Category Archives: Meatless Monday

Wheatless Wednesday- Dhal Lentil Soup with Quinoa Cauliflower Cakes

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Dhal Lentil Sou[p

Red Lentil Soup with Quinoa  Cauliflower Cakes

I have an ongoing love affair with lentils which come in various colors and sizes.  I’m not picky.  My favorites are the French Green and the Black Beluga, both which hold their shape and don’t turn to mush unless you overcook them. I use them often for salads or side dishes.   I have opted to use Red Lentils which are traditional for this dish. Red lentils are softer and do get mushy which works well with soup.  The original recipe calls a lot of coconut milk.  I don’t want the extra calories so substituted vegetable broth for two-thirds of the liquid.

Dhal is usually served with rice but since its Wheatless Wednesday, I have decided to get more creative and have paired the soup with Quinoa & Cauliflower Cakes.  Since the quinoa cake recipe calls for only half the cauliflower, I thought it would be interesting to add the rest of the cauliflower to the soup, so we get cauliflower (one of my other current loves) two ways.

I got the idea for the Dhal and the Quinoa & Cauliflower Cakes from the ‘Vegetarian Everyday’ cookbook, which is also where I got the cauliflower pizza crust so I had high hopes. I did a test run of the cakes recipe over the weekend while my college boys were still home.  They were quite a hit, very tasty and a great use for leftover quinoa (although other grains would probably work too). This is not a carb free recipe, although they are all good carbs.  The oats are high in fiber and rich in antioxidants, and the quinoa is high in protein, magnesium, iron and calcium and its gluten free. Gluten free oats are available as a gluten free alternative. The quinoa needs to be rinsed before cooking to wash off the saponin powder which is a naturally occurring protectant to make the seeds unpalatable to birds.  Rinse until the water is clear and use a fine mesh colander as the seeds are pretty small and you will lose them down the drain.

The recipe also calls for ramps, which are a type of wild garlic usually only available in spring or summer.  I remember buying ramps at a farmer’s market in Maine last summer but didn’t really know what to do with them.  I think I added them to sautéed vegetables.  They are fresh and mild, not sharp like regular garlic.  I was unable to find ramps here in December so substituted spinach and garlic. My taste testers all agreed that the cakes would be even better with a sauce, so I paired the leftovers with a homemade Tzatziki sauce and brought them to a Niners game the next day where every last crumb was devoured.  They were just as good the next day, warmed up in the oven.  The yield is large so feel free to cut the recipe in half.

Dhal Red Lentil Soup

½ Tbsn coriander seeds or ground coriander

½ tsp mustard seeds or ground mustard

½ tsp cardamom seeds or ground cardamom

2 teaspoons curry powder

½ tsp ground cloves

½ tsp  ground ginger

¼ tsp chili powder

6 dried apricots, chopped

1-2 cups vegetable stock

1 can coconut milk

1 cup dry red lentils, rinsed

3 Tablespoons olive or coconut oil

1 small onion, diced

2 cloves garlic, minced

salt and pepper, to taste

 

2 carrots, sliced

½ -1 head cauliflower, cut into florets

Handful of fresh spinach

 

  • If you are using whole seeds, crush them into a powder with a mortar and pestle.  Combine the spices and the apricot into a small bowl.
  • Heat oil in a large saucepan over medium heat. Add the spice mix and saute, stir continuously, until its fragrant.  Add the onion and garlic and saute until onion is translucent.
  • Add the cauliflower and carrots and stir to coat. Then add the lentils and broth.  Simmer for 15 to 20 minutes.
  • Add salt and pepper to taste. If you want it a bit spicier add red curry paste and/or red pepper flakes to taste.  Just before serving add spinach and stir to combine.

Dhal Lentil Sou[p

[/recipe]

Quinoa Cauliflower Cakes with Tzatziki Sauce

  • Servings: 8-12
  • Difficulty: easy
  • Print

Dhal Lentil Sou[p

Quinoa Cauliflower Cakes with Tzatziki Sauce

(Makes 12 large or 24 small cakes)

1 cup quinoa

1 2/3 cups cauliflower florets

1 large handful wild garlic or ramps (or 1 cup fresh spinach cut into ribbons and 2 cloves garlic, minced)

4 large eggs

1 1.3 cups crumbled feta cheese

¾ cup rolled oats

Sea salt and freshly ground black pepper

2 Tbsp coconut, avocado or olive oil for frying

 

  • Combine 2 ¼ cups water, the quinoa and a pinch of salt in a medium sized saucepan.  Bring to a boil, reduce the heat and gently simmer for about 15 minutes or until you see small tails (the germ) on the quinoa seeds.  Drain any excess water and set aside to cool.
  • Place cauliflower in a food processor and pulse until it is a rice-like texture.  Transfer to a bowl and add the quinoa, beaten eggs, ramps (or spinach and garlic), feta, oats and salt and pepper.  Stir until well combined.  Refrigerate for 30 minutes.
  • Form the mixture into 12 patties with your hands.  Heat the oil in a large frying pan on medium high heat.  Add 4 patties at a time and cook for 3-4 minutes, or until golden brown.  Flip carefully and brown the other side a few more minutes.  Continue until all patties are cooked. Drain on paper towels.

Spinach ribbons
TIp:  An easy way to cut spinach is to stack the leaves and slice widthwise into thin ribbons.

Tzatziki Sauce

1 16oz container plain non-fat yogurt

1 cucumber, peeled, seeded and diced

1 Tbsn olive oil

1 Tbsn lemon juice

1-2 tsp fresh dill

2 cloves garlic

  • Combine all ingredients in a food processor or blender and blend until smooth. Add salt and pepper to taste. If it’s watery or too sour for your taste, add a bit of mayonnaise which will thicken it up and offset the sour.Tzatziki can be made ahead and stored in the refrigerator several days.

 

Meatless Monday – Portobello Mushroom Stuffed with Eggplant & Gorgonzola & Fennel Citrus Salad

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Portobello Mushroom Stuffed with Eggplant and Gorgonzola

Eggplant and portobello mushrooms are a perfect marriage.  Throw in a bit of gorgonzola and some spices and you have a delicious meal.  Yum! “Portobello mushrooms are rich in potassium, essential amino acids, and vitamin B. They are low in calories and fat-free, but a great source of protein which is why they are so popular among vegetarians.  Eggplant is a species of nightshade commonly known in British English as aubergine and also known as brinjal, brinjal eggplant, melongene, garden egg, or guinea squash. As a member of the genus Solanum, it is related to both the tomato and the potato.  Surprisingly, it is botanically classified as a berry with its small edible seeds”. (Wikipedia)  Who knew?

This recipe calls for marinating the mushrooms in balsamic vinegar first, which creates a meatier texture and richer flavor, however, this step is optional, especially if you prefer the original mushroom taste but you may need to add oil or vegetable broth so the mushrooms don’t dry out. Serve with a light salad or a fresh baguette.  I’ve included a citrus salad because they are so good this time of year and I bought navel oranges and grapefruit at the farmer’s market last week. My favorite simple  vinaigrette is equal parts avocado or olive oil with vinegar and salt and pepper.  But my favorite vinegar is from my brother, Paul’s winery, Paradisos Del Sol in Washington State.  It may not be fair to share this since I don’t know if the vinegar is for sale (but the wine is). Bon Appetite

Portobello Mushrooms Stuffed with Eggplant and Gorgonzola

4 large portobello mushrooms

½ tsp each of garlic and onion powder

½ cup balsamic vinegar

1/4 cup olive oil

1 small  or ½ large onion, diced

2 Japanese eggplants

2-3 plum or roma tomatoes, chopped or 1 can diced tomatoes

2-4 garlic cloves, minced

6 ounces crumbled Gorgonzola, feta or mozzarella cheese

2 tablespoons chopped fresh basil

1/4 cup freshly grated Parmesan cheese (Optional)

Marinated Portobello Mushrooms

  • Wipe mushroom caps clean with a damp papertowel. Do not immerse mushrooms in water as they will get waterlogged.   Remove stems, chop and set aside.
  • Combine the balsamic vinegar, garlic powder, and onion powder together in a large resealable plastic bag. Add mushrooms, seal bag turn until mushrooms are evenly coated. Refrigerate for 1 hour.
  • Wipe eggplant dry, chop and sprinkle with salt. Let sit for a few minutes, until it sweats.
  • Heat oil in heavy medium skillet over medium heat. Add onion, eggplant, and garlic. Sauté until onions are translucent and eggplant is soft, about 5 minutes. Add tomatoes and mushroom stems and cook another 2 minutes. If you are using canned tomatoes, drain and reserve juice for another use. Remove from heat; stir in Gorgonzola cheese and 1 tablespoon basil. Season with salt and pepper to taste.

portobello mushrooms uncooked

  • Preheat oven to 375°F. Arrange mushrooms, rounded side down, on large baking sheet. Spoon mixture evenly into mushroom caps. Sprinkle with Parmesan cheese. Cover mushrooms with aluminum foil. Bake mushrooms for 15 minutes. Remove foil and continue baking until cheese melts, filling bubbles and mushrooms are tender when pierced with sharp knife, about 10 minutes(Larger mushrooms may need to cook longer). Sprinkle mushrooms with remaining 1 tablespoon basil and serve warm

Fennel Citrus Salad

1 stalk fennel, cleaned and thinly sliced horizontally(white part only)

2 pink grapefruit or navel oranges, segmented

1 avocado, sliced

1 bunch mixed greens

Toss ingredients with your favorite vinaigrette.

Meatless Monday – Tom Kha Tofu & Spicy Thai Salad

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Tom Kha Tofu and Spicy Thai Salad

Tom Kha Tofu & Spicy Thai Salad

Tom Kha Gai, or Thai Coconut Chicken soup is a very flavorful soup usually made with coconut milk, galangal and lemongrass.   I had it the first time in the 80’s at San Francisco’s Thep Lela Restaurant and fell in love.  I wanted to try a vegetarian version so opted for Tom Kha Teohu (tofu). Tofu works really well in this dish, which as a main course is a nice but light dinner. I paired it with a Thai inspired salad featuring napa cabbage and other julienned veggies tossed in a spicy Asian style vinaigrette.

I tried to include many substitutions for hard to find ingredients.  I don’t think you should have to restock your pantry for one meal, however, if you like Thai or Asian food, many of these ingredients are worth having on hand. I’m sure purists wouldn’t agree with me but I would rather make a great meal with what I have on hand and not worry if it’s not perfect or authentic.  I figure my only truly authentic Thai meals will be consumed while on vacation in Thailand surrounded by all the beauty and color of the country.  Lime zest and juice can be substituted for kaffir and ginger root or paste for galangal root. Several options are listed for red chili peppers which are fairly seasonal. I would not recommend using lite coconut milk unless you reduce the volume of broth which also reduced your yield. Vegans can use 1 teaspoon salt instead of fish sauce. To make this a more filling dish add more vegetables (snow peas and red bell pepper are good choices). Enjoy!

Tom Kha Tofu

1 can coconut milk

3  cups vegetable broth

6 kaffir lime leaves (or 1 T lime zest and1/8 cup lime juice

4-5 quarter-size slices, peeled fresh galangal or ginger

1 stalk fresh lemongrass or lemongrass paste

1 container extra firm tofu

2 cups shitake, button or crimini mushrooms

1  zucchini, halved lengthwise and thinly sliced into half circles

1 tablespoon Thai or Vietnamese fish sauce (Optional)

1 teaspoon sugar

1 red chili pepper, sliced into thin rings, 8-10 dried Thai birds eye peppers or 1 teaspoon Thai chili paste

small bunch fresh basil, leaves only or 1 T dried Thai basil

Thai veggies

  • Drain the tofu and slice it lengthwise into 8 equal pieces. Place the pieces on a couple of layers of papertowels and cover with a couple more.  Press gently to get out water.  Set aside.
  • Cut the lemongrass into a 6 inch piece, using only the bottom white part. Pound it with the side of a cleaver or mallot to release the flavor. You should be able to smell the lemongrass.   Cut into 2 inch pieces and pull apart
  • Bring the broth to a boil in a medium stockpot.  Add the galangal, lemongrass, sugar and lime.  Simmer 10 to 15 minutes.
  • Taste the broth.  If it has enough flavor, you can remove the solids with a slotted spoon.  Or you can leave them in for added flavor but you will have to warm your guests which items aren’t edible.
  • Add the coconut milk, chilies, fish sauce and simmer for another 5 minutes or so.
  • Taste your broth.  If it is too sour, add a bit more sugar.  Or you can add salt to taste.
  • Add the tofu. Turn down or off until shortly before you are ready to serve.
  • Turn the heat to medium, add mushrooms,zucchini and fresh basil leaves and cook about 5 minutes.  Serve hot.

Spicy Asian Salad

1/2 red bell pepper

3 Green Onions

1/2 Napa cabbage

1 large carrot

1/2 cup slivered almonds toasted in a dry skillet for about 5 minutes or until slightly golden

Slice red pepper and napa cabbage thinly and separate.  Julienne carrot(a Cuisinart or mandolin makes it easy).  Cut scallions into 2 or 3 inch sections and sliver.  Combine all ingredients.

Dressing:

1/4 cup white vinegar

1/4 cup vegetable oil

1/8 cup rice vinegar

dash sesame oil

1T Soy Sauce

1 tsp .Chili Paste (Optional)

1 Garlic Clove (minced)

1/2 tsp sugar

Combine vinaigrette ingredients and toss with veggies.

Spicy Thai Salad

Meatless Monday – Roasted Acorn Squash with Wild Rice Stuffing

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Acorn Squash with Wild Rice Stuffing

Acorn Squash with Wild Rice Stuffing & Pear and Cambozola Salad

When I was a kid, my Mom used to roast acorn squash with butter and brown sugar.  My favorite part was the little pool of melted brown sugar and butter that would form in the hollow. Yum!  This is a more grown up version, suitable as a vegan main course.  It kind of reminds me of a Thanksgiving stuffing but without the turkey.  This dish is very impressive looking and is great for dinner parties or as a holiday centerpiece.  It has that perfect salty, sweet combination and the toasted pecans give it a satisfying ‘meatiness’.  I love the natural heart shape.  It would be a great Valentine’s Day dish!  Vegans should omit the Campozola or replace it with sliced avocado or vegan cheese.  Serves 4-6 (Makes enough stuffing to fill 2 large or 3 small squash)

Acorn Squash with Wild Rice Stuffing

Ingredients:

½  cup dried brown rice
¼ cup dried wild rice
2 cups vegetable broth
1 cup fresh brown mushrooms, wiped clean and sliced
2 acorn squash
1-2 Tbsp. maple syrup or brown sugar
1 -2 Tbsp olive oil
1 medium onion, finely diced
¼ cup dried currants (or unsweetened dried cranberries)
¼  tsp salt
¼ tsp. pepper
½ cup pecans

  • Cook the brown and wild rice together with vegetable broth.
  • Heat the oven to 400° and place a rack in the middle position.
  • Cut squash in half with a sharp knife and remove the seeds. Use a dry paper towel to get the rest of the stringy bits.
  • Place the squash, cut side up, on a baking sheet, and brush olive oil on the tops and insides of the squash halves. Brush maple syrup (or sprinkle with brown sugar) on the tops and insides as well, and season with salt and fresh pepper. Roast in the oven for about 30 minutes, until you can pierce it with a fork but not yet soft.

Acorn Squash 1Acorn Squash 2

  • Toast the pecans in a dry pan for a few minutes, until they become aromatic and start turning brown.(You can also toss them first in melted butter or coconut spread for an even more delicious taste).  Let cool.
  • Saute the onion in 1 Tbsp olive oil in a large pot until soft.  Add fresh mushrooms, if using, and cook another couple of minutes.
  • Remove from heat and stir in the cooked rice, pecans, and currants. Add salt and fresh pepper to taste.
  • Scoop one quarter of the rice filling into each of the roasted squash halves. It’s a bit messy, so I found it easier to move the squash to a plate for filling and then put it back into the pan.

Acorn Squash 3Acorn Squash 4

  • Continue roasting the squash for 20 to 30 minutes more. It should be completely tender and the stuffing hot. You should hear it sizzling.
  • Serve warm.

Pear and Cheese

Pear and Cambozola Salad

1-2  d’Anjou or Bosc pears

8 red globe grapes

1 wedge Cambazola Blue cheese (camembert or brie work well too)

2-3 cups mache or mixed salad greens

Vinaigrette (2 Tbsn olive or avocado oil, 1 Tbsn red wine vinegar, 1/4 tsp Dijon mustard, dash salt and pepper)

Pear 1Pear 2

  • Cut pears in half lengthwise, core using a melon baller and thinly slice lengthwise.(Easiest done with cut side down)
  • Slice grapes
  • Cut 4 thick slices of cambazola
  • Wash and dry greens and toss in vinaigrette.
  • Place ¼ of the greens on a salad plate and arrange ¼ of the pear slices, grapes and 1 slice cambozola on top for each serving.

Acorn Squash with Wild Rice Stuffing

Wheatless Wednesday – Seared Ahi Tuna & Sunomono

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Ahi Tuna Dinner

Wheatless Wednesday – Seared Ahi Tuna with Sunomono, Edamame & Ahi Poke

With Guest Chef, Eric Porter

ahi eric

 We are filled with great joy to have all three of our sons home for Christmas, the first time we have all been together since June.  Our oldest son, Eric, has been interested in cooking since he was a toddler, standing on a stepstool and helping me make peanut butter cookies, pancakes and other kid favorites.  When he was older, he learned cooking basics from me and grilling techniques from his Dad.  Then he moved out and has taken cooking to a whole new level.  For the past several years, Eric and I have engaged in what I think of as friendly ‘cooking wars’, where we take photos of whatever gourmet meal we just made and text it to each other. Eric has created quite a reputation as a great cook among his friends and rightly so.  I have had the pleasure of Eric’s famous Seared Ahi Tuna several times and am pleased to have him as the first guest chef for Good Mother Diet.

Notes from the Chef – A dish like this is delicious, beautiful and looks decadent but is actually very easy once you get comfortable working with Ahi.  Ahi is a fish that is generally served raw to rare. People are sometimes are afraid of working with raw or rare fish, however if you buy your fish from a reputable local source, the fish should be good.  Keep in mind that most if not all tuna is flash frozen on the boat which is a means to preserve the flavor and keep it fresh.  Pickling the daikon takes out all the sharpness and adds a pleasant sweetness.  This is best done days before but in a pinch, it can be done that day as well.  Kept in the refrigerator, it only gets better and will last for 2 weeks.  In making the dry rub for the tuna, I find that dry ginger works best in this dish rather than fresh, because it’s easier to blend evenly with the rest of the dry spices.  The hardest part of this dish is in removing what I call ‘the horn’, the fibrous tip on each piece of tuna. It’s easy to see what to remove when you look at the grain of the fish.  There are two parts of the Ahi steak, a large piece where the grain goes one way and a small piece where the grain goes the other direction.  You need to remove the small piece which is too fibrous for this dish.  I hate to throw it out so I usually use it to make Ahi Poke.  You can also make poke with a prime piece of tuna, which makes a prettier dish, but for our purposes, we are going to make use of the less desirable bits. If I have one thing to say about Ahi tuna, less is more, because it is so good on its own. I believe that everything on your plate should look good and I like to use edible ingredients in my presentation.

Seared Ahi Tuna over Marinated Daikon

2 cups fresh Daikon radish

1 Tbsp fresh ginger, finely minced or ginger paste

¼ cup carrot or beet juice to color (optional)

Up to ½ cup rice vinegar

2 lbs fresh Ahi tuna

1 Tbsn salt

2 tsp pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp ginger powder

1 tsp sesame oil

1 Tbsn Wasabi powder

Pickled ginger

  • Using a mandolin or grater, shred the radish into long strips.
  • Combine radish, ginger and juice in a container. Add ½ to ½ rice vinegar and water to cover.  Cover and refrigerate. (The longer it marinates, the better)
  • Combine all dry ingredients in a medium bowl, or a pie plate.

Ahi1Ahi2Ahi 3Ahi 4

  • Place Ahi tuna on a cutting board.  You need to remove the tough fibrous part of the tuna (the small tip section).  Using a knife, beginning at the ‘knotch’ where the grain of the fish changes, cut, as shown, taking care to remove the fibrous tissue.  Reserve the small piece of fish to make Ahi Poke.  Recipe below.
  • Dredge each piece of fish in dry rub on both sides, including edges, and brush off excess.
  • Add sesame oil to bowl and toss fish to coat evenly.  Cover and refrigerate 1 to 2 hours. You don’t want it to come to room temperature before cooking.

Ahi

  • Make wasabi paste by combining one Tablespoon wasabi powder with 1 Tablespoon water. Mix and shape into a cone.  Let sit ten minutes.
  • Heat a heavy pan until it’s almost smoking.  Sear the tuna 30 seconds to 1 minute on each side.  Remove from heat and put in the freezer for 2 minutes.
  • Remove from freezer.  Press sesame seeds into both sides. Slice and serve.

Ahi done

Ahi Poke

½ lb Ahi Tuna (whatever scraps are left from the Ahi steaks)

½ tsp sesame oil

1 tsp soy sauce

½ Tbsn lemon zest (from about half a lemon)

1 firm avocado

  • Working from the long end toward the tip of each piece, run the knife between the sections to remove the white fibrous tissue.  You will need to use your hands to pull the meat off as well. Some of it will be small scraps.  Cut the longer pieces into cubes.
  • Put tuna pieces in a bowl.  Add remaining ingredients and toss well.  Cover and refrigerate. (Best if marinated overnight or 24 hours).
  • Cut slices of avocado and arrange tuna mixture on top. Serve

Ahi Poke

Sunomono

1/2  lb salad shrimp

2 cucumbers

2 large carrots

¼ cup rice vinegar

½ tsp salt

8/8 oz package thin rice noodles

Bring a large pot of water to a boil.  Remove from heat.  Add rice noodles and let stand 3 to 5 minutes, stirring occasionally.  Drain and rinse with cold water until they are no longer hot. Noodles should be soft but firm. Gently press the water out.  Set aside.

  • Using a mandolin or grater, cut carrots into long strips
  • Using a mandolin, Cuisinart or knife, cut cucumber into thin circles
  • Rinse shrimp
  • Combine all ingredients.  You may need to use your hands.
  • Top with shrimp

CHEF TIP-You can make a pretty cool dish to hold your edamame, or anything else, by shaving the side s of a cucumber on the wide setting.  Form them into rounds and clip together with carrot or zucchini pins.

zuxxhini bowl2

Edamame

Boil fresh or frozen edamame for 3 to 5 minutes.  Drain and sprinkle liberally with salt.  Serve.

Ahi Tuna Dinner

 

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Meatless Monday – Butternut Squash Soup & Polenta Towers

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Butternut Squash Soup and Polenta Tower2

Butternut Squash Soup & Polenta Towers

Although the sun is shining in Northern California this mid-December, it has been deceptively chilly outside, especially once the sun goes down.  With temperatures  below normal this past week, and another “Spare the Air Day” (an Only in Marin phenomenon, I believe, where we are not allowed to burn wood or use pellet stoves), the best way I can think of to make my house feel warm and cozy is to have a big pot of hot soup bubbling away on the stove. It won’t necessarily warm up your house like a good, old fashioned fire, but it will help your kitchen feel homey and welcoming, and smell divine.  I remember my friend, Kim, once telling me that when she wanted her family to think she cooked all day, she would throw onions and garlic in a saute pan for a few minutes.  She was very smart and I’m sure her family loved coming home to the wonderful smells coming from her kitchen.  You can also greet your holiday guests with hot apple cider (apple cider with cinnamon sticks and cloves) which makes your home smell like Christmas.

Butternut squash soup is my standard this time of year. It’s flavorful and low fat, as are most of my dishes, since I use vegetable or chicken broth instead of the cream or cream cheese called for in many recipes.  Roasting the squash first, makes it very easy to peel and retains more vitamins than peeling and boiling. The recipe calls for fresh ginger which must be minced very finely.  An alternative would be to add a 1 inch peeled chunk of ginger to the soup after it has been pureed and then remove before serving.  Another good short cut would be to use a teaspoon of ginger paste.  This soup is especially delicious served piping hot with a dollop of cold sour cream or non-fat yogurt (My favorite is local, Straus Family European Style yogurt, made here in Marin County) and topped with toasted pumpkin seeds.

The Polenta Tower is an easy dish to make and fun to serve.  It also works great on a buffet or as a fancy dish to bring to a potluck, although it works better to omit the marinara sauce.  I am a big believer that cooking should be as easy as possible and will take shortcuts when available. For some recipes I would make my own polenta from scratch but not for this dish.  The Food Merchants Brand, pre-cooked polenta in the tube, is perfect for this recipe.  It is organic, (non-GMO), fat free, wheat free and gluten free.  Best of all, it’s already in the perfect shape.  There may be other brands that are just as good but this is what is in my refrigerator. The vegetables in this recipe can be altered for what is in season or what you already have.  Vegetables that can be sliced into rounds work the best.  Be creative and have fun with your food!  Vegans should omit the mozzarella and sour cream.

Butternut Squash Soup

1 butternut squash

1 large or 2 small leeks

1 medium onion, chopped

2 Tbsn olive oil or butter

1 tsp finely minced ginger, or to taste

6 cups vegetable broth

sour cream or non-fat yogurt (optional)

¼ cup pumpkin seeds or pepitas (optional)

LeeksButternut Squash

  • Cut butternut squash in half lengthwise and scoop out the seeds. You can use a dry paper towel to get the last bits of pulp. Oil a glass baking dish and place squash in the dish cut side down.  Cook at 375 degrees for about an hour, or until a fork easily pierces the thickest part of the squash.  Let cool.
  • Cut the leeks lengthwise and wash thoroughly under running water, fanning the layers of the leek like a deck of cards to remove any grit hidden in between. Slice lengthwise and chop, using the white part only.
  • In a large stock pot, saute leek, onion and ginger in olive oil until soft.
  • Scoop out squash from the shell and add to the stock pot, breaking it up with a wooden spoon.
  • Add 2 cups of broth and stir, cooking for another 10 minutes. Let cool slightly.
  • Puree the squash mixture in a food processor or blender until smooth.  You may have to do it in two batches. If your puree does not come out silky smooth or you can see bits of leek, you may want to cook it a bit longer and puree it again.
  • Return it to a clean stock pot and add the rest of the broth. Heat on medium to low heat another 10 to 20 minutes to let the flavors blend.
  • Toast the pumpkin seeds in a small, dry saute pan over medium heat for a couple of minutes until they are golden and lose their raw taste. Let cool.
  • Ladle soup into bowls and top with sour cream and toasted pumpkin seeds.

Polenta Towers

(Makes about 8 towers)

2 cups marinara sauce (Use your favorite or make your own, recipe below)

1 18 oz tube of cooked polenta

1 ball or 3-4 boccoccini fresh mozzarella (optional)

4 smaller portobella or crimini mushrooms,

1  japanese eggplant

1  zucchini

1-2 ripe tomatoes

1 small bunch fresh basil

2-3 Tbsn olive oil

BasilPepitas

  • Remove plastic from polenta, cut off curved ends and cut into ½ inch rounds.
  • Drain mozzarella and cut into  ½ inch rounds
  • Wash and dry eggplant, zucchini and tomato and slice them into rounds as well. Cut stems from mushrooms even with the cap and sliced in half horizontally.  If they are small, leave whole. Slice mozzarella.
  • Wash and dry about 6 large basil leaves and slice them into ribbons.
  • Heat 1 Tablespoon olive oil in a pan over medium to medium high heat and saute polenta until golden on both sides.  Remove and set aside.
  • Add another tablespoon oil, a bit of chopped garlic and saute the eggplant and then the zucchini and mushrooms, adding more oil if necessary.  (Note:  If you have time, you can salt the eggplant slices and let sit for 10  minutes or so.  Eggplant which has ‘sweated’ usually absorbs less oil.) Remove from and set aside.
  • To assemble the ‘towers’, ladle ½ cup marinara sauce onto the middle of a plate. Place a polenta circle on top of the sauce, then top with mozzarella, tomato, eggplant, mushroom and zucchini, depending on their size.  I usually go from biggest on the bottom to smallest on the top.
  • Garnish with fresh basil.

Polenta Towers

Marinara Sauce

Makes 3 cups

1 28 oz can crushed tomatoes

2 Tbsn fresh basil, finely chopped

2 cloves garlic, minced

1 Tbsn olive oil

½ tsp salt

1 tsp balsamic vinegar

  •  Heat olive oil in a saucepan and saute garlic for a few minutes.  Add basil and crushed tomatoes and stir to combine.
  • Bring to a boil and add salt.  Simmer about 45 minutes.
  • Before serving add balsamic vinegar and stir to combine

Butternut Squash Soup and Polenta Tower3

Meatless Monday – Pizza with Cauliflower Crust

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Cauliflower Pizza

Cauliflower Crust Pizza with Mushrooms and Carmelized Onions

Yes, a pizza crust made with cauliflower!  Much to my carb fearing husband’s dismay, I really like pizza.  He actually likes it too but not what it does to his waistline.  I, however, can’t resist.  I love deep dish, thin crust, thick crust, flat bread, you name it.  So I was very excited to stumble upon this recipe for pizza made with a flour free crust in the “Vegetarian Everyday” cookbook (by David Frenkiel and Luise Vindahl).  The recipe calls for cauliflower which sounds completely crazy but I couldn’t wait to try it out. I was not disappointed.  The crust also includes ground almonds, which I have learned can be used for half of the flour in most baking and cooking recipes.  Almond flour and almond meal are interchangeable in recipes.  Almond flour is made from peeled, blanched almonds while almond meal includes the skin. I used almond meal that I found easily at Trader Joes.  “It is gluten free.  Half a cup of ground almonds contains 10 grams of carbohydrates, 6 of which are fiber, for a net carb count of 4.  That half cup also contains 10 grams of protein, 23 grams of fat and 273 calories” (www.about.com).  Compare that with 1/2 cup white flour which has 47.7 grams of carbohydrates, 1.7 grams of fiber, 6.5 grams protein, .61 grams of fat and 228 calories.  Since almond meal is nutrient rich but also calorie dense, combining it with cauliflower makes for a nutritious, low carb and surprisingly yummy pizza.

Pizza Crust
1 head cauliflower
¾ cup ground almonds (almond flour or almond meal)
1Tbsp dried oregano
3 large eggs, beaten
Pizza Toppings
 
1 medium onion
1-2 Tbsp balsamic vinegar
8 oz mixed mushrooms (crimini, portobello, etc)
¼ cup olive oil
2-3 cloves garlic, chopped
1 cup any combination shredded cheeses (mozzarella, fontina, parmesan, asiago, provolone )
  • Chop garlic and place in a small bowl with the olive oil and let sit to blend the flavors while you prepare the crust.
  • Preheat the oven to 400 degrees and line a baking sheet or pizza pan with parchment paper.
  • Roughly chop the cauliflower then blend it in a food processor until it’s a fine rice-like texture.
  • Measure 3 cups of the cauliflower mixture and place in a mixing bowl.  Add the ground almonds, oregano and salt and pepper and mix with your hands.  Make a well in the center and add the eggs.  Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball.  It should be more loose and sticky than traditional pizza dough.
  • Transfer to the parchment-lined baking sheet or pizza pan and form into a pizza shape by flattening the dough with your hands.  Make the edges slightly higher.  Bake for 25-30 minutes, or until golden.

Cauliflower Pizza crust

  • While the crust is baking. Slice the onion and saute the slices over medium high heat in 1 Tbsp olive oil mixture until golden, keeping the rings intact.  Flip them like pancakes to cook the other side.  Break the rings apart and add a splash of balsamic vinegar.  Saute a few more minutes, then remove from pan and reserve
  • Wipe the mushrooms with a damp papertowel and slice. Sautee them over medium high heat in 1 Tbsp olive oil mixture for a few minutes, or until they start to lose their water. Remove from pan and reserve.

Mushrooms and onions

  • Remove the pizza from the oven.  Spoon the remaining olive oil mixture over the pizza crust, spreading evenly. Add most of the cheeses then top with onions and mushrooms. Sprinkle remaining cheese over the top.
  •  Return to the oven for 5-10 more minutes. Serve immediately. Does not reheat well.

Cauliflower Pizza

Meatless Monday – Carrot Coconut Soup

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Carrot coconut soup and Tofu triangles

Carrot Coconut Soup & Marinated Tofu Triangles over Farro

I absolutely love soup, especially when it’s bright, colorful and full of flavor like this Asian inspired carrot soup.  While making the soup, I opted for sauteeing the carrots and onions in Earth Balance Coconut Spread instead of butter.  This spread is vegan, lactose free, gluten free and non-GMO and can be used in place of butter. It smelled heavenly while cooking and intensified the coconut flavor of the soup. I may have to try it tomorrow morning on toast.

I would normally serve the tofu with a long grained brown rice but I’m enjoying experimenting with grains I haven’t used before.  I chose to boil the farro in water for about an hour and enjoyed the nutty, al dente result, however, you can soak the uncooked farro in water overnight to reduce the cooking time and soften the texture.  Farro is the oldest cultivated grain in the world and was very popular during biblical times.  It is less popular now because modern wheat has a higher yield and is more profitable to grow.  It is a whole grain that has twice the fiber and protein of modern wheat.  It is not gluten free but the gluten molecules are weaker so it is easier to digest.  Farro also contains a carbohydrate called cyanogenic glucosides which has been found to stimulate the immune system, lower cholesterol and help maintain blood sugar levels. In addition to vitamins and minerals like iron, niacin, magnesium and zinc, it is rich in antioxidants and phytonutrients. (www.3fatchicks.com)

If preparing the entire meal, I would get the farro started cooking, then marinate the tofu while you chop the carrots and onions and get the soup going.  The rest should fall together easily since all three dishes can sit and wait in their various stages until you’re ready for them.  The farro can be cooked the day before and brought to room temperature before using.  The tofu can be marinated in the refrigerator up to 24 hours ahead. Enjoy!

FARRO

Ingredients:

1 cup dried Farro

5 cups water or vegetable broth (I used a combination of the two)

½ tsp salt (if you don’t use broth)

1 zucchini, sliced in half lengthwise then sliced into half circles

8 brown mushrooms, wiped clean with a papertowel then sliced

1 Tbsn olive oil

  • Add the farro, broth and water to a stock pot and boil on high for 5 minutes.  Reduce heat and simmer, covered, for about an hour. Let sit, covered.
  • Just before serving, heat a heavy skillet on medium high and add olive oil, zucchini and mushrooms, and cook for a few minutes, stirring to brown both sides.  Add farro and mix well.  Serve.

TOFU TRIANGLES

Ingredients:

1 container extra firm organic  tofu

1/3 cup sesame oil

1 tsp chili oil (optional)

1/3 cup soy sauce

2 Tbsn rice vinegar

1 garlic clove

1 tsp red pepper flakes

1 inch piece of ginger, peeled and minced or grated

1 tsp honey

  • Drain tofu and pat dry with papertowels
  • Slice block into 4 slices, then cut each slice into 2 triangles
  • Combine the rest of the ingredients in a container that is wide enough to marinate the slices in a single layer.  Add the tofu and let marinate in the refrigerator for at least a half hour (the longer the better).  Turn at least once to coat the other side.
  • Broil the tofu for a few minutes on each side until browned in a glass baking dish with half the marinade.  Simmer the other half of the marinade in a small pan.
  • Serve the tofu over the farro and drizzle with remaining marinade.

CARROT COCONUT SOUP

Ingredients:

¼ cup coconut spread (or oil/ butter if you prefer)

1 lb large carrots with stems removed, (scrubbed not peeled to retain nutrients), chopped

1 medium onion, chopped

2 cups vegetable broth

1 can 13/5 oz. unsweetened coconut milk

Thai style chili sauce or Sriracha for garnish, optional

  •  Sautee carrots and onions in coconut spread in a large saucepan over medium heat until softened, about 15 or 20 minutes.
  • Add coconut milk and stir to combine. Let cool slightly.
  • Puree in a Cuisinart or blender until smooth.
  • Return to pot and add broth.  Let simmer another half hour or until you are ready to serve.
  • Drizzle with chili sauce if you like your food extra spicy.

Meatless Monday – Winter Squash Soup

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Winter Squash Soup with Updated Wedge

Winter Squash, Bitter Green and Garbanzo Bean Soup with Updated Wedge Salad

Shorter days and colder temperatures call for food that warms you from the inside out like soup. I love broth based soups that are full of flavor but are also a meal in themselves without adding lots of extra calories. I wanted to pair it with a traditional crispy wedge salad but without the bacon, even though I know there is No Substitute for bacon, I replaced it with salted buttery pecans to mimic that salty, fatty, yumminess.

WINTER SQUASH SOUP
Ingredients:
1 whole kabocha squash (or other winter squash like butternut or acorn) peeled and cubed
5-6 cups vegetable broth
1 can garbanzo beans (or one cup soaked and cooked dry beans)
1 large bunch of super greens (kale, chard or spinach) washed
1 clove garlic, chopped
1/4 teaspoon ground cumin
1/8 teaspoon ground turmeric
1/8 teaspoon smoked or other paprika
1/4 to 1/2 teaspoon red curry paste (optional)

DIRECTIONS:
Combine the squash and broth in a soup pot and simmer until the squash is almost tender (about 20 minutes). Add the rest of the ingredients and cook another five minutes. I love garlic, cumin and curry and tend to use a lot of these ingredients, however, this soup may be too delicate for a heavy hand so add the smallest amounts and taste before adding more. Stir in the greens and until they wilt. Serve hot.

UPDATED WEDGE SALAD
Ingredients:\
1 head iceberg lettuce
half pint cherry tomatoes
1/4 cup blue cheese
2 or 3 scallions
8 oz raw pecans
vinaigrette: Olive oil, red wine vinegar, salt and pepper to taste

DIRECTIONS:
Roughly chop pecans and sautee in a butter/olive oil combination until aromatic. Salt liberally. Let cool.
Slice iceberg lettuce in quarters or eights. Top with chopped tomatoes, blue cheese, chopped scallions and pecans. Drizzle with vinaigrette.

Meatless Monday – Green Curry Tofu

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Thai Green Curry Tofu

Green Curry Tofu over Red Thai Rice

This was my first successful vegetarian meal and it has become my go to dish and a staple in our family. It’s a little bit spicy and so flavorful that even non-vegetarians (and non tofu eaters) seem to love it.

RECIPE
Ingredients:
1 globe eggplant or 2 Japanese eggplants
2 green zucchini,
1 cup brown muchrooms (Crimini or Portabella)
1 block extra firm organic tofu
2-3 Tablespoons cooking Oil (like Canola or Safflower)
2-3 Tablespoons green curry paste (use less for a milder taste)
3 cloves garlic(peeled and finely minced)
1 teaspoon fresh ginger (peeled and finely minced)
1 can coconut milk
1 Tablespoon Asian fish sauce
1 Tablespoon soy sauce
1-2 Tablespoons white Sugar
1 cup vegetable broth (as needed)
Salt

Directions:
Cut tofu into 1/2 inch cubes, place on paper towels and let drain on an inverted board. Blot with paper towels. Dice eggplant into a 1/2 inch squares and sprinkle with salt to pull the excess water out. Dice zucchini. Heat 1 tablespoon of oil and brown tofu over medium high. Remove from pan to a large plate or bowl. Repeat with eggplant and zucchini (one at a time is best) cooking only for a few minutes as you don’t want them to overcook. Reduce heat and add garlic, ginger, green curry paste, fish sauce, soy sauce and sugar. Stir until smooth and bubbling. Add tofu and vegetables back in and simmer for a few minutes. Add vegetable broth as needed if the sauce is too thick. Serve over rice. I like long grained Red Rice from Thailand with this dish. A spinach and arugula salad with avocado, fennel and oranges in a light vinaigrette is a nice accompaniment.