepper 
2 TBSP Olive Oil
2 Tsp Lemon Juice
Salt & Pepper to taste