Meatless Monday – Veggie Kabobs With Chili Cumin Oil

by joycevandenbergporterSeptember 14, 2015

Grilling is Fun! That said, can we think outside the veggie burger? If you are tired of ‘burgers’ and ‘dogs’ being the stars of the grill, rest assured that there are some tasty options available. Veggie Kabobs are a colorful and tasty alternative that can be adapted to any tastes. I mean, who can resist corn wheels? You can even set up a ‘Veggie Bar’ and let your guests design their own. I opted to use sweet corn, summer squash and tomatoes which are still in season, and oh-so-good right now. I also added potatoes and tofu to help add fullness to the meal and a bit of protein. Other fun items to round out your skewers would be chunks of crusty sourdough bread, mushrooms, onions and peppers, or even fruit like peaches and mangos. Don’t be shy.

Each of these vegetables brings something different to the table in taste, texture and nutritional value, so a combination of ingredients assures a well rounded meal. I tested the recipe on all ingredients mentioned except for the red onion because I didn’t have one (darn!). I was pleased that each one was enhanced by the chili, cumin marinade but held it’s own once grilled. ~~Charred~~ Grilled bread is surprisingly good (think pizza oven crust with it’s blackened bits) and its a great way to use up day old bread. Best of all, I guarantee that your meat loving friends will be jealous… One word of warning; I normally use bamboo skewers but decided to use the longer metal ones this time. Well, this is probably obvious, but don’t try to turn them with your bare fingers. You can get away with touching bamboo skewers but metal ones are ~~bleeping~~ hot. I learned that lesson in a single distacted moment. I’m holding a cold beverage to my left pointer and index fingers as I type, just FYI. Use tongs!

TIPS: Make skewers ahead of time and let them rest in marinade until you’re ready to cook, even overnight. If you have picky eaters (or people who always pick off ‘the good stuff’ and leave the rest) try making some corn, potato or tofu only skewers. Pile onto a platter and serve.

If veggie kabobs aren’t for you, check out the following recipes for other vegetarian grilling ideas. Click on the links for the full recipes:

Grilled Avocado Caprese Salad – https://goodmotherdiet.com/2014/07/30/wheatless-wednesday-grilled-avocado-caprese-salad/

Chili Lime Tofu – https://goodmotherdiet.com/2014/08/11/meatless-monday-chili-lime-grilled-tofu-with-avocado-mango-salsa/

Grilled Nectarines and Summer Squash – https://goodmotherdiet.com/2014/06/02/meatless-monday-grilled-nectarines-and-summer-squash-with-balsamic-glaze/

VEGGIE KABOBS WITH CHILI CUMIN OIL

Choose 5 or more of your favorite ingredients from the list below (or get creative):

8-10 baby (or 5 small potatoes)
2 ears of fresh corn
8-10 criminy mushrooms
1-2 red bell pepper (or 8-10 mini sweet peppers)
2 zucchini squash
2 summer squash
1 red onion
1 dozen cherry tomatoes
1 block extra firm tofu
several thick slices of crusty sourdough or ciabatta bread

MARINADE (If you are using more than five skewer ingredients, you may want to double the recipe)
*Use the larger amount of spice if you like extra flavor.

1/2 cup olive oil
4-5 cloves garlic, minced
1 lemon, zest and juice
1-2 tsp cumin
1-2 tsp chili powder
1/4-1/2 tsp cayenne pepper (Optional)
1/2 tsp salt
1/4 tsp black pepper

If using bamboo skewers, soak them in water for 2 hours prior to using to reduce charring. Cut potatoes in half and parboil in salted water until fork tender but still firm (about 5-10 minutes). Let cool and place in a large bowl.

If using tofu, drain and slice into cubes 1 -2 inches thick. (If you cut them too thin, they could fall off the skewer) Press them between double layers of papertowels to remove excess water.

Shuck corn and cut into 1 or 2 inch wheels.

Cut squash into 1 or 2 inch wheels. If using mini peppers, leave them whole. If using bell peppers, cut them into quarters or eights. Wipe mushrooms with a damp paper towel and cut off any dry stems. Cut onion in half lengthwise and then into wedges, keeping stem end intact.

Place all vegetables in bowl with potatoes. Do not add bread or tofu at this time.

Combine all marinade ingredients in a small bowl and stir to combine.

Place tofu in a small bowl or zip lock baggie and pour 1/4 cup of marinade over the top and gently stir to coat. Set aside.

Pour the rest of the marinade over vegetables. Let sit for at least 30 minutes or overnight in the refrigerator.

Preheat an outdoor grill to medium heat. Cut bread into 1-2 inch chunks, if using. Brush lightly with marinade. Remove tofu and vegetables from the marinade, reserving marinade. Thread onto skewers.

Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved marinade and turning occasionally.

Remove skewers to a serving platter and spoon extra sauce over the top.

Veggie Kabobs With Chili Cumin Oil

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

Choose 5 or more of your favorite ingredients from the list below (or get creative):

1 lb baby or small potatoes (about a dozen)
2-3 ears of fresh corn
8 oz criminy mushrooms
1-2 red bell pepper or mini sweet peppers
1 large or 2 small zucchini squash
1 large or 2 small summer squash
1 red onion
1 dozen cherry tomatoes
1 block extra firm tofu
several thick slices of crusty sourdough bread

MARINADE (If you are using more than five skewer ingredients, you may want to double the recipe)

*Use the larger amount of spice if you like extra flavor.

1/2 cup olive oil
4-5 cloves garlic, minced
1 lemon, zest and juice
1-2 tsp cumin*
1-2 tsp chili powder*
1/4-1/2 tsp cayenne pepper * (Optional)
1/2 tsp salt
1/4 tsp black pepper

If using bamboo skewers, soak them in water for 2 hours prior to using to reduce charring.
Cut potatoes in half and parboil in salted water until fork tender but still firm (about 5-10 minutes). Let cool and place in a large bowl.
If using tofu, drain and slice into cubes 1 -2 inches thick. (If you cut them too thin, they could fall off the skewer)
Shuck corn and cut into 1 or 2 inch wheels.
Cut squash into 1 or 2 inch wheels
If using mini peppers, leave them whole. If using bell peppers, cut them into quarters or eights.
Wipe mushrooms with a damp paper towel and cut off any dry stems.
Cut onion in half lengthwise and then into wedges, keeping stem end intact.
Place all vegetables in bowl with potatoes. Do not add bread at this time.
Combine all marinade ingredients and stir to combine.
Place tofu in a small bowl or zip lock baggie and pour 1/4 cup of marinade over the top and gently stir to coat. Set aside.
Pour the rest of the marinade over vegetables. Let sit for at least 30 minutes or overnight in the refrigerator.
Preheat an outdoor grill to medium heat. Cut bread into 1-2 inch chunks, if using. Brush lightly with marinade
Remove tofu and vegetables from the marinade, reserving marinade. Thread onto skewers.
Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved marinade and turning occasionally.
Remove skewers to a serving platter and spoon sauce over the top.

Meatless Monday – Beet & Apple Salad with Almonds & Feta

by joycevandenbergporterAugust 31, 2015

I know what you’re thinking…raw beets, yuck! Think again. Did you know that Beets are considered to be nature’s Viagra? (I’m not making this up) The ancient Romans, used them medicinally as an aphrodisiac and science has backed them up. Yep! Apparently, it’s all about Boron which is used in the production of hormones. That aside, beets are surprisingly sweet and delicious when eaten raw, especially if they are thinly sliced, shaved or shredded. In fact, that they are so sweet, especially in combination with the apple spirals, that they need an acidic dressing, fresh herbs and buttery almonds for balance. I also love the addition of creamy feta or goat cheese to round out the flavors and add a bit more protein.

Okay, I’m admitting to a mild obsession with my spiralizer. Who knew how gorgeous raw beets could look when spiral sliced into angel hair proportions! I added Fuji apple because I thought they would be a good combination, but another veggie or fruit combo would work too, like kohlrabi or carrots. OR try several colors of beets for a very pretty salad. You really can’t go wrong here. If you don’t have a spiral slicer, you can use a grater or mandoline but it will be a bit more work.

Photo Credit: http://www.redleafclinic.com/wp-content/uploads/2013/08/beets.png

In case you are still not convinced about Beets, from a nutritional standpoint they have a lot to offer. They are good sources of potassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, beta-cyanine; folic acid. They are also wonderful for the liver and work as a purifier for the blood. It also contains trytophan, which relaxes the mind and creates a sense of well-being, similar to chocolate. At the same time they are low in calories and high in sugar (although the sugar is released into your system gradually, as opposed to chocolate). Very few foods found in the natural world are as beneficial as beets in this regard. Whoa, heady stuff here! But I know you’re still thinking about Boron and Nature’s Viagra. Am I right?

TIPS: I love almonds with this dish. They add just the right buttery crunch, however, almost any nut will work. If your almonds are raw, just toast them in a dry pan over medium heat until golden brown, stirring occasionally. Let cool before adding to salad.

BEET & APPLE SALAD WITH ALMONDS AND FETA

2 medium raw beets
1 large Fuji apple (or other firm sweet apple)
2 large scallions, thinly sliced
1/3 cup slivered almonds, toasted
1/3 cup crumbled feta or goat cheese (optional)
1/4 cup fresh herbs (parsley, thyme, etc), chopped

VINAIGRETTE
1/4 cup apple cider vinegar (0r red wine vinegar)
2 Tbsn olive oil
2 Tbsn lemon juice + zest from one lemon
1 Tbsn fresh parsley or mint, chopped
1 Tbsn maple syrup, honey or agave (or more to taste)
1/3 tsp salt
1/8 tsp pepper

Cut off the stem end and peel the beets. Using the smallest blade on the spiral slicer, slice beet into angel hair strands. Repeat with remaining beet. Place beets into large bowl or platter.

Peel apple and slice into angel hair strands. Add to platter.

Whisk together all ingredients for vinaigrette and pour over beet apple mixture along with scallions and herbs. Toss to combine.

Top with toasted almonds, scallions and feta.

Serve chilled or at room temperature.

Beet & Apple Salad with Almonds & Feta

Servings: 4
Time: 20 minutes
Difficulty: easy
Print

2 medium raw beets
1 large fuji apple (or other firm sweet apple)
2 large scallions, thinly sliced
1/3 cup slivered almonds, toasted
1/3 cup crumbled feta or goat cheese
1/4 cup fresh herbs (parsley, thyme, etc), chopped

Cut off the stem end and peel the beets. Using the smallest blade on the spiral slicer, slice into angel hair strands.
Place into large bowl or platter.
Peel apple and slice into angel hair strands. Add to platter.
Add toasted almonds and scallions.
Whisk together all ingredients for vinaigrette and pour over beet apple mixture.
Toss to combine. Top with feta or goat cheese.

Meatless Monday – Kale Pesto Pasta

by joycevandenbergporterAugust 17, 2015

Kale Pesto? Sounds too healthy doesn’t it? Wait, don’t run away screaming. I know the Kale ‘fad’ has been around for a while but bear with me. Pesto made with a dark leafy green like kale is surprisingly delicious and so easy. This is a NO COOK sauce that can be thrown together in about five minutes (while the pasta is cooking) and dinner is on the table easily in less than 20 minutes (including the time it takes for the water to boil). I also used non-traditional pistachios, which are a MUFA (Mono Unsaturated Fatty Acid) aka ‘good fat’ for a richer flavor. I actually think I liked this pesto better than the traditional version – And the extra vitamins and minerals are an added bonus. This could be the way you get YOUR picky eaters to eat their greens…

So we all know that Kale is King, since we are told ad nauseum, but why? Kale is very high in nutrients and very low in calories, making it one of the most nutrient dense foods on the planet. A single cup of raw kale contains 3 grams of protein and an alphabet list of vitamins and hard to get minerals:

Vitamin A: 206% of the RDA (from beta-carotene).
PistachiosVitamin K: 684% of the RDA.
Vitamin C: 134% of the RDA.
Vitamin B6: 9% of the RDA.
Manganese: 26% of the RDA.
Calcium: 9% of the RDA.
Copper: 10% of the RDA.
Potassium: 9% of the RDA.
Magnesium: 6% of the RDA.
Then it contains 3% or more of the RDA for Vitamin B1 (Thiamin), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), Iron and Phosphorus.

You get all of this and more for the low price of 33 calories and very little fat. That, my friends, is why kale is deserving of the crown. Furthermore, kale is actually pretty versatile. It can be sliced into ribbons and eaten raw in salads, sauteed or added to pasta, soups and stews. Or you can make this delicious Kale Pesto which is a ~~sneaky~~ smart way to get kale onto the dinner table. BTW, Pistachios are no slouch either, adding protein, beneficial antioxidants, vitamins B and E, and a whole slew of minerals, including iron.

I used baby kale from my garden but any dark leafy green would work well too, like spinach, mustard or collard greens. Arugula would made a nice, zesty pesto. Since its uncooked, this sauce works best with young leafy greens. if you want to give it a try with larger, more mature leaves , I would recommend removing the stems and larger ribs and blanching them in boiling water for 45 seconds, then running them under cold water. Squeeze the water out with paper towels before processing to avoid a too watery sauce.

I hate eating empty carbs so try to use whole grain pasta whenever possible. Whole grain pastas have come a long way in the past few years, in response to demand for high quality healthful ingredients. I like Tru Roots Ancient Grain Penne Pasta which is organic and gluten free, made with brown rice, quinoa, amaranth and corn. It has a great texture (not gluey like so many others) and tastes like regular pasta. It’s also available at Costco so I buy it in volume.

TIPS: To further boost flavor and nutrition, try topping your pesto pasta with roasted butternut or summer squash which adds a creamy sweetness. Just peel and cube squash, drizzle with olive oil, sprinkle with salt and pepper and roast at 450 degrees for about a half hour. Let cool slightly and toss with pasta. Yum!

KALE PESTO PASTA

PASTA

3/4 lb penne, gemelli or fusilli pasta (preferably whole grain)
1 Tbsn olive oil
1 tsp salt
1 cup cooking water (reserve before draining)

PESTO

1 large bunch kale (about 3 cups roughly chopped leaves)
3 cloves garlic, peeled
1/2 cup pistachios (walnuts, cashews or pine nuts), toasted
1 cup olive oil
1 tsp lemon zest
1 tsp salt
1 cup grated parmesan

TOPPINGS (Optional)

Fresh basil, chopped or julienned
shredded or flaked parmesan
lemon zest

Roughly chop the kale and place it in a food processor with the pistachios and garlic. Pulse until coarsely chopped.

With the motor running, drizzle in the olive oil to form a smooth sauce.

Add the salt, lemon zest and parmesan and pulse to combine.

Pour the pesto into a large bowl and set aside.

Bring a large pot of salted water to a boil. Cook the pasta for 8-10 minutes or until al dente. Scoop out a cup of pasta water and set aside. Drain the pasta. Add the hot pasta to the bowl with pesto and toss well to evenly coat. Add some of the reserved cooking water if necessary.

Serve with fresh basil and more lemon zest and parmesan, if desired. To make ahead or store, put in a container, cover the surface with a little more olive oil and keep in the refrigerator for a week, or freeze for up to a month.

Kale Pesto Pasta

Servings: 4-6
Time: 20 minutes
Difficulty: easy
Print

PASTA

3/4 lb penne, gemelli or fusilli pasta (preferably whole grain)
1 Tbsn olive oil
1 tsp salt
1 cup cooking water (reserve before draining)

PESTO

1 large bunch kale (about3 cups roughly chopped leaves)
3 cloves garlic, peeled
1/2 cup pistachios (walnut or pine nuts), toasted
1 cup olive oil
1 tsp lemon zest
1 tsp salt
1 cup grated parmesan

TOPPINGS (Optional)

Fresh basil, chopped or julienned
shredded or flaked parmesan
lemon zest

Roughly chop the kale and place it in a food processor with the pistachios and garlic. Pulse until coarsely chopped.
With the motor running, drizzle in the olive oil to form a smooth sauce.
Add the salt, lemon zest and parmesan and pulse to combine.
Pour the pesto into a large bowl and set aside.
Bring a large pot of salted water to a boil. Cook the pasta for 8-10 minutes or until al dente. Scoop out a cup of pasta water and set aside. Drain the pasta. Add the hot pasta to the bowl with pesto and toss well to evenly coat. Add some of the reserved cooking water if necessary.
Serve with fresh basil and more lemon zest and parmesan, if desired.
To make ahead or store, put in a container, cover the surface with a little more olive oil and keep in the refrigerator for a week, or freeze for up to a month.

Meatless Monday – Poblano Peppers Stuffed with Pinto Beans, Corn and Zucchini

by joycevandenbergporterAugust 10, 2015

Sometimes you just want to go South of the Border… I’m talking about Mexican food – nachos, tacos and burritos – delicious but often calorie and carb laden. To satisfy my craving but keep it healthy, I made these yummy, spicy Poblano peppers stuffed with summer favorites, corn and zucchini, along with creamy pinto beans and shredded cheddar, all grilled or roasted to cheesy deliciousness. Yum! This is a great summertime Meatless Monday recipe. It takes advantage of seasonable vegetables that are plentiful and cheap, and only takes about a half hour to assemble and cook. On hot summer days you can grill them outside to avoid heating up your kitchen, or if you are not grill savvy, they can be roasted right in the oven. Best of all, the peppers can be assembled ahead of time and stored in the refrigerator for a day or so before cooking. Easy! Fast! Done!

I love the moderate spiciness of Poblano peppers which have more oomph than a bell pepper but are not quite as hot as a jalapeno. They are also large enough, when stuffed, for one or two to serve as a main course. That said, not everyone in my family likes spicy food so I stuffed several sweet bell peppers to satisfy those less daring diners. Bell peppers are also larger so good for a heartier appetite – colorful too!

However, if you can tolerate spicy foods, the experts claim that spicy foods have many Health Benefits. Studies show that the main compound in chilies, called capsaicin, may cause the body to burn extra calories for 20 minutes after eating. Chili peppers can also reduce the damaging effects of LDL (bad cholesterol) and capsaicin may fight inflammation, which has been flagged as a risk factor for heart issues. Vitamins A and C strengthen the heart muscle walls, and the heat of the pepper increases blood flow throughout your body. All of this equals a stronger cardiovascular system. (SELF) So eat up and pour on the hot sauce. You’re doing your body good!

Enjoy them plain or fully dressed with a squeeze of lime.

TIPS: When removing the lid (stem end ), make sure you keep the lid with the matching pepper, otherwise it will be like solving a complicated puzzle to get them to fit later and you don’t want all the stuffing to fall out while they cook. I also recommend cutting veggies into a fine dice to ensure that they are properly cooked. Since these peppers don’t need to cook for very long, larger cut veggies may not have time to soften. The flavors will also blend better if everything is cut a similar size. Think chopped salad.

Recipe Adapted From: Cooking Light, August 2015

POBLANO PEPPERS STUFFED WITH PINTO BEANS, CORN AND ZUCCHINI

(15-ounce) can unsalted pinto beans, rinsed and drained
8-10 medium poblano peppers (or Anaheims) or 6 bell peppers
2 ears fresh corn on the cob or 1 cup frozen corn kernels
1/2 red bell pepper
1 small zucchini
1-2 cups shredded cheddar cheese
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

TOPPINGS (Optional)
lime wedges
chopped fresh herbs (cilantro, parsley or basil)
crumbled queso

Preheat oven to 450 degrees or grill to high heat. Cut bell pepper and zucchini into a small dice and place in a medium bowl.

With a sharp knife, cut kernels of corn from the cob and add to the other veggies.

Add pinto beans, cheese, salt and pepper to the bowl and stir to combine. (for a less cheesy, lower calorie meal use 1 cup of cheese, or double the quantity for cheese lovers)

Remove tops from poblanos and reserve tops. Scoop out seeds; discard.

Place about 1/2 cup bean mixture in each pepper.

Replace pepper tops and secure each with wooden skewers. I broke 10 inch skewers in half and used 3 per pepper.

Brush peppers evenly with oil. Place peppers on grill or oven rack; grill or broil 12 – 15 minutes or until lightly charred, turning once after 6 minutes. (Larger peppers may need to be cooked longer to properly heat the insides.)

Place stuffed peppers on a platter; remove skewers. Serve stuffed peppers with lime wedges, crumbled queso and fresh herbs.

Poblano Peppers Stuffed with Pinto Beans, Corn and Zucchini

Servings: 4
Time: 30 minutes
Difficulty: easy
Print

TOPPINGS (Optional)
lime wedges
chopped fresh herbs (cilantro, parsley or basil)
crumbled queso

Preheat oven to 450 degrees or grill to high heat.
Cut bell pepper and zucchini into a small dice and place in a medium bowl.
With a sharp knife, cut kernels of corn from the cob and add to the other veggies.
Add pinto beans, cheese, salt and pepper to the bowl and stir to combine.
Remove tops from poblanos and reserve tops. Scoop out seeds; discard.
Place about 1/2 cup bean mixture in each pepper. Replace pepper tops and secure each with a 4-inch skewer.
Brush peppers evenly with oil. Place peppers on grill or oven rack; grill or broil 12 – 15 minutes or until lightly charred, turning once after 6 minutes. (Larger peppers may need to be cooked longer to properly heat the insides.)
Place stuffed peppers on a platter; remove skewers. Serve stuffed peppers with lime wedges, crumbled queso and fresh herbs.

Meatless Monday – Spicy Tofu and Mandarin Skewers

by joycevandenbergporterJuly 27, 2015

Grill marks are sexy! Barbecue aficionados know what I’m talking about. There is something completely satisfying about the getting that perfect sear, as evidenced by lovely straight grill marks. Well vegetarians can have it too! Now that grilling season is in full force, non-meat eaters can be part of the fun. There are many goodies that can be thrown on the grill that are not slabs of meat. These Tofu skewers are deliciously spicy and easy to make. They only take a few minutes for assembly but require about an hour to properly marinate. The sesame, soy, chili marinade is the key here, and tofu, which is normally fairly bland, is great at soaking up flavorful marinades. So get your grill on!

The mandarin slices are not just to make the skewers look pretty. When grilled, their flavor is intensified into a lovely smoky, sweetness and the rind chars, making the whole fruit good enough to eat. I don’t normally eat citrus skins (except for Meyer Lemon) because they are tough and bitter – but I ate these charred little orange wheels and they were delicious! They also add a dose of vitamin C, vitamin A and anti-oxidants, especially their skin which has higher concentrates of the nutrients! If you don’t have access to small orange citrus like clementines, tangerines or satsuma, lemons would also be a good choice.

Have you ever wondered what the difference is between oranges and the myriad other small orangish citrus fruits you see at the market? Oranges and Mandarin Oranges (also known as Tangerines) are part of the citrus family. Tangerines are related varieties of oranges which are smaller in size than oranges, and have a loose, easily peelable skin (officially called the pericarp) and a sweeter juicy flesh (known as arils). They are also known as mandarin oranges in Europe and satsumas in Japan. Here are a few more varieties on Tangerines:

Tangelos, also known as honeybell, are hybrid between tangerine and orange (Citrus sinensis) or grapefruit (Citrus paradisi). Tangelos, like tangerines, have loose skin and juicy sweet flavored segments. They are distinguished from oranges by a characteristic knob at the stem end of the fruit.
Tangors (Citrus nobilis) are cross between oranges (C. sinensis) and tangerine (C. reticulata). They feature large size, and sweet-tart flavor similar to oranges.
Clementines, another member of citrus family, are cross between mandarin and sweet oranges. They are smaller, have smooth glossy skin, and very sweet, juicy, almost seedless segments.

TIPS: Tofu is great on the grill, just don’t forget to drain it on papertowels before putting it in the marinade or it won’t soak up the flavors properly. Unlike meat and poultry marinades, which must be cooked or thrown away, this marinade is multi-purpose. The marinade can be reserved and used to brush the tofu skewers while cooking and then again as a dip. If you prefer to serve the skewers with a thicker dipping/drizzling sauce, simmer marinade for several minutes in a small saucepan. Enjoy!

SPICY TOFU AND MANDARIN SKEWERS

1 block extra firm tofu
3 mandarins (or other small citrus fruit)

MARINADE
1/4 cup soy sauce
2 Tbsn sesame oil
1/4 cup rice vinegar
3-4 cloves garlic, minced
2 Tbsn red chili paste

Cut tofu block into 12 rectangular pieces. Place on double papertowels and cover with more papertowels. Set something heavy on top to help press out the water. Let sit about 15 minutes. If using bamboo or wooden skewers, let them s0ak in water for 20 minutes or so to prevent them from burning.

In a bowl large enough to hold the tofu in a single layer, whisk together the marinade ingredients.

Add tofu and spoon marinade over tofu to coat. Cover and let rest for 1 hour (and up to to 24 hours). For best results, turn the tofu so another side is down (in the marinade) every 10-15 minutes until all sides are coated (Or another option would be to marinate them in a ziploc bag).

Slice mandarins into rounds, leaving skin on.

Thread the tofu onto skewers adding a slice of mandarin between each piece. (reserve the marinade) Grill the skewers, turning once and basting frequently with the reserved marinade, until browned on both sides, 4 to 6 minutes total.

Serve with reserved marinade.

Spicy Tofu and Mandarin Skewers

Servings: 3-4
Time: 90 minutes
Difficulty: easy
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1 block extra firm tofu
3 mandarins (or other small citrus fruit)

MARINADE
1/4 cup soy sauce
2 Tbsn sesame oil
1/4 cup rice vinegar
3-4 cloves garlic, minced
2 Tbsn red chili paste

Cut tofu block into 12 rectangular pieces. Place on double papertowels and cover with more papertowels. Set something heavy on top to help press out the water. Let sit about 15 minutes.
If using bamboo or wooden skewers, let them s0ak in water for 20 minutes or so to prevent them from burning.
In a bowl large enough to hold the tofu in a single layer, whisk together the marinade ingredients.
Add tofu and spoon marinade over tofu to coat. Cover and let rest for 1 hour (and up to to 24 hours)
For best results, turn the tofu so another side is down (in the marinade) every 10-15 minutes until all sides are coated (Or another option would be to marinate them in a ziploc bag).
Slice mandarins into rounds, leaving skin on.
Thread the tofu onto skewers adding a slice of mandarin between each piece. (reserve the marinade)
Grill the skewers, turning once and basting frequently with the reserved marinade, until browned on both sides, 4 to 6 minutes total.
Serve with reserved marinade

Meatless Monday -Broccoli Slaw with Cranberries and Toasted Almonds

by joycevandenbergporterJuly 13, 2015

I am at my house in Maine for the month of July. My Maine kitchen is full of many cooks as friends from around the country show up to visit beautiful Maine. Some nights we are positively bursting at the seams, even the bunkroom is full to the rafters. One night such as that, I was lucky enough to have our friend, Evan Kendall, who is a student at New England Culinary Institute and working towards a BA in Culinary Arts, here for a visit. We all clamored for him to make his signature dish, Broccoli Slaw. This lovely raw broccoli salad is a dish I have had the pleasure of enjoying the last couple of summers in Maine. It features sliced broccoli, tossed together with cranberries, toasted almonds and red onion. The creamy buttermilk dressing pulls all the flavors together. This salad is delicious and good for you! He originally got this recipe from Smitten Kitchen and has made a few small changes. As happens with really good recipes, they get passed down again and again. Yay, power to my fellow bloggers for making food better everywhere!

TIPS: This recipe would be easy to make vegan by substituting vegan milk and mayonaise products.

Photo Credit: https://en.wikipedia.org/wiki/High_Huts_of_the_White_Mountains

It was just my birthday weekend and I spent it hiking in the White Mountains. The White Mountains, known as the most rugged mountains in New England, are beautiful but not for sissies! We hiked to the Greenleaf Hut which is perched at the treeline on Mount Lafayette on the Appalachian Trail. The Greenleaf Hut, which is part of the AMC (Appalachian Mountain Club) Hut Network, offers bunk accommodations and a delicious hot dinner and hearty breakfast before hikers continue on their way. We followed ‘Franconia Loop’, a challenging almost 10 mile trail that climbs Mount Lafayette (5240′), Mount Lincoln (5089′) and Little Haystack (4780′) on Franconia Ridge and winds around seven waterfalls on the Falling Waters Trail. It was a wonderful and challenging trip – off my bucket list. My legs are still sore, just saying…

Anyway, I was nowhere near my kitchen for the last few days, making this is a great time to host a guest chef for your Meatless Monday. So without further ado…

Adapted from Smitten Kitchen, who “Adapted a little bit from family, a little bit from Apartment Therapy“

BROCCOLI SLAW COMPLIMENTS OF GUEST CHEF, EVAN KENDALL

Broccoli Slaw

Servings: 6 cups
Time: 20 minutes
Difficulty: easy
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2 heads of broccoli
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped

Buttermilk Dressing

1/2 cup mayonnaise
1/4 cup buttermilk, or plain milk
3-4 tablespoons cider vinegar, to taste, use less with buttermilk
1 teaspoon toasted sesame oil
1 tablespoon sugar
3 tablespoons finely chopped shallot (or, you could just use a little extra red onion to simplify it)
freshly ground black pepper, to taste

Prepare the broccoli by cutting it into large chunks and then slicing them thinly. This can be done by hand with a knife, in a food processor with the slicing attachment, or on a mandoline. I really enjoy the stems of broccoli, give them a try if you don’t usually. The outer skin is tough and can be unappealing, so try peeling it off and slice thinly. In a large bowl, toss with the dried cranberries, toasted almond. You can include the red onion as well, or combine that in the dressing to temper the onion flavor.

In a small-medium bowl, whisk together the ingredients for the dressing. Season with a pinch of salt and ground pepper. Pour the dressing over the broccoli and other ingredients, and toss to combine. Adjust seasoning with salt and pepper, I like to make the pepper stand out.

Meatless Monday – Rustic Roasted Tomato Tart

by joycevandenbergporterJuly 6, 2015

I can’t say enough about these roasted tomatoes – drizzled with balsamic and honey and slow roasted until they reach caramelized perfection. Their cooking juice alone is worth the price of admission, delicious as a dipping sauce for a crusty baguette. But that’s not all! I layered the lovely roasted tomatoes over a bed of fresh mozzarella and then folded it all in a buttery crust to form a rustic tart. You would never know that the crust is actually good for you because it’s so yummmy, but it’s made with 100% White Whole Wheat Flour. No that wasn’t a typo. I used a whole grain flour made from white whole wheat, which is a different kind of wheat whose germ has a lighter color and milder in flavor than the more traditional ‘red’ wheat. It has the same nutritional value as whole wheat but is not as heavy, making it a better choice for baking. I believe in making food healthy but not at the expense of taste. Win, Win!

These roasted tomatoes are really sweet and flavorful, great layered in sandwiches or mixed in with other vegetables. I know I will be making these over and over again! I know I already said this, but it bears repeating. The sauce is ‘to die for’ so carefully pour every last drop into a small bowl and use it as a dipping sauce.

Tomatoes are America’s favorite vegetable (even though it’s technically a fruit) and they are so wonderful when they are in season like right now, fresh from the vine. You can just taste the goodness! If you are worried that cooking tomatoes, destroys the nutrients, don’t. Tomatoes are one of the veggies that actually benefits from being cooked. Most people know that tomatoes are loaded with vitamins and nutrients, like lycopene, an antioxidant that helps protect our immune systems. The best way to get lycopene, which is in the skin and gives tomatoes their red color, is through cooked or processed tomatoes. Cooking them with a little healthy oil helps carry the lycopene into the bloodstream. ( Best Health Magazine) So roast away! You won’t regret it…

TIPS: This recipe would be easy to make vegan. Just omit the cheeses which are not necessary anyway, as the star of this dish is really the roasted tomatoes. To veganize the crust, substitute a vegan butter or oil and brush the crust with non-dairy milk before cooking. Then I would suggest sprinkling the tomatoes and especially the crust with a coarse salt and more herbs before baking.

I spotted this recipe in the Farm Fresh – Summer, 2015 magazine, although I added a layer of fresh mozzarella beneath the tomatoes and used white whole wheat flour for the crust for a more nutritious tart.

RUSTIC ROASTED TOMATO TART

7-8 ripe tomatoes
1/3 cup olive oil
1 Tbsn balsamic vinegar
2 tsp honey
3 tsp fresh thyme (or 1 1/2 tsp dried)-divided
1/2 tsp salt
6 oz fresh mozzarella, sliced (optional)
1/4 cup parmesan, shredded(optional)

CRUST (or your favorite pre-made crust)

1 cup white whole wheat flour (or all purpose flour)plus more for dusting the surface
2 tsp sugar
1/4 tsp salt
1 stick (1/2 cup) cold unsalted butter
2 Tbsn + 1 tsp ice water
1 egg (for glazing the crust)

If you are making dough for a crust, combine the flour, sugar and salt in a food processor and pulse briefly to combine. Cut butter into slices and add to the flour mixture. Pulse about 20 times or until the butter particles are small. With the motor running, add the ice water and process until the dough is beginning to come together. It will be loose but will come together if you pinch it. Turn the loose dough out onto a mixing bowl and knead it briefly Shape it into a flat disc and wrap in plastic. Refrigerate for at least 45 minutes and up to 2 days. (Or to save time later, you can roll it into a 12 inch round, then wrap it in plastic and store in the refrigerator)

Pre-heat the oven to 425. Line a heavy duty rimmed baking sheet with parchment paper. Brush with with olive oil. Combine the olive oil, balsamic vinegar and honey in a small bowl.

Cut tomatoes in half horizontally and carefully remove seeds.

Place tomatoes cut side up on the baking sheet and lightly sprinkle with salt.

Pour the balsamic mixture into each tomato half, distributing as evenly as possible. Sprinkle with 2 tsp thyme.

Roast the tomatoes until they are brown on the edges and collapsed, about an hour. Let them cool. Save any pan juices to serve with crusty sourdough bread!

While the tomatoes are cooling, remove the dough from the refrigerator and let come to room temperature. Heat oven to 400. Line a heavy duty rimmed baking sheet with parchment paper. Place the dough on a lightly floured surface and roll into a 12 inch round, then transfer to parchment paper. Don’t worry if the edges aren’t perfect. I think it makes a more interesting tart.

Arrange mozzarella slices in the center of the round, leaving a 2 inch border of dough.

Arrange the roasted tomato halves over the mozzarella, starting in the center and slightly overlapping, still leaving a 2 inch border.

Fold the edge of the dough up and over the tomatoes, pleating as you go.

Brush the dough (including under the folds) with beaten egg. Sprinkle the tart with parmesan and remaining thyme. Bake until the crust is golden brown, about 40 minutes.

Let cool slightly and transfer to a cutting board or serving platter. Serve warm or at room temperature.

CRUST (or your favorite pre-made crust)

If you are making dough for a crust, combine the flour, sugar and salt in a food processor and pulse briefly to combine. Cut butter into slices and add to the flour mixture. Pulse about 20 times or until the butter particles are small. With the motor running, add the ice water and process until the dough is beginning to come together. It will be loose but will come together if you pinch it. Turn the loose dough out onto a mixing bowl and knead it briefly Shape it into a flat disc and wrap in plastic. Refrigerate for at least 45 minutes and up to 2 days.
Pre-heat the oven to 425. Line a heavy duty rimmed baking sheet with parchment paper. Brush with with olive oil. Combine the olive oil, balsamic vinegar and honey in a small bowl.
Cut tomatoes in half horizontally and carefully remove seeds.
Place tomatoes cut side up on the baking sheet and lightly sprinkle with salt.
Pour the balsamic mixture into each tomato half, distributing as evenly as possible. Sprinkle with 2 tsp thyme. Roast the tomatoes until they are brown on the edges and collapsed, about an hour. Let them cool. Save any pan juices to serve with crusty sourdough bread!
While the tomatoes are cooling, remove the dough from the refrigerator and let come to room temperature. Heat oven to 400. Line a heavy duty rimmed baking sheet with parchment paper. Place the dough on a lightly floured surface and roll into a 12 inch round, then transfer to parchment paper. Don’t worry if the edges aren’t perfect. I think it makes a more interesting tart.
Arrange mozzarella slices in the center of the round, leaving a 2 inch border of dough.
Arrange the roasted tomato halves over the mozzarella, starting in the center and slightly overlapping, still leaving a 2 inch border.
Fold the edge of the dough up and over the tomatoes, pleating as you go.
Brush the dough (including under the folds) with beaten egg. Sprinkle the tart with parmesan and remaining thyme. Bake until the crust is golden brown, about 40 minutes.
Let cool slightly and transfer to a cutting board or serving platter. Serve warm or at room temperature.

Meatless Monday – Fried Green Tomatoes with Buttermilk Lime Sauce

by joycevandenbergporterJune 29, 2015

“Remember if people talk behind your back, it only means you are two steps ahead.”
― Fannie Flagg, Fried Green Tomatoes at the Whistle Stop Cafe

Spring was early and hot in Northern California this year, so I took a risk and planted about a dozen tomato plants. I have been enjoying an abundance of early red, vine-ripened tomatoes but then a chilly late spring set some of my plants back a bit. They don’t like cold nights and foggy mornings. So even though many of the ailing plants still had fruit clinging to them, I opted to pull them out and replace them with healthy plants since it’s still early in the season. Of course, that meant harvesting quite a few still green tomatoes too.

If I place green tomatoes in a sunny window sill, often they will get ripe but having just enjoyed ‘Fried Green Tomatoes’ in Charleston a couple of weeks ago, I decided to give it a whirl. Yum! I can see why it’s such a popular dish! I usually end up with quite a few green tomatoes in the late fall, when it’s time to pull up the old and wizened tomato plants that still have green tomatoes hanging off of them before the nights get too cold. Now, I will be looking forward to my green tomato harvest in October so I can make this again. Winner!

When I was deciding which recipe to use for this dish, I decided to go straight to the source that made ‘Fried Green Tomatoes’ famous around the whole country and not just in the South. I’m talking about Fanny Flagg and her novel, “Fried Green Tomatoes at the Whistlestop Cafe”, which was beloved and made into a popular movie. Fannie Flagg started by writing a novel about the little cafe her great- aunt Bess owned in Irondale, Alabama. After the success of her novel and movie, she received thousands of requests from all over the world asking for recipes from the little cafe of her Alabama childhood. So she put together, Fannie Flagg’s Original Whistle Stop Cafe Cookbook , which is a compilation of traditional Southern dishes, including the Fried Green Tomato recipe which I followed below (although I halved the batter recipe and added suggestions on making it vegan and/or more nutritious).

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Photo Credit: Amazon.com

Fannie Flagg’s Original Whistle Stop Cafe Cookbook Reviews:
“If you liked her novel, Fried Green Tomatoes at the Whistle Stop Cafe, and if you liked the movie they made from that novel, you’ll like this cookbook….It’s funny, just like Flagg.”
–Richmond Times-Dispatch
“Recommended…All the traditional dishes are here, along with the author’s irreverent, irresistible commentary on Southern cooking and culture.”
–Library Journal

I tend to like a dipping sauce or dressing to drizzle over the top of battered and fried foods, so came up with a Buttermilk Lime Sauce since I already had buttermilk left over from making the batter. I mixed it with plain yogurt to thicken it up, fresh lime juice, garlic and fresh herbs. You could always substitute mayo or sour cream to suit your own tastes. If you don’t want to make a sauce, there are many good aioli’s and remoulades available to top off your tomatoes.

TIPS: October is the best time to get green tomatoes from your garden as we don’t often see them in markets, but maybe you will get lucky. The best tomatoes for frying are firm and green, that haven’t begun to change color and without any red spots. For a more nutritious batter, substitute a light whole grain flour, like coconut or oat flour for the flour. Vegan milk and yogurt can be used if desired. I would recommend a high quality vegetable oil like avocado, coconut or olive oil.

Fried Green Tomatoes
3-4 green tomatoes
3/4 cups flour
1/4 cup corn meal
1/2 tsp salt & pepper
1 cup +milk or buttermilk (or vegan milk)
vegetable oil

Wash and slice tomatoes into 1/4 inch thick slices- about 3- 5 slices per tomato.

Mix together flour, cornmeal, salt & pepper. Add enough milk to create a thick batter.

Heat 2 inches of oil in a large skillet. Batter each tomato slice, and wipe off excess.

Carefully place in hot oil, browning on both sides. (may or may not need turning, depending on the amount of oil)

To cool, drain in a colander (or on a cooling rack with paper towels) to keep tomatoes from becoming soggy. Salt to taste.

Buttermilk-Lime Dressing

Makes about a cup

1/4 cup whole or lowfat buttermilk (or vegan milk)
1/2 cup plain yogurt
2-3 Tbsn fresh lime juice (to taste)
1 clove garlic
1 Tbsn honey (0r more to taste)
1/4 cup fresh basil, roughly chopped
1/4 cup green onion, roughly sliced
1/4 cup flat leaf parsley, roughly chopped
1/2 tsp salt

Place garlic, green onion, basil and parsley in a food processor or blender and process until finely minced.

Add buttermilk, yogurt, honey and salt and process until smooth. If it seems too sour, add a drizzle more of honey.

Fried Green Tomatoes with Buttermilk Lime Sauce

Servings: 4-6
Time: 15 minutes
Difficulty: easy
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Fried Green Tomatoes
3-4 green tomatoes
3/4 cups flour
1/4 cup corn meal
1/2 tsp salt & pepper
1 cup+ buttermilk (milk or vegan milk)
vegetable oil

Wash and slice tomatoes into 1/4 inch thick slices- about 3- 5 slices per tomato.
Mix together flour, cornmeal, salt & pepper. Add enough milk to create a thick batter.
Heat 2 inches of oil in a large skillet. Batter each tomato slice, and wipe off excess.
Carefully place in hot oil, browning on both sides. (may or may not need turning, depending on the amount of oil)
To cool, drain in a colander (or on a cooling rack with paper towels) to keep tomatoes from becoming soggy. Salt to taste.

Buttermilk-Lime Dressing

Makes about a cup

1/4 cup whole or lowfat buttermilk (milk or vegan milk)
1/2 cup plain yogurt
2-3 Tbsn fresh lime juice (to taste)
1 clove garlic
1 Tbsn honey
1/4 cup fresh basil, roughly chopped
1/4 cup green onion, roughly sliced
1/4 cup flat leaf parsley, roughly chopped
1/2 tsp salt

Place garlic, green onion, basil and parsley in a food processor or blender and process until finely minced.
Add buttermilk, yogurt, honey and salt and process until smooth. If it seems too sour, add a drizzle more of honey.

Meatless Monday – Charred Okra with Tomatoes

by joycevandenbergporterJune 22, 2015

OKRA, Love it or Leave it? Where do you come down on this divisive vegetable? There doesn’t seem to be room for ambivalence here. People seem to love it or hate it. Okra happens to be my husband’s absolute favorite vegetable, and unfortunately for him, it has always been my least favorite, so I have avoided it as much as possible, until now. I have always found okra to be gluey and sticky so when I ran across a recipe which chars the okra in a ‘screaming hot pan’ to cook off the mucilage that makes okra ~~slimy~~ slippery, I was hoping for a winner. Well I was not disappointed. Thank you Keith at Mad Delicious for the excellent recipe! You have made me an okra believer! Even those who are not fans of okra may change their minds with this one which combines smokey okra, charred onion and garlic, along with sweet wilted tomato and a sprinkling of fresh herbs and lemon zest. You just may be pleasantly surprised!

What is okra anyway? Okra, which is also called ladies’ fingers, bhindi, bamia, ochro or gumbo depending on where you are in the world, is a flowering plant in the mallow family which makes it related to cotton, cocoa, and hibiscus. I couldn’t really see the connection between these seemingly dis-similar plants until I ran across the following photo of an okra flower in bloom which actually looks kind of like a hibiscus flower – mystery solved.

Okra Flower Photo Credit: Wikipedia

In spite of it’s reputation for being a somewhat unpopular vegetable (unless you are in the South where it is well loved), Okra is considered a nutrient dense food, which means it supplies a lot of nutrients for a relatively low number of calories. Okra is a good source of calcium, fiber, vitamin C, protein, folate, manganese and magnesium plus phytonutrients; beta carotene, lutein, zeaxanthin (for those keeping track). These are some pretty good reasons to give okra another try. It might just win you over too…

TIPS: The original recipe called for peeling the tomatoes with a serrated peeler before cooking. I don’t have a serrated peeler (my potato peeler didn’t work) and I didn’t want to go to the trouble to blanch and shock the tomatoes in ice water to remove the peels, so I left the skins on with very good results. When selecting okra at the market, choose smaller pods which are less likely to get slippery when cooked. Food gets done pretty quickly when cooked on high heat, so I would recommend having everything chopped and measured before you start cooking.

Recipe adapted from Keith Schroeder,Mad Delicious-Cooking Light July 2015 He’s also got a new cookbook coming out for Cooking Light, “Mad Delicious“, which looks like it might be a good one!

CHARRED OKRA WITH TOMATOES

1-2 Tbsn high heat oil (avocado, olive or coconut are good choices)
1/2 lb fresh okra
1 small or 1/2 large onion
3-5 cloves garlic
2-3 plum tomatoes
1/4 tsp sugar
1/4 tsp red pepper flakes
1 Tbsn butter
2 tsp fresh thyme, chopped
1 tsp grated lemon zest
1/2 tsp salt

Prepare the vegetables. Slice okra in half lengthwise. Halve and slice the onion into thin wedges. Seed and julienne the tomatoes.

Measure out the sugar, red pepper, butter chopped thyme, lemon zest and salt.

Heat a large skillet (cast iron if possible) over high heat. Add oil to pan and allow to get hot. Add okra in a single layer, seed side down, and cook without stirring for about 3 minutes or until charred. Stir. (Do in batches if necessary and then stir to combine).

Add onion and garlic and cook 2-3 minutes or until lightly charred.

Add tomato, sugar and pepper and cook about a minute, or just to soften the tomatoes.

Remove from heat and stir in butter, thyme, zest and salt.

Serve over red or brown rice, if desired.

Charred Okra with Tomatoes

Servings: 4-6
Time: 20 minutes
Difficulty: easy
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Prepare the vegetables. Slice okra in half lengthwise. Halve and slice the onion into thin wedges. Seed and julienne the tomatoes.
Measure out the sugar, red pepper, butter chopped thyme, lemon zest and salt.
Heat a large skillet (cast iron if possible) over high heat. Add oil to pan and allow to get hot. Add okra in a single layer, seed side down, and cook without stirring for about 3 minutes or until charred. Stir. (Do in batches if necessary and then stir to combine).
Ad onion and garlic and cook 2-3 minutes or until lightly charred.
Add tomato, sugar and pepper and cook about a minute, or just to soften the tomatoes.
Remove from heat and stir in butter, thyme, zest and salt.
Serve over red or brown rice, if desired.

Meatless Monday – Kale Salad with Lentils and Wild Rice

by joycevandenbergporterJune 8, 2015

This one is for you, Margie! My sister, Margaret, asked me to come up with a new lentil salad recipe, so here you go! Thank you for the inspiration – this one is a keeper! Lentils and rice are one of my favorite food combinations but they can be heavy which makes them a perfect belly warming winter meal but luckily those cold winter months are behind us. I decided to lighten them up for summer by tossing French green lentils in a salad with chewy wild rice, toasted pine nuts, tomatoes and kale. Top with scallions, fresh herbs, crumbled feta and a drizzle of lemony vinaigrette for a really delicious and satisfying salad.

Lentils come in a rainbow of colors, each with their own characteristics. In general, the darker the lentil, the firmer the texture. Lighter colored lentils, like yellow and red, are quite mushy when cooked and best for soups. Brown lentils have a nice flavor but can get mushy if cooked too long. French green lentils (pictured above) are my favorite but closely followed by Black Beluga lentils which I often use with colorful squashes because of the striking color contrast. If you don’t normally eat lentils, here are Five Reasons why you should start:

PROTECT YOUR DIGESTIVE SYSTEM – high in fiber
PROTECT YOUR HEART – significant amount of folate and magnesium
STABILIZE YOUR BLOOD SUGAR – full of complex carbohydrates
HIGH IN PROTEIN- the vegetable with the highest level of protein other than soybeans
IMPORTANT MINERALS AND ANTIOXIDANTS – good source of iron, magnesium and zinc

Wild rice is actually not really rice. It’s the seed of the water grass, Zizania. It has a wonderful chewy texture and nutty flavor that is really good in this salad, however it packs it’s own nutritional whollop. Wild rice is also a good source of protein, fiber, iron and copper as well as other minerals and vitamins including B complex. Together, they make this meal hearty enough to be a main course.

Should we even talk about kale? We all know it’s the reigning queen of leafy greens for it’s nutritional benefits, and rightly so. I used a bunch of red kale from my CSA box but lacinato (dino) or curly kale will work well too. Since kale is so fibrous, I removed the center rib and sliced the leafy green leaves into thin julienne strips. This preparation makes it easier to eat and allows the flavors to blend more easily since all the other ingredients are so small. I learned one unexpected benefit of using kale in salads instead of more traditional lettuces. I had some leftover salad which I stored in the refrigerator. Well you know what happens to salads that have already been dressed that sit in the refrigerator overnight… Two days later, I remembered the salad and went to throw it away but it still looked okay. I ate it for lunch and it was still surprisingly good. The kale held up really well. Who knew?

TIPS: I used two Roma tomatoes for this salad because they are easier to dice and have fewer juices and seeds than the larger Beefsteak or Celbrity types, however, any ripe tomato will work. If you aren’t a fan of wild rice, you can use a wild rice mix or substitute any kind of rice you like. A long grain rice cooked al dente will give better results than the stickier shorter grains.

Kale Salad with Lentils and Wild Rice

1/2 cup dry wild rice
1/2 cup dry lentils (green, black or brown)
1 large or 2 smaller tomatoes, finely diced
2 cups kale, thinly sliced
1/3 cup pine nuts
1/4 cup cilantro or parsley, chopped
2-3 scallions, thinly sliced
1/2 cup crumbled feta (optional)

VINAIGRETTE

¼ cup Olive Oil
1 Tbsn lemon juice
1 clove garlic, minced
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp dried marjoram
1/4 tsp coriander
1/8 tsp cayenne pepper
1/2 tsp salt

Cook the wild rice according to package instructions (about 45 minutes). Remove from heat and let cool, uncovered.

Cook the lentils according to package instructions but make sure they don’t get too soft. They should be firm enough to maintain their shape. Remove from heat and let cool, uncovered.

Toast pine nuts in a dry pan over medium heat until golden brown. Remove from heat and let cool

Wash kale and remove the thick center rib. Stack kale and slice thinly crosswise. Place in a large serving bowl
.
Whisk together all vinaigrette ingredients and set aside.

Transfer wild rice, lentils, pine nuts and cilantro to bowl with kale. (Wild rice and lentils can be slightly warm but not hot)

Just before serving, toss with vinaigrette. Serve with crumbled feta or goat cheese, if desired.

Kale Salad with Lentils and Wild Rice

Servings: 4-6
Time: 60 minutes
Difficulty: easy
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VINAIGRETTE

¼ cup Olive Oil
1 Tbsn lemon juice
1 clove garlic, minced
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp dried marjoram
1/4 tsp coriander
1/8 tsp cayenne pepper
1/2 tsp salt

Cook the wild rice according to package instructions (about 45 minutes). Remove from heat and let cool, uncovered.
Cook the lentils according to package instructions but make sure they don’t get too soft. They should be firm enough to maintain their shape. Remove from heat and let cool, uncovered.
Toast pine nuts in a dry pan over medium heat until golden brown. Remove from heat and let cool
Wash kale and remove the thick center rib. Stack kale and slice thinly crosswise. Place in a large serving bowl.
Whisk together all vinaigrette ingredients and set aside.
Transfer wild rice, lentils, pine nuts and cilantro to bowl with kale. (Wild rice and lentils can be slightly warm but not hot)
Just before serving, toss with vinaigrette. Serve with crumbled feta or goat cheese, if desired.

10 Mother’s Day Recipe Ideas

by joycevandenbergporterMay 8, 2015

For those of you who are still looking for Mother’s Day inspiration, I have compiled 10 vegetarian and vegan ideas to help you pamper your Mom on her special day. Just click on the links below for recipes and directions or Pin them for later (See below).

Happy Mother’s Day!-Joyce

Heart Shaped Eggs Start your Mom’s day with these adorable and easy heart eggs with toast, strawberries and a big mug of coffee. LOVE.

Summer Vegetable Tart Slices of eggplant, zucchini and tomato alternating with fresh mozzerella baked into a flowery tart. This is a personal favorite and although it’s not quite summer yet, these vegetables are readily available now or you can substitute what you have on hand.

Asparagus and Goat Cheese Tart Serve this easy and fast tart with a salad and a glass of wine. Done! Top it with cherry tomatoes which will blister and wilt for a colorful presentation.

Endive Salad Bites (with crumbled goat cheese, avocado, citrus and red grapes) Serve 2 or 3 as a wonderful salad course or platter them as lovely appetizers.

Israeli Couscous with Asparagus, Baby Spinach and Morel Mushrooms Israeli or Pearl Couscous combined with spring vegetables makes an elegant and delicious vegan dish.

Fava and Spring Pea Risotto with Greens Risotto with young fava beans and peas is the essence of springtime. It’s also special in that fava beans are only around for a short time so get them while you can. (vegan)

Roasted Beet Salad with Ripe Peaches and Goat Cheese This is a colorful and satisfying salad topped with a yummy balsamic vinaigrette, fresh mint and basil. Apricots are in season and would make a good substitute if you can’t find good peaches.

Black Bean Quinoa Salad I love this colorful quinoa salad with mango, red pepper, purple onion and black beans with a tasty cumin orange vinaigrette. Delicious, happy and vegan!

Meatless Monday – Crostini with Fava Beans and Lemon Ricotta I love tender young fava beans and piled on top of toasted ciabatta and creamy ricotta with lemon and parmesan = Yum! Pair with soup or a salad for an elegant meal.

Potato Crusted Spinach Herb Torta Beautiful flowery crust made with potato slices (which taste like french fries) and gluten free. What’s not to love…

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Meatless Monday – Crostini with Fava Beans and Lemon Ricotta

by joycevandenbergporterMay 4, 2015

Working with fresh fava beans is a labor of love, so this makes a perfect dish for someone you love, like your Mother! What a wonderful Mother’s Day breakfast, brunch or appetizer for that special lady in your life! I love this combination of crusty toasted ciabatta topped with a creamy ricotta flavored with lemon and parmesan and then piled high with fresh fava beans, spring onions, lemon zest, basil and mint. Mmmm….It’s pretty too, especially adorned with a sprig of purple basil from my garden!

Fava beans must be removed from their large outer pod and then skinned, a two step process which is time consuming but well worth it, for the resulting beans are tender and delicious – and only available for a few weeks every year. If you don’t want to spend the time or you can’t find fava beans, you can substitute fresh or frozen edamame, lima beans or peas.

Fava Beans are not only delicious, they are nutrient dense, which means they provide a lot of nutrients for a relatively small number of calories. Fava beans, also called broad beans, are very high in protein and dietary fiber and loaded with beneficial antioxidants, vitamins, important phytonutrients and minerals, including iron which is harder to come by for those on a vegetarian diet.

TIPS: In figuring out how many Fava beans to buy, keep in mind that one cup of fava beans turns into about a half cup once they are shelled. A large bunch of pods (1 pound) will yield only about a cup of shelled beans depending on size. The smaller beans are sweeter and more tender than the larger ones and cooking times vary but only by a minute or two.

CROSTINI WITH FAVA BEANS, SPRING ONIONS AND LEMON RICOTTA

1 large bunch(1 lb) fava beans(or 1 cup shelled edamame, peas or lima beans)
1 spring onion or 2 scallions (white part only)
1/4 cup fresh mint leaves
1/4 cup fresh basil leaves
1/4 cup olive oil
6-8 slices ciabatta or sourdough bread (or about a dozen baguette slices)

Ricotta Mixture:
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons good-quality olive oil
2 Tbsn lemon juice (reserve lemon zest)
1/2 teaspoon salt

Remove fava beans from their outer pod by cutting or bending the tip and ‘unzipping’ them by pulling the side string off.

The shells also need to be removed. Either slice and peel them off and then boil the beans for 1-2 minutes (depending on their size) or boil in their shells for 3-4 minutes and then remove the shells by cutting or squeezing them out. Either way, it’s a two step process. Very young fava beans may not need to be shelled and can be eaten raw or par boiled for 30 seconds.

Run cold water over cooked beans to stop the cooking process and set aside.

Combine all Ricotta ingredients and set aside to let the flavors develop.

Thinly slice the spring onion and slice mint and basil into ribbons (also known as chifonnade)

Combine fava beans, onion, mint, basil, lemon zest and olive oil in a large bowl. Sprinkle with salt and pepper to taste.

Broil bread slices in a single layer for several minutes on each side until golden brown.

Top each slice of bread with ricotta mixture and then top with a spoonful of fava beans.

Serve whole or cut in half at room temperature (and kiss your Mom).

Crostini with Fava Beans & Lemon Ricotta

Servings: 6-8
Time: 15 minutes
Difficulty: easy
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1 large bunch fava beans(or 1 cup shelled edamame, peas or lima beans)
1 spring onion or 2 scallions (white part only)
1/4 cup fresh mint leaves
1/4 cup fresh basil leaves
1/4 cup olive oil
6-8 slices ciabatta or sourdough bread (or about a dozen baguette slices)

Ricotta Mixture:
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons good-quality olive oil
2 Tbsn lemon juice (reserve lemon zest)
1/2 teaspoon salt

Remove fava beans from their outer pod by cutting or bending the tip and ‘unzipping’ them by pulling the side string off. The shells also need to be removed. Either slice and peel them off and then boil the beans for 1-2 minutes (depending on their size) or boil fin their shells for 3-4 minutes and then remove their shells by cutting or squeezing them out. Either way, it’s a two step process. Run cold water over cooked beans to stop the cooking process and set aside.
Combine all Ricotta ingredients and set aside to let the flavors develop.
Thinly slice the spring onion and slice mint and basil into ribbons (also known as chifonnade)
Combine fava beans, onion, mint, basil, lemon zest and olive oil in a large bowl. Sprinkle with salt and pepper to taste.
Broil bread slices in a single layer for several minutes on each side until golden brown.
Top each slice of bread with ricotta mixture and then top with a spoonful of fava beans.
Serve at room temperature (and kiss your Mom).

Meatless Monday – Pan Seared Artichokes with Blackened Garlic

by joycevandenbergporterApril 20, 2015

Mmmm… finger lickin’ good! I have made artichokes many times but never pan seared and I probably won’t go back. These are seriously good! My Mom used to serve platters of steamed artichokes that we dipped in mayo. I remember leaving piles and piles of spent artichoke leaves lined with teeth marks on my plate I still love them cooked that way, simple and homey, but as a food blogger I like to try new things and this one is a keeper! Searing the artichoke wedges instead of steaming them, intensifies their flavor. And if you haven’t tried ~~burnt~~ blackened garlic cloves, you’re missing out. When they are cooked at a higher heat or for a longer period of time, they lose their pungent, sharp quality and become sweet and caramelly so you can safely (and eagerly) eat them whole without getting garlicky dragon breath. After searing the artichokes, I added lemon zest, salt and pepper and let them steam in sherry and water while they reduce into a sauce. Delish and less than 20 minutes! Recipe adapted from a Cook Fresh, Spring 2015 recipe for Pan Seared Artichokes with Sherry Vinegar and Thyme.

The globe artichoke is a variety of a species of thistle which has been cultivated as a food. The part that we eat is actually a flower bud that hasn’t bloomed yet. Once the flowers bloom, they are quite striking with their vivid purple blossoms but they are no longer good to eat.

Photo Credit: http://kitchenproject.com/history/Artichoke/index.htm

Arthichokes are low in calories and fat, and a rich source of dietary fiber and anti-oxidants. B vitamins, and a great source of Vitamin K (good for bone health) and a whole host of minerals including Potassium, Copper and Iron (all necessary for heart and blood health). If you want to make this a meal, serve the artichokes over a simple pasta tossed with butter or olive oil or on top of a leafy green salad with tomatoes and olives.

TIPS: I thought these pan seared artichokes were good just on their own and I loved the blackened garlic too, however, if you can’t imagine eating artichokes without a creamy dip, try making an Aioli with some of the blackened garlic, mayo or yogurt, lemon and salt and pepper. A sprinkle of parmesan could be good too!

PAN SEARED ARTICHOKES WITH BLACKENED GARLIC

2 large artichokes
1/3 cup olive oil
1/4 cup sherry
6-8 large cloves garlic, peeled and cut in half
1 tsp lemon zest
1 Tbsn lemon juice – to prevent browning (optional)
1/2 tsp salt
1/4 tsp black pepper
1 Tbsn fresh oregano or thyme, chopped

AIOLI DIPPING SAUCE (Optional)

1 cup mayo (or half plain yogurt/ half mayo)
8 blackened garlic halves
1 Tbsn grated lemon zest
2 Tbsn fresh lemon juice
1/4 teaspoon black pepper
1/2 tsp salt

Trim artichoke stems to about 1/2 inch and remove the top inch by cutting straight across. Remove tough lower leaves. Using kitchen shears (or a knife) cut sharp points off each artichoke leaf (optional)

Cut artichoke in half vertically.

Cut each half in half and remove choke (the hairy center and purple inner leaves)

Cut in half again. You should have 8 wedges for each artichoke. You can place the wedges in water with lemon juice to keep them from browning until you are ready (optional)

Drain artichokes and toss with a drizzle of olive oil (about 1 Tablespoon).

Combine sherry with 1/3 cup water and set aside. Peel and slice garlic in half. Roughly chop fresh herbs.

Heat remaining oil in a heavy skillet on medium high and place artichoke wedges in a single layer one cut side down and sprinkle with garlic. Cook until browned, 3 to five minutes.

Turn each wedge to brown the other cute side, another 3 minutes or so.

Turn wedges onto their curved side. Season with salt and pepper and lemon zest. Reduce heat to low, add the sherry mixture, cover and simmer until the liquid has reduced and the artichockes are tender, about 5 minutes. If they don’t seem quite done, leave covered until ready to serve.

Sprinkle with fresh herbs. Serve hot or at room temperature with lots of napkins. If using Aioli, combine all ingredients until smooth and serve on the side.

Pan Seared Artichoke with Blackened Garlic

Servings: 4-6
Time: 20 minutes
Difficulty: easy
Print

AIOLI DIPPING SAUCE (Optional)

1 cup mayo (or half plain yogurt/ half mayo)
8 blackened garlic halves (mashed or pureed)
1 Tbsn grated lemon zest
2 Tbsn fresh lemon juice
1/4 teaspoon black pepper
1/2 tsp salt

Trim artichoke stems to about 1/2 inch and remove the top inch by cutting straight across. Remove tough lower leaves.
Using kitchen shears (or a knife) cut sharp points off each artichoke leaf (optional)
Cut artichoke in half vertically.
Cut each half in half and remove choke (the hairy center and purple inner leaves)
Cut in half again. You should have 8 wedges for each artichoke. You can place the wedges in water with lemon juice to keep them from browning until you are ready (optional)
Drain artichokes and toss with a drizzle of olive oil (about 1 Tablespoon).
Combine sherry with 1/3 cup water and set aside
Heat remaining oil in a heavy skillet on medium high and place artichoke wedges in a single layer one cut side down and sprinkle with garlic. Cook until browned, 3 to five minutes.
Turn each wedge to brown the other cute side, another 3 minutes or so.
Turn wedges onto their curved side. Season with salt and pepper and lemon zest. Reduce heat to low, add the sherry mixture, cover and simmer until the liquid has reduced and the artichockes are tender, about 5 minutes. Leave covered until ready to serve.
Sprinkle with fresh herbs. Serve hot or at room temperature with lots of napkins.
If using Aioli, combine all ingredients until smooth and serve on the side.

Meatless Monday – 30 Thirty Minute Vegetarian Dinners

by joycevandenbergporterApril 13, 2015

They say “Home is where our story begins.” I decided to go back to my hometown in rural south eastern Washington State for the first time in way too many years (maybe a decade) to be with a friend during her father’s memorial service. It was strange and wonderful to be back at my roots and I decided to take advantage of the opportunity and spend time with family and perhaps revisit my youth.

I took walks along the Columbia River, which was more beautiful than I remembered. In younger years, I swam this river and traversed it on innertubes, speedboat, water skis and ‘unboats’. Now there is a River Cruise ship, the American Empress, that is gorgeous and navigates the river following the Lewis and Clark Trail via the spectacular Columbia River Gorge and passes through many locks including the Bonneville Dam.

I climbed Badger Mountain to see the view from the top.

Photo Credit – http://www.paradisosdelsol.com/

My sisters and I went winetasting at our brother, Paul’s winery, Paradisos del Sol in Washington’s burgeoning wine country. Paradisos has a charming and homey tasting room in Zillah where Paul pairs 10 sips with 10 tastes. As Paul says, “Come taste Paradise!” You can check out Paradisos del Sol and many other wineries on the Rattlesnake Hills Wine Trail

Driving around in my sister, Carole’s car, I found myself pulling over like a crazy person to take photos of seemingly random things, but childhood memories to me, like the fact that I was once a ‘Richland Bomber’. Yep, lots of memories…

Although I enjoyed my mini vaca to Eastern Washington, I did not have time to write up my yummy, creamy Homemade Mushroom Soup recipe, made with delectable morel mushrooms which are only available for a short time. Recipe coming soon, I promise! I didn’t want to leave you hanging without any Meatless Monday ideas, so I’m sharing 30 Minute Vegetarian Meals You Can Make in 30 Minutes from Buzzfeed. Some of them look pretty good. Let me know if you try any of them!

Click Here For Recipes http://www.buzzfeed.com/deenashanker/meatless-30-minute-meals?utm_term=.rkYZ24k0Y#.apyWpZok5

Meatless Monday – Eggs Baked in Avocado Cups

by joycevandenbergporterMarch 30, 2015

Ever feel like you’re running a Bed & Breakfast? That was me this past weekend, which was a whirlwind of my adult kids and various friends visiting from Maine. It was so much fun but that many people around means that the kitchen is always hoppin’. Saturday night I came home to this gorgeous bowl of eggs sitting by my front door. I have an arrangement with my next door neighbor, Sandy. I give her all of my kitchen scraps for her chickens who magically turn them into eggs. What a deal! Happy chickens and happy neighbors! These colorful eggs also bring back memories. My Mom raised chickens when I was a kid, so I grew up on multi-colored beautiful eggs like these from chickens who get to run around outside in the sunshine. So now, even though I don’t have my own chickens, I do have a ‘chicken bucket’ for my scraps. I’m sure this photo will make my Mom smile…

Sunday morning rolled around and I decided to make Eggs Baked in Avocado ‘Cups’. Fresh eggs from happy chickens + perfectly ripe avocado =heavenly. As is my usual way, I looked around the kitchen to see how I could snazz them up and spied a yellow bell pepper and a zucchini, which I quickly chopped into small pieces to make what I always call vegetable ‘confetti’. Throw on some fresh parmesan, red pepper flakes, salt and pepper, and a handful of freshly chopped parsley, yum! I served this as a breakfast buffet for my guests who got up at various times but it would also make a great dinner served with a fresh green salad. The beauty is that it doesn’t have to be served piping hot. It is just as good warm or at room temperature. You can also vary toppings based on personal tastes or what you have on hand.

TIPS: The larger the avocado, the better. Or perhaps the reverse is true as well, the smaller the egg, the better. Most eggs won’t fit inside a regular Hass avocado, so I scooped out a bit of the avocado to make a larger opening for the egg. Then I used the avocado I scooped out to make Avocado Mango Smoothies for all of us to sip on while we waited for the eggs to bake. I like these so much that I now stock frozen mango chunks. You can substitute the yogurt for a banana for a non-dairy, vegan smoothie. Recipe HERE for Avocado Mango Smoothie

EGGS BAKED IN AVOCADO ‘CUPS’

4 fresh pasture raised eggs (if available)
2 ripe but firm avocados
1/2 yellow, red or green bell pepper (optional)
1/2 zucchini (optional
1/4 cup shaved or grated parmesan (optional)
1/4-1/2 tsp red pepper flakes (optional)
salt and pepper to taste

Halve each avocado and remove the pit. Scoop out some of the flesh to enlarge the hole to make room for the egg.

Place avocados in a small baking dish cut side up. If they are wobbly, place them snuggly in a smaller pan to prop each other up. Sprinkle with salt and pepper.

Crack one egg at a time into the holes of each avocado.

If you are using vegetable ‘confetti, finely dice pepper and zucchini (or any other veggie you prefer) and saute for a few minutes in butter or oil until slightly softened.

Sprinkle confetti over eggs. Season with red pepper flakes, salt and pepper and top with parmesan, if using.

Bake at 400°F for 15 to 25 minutes, or until your egg whites are set and the yolks are to your liking. (If you don’t like a runny yolk, you can slightly beat the egg before adding them to the avocado.)

To serve, top with freshly chopped parsley and a side of Sriracha.

Eggs Baked in Avocado Cups

Servings: 4
Time: 30 minutes
Difficulty: easy
Print

Halve each avocado and remove the pit. Scoop out some of the flesh to enlarge the hole to make room for the egg.
Place avocados in a small baking dish cut side up. They will stand up better if you place them snuggly in the pan to prop each other up.
Crack one egg at a time into the holes of each avocado.
If you are using vegetable ‘confetti, finely dice pepper and zucchini (or any other veggie you prefer) and saute for a few minutes in butter or oil until slightly softened.
Sprinkle confetti over eggs.
Season with red pepper flakes, salt and pepper and top with parmesan, if using.
Bake at 400°F for 15 to 25 minutes, or until your egg whites are set and the yolks are to your liking. (If you don’t like a runny yolk, you can slightly beat the egg before adding them to the avocado.)
To serve, top with freshly chopped parsley and a side of Sriracha.