Meatless Monday – Steamed Artichokes with Two Dipping Sauces

by joycevandenbergporterMarch 14, 2016

If you love artichokes dipped in creamy mayo but your honey swears by melted butter, this one is for you! Picture whole steamed artichokes dipped in either Lemon Herb Butter or Garlic Parmesan Aioli. It’s yummy but easy too! I couldn’t decide which sauce I liked better so I kept trading off. Why play favorites if you don’t have to? Yes, you might say I am still on an artichoke kick but they are in season and so good right now that they are hard to resist. I have recently oven roasted, pan roasted and stuffed artichokes with great results but wanted to try steaming them, just like Mom used to do. It’s definitely the easiest way to cook them and it makes a fun appetizer or side dish, especially when you have delicious sauces to dip them in. For the more adventurous artichoke lover, check out

Meatless Monday-Roasted Artichokes & Fennel with Lemon Parsley Pesto

, or

Meatless Monday – Roasted Artichokes Stuffed with Garlic, Parmesan & Quinoa

Meatless Monday – Pan Seared Artichokes with Blackened Garlic

Artichokes are great for scooping up yummy sauces but are they actually good for you? The answer is Yes! Did you know that artichokes have more antioxidants than cranberries or blueberries and more fiber than lima beans or prunes? They are also loaded with important vitamins and minerals including vitamin K, magnesium, potassium and manganese. Click through to read more about the amazing artichoke: 12 Unexpected Health Benefits of Artichokes .

Those trying to limit or eliminate dairy from their diets should try a couple of fabulous new products. Miyoko’s Creamery has just come out with a vegan butter made from cultured cashew milk. It is delicious and tastes just like real butter. Miyoko also makes really delicious cheeses and is coming out with new types all the time. I really like the Double Cream Chive soft cheese. My other new fav is Just Mayo from Hamptom Creek which is so good that the mayo industry tried to shut them down. It’s egg free and made from pea protein but best of all it tastes just like the real thing. I love promoting new products that are really good. Look for them in your store. I promise, you won’t be disappointed.

TIPS: I like to cut the sharp tips off the ends of the leaves but you can skip this step if you are in a hurry or don’t want to go to the trouble. You can also just throw them in a pan with plain water and they will turn out just fine. A wide pan where the artichokes can fit in a single layer works better than a tall one.

STEAMED ARTICHOKES

4 artichokes
1 bay leaf
3-4 cloves garlic
3-4 lemon slices or 1 Tbsn lemon juice)
1/2 tsp salt
1/4 tsp pepper

Bring 2 inches of water to a boil and add bay leaf, garli, lemons, salt and pepper.

Cut the stems off each artichoke so they can sit upright. Trim the prickly thorn tips from each petal and cut the top half inch off of each one. Rinse them under cool water.

Place them upside-down in the water, cover the pot and simmer on low for 25-35 minutes, or until a knife can be easily pierce the bottom. While the artichokes are simmering, prepare your dips.

Using tongs, remove the artichokes from water and allow to drain. Place on a serving platter.

Serve with dips and lots of napkins.

LEMON HERB BUTTER

1/2 cup butter (or vegan butter), melted
1 Tsp fresh or 1/2 tsp dried thyme, oregano or basil
1 Tbsn lemon juice

In a small bowl, stir together all ingredients. Taste and season with salt if desired. Serve warm.

GARLIC PARMESAN AIOLI

1/2 cup mayonaise or plain yogurt
1-2 cloves garlic, minced (or garlic paste)
1/4 cup parmesan cheese, grated
1/2 tsp salt
1/4 tsp pepper

In a small bowl, mix all ingredients together. Taste and adjust seasonings, if necessary. Serve cold or at room temperature.

Steamed Artichokes with Two Dipping Sauces

Servings: 4
Time: 35 minutes
Difficulty: easy
Print

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4 artichokes
1 bay leaf
3-4 cloves garlic
3-4 lemon slices or 1 Tbsn lemon juice)
1/2 tsp salt
1/4 tsp pepper

Bring 2 inches of water to a boil and add bay leaf, garli, lemons, salt and pepper.
Cut the stems off each artichoke so they can sit upright. Trim the prickly thorn tips from each petal and cut the top half inch off of each one. Rinse them under cool water.
Place them upside-down in the water, cover the pot and simmer on low for 25-35 minutes, or until a knife can be easily pierce the bottom.
While the artichokes are simmering, prepare your dips.
Using tongs, remove the artichokes from water and allow to drain. Place on a serving platter.
Serve with dips and lots of napkins.

LEMON HERB BUTTER

1/2 cup butter (or vegan butter), melted
1 Tsp fresh or 1/2 tsp dried thyme, oregano or basil
1 Tbsn lemon juice

In a small bowl, stir together all ingredients. Taste and season with salt if desired. Serve warm.

GARLIC PARMESAN AIOLI

1/2 cup mayonaise or plain yogurt
1-2 cloves garlic, minced (or garlic paste)
1/4 cup parmesan cheese, grated
1/2 tsp salt
1/4 tsp pepper

In a small bowl, mix all ingredients together. Taste and adjust seasonings, if necessary. Serve cold or at room temperature.

Meatless Monday – Asian Tofu Lettuce Wraps with Spicy Peanut Sauce

by joycevandenbergporterFebruary 29, 2016

THIS IS SERIOUSLY GOOD! Low Carbs + High Protein + Spicy Peanut Sauce = #NeedWeSayMore My family loved this meal! In spite of their lukewarm (at best) love for tofu, they dug in to these wraps and came back for more. Everyone was really polite though and tried not to be the ‘One Who Ate the Last of the Tofu’. Yes, you heard that right. My meat loving family was close to fighting over who gets thirds and do we have to leave any for Mom for lunch tomorrow. The answer to that is always “Yes”.

The tofu and waterchestnut combination is really flavorful, picking up the garlic and ginger flavors, with the soy adding a pleasant saltiness (you know, umami). I know people always say that various foods taste like chicken, but in this case, I would say it’s true. The beauty of tofu is that it is so bland on it’s own that it picks up flavors very easily. I wasn’t trying to make it taste like chicken but it certainly doesn’t look or taste like tofu, and the texture is really great. I could eat it on it’s own or over rice with a fork, but when wrapped in a fresh lettuce leaf and topped with veggies, jalapenos and peanut sauce – yum! I also like setting everything up as a ‘bar’ so that people can design their own plate.

So what’s the deal with water chestnuts? They are a staple in many Chinese dishes, and I have always thought of them as filler or meat extender, but are they good for you? It turns out, yes. Water Chestnuts have zero fat and cholesterol and, at 60 calories per cup, are low in calories and sodium but they provide a wealth of nutrients for such an unassuming vegetable. They contain essential vitamins like Vitamin B-6 which supports healthy brain and immune system function, and thiamin and riboflavin which help your body convert food into energy. They are also a good source of potassium, copper and manganese. As a bonus, water chestnuts are a nonstarchy vegetable that helps keep you feeling full longer. So combining a protein, like tofu, with chopped waterchestnuts goes way beyond increasing the quantity of food. It adds a pleasant texture, increases the nutritional value AND helps keep your belly full and happy. You may see water chestnuts showing up in more recipes… You’ve been warned.

TIPS: I love homemade dressings and sauces. This is a good homemade peanut sauce which is also fairly easy to make, however, there are many good brands of peanut sauce available in stores if you are pressed for time or you just can’t be bothered to make your own. Peanut lovers can always add chopped peanuts as an additional topping. Sriracha is another good topping for those that like extra spicy food. Don’t skip the step of pressing the water out of the tofu. If the tofu is wet, the garlic and ginger flavors won’t be absorbed. If you are in a rush, you can squeeze the tofu in several thicknesses of papertowels to get the excess water out.

ASIAN TOFU LETTUCE WRAPS

1 block extra firm tofu
1 8 oz can waterchestnuts, drained and chopped
2 green onions (scallions)
1/2 cup fresh cilantro (or parsley), chopped
1 small cucumber
1 red bell pepper or carrot
1 head Bibb or red leaf lettuce
1 jalapeno pepper, diced (optional)
1 Tbsn sesame oil
3-4 cloves garlic, minced
2 Tbsn soy sauce (or gluten free liquid amino acids)
2 tsp fresh ginger, minced (or ginger paste)

Crumble tofu and spread it in a single layer on several layers of paper towels and cover with additional paper towels. Let stand 15 or 20 minutes, pressing down occasionally to squeeze out excess water.

Separate whole lettuce leaves and rinse each leaf under cold water, pat with papertowels and let dry.

Slice red peppers, cucumber and green onion into a thin julienne using a grater, mandolin or food processor (or with an old fashioned knife)

Heat a large skillet or pan over medium-high heat. Add sesame oil to pan and swirl to coat. Add tofu crumbles, water chestnuts and garlic; sauté for 4-5 minutes, stirring occasionally.
Add soy sauce and ginger and sauté a few minutes. Taste and add more, if needed. Remove from heat and set aside.
To serve, fill a lettuce leaf with a scoop of tofu mixture and top with veggies, cilantro and green onions, as desired, and drizzle with spicy peanut sauce.

SPICY PEANUT SAUCE

1 tsp olive oil
1 small shallot, minced (or 1/4 onion)
1/2 cup water
3 Tbsn creamy peanut butter
1/2 tsp hoisin sauce (or more to taste)
1 tsp brown sugar (optional)
1/4 tsp red pepper flakes (or more to taste)
1 Tbsn lime juice
1-2 tsp Sriracha Saucs (optional)

Heat olive oil in a pan over medium heat. Add shallot, and sauté for 2-3 minutes. Add water, peanut butter, hoisin sauce, sugar and red pepper flakes and stir with a whisk. Bring to a boil; cook a minute or two. Taste and add more hoisin sauce, sugar or red pepper flakes, as desired. Remove from heat and let cool for about 5 minutes. Stir in lime juice and pour into a small serving bowl.

Asian Tofu Lettuce Wraps with Spicy Peanut Sauce

Servings: 2-4
Time: 30 minutes
Difficulty: easy
Print

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Crumble tofu and spread it in a single layer on several layers of paper towels and cover with additional paper towels. Let stand 20 minutes, pressing down occasionally.
Separate whole lettuce leaves and rinse each leaf under cold water, pat with papertowels and let dry.
Slice red peppers, cucumber and green onion into a thin julienne using a grater, mandolin or food processor (or with an old fashioned knife)
Heat a large skillet or pan over medium-high heat. Add sesame oil to pan and swirl to coat. Add tofu crumbles and garlic; sauté for 4-5 minutes, stirring occasionally.
Add soy sauce and ginger and sauté a few minutes. Taste and add more if needed. Remove from heat and set aside.
To serve, fill a lettuce leaf with a scoop of tofu mixture and top with veggies, cilantro and green onions, as desired, and drizzle with spicy peanut sauce.

SPICY PEANUT SAUCE

Heat olive oil in a pan over medium heat. Add shallot, and sauté for 2-3 minutes. Add water, peanut butter, hoisin sauce, sugar and red pepper flakes and stir with a whisk. Bring to a boil; cook a minute or two. Taste and add more hoisin sauce, sugar or red pepper flakes, as desired. Remove from heat and let cool for about 5 minutes. Stir in lime juice and pour into a small serving bowl.

Meatless Monday-Roasted Artichokes & Fennel with Lemon Parsley Pesto

by joycevandenbergporterFebruary 8, 2016

Who says size doesn’t matter? I mean, this IS the age of supersizing. Picture thick caramelized slices of fennel and quartered artichokes, shallots and garlic, topped with a large dollop of savory Lemon Parsley Pesto. I’ve made this dish several times and each time I’ve made the slices and wedges bigger and each time it came out better. When roasted, fennel gets sweet and delicate while artichokes deepen in flavor and richness. Roasted garlic is creamy, and mellow enough to eat whole (yep) and caramelized shallots are melt in the mouth delicious. These veggies are all good on their own but when combined with the pesto, made with parsley and pistachioes, divine…

According to legend, the artichoke was created when the smitten Greek god Zeus turned his object of affection into a thistle after being rejected. Hmmn, anyone else wonder about the back story? Despite this thorny beginning, artichokes are beloved and loaded with fiber, vitamins, minerals and antioxidants. In fact they are number 7 on the USDA list of top 20 antioxidant-rich foods. Artichokes can be intimidating due to their spiny leaves and hairy center, which must be removed before eating. The easiest way to prepare them is to boil or steam them whole which requires little to no preparation. However, if you are up for five or so minutes of prep work, roasting artichokes has a huge payoff in additional flavor and character.

Runners take note. Fennel also has a colorful Greek history which involves you. The ancient Greeks knew fennel by the name “marathron”, which grew in the field where one of the great ancient battles was fought and which was subsequently named the Battle of Marathon. Fennel, which was prized, was also awarded to Pheidippides, the runner who delivered the news of the Persian invasion to Sparta. Nowadays, we can’t think of marathons with thinking of running. Fennel is an interesting plant in that every part of it is edible, from the bulb to the stalk, leaves and even the seeds, which are a popular flavoring. Fennel is wonderful raw in salads with it’s slight but distinctive anise flavor, but when roasted it becomes something entirely different but equally delicious. Fennel is an excellent source of vitamin C. It is also a very good of dietary fiber, potassium, molybdenum, manganese, copper, phosphorus, and folate. In addition, fennel is a good source of calcium, pantothenic acid, magnesium, iron, and niacin.

TIPS: To save time, don’t trim the pointy artichoke leaves, which is not necessary. Chefs usually do it to get rid of the sharp points on the leaves and to make it look prettier but it’s more about presentation than taste. The artichoke stem is edible and delicious when scooped up with lemon parsley pesto, so unless you are cooking a whole artichoke and want it to stand up, don’t remove the whole stem. In preparing the fennel, keep the stem end intact so the slices stay together. This pesto can be made with virtually any dark leafy green; kale, arugula, spinach, basil…on and on. You can also substitute other nuts, like walnuts or pine nuts for pistachios.

ROASTED ARTICHOKES AND FENNEL

2 fennel bulbs
2 whole artichokes
3-4 shallots (or one small red onion, cut into wedges)
8 cloves garlic (about one half bulb)
1 lemon, juiced
3 Tbsn olive oil (or olive oil spray)
1 Tbsn fresh herbs (thyme/oregano/parsley) or 1 tsp dried
1/2 tsp salt
1/4 tsp pepper

LEMON PARSLEY PESTO

1/2 cup shelled pistachios
2 cups parsley
2 cloves garlic
1/4 cup parmesan
1 lemon, juiced (about 1/3 cup)
1/2 cup olive oil
1/2 tsp salt

Pre-heat oven to 350 and oil large baking sheet. Trim fennel stems and slice each bulb lengthwise into 4 or 5 thick slices.

Place fennel slices on baking sheet.

Peel garlic and shallots and slice in half or quarter if large and arrange evenly in baking dish.

Trim sharp artichoke leaves with kitchen shears or a sharp knife (optional).

Slice artichokes in half and scoop out inner purple leaves and choke (use a melon baller if you have one)

Cut each artichoke half in half lengthwise and place in baking dish cut side up. Spray or brush with olive oil and a drizzle of lemon juice. Spray or brush everything with olive oil and the rest of the lemon juice. Sprinkle with herbs, salt and pepper.

Turn the artichokes over and brush the tops with olive oil

Increase the oven temperature to 425 and roast the vegetables on the lowest rack for about 30 minutes, turning halfway. Vegetables should be caramelized on both sides.

While the vegetables are roasting, prepare the pesto. Place pistachios in a food processor or blender and pulse until evenly ground. Add the parsley, garlic, parmesan and lemon juice and pulse until blended. While the blade is going, pour olive oil in a steady stream. Taste and add salt, if necessary. Pour pesto into a small serving bowl.

Place warm roasted vegetables on a serving platter and serve with pesto or serve on individual plates

Roasted Artichokes and Fennel with Lemon Parsley Pesto

Servings: 4-6
Time: 45 minutes
Difficulty: easy
Print

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2 fennel bulbs
2 whole artichokes
3-4 shallots (or one small red onion)
8 cloves garlic (about one half bulb)
1 lemon, juiced
3 Tbsn olive oil (or olive oil spray)
1 Tbsn fresh herbs (thyme/oregano/parsley) or 1 tsp dried
1/2 tsp salt
1/4 tsp pepper

LEMON PARSLEY PESTO

1/2 cup shelled pistachios
2 cups parsley
2 cloves garlic
1/4 cup parmesan
1 lemon, juiced (about 1/3 cup)
1/2 cup olive oil
1/2 tsp salt

Pre-heat oven to 350 and oil large baking sheet. Trim fennel stems and slice each bulb lengthwise into 4 or 5 thick slices.
Place fennel slices on baking sheet.
Trim sharp artichoke leaves with kitchen shears or a sharp knife (optional).
Slice artichokes in half and scoop out inner purple leaves and choke (use a melon baller if you have one)
Cut each half in half lengthwise and place in baking dish cut side up. Spray or brush with olive oil and a drizzle of lemon juice.
Peel garlic and shallots and slice in half or quarter if large and arrange evenly in baking dish.
Spray or brush everything with olive oil and the rest of the lemon juice. Sprinkle with herbs, salt and pepper.
Turn the artichokes over and brush the tops with olive oil
Increase the oven temperature to 425 and roast the vegetables on the lowest rack for about 30 minutes, turning halfway. Vegetables should be caramelized on both sides.
While the vegetables are roasting, prepare the pesto. Place pistachios in a food processor or blender and pulse until evenly ground. Add the parsley, garlic, parmesan and lemon juice and pulse until blended. While the blade is going, pour olive oil in a steady stream. Taste and add salt, if necessary.
Pour pesto into a small serving bowl.
Place warm roasted vegetables on a serving platter and serve with pesto

Meatless Monday – Penne with Roasted Cauliflower & Greens

by joycevandenbergporterJanuary 25, 2016

Move over pasta with tomato sauce, penne with cauliflower roasted with parmesan and buttery wilted greens will knock you out of the ring! This is an easy and delicious, complete dinner in one bowl. Pasta is an easy go to for dinner because it’s inexpensive and quick to prepare. Did you know that the average American eats 20 pounds of pasta a year? That’s a lot of carbs but luckily there are many whole grain and nutritious pastas from which to choose that are not empty calories but actualy boost nutrients and dietary fiber. My current favorite is Ancient Grains Penne by Tru Roots (that I buy from Costco) made with a blend of organic whole grains including, brown rice, quinoa, amaranth and corn. It is naturally gluten free and has a great taste and texture in addition to all of it’s wholesome goodness. I also love Vio Life Vegan Parmesan which comes in a solid block to shred as needed. Try it!

Cauliflower is not only one of the World’s Healthiest Foods, it’s also a vegetable chameleon that can take on many flavors and textures depending on how it’s prepared. When roasted, especially with a sprinkling of parmesan, cauliflower becomes golden brown with rich and salty/sweet caramel flavors. The crispy, almost burned bits of parmesan are divine so make sure you scrape them in with the cauliflower. Roasted cauliflower also pairs nicely with the sauteed garlic and fresh greens. I love an extra sprinkle of parmesan and red pepper flakes on top for an extra flavor boost.

TIPS: I had a big bag of power greens that included spinach, chard and kale but any leafy green will work in this recipe. The trick is to not overcook the greens so they don’t lose their deep glossy green hue. (Thicker greens like collards may need to saute a bit longer.) If you love greens, add more than you think. They shrink quite a bit when cooked. One bunch is usually about 2 cups so plan according to your tastes. Don’t forget to save a cup of pasta water before draining. It is a miracle liquid and not to be underestimated. You can add it back to the pasta if needed to give it more of a ‘sauce’ and avoid the temptation of adding more oil or butter.

PENNE WITH ROASTED CAULIFLOWER AND GREENS

3/4 lb penne pasta
1 head cauliflower
1 large bunch spinach (kale, arugula or chard)
2 shallots (or 1/2 yellow onion), finely chopped
4 cloves garlic, minced
1/2 tsp salt
1/4 tsp red pepper flakes
1/2 cup grated parmesan (optional)

Cut or break up cauliflower into bite sized florets. Spread cauliflower on a baking sheet in a single layer and spray or brush with olive oil. Sprinkle with salt, red pepper flakes and half of the parmesan (if using) and bake in a 425 degree oven for 20 to 25 minutes, stirring a couple of times to brown all sides and get all the crunchy parmesan bits off the pan (yum!).

Remove cauliflower from oven when easily pierced with a knife and let cool.

Boil pasta as directed and reserve one cup of pasta water before draining. Set aside.

Saute red pepper flakes, garlic and shallots in olive oil until soft and fragrant, 4 or 5 minutes.

Add greens and saute until just wilted, remove from heat.

Stir in the cauliflower and pasta, adding pasta water as needed.

To serve, sprinkle with the rest of the parmesan and a pinch of red pepper flakes.

Penne with Roasted Cauliflower and Greens

Servings: 4
Time: 30 minutes
Difficulty: easy
Print

Cut or break up cauliflower into bite sized florets.
Spread cauliflower on a baking sheet in a single layer and spray or brush with olive oil. Sprinkle with salt and red pepper flakes and half of the parmesan and bake in a 425 degree oven for 20 to 25 minutes, stirring a couple of times to brown all sides and get all the crunchy parmesan bits off the pan (yum!).
Boil pasta as directed and reserve one cup of pasta water before draining. Set aside.
Saute garlic and shallots in olive oil until soft and fragrant, 4 or 5 minutes.
Add spinach and saute until just wilted, remove from heat.
Stir in the cauliflower and pasta, adding pasta water as needed.
Sprinkle with the rest of the parmesan and a pinch of red pepper flakes.

Meatless Monday – Roasted Artichokes Stuffed with Garlic, Parmesan & Quinoa

by joycevandenbergporterJanuary 4, 2016

My Mom used to steam whole artichokes and serve them with bowls of melted butter or mayo as a special treat. I have fond memories of sitting around the table with my brothers and sisters, peeling off leaf after leaf and watching the piles of toothmarked leaves growing ever larger. That is certainly the easiest way to prepare artichokes and sometimes simple is best, however, I was looking for a recipe that would feature an artichoke as a main course, rather than an appetizer or side dish. Most of the stuffed artichoke recipes I found call for some variation of garlic, olive oil, parmesan and breadcrumbs, which I’m sure is delicious, but I wanted something healthier and heartier. So I swapped out the breadcrumbs for red quinoa which is more nutrient dense, added fresh herbs and several cheeses. I used an Italian blend of parmesan, romano, mozzarella and provolone. The cheesy crust and savory quinoa are delicious and satisfying but the true gem is the artichoke heart. I was tempted to revert back to my childhood and ate the larger leaves and heart with a homemade aioli; Just Mayo with a little lemon juice, minced garlic and a dash of salt. Yum!

Artichokes are a delicious way to get nutrients that research shows we typically lack in our diets — fiber, vitamin C, magnesium and potassium. They are a little bit of work to prepare for stuffing, as the fuzzy choke needs to be removed, but it is totally worth the effort. I like to soak the cut artichokes in lemon water while I work to prevent them from turning brown. The extra water keeps them from drying out in the oven too. Cutting the sharp tips off of the leaves is an optional step. It only takes a minute with kitchen shears but if you are in a rush, don’t bother. Chefs do it because it looks pretty and prevents people from piercing their fingers on the spiny tips but is not really necessary.

I like to use red quinoa because I love the gorgeous color and it ‘feel’s meatier than the white, although that may be an optical illusion (or maybe I’m just easily fooled). In fact, I use it instead of meat in my Black Bean Chili con Quinoa and Quinoa Black Bean Tacos with really great results. If you don’t have red quinoa, you can use regular white quinoa. Their nutritional value is the same and their flavor is very similar. Regardless of the color, quinoa is a great source of protein and fiber but low in calories and fat. It also fills you up so you’re not rushing back to the refrigerator right after dinner. Just sayin’.

TIPS: I cut the artichokes in half to stuff them but you could also stuff them whole. Just remove the stem so they will sit flat. Remove the center leaves and choke. I find that a melon baller or ice cream scoop works better than a regular spoon and/or knife. Then pack the center full of stuffing as well as between the leaves. Bake as directed. Larger artichokes will take longer. You know it’s done when a knife can easily pierce the stem end and the outer leaves are easily removed.

ROASTED ARTICHOKES STUFFED WITH GARLIC, PARMESAN AND QUINOA

This recipe calls for 2 large artichokes which serves 2-4 people as a main course depending on appetities. You can easily double the recipe for a larger crowd.

2 large artichokes
2 Tbsn lemon juice (juice of one lemon)
3/4 cup red quinoa
3 large cloves garlic
1 shallot, minced
3/4 cup parmesan (or mixed cheeses, romano, mozzarella, fontina, provolone)
1/2 tsp red pepper flakes (optional)
1 Tbsn fresh herbs or 1 tsp dried (parsley, oregano, thyme)

Using a fine mesh colander, rinse quinoa under cold running water and drain. Combine quinoa and 1 1/2 cups water in a medium pot and bring to a boil. Reduce heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, 15 to 20 minutes. Fluff with a fork and stir in shallots and garlic while it’s hot so they start to soften. Set aside.

Fill a large bowl with water and lemon juice. Stir well. If you are stuffing whole artichokes, cut stems from artichokes so they can sit flat. If you are stuffing half artichokes, slice in half vertically, including the stem.

Place artichokes in bowl with lemon water. Working with one artichoke at a time, scoop out the center leaves and the fuzzy choke (an carefully use a serrated knife to cut off the top third, then use scissors to clip off and discard sharp leaf points, returning each artichoke to the lemon water as you finish.

When quinoa is cool, stir in cheeses, red pepper flakes and herbs.

Preheat oven to 400°F. Place artichokes leaf side side down in a baking pan and brush or spray with olive oil and sprinkle with salt and pepper, if desired, and stuff with qunoa mixture. Don’t hesitate to pack each in a large mound.

Pour about 3/4 cup of water in the bottom of the pan to create steam and prevent sticking, cover with aluminum foil and bake for about 45 minutes.

Remove foil, add remaining cheese and bake another 15 minutes uncovered. For a golden brown top, broil the last five minutes.

Serve with melted butter or aoli if desired.

Roasted Artichoke Stuffed with Garlic, Parmesan and Quinoa

Servings: 2-4
Time: 90 minutes
Difficulty: medium
Print

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2 large artichokes
2 Tbsn lemon juice (juice of one lemon)
3/4 cup red quinoa
3 large cloves garlic
1 shallot, minced
3/4 cup parmesan (or mixed cheeses)
1/2 tsp red pepper flakes (optional)
1 Tbsn fresh herbs or 1 tsp dried (parsley, oregano, thyme)bsp;

Using a fine mesh colander, rinse quinoa under cold running water and drain. Combine quinoa and 1 1/2 cups water in a medium pot and bring to a boil. Reduce heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, 15 to 20 minutes. Fluff with a fork and stir in shallots and garlic while it’s hot so they start to soften. Set aside.
Fill a large bowl with water and lemon juice. Stir well. If you are stuffing whole artichokes, cut stems from artichokes so they can sit flat. If you are stuffing half artichokes, slice in half vertically, including the stem.
Place artichokes in bowl with lemon water. Working with one artichoke at a time, scoop out the center leaves and the fuzzy choke (an carefully use a serrated knife to cut off the top third, then use scissors to clip off and discard sharp leaf points, returning each artichoke to the lemon water as you finish.
When quinoa is cool, stir in cheeses, red pepper flakes and herbs.
Preheat oven to 400°F. Place artichokes leaf side side down in a baking pan and brush or spray with olive oil and sprinkle with salt and pepper, if desired. stuff with qunoa mixture. Don’t hesitate to pack each in a large mound.
Pour about 3/4 cup of water in the bottom of the pan to create steam and pre ent sticking, cover with aluminum foil and bake for about 45 minutes.
Remove foil, add remaining cheese and bake another 15 minutes uncovered. For a golden brown top, broil the last five minutes.
Serve with melted butter or aoli.

Meatless Monday – Sesame Orange Tofu

by joycevandenbergporterDecember 28, 2015

NEW YEAR, NEW YOU… START YOUR YEAR OFF ~~RIGHT~~ LIGHT! I’m not talking about making major New Year’s Resolutions, just one small step to a healthier you (and planet Earth too). How about joining the thousands of people in 36 countries around the world in the Global Meatless Monday Movement? It’s a very do-able goal (dare I say, trendy?) and you might actually like the results. Here is a tasty recipe to get your new Meatless Monday tradition started in 2016; crispy and delicious Sesame Orange Tofu over a bowl of steaming brown Jasmine rice. This sauce, which is savory but slightly sweet and slightly spicy, is so good, you will wonder why you ever thought you didn’t like tofu. You won’t leave the table feeling deprived, for sure…

I realize that not everyone is ready to give up eating meat, but how about just eating less? YOU really can make a difference, definitely to our farm animals, but also to the planet we all share! In his book In Defense of Food, journalist Michael Pollan coined the phrase “Eat food. Not too much. Mostly plants.” He has since cited Meatless Monday as a way to reach this goal. So in April 2009 Pollan expressed the need for Americans to reduce meat consumption: “even one meatless day a week—a Meatless Monday, which is what we do in our household—if everybody in America did that, that would be the equivalent of taking 20 million mid-size sedans off the road.” Then, for all those people who try to make informed choices, Al Gore lists Meatless Monday as one of the Top 12 Things You Can Do Now for a better world. (https://en.wikipedia.org/wiki/Meatless_Monday) There are a lot of reasons to eat less meat; health, weight loss, saving the environment, compassion for other sentient beings…just pick one. Regardless of your reason, take the pledge and give Meatless Monday a try this new year.

TIPS: An easy way to mince garlic and onions is to use a small kitchen grinder like this one from Hamilton Beach that I got for Christmas. It makes mincing a breeze and clean up is easy since the parts all come apart. This dish is slightly spicy but if you want to turn up the heat, add more red chili flakes and/or Sriracha. I tend to stay away from breaded foods, but if you love an extra crispy coating like that, try dredging the tofu in flour, then egg whites, then panko before frying. I’ll bet it will pick up the sauce nicely. Let me know if you try…

Recipe adapted from Crazy Vegan Kitchen

SESAME ORANGE TOFU

1 14 oz block organic extra firm tofu
2 Tbsn olive, avocado or coconut oil (divided)
1/2 red onion or large shallot, minced
1 tsp garlic, minced
½ red chilli, minced (or 1/4 tsp red pepper flakes)
2 tsp corn starch

Sesame Orange Sauce:

Zest and Juice of 1 large orange(1/3 – 1/2 cup)
1 Tbsn Sriracha
4 tsp sugar
1 tsp cornstarch
1½ tsp apple cider vinegar
1 Tbsn white wine
½ tsp white pepper
4 tsp Tamari (or soy sauce)
1 tsp sesame seeds
2 scallions, sliced (optional garnish)

Drain tofu and cut into four slices. Place in a single layer on a kitchen towel or double layer of paper towels. Cover with another towel or paper towels and place something heavy on top to help drain excess moisture.

While tofu is draining, combine all ingredients for orange sauce and whisk to combine. Set aside.

Cut tofu into 1/2 inch cubes. Toss in cornstarch to thinly coat.

Heat 1 Tablespoon of oil in a pan and lightly sear your tofu on all sides to create a crispy crust. Don’t crowd. Do in batches if necessary.

Remove seared tofu from the pan and set aside.

In a large pan, heat 1 tablespoon of oil and sautee garlic, onion and chillis for several minutes. Pour in orange sauce and stir to combine.

Once sauce thickens, add tofu and stir to coat pieces.

Serve over brown jasmine rice and top with scallions.

Sesame Orange Tofu

Servings: 2-4
Time: 30 minutes
Difficulty: easy
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SESAME ORANGE TOFU

1 14 oz block organic extra firm tofu
2 Tbsn olive, avocado or coconut oil (divided)
1/2 red onion or large shallot, minced
1 tsp garlic, minced
½ red chilli, minced (or 1/4 tsp red pepper flakes)
2 tsp corn starch

Sesame Orange Sauce:

Zest and Juice of 1 large orange(1/3 – 1/2 cup)
1 Tbsn Sriracha
4 tsp sugar
1 tsp cornstarch
1½ tsp apple cider vinegar
1 Tbsn white wine
½ tsp white pepper
4 tsp Tamari (or soy sauce)
1 tsp sesame seeds
2 scallions, sliced (optional garnish)

Drain tofu and cut into four slices. Place in a single layer on a kitchen towel or double layer of paper towels. Cover with another towel or paper towels and place something heavy on top to help drain excess moisture. Cut into cubes and toss with corn starch to thinly coat.
While tofu is draining, combine all ingredients for orange sauce and whisk to combine. Set aside.
Heat 1 Tablespoon of oil in a pan and lightly sear your tofu on all sides to create a crispy crust. Don’t crowd. Do in batches if necessary.
Remove seared tofu from the pan and set aside.
In a large pan, heat 1 tablespoon of oil and sautee garlic, onion and chillis for several minutes.
Pour in orange sauce and stir to combine.
Once sauce thickens, add tofu and stir to coat pieces.
Serve over brown jasmine rice and top with scallions.

Meatless Monday – Leek & Kale Frittata with Pomegranate Fruit Salad

by joycevandenbergporterDecember 21, 2015

Breakfast for dinner? Or how about surprising your holiday houseguests with a homey and delicious morning treat. Frittata is an easy one pan meal that can be served piping hot from the oven but is just as delicious at room temperature. This could be the perfect solution for holiday mornings when some people are up at the crack of dawn and others make their way into the kitchen closer to noon. This frittata is loaded with good veggies; power greens, (kale, chard and spinach) leeks, criminy mushrooms and red bell pepper and made creamy and delicious with pasture raised eggs, cheddar and jack cheese. I topped it off with a sprinkle of red pepper flakes and herbs to enhance it’s savory, yummy goodness.

Toss together some berries, melon (whatever fruit you have on hand). It really doesn’t matter because once you top the fruit with pomegranate seeds, the fruit salad is transformed into something beautiful. There is just something about these glittery, jewel toned beauties that makes everything special, even a fruit salad. Pomegranate seeds are a powerhouse of vitamin C so I try to put them on pretty much everythin this time of year when colds and flu are lurking behind every corner.

This is a short blog post because ‘Tis the Season and I have to join the long line at the post office to get my Christmas cards in the mail. I am fairly ready for Christmas though, after managing 8 fun candlelit nights of Hanukkah. Stockings are hung and bursting with treasures. Now that my sons are grown, ~~Santa~~ I no longer creep down in the middle of the night but just fill as I go. It’s much easier this way, and I think more festive too. So I am off to battle the crowds… May your time spent with your families this holiday season be filled with Peace and Love.

LEEK AND KALE FRITTATA AND POMEGRANATE FRUIT SALAD

2 Tbsn butter or coconut oil
1/2 onion, chopped
1 leek, cleaned and chopped
6-8 criminy mushrooms, sliced
1/2 red bell pepper, julienned
1 cup shredded cheddar and jack cheeses
1/4 cup shredded parmesan
8 pasture raised eggs
1/4 tsp red pepper flakes
1/4 tsp dried oregano (or 1/2 tsp fresh)
salt and pepper to taste

Preheat the oven to 375
Saute onion and leeks in butter until soft in a cast iron pan (or other stovetop to oven pan).
Add greens, mushrooms and red bell pepper and cook several minutes until the water has mostly evaporated. Add salt and pepper to taste. Remove from heat.
Stir in cheeses and make sure everything is well proportioned in the pan
Beat the eggs and pour over the top of the cheese, veggie mixture.
Sprinkle the top with red pepper flakes, more pepper and herbs.
Bake for 15 to 20 minutes, until the center is firm.
Serve frittata hot, warm or at room temperature.

POMEGRANATE FRUIT SALAD

1 cup melon, diced
2 cups mixed berries
1/4 cup pomegranate seeds

While frittata is cooking, combine melon and berries in a serving bowl.
Top with pomegranate seeds
If desired you can serve with a Honey Lime Dipping Sauce. Just stir together 1/2 cup plain yogurt, 1/4 cup honey and 1/4 cup lime juice.

Leek and Kale Frittata with Pomegranate Fruit Salad

Servings: 6
Time: 30 minutes
Difficulty: easy
Print

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Preheat the oven to 375
Saute onion and leeks in butter until soft in a cast iron pan (or other stovetop to oven pan).
Add greens, mushrooms and red bell pepper and cook several minutes until the water has mostly evaporated. Add salt and pepper to taste. Remove from heat.
Stir in cheeses and make sure everything is well proportioned in the pan
Beat the eggs and pour over the top of the cheese, veggie mixture.
Sprinkle the top with red pepper flakes, more pepper and herbs.
Bake for 15 to 20 minutes, until the center is firm.
Serve frittata hot, warm or at room temperature.

POMEGRANATE FRUIT SALAD

1 cup melon, diced
2 cups mixed berries
1/4 cup pomegranate seeds

While the frittata is cooking, combine melon and berries in a serving bowl.
Top with pomegranate seeds
If desired you can serve with a Honey Lime Dipping Sauce. Just stir together 1/2 cup plain yogurt, 1/4 cup honey and 1/4 cup lime juice.

Meatless Monday – Winter Greens with Persimmon, Pomegranate and Glazed Pecans

by joycevandenbergporterDecember 14, 2015

Winter doesn’t have to be blah! Some winter fruits are brilliant and colorful, like persimmon and pomegranate, both only availble for a short time of year. I almost didn’t post this because the photo doesn’t really do it justice. I was in a hurry as 25 people were about to arrive for dinner and I didn’t have time to take a lot of photos or make sure the lighting was right. You’ll just have to trust me. This salad is lovely and delicious. The persimmon almost looks like it has been sprinkled with cinnamon and when cut this way, has star shapes (scroll down). Pomegranate seeds with their brilliant red are show stoppers and add a delicious tangy crunch. I also added red globe grapes which are really sweet and also in season now and I topped it all off with candied pecans, a crumble of goat cheese and a drizzle of vinaigrette. Mmmm…

Persimmons are a widely overlooked fruit, perhaps because people don’t know what to do with them. They are quite popular in Japan where they originated and they are obviously beloved. The Latin word for persimmon means “food of the gods.” There are two types of persimmons available at our markets. Hachiya persimmons are soft and creamy, great for baking and making puddings but not for eating raw. The Fuyu, which is called for in this salad, is wonderful to eat raw, peeled or unpeeled. Regardless of type, they’re a fruit with amazingly effective antioxidant capabilities, with powerful vitamins to boot, including 55% of our RDA of Vitamin A and 22% of Vitamin C, which we really need this time of year to combat colds and flu. They are also an excellent source of fiber, B Vitamins and phytonutrients. They aren’t just pretty and great in a table centerpiece. They walk the talk.

Pomegranates are another gorgeous fruit with it’s brilliant, jewel tones arils (seeds) that is more than just a pretty face. Pomegranate arils are the most powerful anti-oxidant of all fruits and they are nutrient dense which makes them an important ingredient to immune support and overall good health. They can be messy to seed and stain surfaces, so use a non-porous try or board when removing arils. Although you can often find containers of pomegranate arils already removed, I find it’s worth it to do it yourself. The results are fresher, have more flavor and last longer. However, in a pinch, it’s sometimes nice to just be able to toss them on top. Done!

TIPS: I used Candied Pecans from Trader Joe’s which I really like but they are available in most markets. They are sometimes labelled Glazed Pecans. You can also do it yourself if you are feeling industrious. Click HERE for a good recipe for Candied Pecans from All Recipes. Warning: they may not make it to your salad…

WINTER GREENS WITH PERSIMMON, GLOBE GRAPES, POMEGRANATE AND GLAZED PECANS

16 oz fresh greens (spinach, arugula, baby kale, etc)
1 Fuyu persimmon
1/2 cup globe grapes, halved lengthwise
1/2 cup glazed pecans
1/2 cup pomegranate seeds
3 oz goat cheese (optional)

Vinaigrette:
1/4 cup olive oil
1/4 cup red wine or apple cider vinegar (or both)
1/2 tsp salt
1/4 tsp pepper

Wash and dry greens and place them in a large serving bowl.

Cut the top off of the persimmon. Cut it in half vertically and then slice into flat wedges. Note the lovely star shapes. Leave wedges whole or cut in half.

Add persimmon, grapes and pecans to greens.

On a non-porous surface, cut pomegranate in half and remove seeds.

Add goat cheese if desired. Whisk together vinaigrette ingredients and drizzle over salad. Toss before serving.

Winter Greens with Persimmon, Globe Grapes, Pomegranate and Glazed Pecans

Servings: 4-6
Time: 20 minutes
Difficulty: easy
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16 oz fresh greens (spinach, arugula, baby kale, etc(
1 Fuyu persimmon
1/2 cup globe grapes, halved lengthwise
1/2 cup glazed pecans
1/2 cup pomegranate seeds
3 oz goat cheese (optional)

Vinaigrette:
1/4 cup olive oil
1/4 cup red wine or apple cider vinegar (or both)
1/2 tsp salt
1/4 tsp pepper

Wash and dry greens and place them in a large serving bowl.
Cut the top off of the persimmon. Cut it in half vertically and then slice into flat wedges. Leave wedges whole or cut in half.
Add persimmon, grapes, pomegranat seeds and pecans to greens.
Whisk together vinaigrette ingredients and drizzle over salad. Toss before serving.

Meatless Monday – Mini Mushroom Vegetable Pot Pies

by joycevandenbergporterNovember 30, 2015

‘Twas the night before Thanksgiving and I was looking for some inspiration for dinner. All of our food preparation had been about the ‘Big Day’ tomorrow with no thought to tonight. So with the recent nip in the air, I decided to make cozy, comfort food that would bake in the oven sending lovely smells throughout the house and bring warmth into the kitchen. Checking the refrigerator yielded two already prepared pie crusts that we didn’t use and loads of mushrooms not destined for the dressing/stuffing. So I quickly brainstormed a vegetable pot pie starring criminy mushrooms and a rich mushroom base using a creamy portobello mushroom soup which I had picked up at Trader Joe’s. I added a couple of carrots, a potato and frozen peas and corn. I loved this combination! Even my meat loving family came back for seconds! Most people ate two mini pies, so this recipe would serve six people as a main course and 10-12 as a side dish.

I opted for mini pies because I’m still enamored with pretty little food that is easily served as individual portions. Plus, we already had quite a few big pies in the works for Thanksgiving. For mini pies, use a 4 inch cookie cutter to cut the bottom crust and a 3 inch round for the top. OR you can use shaped cookie cutters because, well…cute. It’s also an easy way to make your little pies part of a theme. I used small leaf cookie cutters to go with our Thanksgiving/Fall theme. For St. Patrick’s Day I would probably go with the one that looks most like a clover, hearts for Valentine’s Day. You get the picture. If you use a full top, just pinch the edges closed, like you would on a large pie, and make a few slits in the top with a sharp knife to let steam escape. You can also make this as a large pie and place assorted leaves all over the top for a pretty presentation. I have had my leaf cookie cutters for over ten years but they are still available on-line. Try googling Mrs Andersons 42111 Leaf Cookie Cutters, set of seven. I found them for $14.36 on jet.com.

This turned out to be a very flavorful and savory pot pie. I loved the mushroom soup as a creamy base but without the cream. The potato added substance and the veggies all added not just flavor but fiber and nutrients. Substitute any veggies that your family likes, especially root vegetables. If you have a non-mushroom lover, substitute cream of celery or other condensed soup or prepared gravy, or you can make a nice thick sauce with reduced vegetable broth, butter and flour. With mini pies, dice vegetables fairly small so you get a nice selection of them in each pot pie.

TIPS: For a more nutritious pie crust, try substituting whole wheat pastry flour or white whole wheat flour. Yes, that is a thing. White whole wheat flour is ground from white wheat, rather than from red wheat, which makes the traditional whole wheat flour. Both are 100% whole-grain and have the same nutritional benefits; but the white wheat flour has a milder taste and lighter color. Whole wheat pastry flour is red wheat ground very fine which makes it much lighter than regular whole wheat. When using whole wheat flour, you may have to add a bit more water but only do so a tablespoon at a time or you could end up with a gooey dough. Whole wheat dough should also rest for a half hour before working with it or it can crack and crumble. The dough is ready when it sticks together in a clump when squeezed. Dough can be made a day ahead and refrigerated until ready.

NOTE: I made this recipe last minute and on a whim so used two already prepared pie crusts. Next time I will use white whole wheat flour and make it myself. For great step by step instructions on making a homemade pie crust with photos go to Chez Pim.

MINI MUSHROOM VEGETABLE POT PIES

FILLING

1 medium or 1/2 large onion, diced
3-4 cloves garlic, minced
2 carrots, dice
1 russet potato, peeled and diced
1/2 cup water
1 lb criminy mushrooms, roughly chopped
11 oz condensed mushroom soup
1/2 cup frozen or fresh peas
1/2 cup frozen or fresh corn
1 Tbsn fresh thyme
salt and pepper to taste

DOUGH ( OR 2 prepared pie crusts)

2 1/2 cups all-purpose flour
1 tsp salt
2 sticks chilled unsalted butter, cut into pieces

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Photo Credit – http://chezpim.com/bake/how-to-make-the-perfect-pie-dough

To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons).
Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 30 m9nutes. Take out 10 minutes or so before rolling to let it soften.

Saute onions in olive oil for several minutes until translucent. Add carrots and garlic and saute another few minutes

Add potatoes and water, cover and saute on medium low for about 10 minutes, stirring occasionaly. If it starts to stick add a bit more water. Potatoes and carrots should be softened.

Add mushrooms and saute until they start to lose their water.

Stir in mushroom soup and fresh herbs and let bubble on medium low until veggies are all soft. Taste and add salt and pepper to taste.

Fold in peas and corn, turn off heat and let cool.

Roll out dough. Using a 4″ circle cookie cutter, cut 12 rounds

Place each round in lightly greased cupcake tins, pressing sides into place.

Spoon filling into each tin. If you overfill, it will overflow when cooked.

Using a leaf (or other shape) cookie cutter, cut 12 – 24 shapes. Or you could cut 3″ circles and completely enclose pies by pinching the sides together. Make a slice in the top of each to release steam.

Arrange leaves on top of mini pies.

Beat an egg with a tsp of water in a small bowl and brush mixture on the tops of each pie. (optional)

Bake at 375 for about an hour. Let cool slightly before removing from tins.

Mini Mushroom Vegetable Pot Pies

Servings: 6-8
Time: 90 minutes+
Difficulty: medium
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FILLING

DOUGH ( OR 2 prepared pie crusts)

2 1/2 cups all-purpose flour
1 tsp salt
2 sticks chilled unsalted butter, cut into pieces

To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons).
Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 30 minutes. Take out 10 minutes or so before rolling to let it soften.
Saute onions in olive oil for several minutes until translucent. Add carrots and garlic and saute another few minutes
Add potatoes and water, cover and saute on medium low for about 10 minutes, stirring occasionaly. If it starts to stick add a bit more water. Potatoes and carrots should be softened.
Add mushrooms and saute until they start to lose their water.
Stir in mushroom soup and fresh herbs and let bubble on medium low until veggies are all soft. Taste and add salt and pepper to taste.
Fold in peas and corn, turn off heat and let cool.
Roll out dough. Using a 4″ circle cookie cutter, cut 12 rounds
Place each round in lightly greased cupcake tins, pressing sides into place.
Spoon filling into each tin. If you overfill, it will overflow when baked.
Using a leaf (or other shape) cookie cutter, cut 12 – 24 shapes and arrange them on top of mini pies. Or you could cut 3″ circles and completely enclose pies by pinching the sides together. Make a slice in the top of each to release steam.
Beat an egg with a tsp of water in a small bowl and brush mixture on the tops of each pie.
Bake at 375 for about an hour. Let cool slightly before removing from tins.

Wild Rice, Mushroom and ‘Sausage’ Stuffed Pumpkin (Vegan)

by joycevandenbergporterNovember 18, 2015

JUST IN TIME FOR THANKSGIVING! If you are looking for a glorious edible centerpiece for your table or you just want to stuff something that isn’t a turkey, how about roasting your favorite stuffing (or mine) in a pumpkin? Pumpkins make a lovely serving dish and the rich and creamy pumpkin flesh gets scooped up along with the flavorful wild rice, mushrooms, pecans and vegan sausage stuffing. It’s a wonderful and savory dish, sure to satisfy both vegan and meat loving friends. This recipe makes a perfect Vegan main course or a hearty side dish for about ten people and is naturally gluten free.

I have always loved the colors of Fall and the view from my window shows why. (Notice that roses in the lower left corner are still blooming too.) The gorgeous orange of pumpkins is the essence of the season. As the pumpkin bakes it gains a gorgeous dark amber color. I bought a Tutti Frutti Sugar Pie Pumpkin just shy of 6 lbs. Who can resist a name like that? This is a dense, sweet smaller pumpkin that is great for cooking and less so for making jack ‘o lanterns. ‘The bright orange color of pumpkin is a dead giveaway that pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health.'(University of Illinois Extension)

Have you heard about the Great Pumpkin Shortage of 2015? Apparently, it’s true. If you see pumpkins in your market, don’t wait until the last minute. Scoop them up or maybe try Farmer’s Markets. Pumpkins (and all winter squash) can stay quite happily on your counter for a week or two until you are ready to use them. ‘The sugar pumpkins are grown primarily in Illinois, which produces about 90% of the supply each year. But this year heavy rains hit Illinois and cut deeply into the sugar pumpkin crop.’ (CNN)

Historically, I have stayed away from Vegan ‘meats’ and ‘cheeses’ because I usually don’t like either the taste or the texture but I keep on trying. I am not Vegan but I do believe in using non-dairy products as often as possible, both to promote all the new products (and encourage more) and to boycott the dairy industry, in particular, the factory farming/ Concentrated Animal Feeding Operations (CAFO’s) which are crueltry beyond belief. Click on How Our Food Animals Are Raised it if you don’t already know. The Vegan world is rapidly changing and there are some really good options out there now that are pretty good. There are several really good vegan sausages, Beyond Meat Italian Sausages are a favorite. I first made this using Field Roast Italian Sausages (made with eggplant, fennel garlic and red pepper) They also make some good vegan cheeses under the name of Chao. If you are gluten free, check the labels. Some are made with vital wheat gluten. I threw these same sausages on the grill a few weeks ago during a family barbecue and we were all pleasantly surprised. I thought that grilled they were a bit dry but with a great flavor and consistency. I decided that next time I would brush them in olive oil before grilling or saute them in a pan with oil. In this recipe I removed the casings and crumbled the ‘meat’ and sauteed it along with the onions and celery. Of course this step is optional as there are enough other good flavors and textures in this dish without it. See TIPS for some suggested substitutions. NOTE: This is not a paid endorsement, just my personal opinion.

The inspiration for this dish came from Vegetarian Times and I used their directions as a guide but created my own ingredients. If you are interested in the original recipe which is also Vegan and includes wild rice, beans, corn and spinach, click HERE.

TIPS: The stuffing can be made two days ahead of time and refrigerated unstuffed. Substitute any ingredients that you and your family really like. Some suggestions would be substituting chopped chestnuts instead of pecans, 1 1/2 cups of cooked cannelini, black or kidney beans instead of vegan sausage; 2 cups of fresh spinach instead of mushrooms. For a bit of sweetness add 1/4 – 1/2 cup dried cranberries, yellow raisins or black currants.

WILD RICE, MUSHROOM, PECAN & ‘SAUSAGE’ STUFFED PUMPKIN

Note: Amounts are listed fill a 6 lb pumpkin. An 8lb pumpkin will call for 2 cups wild rice blend. Adjust accordingly.

1 1/2 cup wild rice blend (or 1/2 cup wild rice and 1 cup long grain brown rice)

1/4 cup olive oil, divided

1 large onion, chopped

3 stalks celery, chopped

6 cloves garlic, minced (divided)

2 links vegan sausage (optional)

1 cup criminy mushrooms

2 Tbsn fresh sage, chopped (divided)

2 Tbsn fresh thyme, chopped (divided)

1 cup pecans, roughly chopped

1 6-8 lb pumpkin*See note.

Prepare wild rice blend according to package directions. Transfer to bowl and allow to cool.

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Heat 2 Tbs. oil in skillet over medium heat. Add onion, celery,; sauté 5 minutes.

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Remove sausage from casings and crumble.

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Wipe mushrooms clean with a damp papertowel and chop. Add sausage and mushrooms, 4 cloves garlic, 1/2 of. sage and thyme to pan with onions and saute another 5 minutes or so until all liquid has evaporated.

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Toast pecans in a dry pan for several minutes until aromatic.

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Stir mushroom mixture into rice mixture. Fold in pecans. Taste and season with salt and pepper, if desired.

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Preheat oven to 350°F. Line rimmed baking sheet with foil. Cut top from pumpkin, and scoop out seeds and pulp. Reserve seeds for roasting if desired. See below for directions.

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Combine remaining oil, garlic, sage, and thyme in bowl. Brush oil mixture over inside of pumpkin.

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Fill pumpkin with rice mixture, cover with top, and bake 1 1/2 to 2 hours, or until pumpkin is tender when side is pierced with knife tip.

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Uncover, and bake 10 to 20 minutes more.

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BONUS:

ROASTED PUMPKIN SEEDS

Remove the large pieces of pulp from the seeds. Don’t worry, the smaller shreds will disappear in the second step.
Boil the seeds in really salty water for about 5 minutes. Drain and let dry.
Spread seeds on a baking sheet. Spray or coat with olive oil. Sprinkle with salt and pepper, cayenne or any other spices you like.
Bake for 30 – 45 minutes at 300 degrees or until golden. Remove from heat and let cool. Store at room temperature for up to a week.
Use as toppings for salads or soups if you have any left after you’ve been snacking on them.

Wild Rice Mushroom Sausage Stuffed Pumpkin

Servings: 8-10
Time: 2.5 hours
Difficulty: medium
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Note: Amounts are listed fill a 6 lb pumpkin. An 8 lb pumpkin needs 2 cups uncooked rice. Adjust recipe accordingly.

1 1/2 cup wild rice blend (or 1/2 cup wild rice and 1 cup long grain brown rice)

1/4 cup olive oil, divided

1 large onion, chopped

3 stalks celery, chopped

6 cloves garlic, minced (divided)

2 links vegan sausage (optional)

1 cup criminy mushrooms

2 Tbsn fresh sage, chopped (divided)

2 Tbsn fresh thyme, chopped (divided)

1 cup pecans, chopped

1 6-8 lb pumpkin*See note.

Prepare wild rice blend according to package directions. Transfer to bowl and allow to cool.
Heat 2 Tbs. oil in skillet over medium heat. Add onion, celery, 4 cloves garlic, 1/2 of. sage and thyme; sauté 5 minutes.
Remove sausage from casings and crumble.
Wipe mushrooms clean with a damp papertowel and chop.
Add sausage and mushrooms to pan with onions and saute another 5 minutes or so until all liquid has evaporated.
Stir mushroom mixture into rice mixture.
Toast pecans in a dry pan for several minutes until aromatic.
Fold in pecans. Taste aand season with salt and pepper, if desired.
Preheat oven to 350°F. Line rimmed baking sheet with foil. Cut top from pumpkin, and scoop out seeds and pulp. Reserve seeds for roasting if desired. See below.
Combine remaining oil, garlic, sage, and thyme in bowl. Brush oil mixture over inside of pumpkin.
Fill pumpkin with rice mixture, cover with top, and bake 1 1/2 to 2 hours, or until pumpkin is tender when side is pierced with knife tip.
Uncover, and bake 10 to 20 minutes more.

ROASTED PUMPKIN SEEDS

Remove the large pieces of pulp from the seeds. Don’t worry, the smaller shreds will disappear in the second step.
Boil the seeds in really salty water for about 5 minutes. Drain and let dry.
Spread seeds on a baking sheet. Spray or coat with olive oil. Sprinkle with salt and pepper, cayenne or any other spices you like.
Bake for 30 – 45 minutes at 300 degrees or until golden. Remove from heat and let cool. Store at room temperature for up to a week.
Use as toppings for salads or soups if you have any left after you’ve been snacking on them.

Meatless Monday – 29 Meatless Meals That Aren’t Pasta

by joycevandenbergporterNovember 16, 2015

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Photo Credit: http://www.buzzfeed.com/deenashanker

Today is a travel day, as I am flying back to California after attending a lovely wedding in New York City. Cheers to Rachel and Noah! Regardless, I didn’t want to leave you hanging on Meatless Monday without inspiration. So, enter Buzzfeed Life who always has links to great recipes. Just click on the link below for 29 delicious looking recipes. Let me know if you try any of them.-J

BUZZFEED LIFE

Meatless Monday – 25 Healthy Sweet Potato Recipes

by joycevandenbergporterNovember 9, 2015

Happy Monday! I spent the weekend in Seattle surrounded by family and friends to celebrate the life of my beautiful Mother. I flew home last night with my heart full of happy memories and my suitcase full of sweet potatoes compliments of my brother, Paul. Paul and his wife, Barbara, own Paradisos del Sol Winery in Zillah, part of Washington’s wine country (They have quite a unique wine tasting room, so check it out if you are in the area) AND they have quite a large vegetable garden. In addition to delicious wine, Paul brought up a huge box of sweet potatoes for all of us to take home. I didn’t get a proper photo of some of the ‘monster potatoes’ he grew. They really needed to be seen to be believed. I only took a few of the smaller ones that would fit in my suitcase. So, I took to Google to figure out what I was going to make with Paul’s sweet potatoes and came across this article by Benjamin Placket for Health.com. He has some really great mostly vegetarian recipes for sweet potato soups, fries, salads, mashed and baked – even a noodle kugel! I will be making one of these recipes tonight, so stay tuned for Wednesday’s blog post…

“It’s no surprise that sweet potatoes are at the top of nearly everyone’s healthiest foods list. One baked, medium-sized sweet potato contains 438% of your daily value of vitamin A (a white potato contains 1%), 37% of your vitamin C, and some calcium, potassium, and iron too. All this at just 105 calories!

What’s more, they also deliver 4 grams of dietary fiber—16% of the daily value—and absolutely zip in terms of fat.

And luckily there are many ways to whip them up. Here are 25 great (even kid-friendly!) sweet potato recipes from Health.com.”

Just click the link below.

25 Healthy Sweet Potato Recipes

Meatless Monday – Honey Glazed Winter Squash with Pomegranate

by joycevandenbergporterNovember 2, 2015

It’s finally starting to feel like Fall! We actually got a few drops of much needed rain here in California last night. It’s been six months since we have received this manna from heaven and the weatherman was positively giddy during his forecast last night. With Fall comes a fabulous selection of gorgeous squashes with their colorful but knobby exteriors and rich and sweet interiors. Their gorgeous skins make them a perfect table centerpiece and then you can turn them into a spectacular meal later. This dish combines some of my favorite flavors, rich and earthy winter squash, roasted with shallots, then tossed with toasted pine nuts and pomegranate seeds and finely, drizzled with a sweet and tangy cider vinegar and honey reduction.

This recipe from “Eating Well, November/December 2015” will work with any winter squash, except for Spaghetti Squash. Each has a unique flavor but all are nutritious and good sources of vitamins and minerals with zero fat. I have been wanting to try Delicata squash but only found three small ones in my supermarket so I also used an Acorn squash but didn’t have room in the pan for the Carnival squash that I couldn’t resist (Who can pass up something called Carnival Tutti Frutti?) so that will have to be another meal. Look at how different they are from the outside. From left to right in the photo above, is Carnival (Tutti Frutti), Acorn Squash and three small Delicata. Delicata squash is named for it’s delicate skin which is thin enough to easily cut, unlike other winter squashes that have hard shells (and you fear losing a hand just cutting them in half). As an added bonus, the skin is also edible so the squash doesn’t need to be peeled. If you are using acorn, carnival or kabocha squash, the peel looks just as pretty but it’s not edible.

I love this time of year when pomegranate seeds are readily available. Their vivid color transforms any dish into a showstopper and these nutrient rich little gems add a host of vitamins and anti-oxidants to the meal. One word of caution though; pomegranate juice stains any porous surface including a wood cutting board, so I would recommend cutting over a ceramic plate or other non-porous surface. Sometimes you can find them already seeded in the supermarket as an easy but more expensive shortcut.

TIPS: Seeds from winter squash make a great snack food, just like the popular pumpkin seeds. Just scoop the pulp and seeds from inside the squash and separate out the seeds. Toss them in olive oil and place them in a single layer on a cookie sheet, sprinkle with salt and lightly roast them at 300 degrees in the oven for about 30 minutes. If you have time, you can try soaking them in salt water for several hours or overnight before roasting for a tastier, cleaner result. Soaking helps the salt permeate the seed and makes it easier to remove the last bits of pulp.

HONEY GLAZED WINTER SQUASH WITH POMEGRANATE

5 lbs delicata or Acorn squash
4 large shallots
3 Tbsn olive oil
1/4 cup pomegranate seeds
1/4 cup pinenuts
1/2 tsp salt
1/4 tsp pepper
1/4 cup fresh mint, chopped
HONEY GLAZE:
1/2 cup apple cider vinegar
1/3 – 1/2 cup honey
1/4 tsp salt

Preheat oven to 400 degrees. Cut the squash in half and scoop out the seeds.
Then cut horizontally into 1 inch slices

Quarter shallots.

Toss the squash slices and shallots with olive oil, salt and pepper and divide between two roasting pans.

Roast for 30-35 minutes, alternating between top and bottom racks, or until squash is tender. (turning halfway through cooking process) While the squash is cooking, combine honey, vinegar and salt in a small saucepan and bring to a boil. Reduce heat to a simmer until reduced to about a 1/2 cup.

Toast pinenuts in a dry pan for several minutes until golden. Remove from heat and let cool.

Transfer squash to a serving platter, top with pomegranate seeds, pine nuts and mint. Drizzle with syrup. Serve warm.

Honey Glazed Winter Squash with Pomegranate

Servings: 4-6
Time: 45 minutes
Difficulty: easy
Print

Preheat oven to 400 degrees. Cut the squash in half and scoop out the seeds. Then cut horizontally into 1 inch slices
Quarter shallots.
Toss the squash slices and shallots with olive oil, salt and pepper and divide between two roasting pans.
Roast for 30-35 minutes, alternating between top and bottom racks, or until squash is tender. (turning halfway through cooking process)
Combine honey, vinegar and salt in a small saucepan and bring to a boil. Reduce heat to a simmer until reduced to about a 1/2 cup.
Toast pinenuts in a dry pan for several minutes until golden. Remove from heat and let cool.
Transfer squash to a serving platter, top with pomegranate seeds, pine nuts and mint. Drizzle with syrup. Serve warm.

Meatless Monday – Roasted Red Pepper and Red Lentil Soup

by joycevandenbergporterSeptember 28, 2015

This is a One Pot Wonder! Soup is known to be a comforting and healing food. I just got my first cold of the year, possibly a result of the multiple cross country airplane flights I’ve taken or maybe its just a change of season sniffles. I was craving warm, hearty and a bit spicy to clear everything up. So soup was a natural choice. My friend, Sandy had just given me a platter of roasted red peppers and tomatoes that she said her family wouldn’t eat. Their loss was my gain and the inspiration for today’s soup. I decided to pair both roasted red veggies with red lentils to make a flavorful and spicy soup. Yum… Just what the doctor ordered.

People often ask me if I’m getting enough protein since I’ve stopped eating meat. The answer is YES! This soup is rich in protein as well as vitamins and minerals, from both the lentils and the veggies. The protein content of Red Lentils is comparable to that of one serving of meat, but generally healthier because they contain low levels of fat. In one cup of red lentils, you consume nearly 18 grams of protein which is the same as one 3-ounce serving of chicken breast but without the 3 grams of fat. Lentils are also rich in slow-digesting carbohydrates and dietary fiber that keep you feeling full and satisfied. (Read: Less likely to find yourself standing back in front of the open refrigerator.) I will throw one last little factoid at you. We learned from Eating the Rainbow that red foods (especially tomatoes) are loaded with lycopene, an important antioxidant which is good for a healthy heart, lowering the risk of some cancers and protecting the skin from ultra-violet light. So dig in!

TIPS: Okay. I was just given roasted tomatoes and red peppers, however, if you don’t have the time or inclination to roast them yourself, you can buy them already roasted in jars or substitute a can of fire roasted tomatoes and saute diced red peppers with the onions.

ROASTED RED PEPPER AND RED LENTIL SOUP

2 Tbsn olive oil
1 large onion, diced
4-5 cloves garlic, minced
2 red bell peppers
2-3 large red tomatoes (or one can of fire roasted tomatoes)
1 red chili pepper (or jalapeno)
2 cups dried red lentils
8 cups vegetable stock
1 tsp cumin
1/4 – 1 tsp cayenne pepper (optional)
1/2 tsp salt (or to taste)

If roasting red peppers (and tomatoes), broil until the skin has blackened, 5-8 minutes. Turn to broil the other side. Remove from heat and let cool. Roughly chop and set aside.

In a large stockpot, heat the olive oil and saute the onion, chili pepper, and garlic and saute several minutes.

Add the red peppers and tomatoes and stir to combine.

Add the lentils, vegetable stock and spices and simmer until the lentils are tender, about 20 minutes.

Let the soup cool slightly and puree in a food processor or blender. You may have to do it in two batches.

Clean the stockpot and return the soup to the pot. Reheat.

Serve with a dollop of plain yogurt, sliced chili peppers or fresh herbs.

Roasted Red Pepper and Red Lentil Soup

Servings: 4-6
Time: 45 minutes
Difficulty: easy
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2 Tbsn olive oil
1 large onion, diced
4-5 cloves garlic, minced
2 red bell peppers
2-3 large red tomatoes
1 red chili pepper
2 cups dried red lentils
8 cups vegetable stock
1 tsp cumin
1/4 -1 tsp cayenne pepper (optional)
1/2 tsp salt (or to taste)

If roasting red peppers(and tomatoes), broil until the skin has blackened, 5-8 minutes. Turn to broil the other side. Remove from heat and let cool. Roughly chop and set aside
In a large stockpot, heat the olive oil and saute the onion, chili pepper, and garlic and saute several minutes.
Add the red peppers and tomatoes and stir to combine.
Add the lentils, vegetable stock and spices and simmer until the lentils are tender, about 20 minutes.
Let the soup cool slightly and puree in a food processor or blender. You may have to do it in two batches.
Serve with a dollop of plain yogurt, sliced chili peppers or fresh herbs.

Meatless Monday – Barbecue Pulled “Pork” Sliders with Spicy Slaw (Vegan)

by joycevandenbergporterSeptember 21, 2015

If you LOVE carnitas or pulled pork but want to pass on the meat, try this vegan version made with hearts of palm I know, it sounds implausible, but it’s really good and the texture is very similar to pulled pork but without the calories and the guilt. Piled high on a fresh slider bun and dripping with barbecue sauce, this pulled ‘pork’ is pretty delicious. You don’t miss the meat! It’s really all about the barbecue sauce, so choose wisely. You can go spicy, mild or sweet. The recipe below is for a slightly spicy barbecue sauce. You can also use a store-bought sauce and doctor it up with a bit of spices or hot sauce if need be.

Pulled pork is often served with coleslaw whose cool and crispy tangyness is the perfect accompaniment to the warm and spicy filling. My husband really dislikes creamy foods, so I made a mustard and vinegar based slaw instead of a creamy one with mayo. This slaw is fresh and a bit spicy with cabbage, carrots, cilantro and red onions with thinly sliced hot chili peppers to give it some pizzaz. Or you can be a purist and just go ‘meat’ and bun… Yes, that is really hearts of palm.

So what is hearts of palm and how does it add up from a nutritional standpoint? Hearts of Palm is harvested from the inner, less fibrous, part of various palm trees, most commonly the cabbage palm. Nutritionally, it’s extremely low in calories, weighing in at only 41 calories per cup(146 grams). It is also very low in Cholesterol and a good source of Protein (four grams in one cup), Riboflavin and Potassium, and a very good source of Dietary Fiber, Vitamin C, Folate, Calcium, Iron, Magnesium, Phosphorus, Zinc, Copper and Manganese. Whew! Even though I have always liked hearts of palm, I thought they were fairly empty calories, so this was a pleasant surprise. I will definitely be tossing them into more salads and maybe even on the barbecue or in casseroles. Stay tuned…

I have been wanting to try a version of this recipe for a while. I’m not sure where I saw the idea for the first time (probably on Pinterest) but I adapted this recipe from Blissful Basil although she used canned jackfruit which I have heard is also a good shredded pork/carnitas substitute but I have never seen jackfruit in grocery stores around me.

TIPS: An easy short cut is to use a 16 oz bag of pre-shredded slaw mix which is available in most grocery stores instead of shredding all the veggies yourself. Add a prepared sauce and dinner is practically done!

BARBECUE PULLED ‘PORK’ SLIDERS WITH SPICY SLAW

2 Tbsn olive oil
1 large onion, chopped
4-5 cloves garlic, minced
2 (14 oz) cans of hearts of palm
1 1/2 cup Barbecue Sauce (Homemade or Prepared)
8 slider buns

HOMEMADE BARBECUE SAUCE
2 small cans tomato paste + one cup of water(or 2 cans tomato sauce)
1/2 cup apple cider vinegar
2-3 Tbsn brown sugar
1 tsp garlic powder
1/2 tsp onion powder
1 tsp chili powder(or more)
1/2 tsp cayenne pepper or hot sauce (or more)
salt and fresh ground black pepper to taste

SPICY SLAW
2 cups shredded cabbage (green or purple or both)
1/2 cup shredded carrot
1/4 large red onion, thinly sliced
1-2 red chili peppers, thinly sliced into rounds
1/2 cup cilantro, chopped
2 scallions, thinly sliced
1/4 cup olive oil
1/4 cup apple cider vinegar
juice from one lemon
1 tsp dijon mustard
1/2 tsp salt
1//4 tsp pepper

Combine cabbage, carrots, peppers, cilantro and scallions in a medium serving bowl. Whisk together the oil, vinegar, lemon juice, mustard, salt and pepper and pour over slaw. Toss to combine and set aside.

Heat olive oil in a large heavy pan (preferably one that can go into the oven) over medium heat. Add onion and garlic and sauté until tender (5-7 minutes).

Drain the hearts of palm and shred using your hands or a knife.

Add hearts of palm to the pan with the onions and garlic and sauté for 5-10 minutes.

If making homemade sauce, combine barbecue sauce ingredients in a small bowl. Start with only one tablespoon of brown sugar. Taste and adjust seasonings. Stir the barbecue sauce and one cup vegetable broth (or water)into the hearts of palm mixture. Cover and simmer for 20-25 minutes or until tender, stirring occasionally to get the browned bits off the bottom. You can use a wooden spoon to break up the hearts of palm a bit more. If it gets dry add water or vegetable broth.

Continue to simmer with the lid off for for another 10 or 15 minutes or place in a 350 degree oven to brown.

Fill each of the buns with generous spoonfuls of barbecue mixture and spicy slaw. Top with pickles.

BBQ 'Pork' Sliders with Spicy Slaw

Servings: 4-6
Time: 45 minutes
Difficulty: easy
Print

2 Tbsn olive oil
1 large onion, chopped
4-5 cloves garlic, minced
2 (14 oz) cans of hearts of palm
1 1/2 cup Barbecue Sauce (Homemade or Prepared)
8 slider buns

HOMEMADE BARBEQUE SAUCE
2 small cans tomato paste + 1 cup water(or 2 cans tomato sauce)
1 cup water
1/2 cup apple cider vinegar
2-3 Tbsn brown sugar
1 tsp garlic powder
1/2 tsp onion powder
1 tsp chili powder(or more)
1/2 tsp cayenne pepper or hot sauce (or more)
salt and fresh ground black pepper to taste

Combine cabbage, carrots, peppers, cilantro and scallions in a medium serving bowl. Whisk together the oil, vinegar, lemon juice, mustard, salt and pepper and pour over slaw. Toss to combine and set aside.
Heat olive oil in a large heavy pan (preferably one that can go into the oven) over medium heat. Add onion and garlic and sauté until tender (5-7 minutes).Drain the hearts of palm and shred using your hands or a knife.
Add hearts of palm to the pan with the onions and garlic and sauté for 5-10 minutes.
If making homemade sauce, combine barbecue sauce ingredients in a small bowl. Start with only one tablespoon of brown sugar. Taste and adjust seasonings.
Stir the barbecue sauce and one cup vegetable broth (or water)into the hearts of palm mixture. Cover and simmer for 20-25 minutes or until tender, stirring occasionally to get the browned bits off the bottom. You can use a wooden spoon to break up the hearts of palm a bit more. If it gets dry add water or vegetable broth.
Continue to simmer with the lid off for for another 10 or 15 minutes or place in a 350 degree oven to brown.
Fill each of the buns with generous spoonfuls of barbecue mixture and spicy slaw. Top with pickles.