Asparagus Strata

One of my favorite breakfast and brunch dishes is a strata. Strata is an easy casserole dish that is made with bread, eggs and cheese. I always add veggies to mine and since I've eliminated almost all dairy from diet, I use much less cheese. Strata is perfect to make during the upcoming holidays. You can make it the night before and pop it in the oven In the morning.

It's very easy to adapt this dish and a "recipe" is not necessary. It's a great dish to make when you have odds and ends of veggies in your fridge.This version was made with two stale rolls I had in my fridge and asparagus. Any combination of onions, mushrooms, peppers, etc works great, so use your favorites.

                      

Asparagus Strata

2 C stale bread cubes

1 bunch of asparagus, tough ends removed and cut into two inch pieces

1/4 C fresh parsley

10 lg eggs

1/4 C coconut milk creamer (or your preference...soy, almond, etc)

1/4 C shredded imported Parmesan

sea salt and pepper

1-2 TBS extra virgin olive oil

Preheat oven to 350 degrees. Grease a 10 in square baking dish and set aside. In a sauté pan over medium low heat, briefly sauté the asparagus and a pinch of salt in olive oil for a few minutes. Add the bread cubes, asparagus and parsley to the baking dish, arranging them evenly. Whisk together the eggs, creamer and a pinch of salt and pepper. Pour the eggs over the bread and asparagus. Sprinkle the Parmesan on top. Bake in a 350 degree oven for 30-40 mins or until golden brown. Serves 4-6

         

Farro Risotto with Shiitake Mushrooms

I was first introduced to farro by Christina Pirello, at one of her cooking classes. I fell in love with it while vacationing in Italy this summer. It's similar to barley, but has a sweeter flavor and a chewier texture. Farro has more protein than quinoa, it's an excellent source of fiber, and can be used in soups, stews and salads.

It comes pearled, semi pearled or whole. Pearled cooks the fastest, but you lose some of the nutrition. If you can find it, whole farro is your best option, but I also have semi pearled in my pantry in case I'm in a rush. With whole farro, you can soak it prior to cooking to help speed up the cooking time.

This recipe used whole farro. Your cooking time will be shorter if you're using pearled and you won't have to soak it.

                              

Farro Risotto with Shiitake Mushrooms

1 C uncooked whole farro (soaked in water for at least an hour)

1/2 lg onion, finely diced

2 cloves of garlic, finely diced

3-4 TBS extra virgin olive oil

Generous pinch of sea salt

8-10 shiitake mushrooms, sliced and stems removed

1/4 C white wine

3+ C of hot vegetable broth (the amount depends on the type of farro you use....have extra just in case)

In a large sauté pan, combine oil, onions and garlic. Sprinkle with salt and sauté over low heat 3-4 minutes. Add sliced mushrooms and the drained farro. Sauté for 2-3 minutes. Add the wine and stir until absorbed.

Gradually add the hot broth, one half cup at a time, until the broth is absorbed and the farro is al dente. Again, you may need less or more broth, depending on the farro.

This recipe serves 3-4 people and can be halved for 1-2 servings.

Roasted Squash with Whole Wheat Cous Cous

Roasted Squash with Whole Wheat Cous Cous

1 small butternut squash, skin and seeds removed, peeled and diced into chunks

2 zucchini, quartered lengthwise and cut into chunks

1/2 C whole wheat cous cous, cooked according to package directions

1/4 cup pepitas

2 TBS extra virgin olive oil

salt and pepper

Preheat your oven to 375 degrees. (I use the convection roast setting)

Prepare the cous cous according to package directions. 

While the cous cous is cooking, add the squash to a large bowl. Drizzle with the olive oil and season with salt and pepper. Combine well with your hands or a large spoon until the squash is evenly coated with oil and seasoning. Arrange in a single layer on a baking sheet with a raised edge. Roast in the oven for 20 minutes, then use a spatula to turn the squash over. Roast an additional 20 minutes or until squash is lightly browned.

Toast the pepitas (shelled pumpkin seeds) for a few minutes in a small, dry fry pan. Be careful not to burn them!

Combine all the ingredients and serve.

(This dish is a hefty serving of protein. Approx 20 grams)

Curried Coconut Cauliflower Soup

Curried Coconut Cauliflower Soup

1 head of cauliflower, chopped

1 medium onion, diced

1 C dried yellow split peas (or red lentils)

1 can of coconut milk

2 -3 tsp extra virgin olive oil

2 tsp Thai Style Green Curry spice blend

4 C water

Add the olive oil, curry and onion to a stock pot. Saute over medium heat until the onions soften. Add the peas and water, then bring to a boil. Reduce to a simmer for 20 minutes. Add the cauliflower and simmer until it's very soft and breaks apart easily with a fork. 

Using an immersion blender, blender or processor, puree the soup until it's smooth. Add the coconut milk and pulse until combined.

Return to the stock pot to keep warm until ready to serve.

Note: I used a spice blend from Dangold, but you can season it to taste with curry, salt, pepper, chili, coriander, etc.

Sunshine Soup

While driving home from work today, I was thinking about a delicious "summer" soup that I had at Christina Pirello's cooking class. It was made with finely diced zucchini, carrots, peppers, corn and millet. I decided to recreate it the best I could from memory. 

For some reason, Whole Foods didn't have any zucchini, which seems strange on July 1st in Philadelphia.  I decided to use yellow squash instead. Then I found a bag of beautifully colored organic carrots. So now, the wheels start spinning in my head. I decide that I'm going to make a soup with yellow vegetables and ribbons of finely sliced kale. There's no reason why healthy food can't be pretty too, right?

As I'm looking down into the pot of gloriously gold soup, I'm trying to think of what to call it. "Sunshine" comes to mind but I wasn't sure if there already was a Sunshine Soup. I google it and sure enough there are all sorts of "Sunshine" soups. Here's my version. I wonder what YOUR version will be?  :-D

Sunshine Soup

1 yellow onion, diced

1/2 C diced daikon

1 yellow squash, diced

3 yellow carrots, diced

1 C frozen organic yellow corn

1/2 C dry yellow split peas

1 C cooked brown rice

4 leaves of kale

6 C water

salt and pepper

2 TBS extra virgin olive oil

In a soup pot, add the olive oil, onion, daikon and carrots. Saute over medium heat. After a few minutes, add the yellow squash and season lightly with salt and pepper. Saute a few minutes more until onion is clear and veggies soften. 

Add the yellow split peas and six cups of water. Bring to a boil, reduce to a simmer and cover. Simmer for 30 minutes. In the meantime, prepare the kale.

Remove the stalks by slicing as close as possible then entire length of the leaves. Take the two pieces from each leaf and roll tightly (like a cigar), tip to tip. Slice into thin ribbons and set aside. 

After the soup has simmered for thirty minutes, add the corn and brown rice. Heat for a few minutes more, then add the kale. Cook just until the kale has wilted.

Serves 4-6

Sweet Potato Fries

Sweet potato fries are easy to make and so much healthier than regular french fries. ONE sweet potato has the recommended daily allowance of vitamin A, which is necessary for a strong immune system, good eyesight and beautiful skin.

Using cornstarch instead of flour makes this recipe gluten free.

Sweet Potato Fries

3 large sweet potatoes

3 TBS flour or cornstarch

1/2 tsp salt

1/4 tsp pepper

1/2 tsp cinnamon

3 TBS of extra virgin olive oil or organic expeller pressed canola oil

Preheat oven to 425 degrees. 

Peel the skin from potatoes. Cut potatoes lengthwise into thin strips. Start by cutting potatoes in half so that the flat side prevents the potato from moving, which helps prevent YOU from cutting yourself! 

Place the fries into a large plastic zipper type bag or a large bowl. Sprinkle the flour/cornstarch and seasonings over the fries and mix well. The fries should be completely coated. Add the oil and toss until coated and no dry flour/cornstarch is visible. 

Arrange fries in a single layer on a baking sheet. Bake for 15-20 minutes. Remove sheet from oven and turn fries over using a spatula. Return to oven and bake another 15-20 minutes or until fries have turned  a dark golden brown.

This recipe serves four people. A delicious dipping sauce would be some vegan mayo mixed with a little horseradish. Enjoy!

Lentil Soup with Mushrooms

Don't remove soup from your weekly diet just because it's summer! Soup is a year round dish! It's good for digestion and eating hot foods (temperature and spice) will help you feel cooler. Local vegetables offer you dozens of options. A bowl of soup with some salad is the perfect "light" summer meal. I made some lentil soup tonight because I was craving lentils and mushrooms. It's quick and easy to make and you can easily adapt the quantity. This recipe makes 4-6 bowls.

Lentil Soup with Mushrooms

1 C green lentils rinsed (I used small Spanish lentils)

1 lg onion finely diced

10-12 Shiitake mushrooms, stems removed and finely diced

1/2 C (approx) Maitake mushroom, finely diced

4 C water

2 bay leaves

1/2 tsp turmeric

1/4 tsp cardamom

1/4 tsp ground pepper

2 well rounded TBS barley miso, dissolved in 1/2 C warm water

2-3 TBS extra virgin olive oil

In a small stockpot, combine olive oil, onion and mushrooms. Saute over medium heat until onions are clear and softened. Add the lentils, water, bay leaves and spices. Bring to a boil then reduce to a simmer for about 30-45 minutes. When the lentils are soft and the soup has thickened, remove the bay leaves and add the dissolved miso. Turn off heat and allow soup to rest a few minutes before serving. (This will activate the healthy bacteria in the miso. Remember....don't boil miso!) 

I garnished the soup with fresh oregano because it's taking over my garden! Cilantro or fresh parsley would also be good.

Arugula Salad with Bulgur and Berries

When I make bulgur, I usually make a few cups so that I can quickly heat it up the next morning for breakfast. It's a lighter whole grain cereal for warmer weather. Add any combination of fresh berries and nuts. It's also great to mix into soups or salads. 

Arugula Salad with Bulgur and Berries

Approx 4 oz of arugula

10 organic strawberries, quartered

1 C cooked bulgur wheat

1/2 C sliced raw almonds

Lemon Poppyseed Dressing

3 heaping TBS of Earth Balance Mindful Mayo

3 TBS extra virgin olive oil

2 TBS honey, agave syrup or rice syrup

The juice of a half of lemon

2 TBS apple cider vinegar

1/4 tsp poppy seeds

Serves 2 as a meal or 4 as a side dish.

Vegan Cheesecake

Vegan Cheesecake 

15 dates, quartered

1/2 C almond meal

1/4 C coconut

3 tsp water

3 C raw cashews

8 TBS coconut oil, melted

1/4 C lemon juice

1/4 C raw agave nectar

1 tsp vanilla

You will also need a food processor and a 9" glass pie dish.

In a large glass bowl, add the cashews, cover with water and soak for at least 4 hours.

In a processor, combine the dates, almond meal, coconut and water. Pulse until the ingredients resemble coarse crumbs that stick together when pressed between your fingers. Press the crust evenly into the glass pie dish, working from the bottom, then up the sides. Set aside.

Drain the cashews, removing as much water as possible and place into the processor bowl. Add in the coconut oil, lemon juice, agave and vanilla. Blend in processor until smooth.

Pour cashew mixture into the pie dish and smooth with a spatula or butter knife. Cover with plastic wrap and refrigerate until set. This usually takes at least an hour. You can speed up the setting by placing in the freezer for 15-20 minutes.

Lentil Croquettes with Tahini Dressing

Lentil Croquettes with Tahini Dressing

1 C dry green lentils, cooked (about 2+ cups when cooked)
1 1/2 C of mashed potatoes (about three medium potatoes)
1/2 C finely diced onion
2 cloves of garlic, finely diced
1/4 C whole wheat flour
1 tsp salt
1/2 tsp pepper
1/2 tsp garam masala
1 egg, beaten

1 C bread crumbs for coating the croquettes
Oil for frying (I used organic expeller pressed canola)

1/2 C tahini
juice from 1 lemon
1/2 tsp garlic paste
1/2 tsp salt (or to taste)
1/4-1/2 C or more of warm water

Cook lentils by boiling in water with a bay leaf, until soft. Drain, discard bay leaf, and add to a large bowl.

Peel and dice potatoes and boil in salted water (if you don't have leftover mashed potatoes) until cooked. Drain and add to the bowl with the lentils.

Add the remaining croquette ingredients and mash with a potato masher. Mix well until all the ingredients are combined.

Pour your breadcrumbs into a pie dish or onto a plate. Form small patties, about two inches wide and 3/4 in thick. Sprinkle with bread crumbs, over the dish, lightly coating the croquette. In a large fry pan, heat the oil over medium heat. Carefully place the croquettes in the heated oil and fry on each side until golden brown. I made five croquettes at a time, while each batch was cooking, I prepared the next five. Remove from pan and place on paper towels to absorb excess oil. (At this point, the croquettes can be refrigerated or frozen for a later time. Bake at 350 degrees until heated)

In a small bowl, combine the ingredients for the dressing. The tahini will get very thick at first. Gradually add the water in small amounts until the dressing is the consistency that you prefer. Taste to see if you need more salt. I use Soom Tahini.

Fettuccine with Greens and Sun Dried Tomatoes

The sauce for this dish is truly one of my favorites. It's rich, garlicky and fool proof. If you're a vegan who misses fettuccine Alfredo, you must try it. Seriously.

1 lb fettuccine
1 bunch of large greens, approximately 4-5 leaves of tuscan kale, swiss chard or red chard
1 8oz jar of julienne sun dried tomatoes in olive oil (drained)
3 cloves of garlic, finely diced
3 TBS extra virgin olive oil

Sauce
2 C whole unsalted cashews (raw, not roasted)
2 cloves of garlic
1/4 C white miso
1/4 C extra virgin olive oil
3/4 C vegetable broth or water


Cook fettuccine according to package directions. In the meantime, prepare the sauce and the greens.

You will need a food processor or a very good blender for the sauce. Add the cashews, garlic and miso to the processor. Blend together, gradually adding the olive oil, then the broth or water. Set aside.

Prepare the greens by removing the stems and setting the leaves aside. Remove and discard the thicker parts of the stems if they look tough, then finely dice the thinner stems on an angle. Add to the saute pan with the three cloves of diced garlic and the three tablespoons of olive oil. Saute on medium heat until the stems start to become tender. Roll the leaves to resemble a cigar. Cut across the roll, angling the knife if necessary to cut across the veins, making thin "ribbons." Add to the pan with the sun dried tomatoes and saute until the leaves are wilted. Add the sauce, heating just enough to "activate" the miso. Heating the sauce too high/too long will kill the healthy bacteria.

Toss the cooked fettuccine with the sauce and serve. Serves 4-6.

The sauce recipe makes about 2+ cups and can be used with many combinations of pasta and veggies.

Tabouli

I think it's safe to say that spring has finally arrived, after the winter from you know where. One of my favorite salads in warmer weather is Tabouli. During the summer months, the ingredients are found in abundance. Tabouli is great to pack for lunch or take along to picnics and BBQ's. I tweaked the traditional recipe by adding some quinoa to boost the protein.

Tabouli

2 C chopped parsley

1 C chopped mint

1 lg cucumber, finely diced

1 lg tomato, finely diced

1 small red onion, finely diced

1/2 C bulgur wheat

1/2 C quinoa

1/2 C extra virgin olive oil

1/4 C fresh lemon juice

1/2 tsp salt

1/4 tsp pepper

water for preparing the bulgur and quinoa

In a small saucepan, cover the quinoa with water and allow to sit for 10-15 minutes. drain the quinoa in a strainer and return to the pan. Bring the quinoa and 3/4 C of water to a boil. Cover and reduce to a simmer until water is absorbed and quinoa has sprouted. Remove from heat and allow to cool.

In a small glass bowl, combine the bulgur and 1/2 C of hot water. Cover and let sit until all the water is absorbed.

While you wait for the quinoa and bulgur, prepare the rest of the salad. Finely chop all the ingredients and place in a large mixing bowl.

Make the dressing in a small bowl or use a small mason jar. Combine the olive oil, lemon juice, salt and pepper. Whisk or shake well.

When the bulgur and quinoa are cool, combine all ingredients well.

Makes about 8 cups.

Notes: If you don't rinse the quinoa, it will have a bitter taste. If you can't eat bulgur because of the gluten, use all quinoa. 1 C of quinoa will require 1 1/2 C of water.

White Bean and Kale Soup

This is a great soup to make at any time of the year, but the flavors are excellent during the summer when tomatoes and kale are fresh from your garden or local farm stand. 

White Bean and Kale Soup

1 1/2 C dried white beans (cannellini or navy) *see prep method below

2 TBS extra virgin olive oil

1 C diced onion

3 lg cloves of garlic, finely diced

1 bay leaf

1 bunch of kale (about 6-7 leaves) chopped

2 lg tomatoes, chopped

5-6 carrots, sliced about 1/2 inch thick

salt and pepper

1 pkg vegan Italian style sausages, sliced 3/4 inch thick (I used Field Roast brand)

Two easy ways to prepare the beans. You can soak them in a glass bowl overnight, covered with a few inches of water OR you can do the quick method. Put the beans in a large pot, cover with a few inches of water, bring to a boil then remove from heat. Cover the pot and let the beans sit for an hour, then drain. (Don't forget to rinse and check the beans carefully before soaking)

In a stock pot, add the oil, onion and garlic, and saute over medium low heat until the onions become translucent. Add the carrots, beans and bay leaf, then cover with water. (About an inch or two above the beans) Bring to a boil then reduce heat to a simmer. Cover and simmer for an hour.

At this point, I remove about 2 cups of the soup and puree it in my processor, then return it to the pot. You can use a blender or skip this step altogether. It makes the soup's texture a little richer.

Season with salt and pepper to taste. Add the kale and tomatoes and simmer for another 30 minutes. Add the sausage and simmer for a few more minutes until the sausage is heated. 

If you'd like to make the crusty olive and sun dried tomato bread in the photo, go here for the recipe!

Serves 6

Lettuce Wraps

Lettuce Wraps

1 TBS chili garlic sauce

1 1/2 tsp sesame oil

3 TBS soy sauce or tamari

1/4 C hoison sauce 

2 TBS rice vinegar

2 TBS cooking sherry

8 oz extra firm organic tofu

2 tsp canola oil

2 TBS grated ginger

4-5 scallions, greens and whites separated and finely diced

1 red bell pepper, finely diced

1/4 C chopped peanuts

1/2 C diced water chestnuts

lg head of Bibb lettuce, leaves separated

Slice tofu into thin layers (or crumble) and allow to drain on paper towels for about 15-20 minutes. You can also use a cheesecloth or a clean dish towel to squeeze the water out by twisting, or a tofu press.

In a medium size bowl, combine the chili sauce, sesame oil, soy sauce, hoison sauce, vinegar and sherry. 

When the tofu is drained, crumble it into the sauce and stir well, breaking up any large chunks. Set bowl aside.

Add the canola oil to a large saute pan. Heat pan over medium high heat and add the white scallions, red pepper and ginger. Saute until the pepper begins to soften and the scallions start to become translucent. Add the tofu and sauce, stirring to mix well. Cook for another minute or two, until the tofu has had a chance to heat. Stir in the green onions, water chestnuts and peanuts.

Arrange lettuce cups on plate and add a few spoonfuls of filling to each. You can also serve the filling in a bowl and allow people to fill the cups themselves.

Makes about 12-16 lettuce cups.

Notes: Don't be lazy about draining the tofu. Squeeze out as much water as possible or your filling will be mushy. I grind a large batch of peanuts in my processor and keep them in an airtight container so that I have them handy. 

Candy Bird Nests

I thought I'd post a fun treat for Easter, instead of another lentil recipe. There are lots of variations of this recipe, but I prefer shredded wheat to the hard "Chinese noodles". What are those "noodles" made of anyway?

Candy Bird Nests

16 oz of good quality chocolate
4 C of unsweetened shredded wheat cereal (large biscuit type)
36 egg shaped candies 

Tools needed:
Small saucepan 
Large glass bowl
Whisk
Spatula/scraper
Cupcake/Muffin pan
Paper cupcake liners (optional)

Add about two inches of water to the saucepan. Bring water to a boil, then reduce heat to medium-low. Rest the glass bowl on top of the saucepan. Break the chocolate into pieces and add to the bowl. As the chocolate begins to melt, stir gently with the whisk. You may need a towel or oven mitt to hold the bowl while you stir. When the chocolate is smooth and completely melted, remove the bowl from the heat and place on a towel, on your countertop. With your hands, crush the shredded wheat biscuits over the chocolate. Using a large spatula (scraper type) gently fold the chocolate over the wheat. Continue to turn over the mixture until all the wheat is coated in chocolate. With a spoon, evenly distribute the mixture between the twelve cups of the cupcake pan. Using a teaspoon, gently press the centers down and toward the sides, creating a little well. Place three candy eggs in each nest and press gently. Cover with plastic wrap and place in the fridge for 20-30 minutes. Carefully lift the nests out of the pan using a butter knife, and arrange on a plate. 

Vegetable Pad Thai

1 8 oz box Brown Rice Noodles

3 TBS Tamari or Soy Sauce

1 TBS Fresh Lemon Juice

1 TBS Honey, Brown Rice Syrup or Agave

1 tsp Crushed Red Pepper Flakes

Peanut Oil

1/2 C Peanuts, ground

2 Carrots. grated

1 C shredded Red Cabbage

1 C Mung Bean Sprouts

1 bunch Green Onions, diced

4 Shiitake mushrooms, sliced

3 Cloves of Garlic, finely diced

1/4 C chopped Cilantro

8 oz Organic Teriyaki Tofu, cubed

In a small bowl, combine Tamari, Lemon Juice, Honey, Red Pepper Flakes and set aside. Fill a stock pot with enough water to cook the noodles and bring to a boil. 

In the meantime, Add a few tablespoons of peanut oil to a large, deep saute pan. Add all ingredients, except for the tofu, peanuts and cilantro. Saute over medium heat until the veggies start to soften.  Add the tofu, peanuts and Tamari sauce. 

Add your noodles to the boiling water. Be careful to not over cook them! They should only take a few minutes. Drain and add to the saute pan. Combine well with the veggies, sauce and cilantro. Serves 4.

Notes: You can use other vegetables, like broccoli, zucchini, etc. Adjust the spiciness by decreasing or adding more red pepper flakes. 

Red Lentil Soup with Cauliflower

I don't think cauliflower gets enough credit for all the health benefits it provides. It's high in vitamins C and K, which means it's an excellent antioxidant and anti-inflammatory food. It's also high in fiber. so it's good for your heart and digestive tract. This easy to make soup would be great with some garlic naan!

Red Lentil Soup with Cauliflower

1 C dry red lentils

1/2 onion, diced

3 lg carrots, quartered and diced

3 stalks of celery, halved and diced

2 cloves of garlic, finely diced

2 TBS extra virgin olive oil

1 6oz can of tomato paste

2 TBS red curry paste

1 TBS curry powder

1 small head of cauliflower, core removed and florets crumbled

1/4 C chopped cilantro

sea salt

6 C water

Add oil to a large soup pot. Add carrots, celery, onion and garlic. Season with salt and saute over medium heat for ten minutes. Add the lentils, water, curry and tomato paste. Bring soup to a gentle boil, then reduce heat and simmer for 30 minutes. Add the cauliflower and simmer for an additional 15 minutes or until the cauliflower is tender. Garnish with Cilantro and serve.

NOTES: If you'd like this soup to be vegan/vegetarian, check that the curry paste is not made with fish. The red lentils do not hold their shape like other varieties. They give this thick soup a wonderful texture. Adjust the curry to suit your taste! Serves 6. 

Stuffed Cabbage

Stuffed cabbage is one of my favorite dishes. It's the perfect dinner to make when you have leftover rice and/or lentils. I used both in this recipe. Here's the condensed version of why it's good for you: Briefly cooked cabbage helps prevent cancer, lowers your cholesterol and reduces inflammation. It's an excellent source of vitamins C and K. 

Stuffed Cabbage

1 organic head of cabbage 

2 C cooked brown rice and/or lentils

1 28oz can of organic crushed tomatoes

2 TBS balsamic vinegar

1/2 tsp Allspice

1 tsp sea salt

Preheat your oven to 350 degrees. Bring a large pot of water to a boil and add the salt. Carefully remove 6-8 outer leaves of a head of cabbage. Removing the core will make this step a little easier. Wash any leaves that have dirt on them. Place the leaves into the boiling water, being careful not to tear them. Blanch the leaves until the stalks slightly soften. Timing depends on the thickness of the stalk but it will be roughly 5 minutes or less. Carefully drain the leaves and allow to cool until you can handle them.

I had leftover lentils and brown rice that were combined with a sauteed onion, in my freezer. For every 6-8 rolls you make, you will need about 2 cups. Of course, you can always make the "stuffing" prior to blanching the cabbage if you don't have leftovers.

In a small bowl, combine the tomatoes with the balsamic vinegar and allspice. Place half the tomatoes into a small baking dish.

On a clean workspace or plate, lay one leaf out and place a large spoonful (serving spoon or tablespoon) of rice toward the bottom of the leaf. Gently fold both sides over the stuffing, then roll toward the outer portion of the leaf, using your fingers to keep the sides tucked in as you roll. Place seam side down into the baking dish. Continue rolling leaves and adding them to the dish. Pour the remaining tomatoes over the rolls.

Bake in the oven for approximately 40-45 minutes. 

NOTES: This recipe has enough tomato sauce to make several more rolls. So if you double it, you won't have to double the sauce. If you're making more rolls, make sure you buy a larger head of cabbage, rather than small.

I use the remaining head of cabbage to make a quick coleslaw while the rolls are cooking. Finely dice it, add a large shredded carrot, a few tablespoons of Earth Balance Mindful Mayo and a splash of apple cider vinegar.

Lentils with Red Cabbage, Shiitake and Onions

This is a quick and easy dish that can be a side, or your main course if you're vegan/vegetarian. The ingredients are natural sources of fiber, iron and protein.

Lentils with Red Cabbage, Shiitake and Onions

1 C Green Lentils

1 Yellow Onion, quartered and sliced

1 C Red Cabbage, sliced the same size as the onions

8 Shiitake mushrooms, stems removes and tops sliced

2 cloves of Garlic, finely sliced

3-4 TBS Tamari

1 Bay leaf

4-5 TBS of Organic Extra Virgin Olive Oil

Salt and Pepper

Rinse the lentils and put them in a small sauce pan with the bay leaf. Cover with water, about an inch or so above the lentils and bring to a boil. Reduce heat and simmer for about 20 minutes.

In the mean time, add the olive oil, onion, cabbage, mushrooms and garlic to a large fry pan with a lid. Season with salt and pepper and saute over medium heat for 2-3 minutes. Reduce heat to low and cover. Allow this to braise in it's own moisture for about 10 minutes, checking towards the end to make sure it's not burning. The veggies should be lightly caramelized. 

Drain the lentils (remove the bay leaf) and add them to the veggies. Add the Tamari, stir and serve.

Serves 4 as a main dish; 6 as a side. Vegan and Gluten Free.

*Just a reminder that I use all organic ingredients. Support your local organic farms whenever possible. Say NO to GMOs!

Mushroom Sauce

This is an easy sauce that you can use with many dishes....pasta, polenta, crepes, etc. The sauce is vegan and can be made gluten-free. Maitake mushrooms give your immune system a boost, so if they're available at your market, make sure you include them in this dish.

Mushroom Sauce

About 4 handfuls of assorted mushrooms, chopped

1/2 lg sweet onion, diced

3 cloves of garlic, diced

3/4 C vegetable broth

3 tsp flour (cornstarch for gluten free)

1 tsp fresh thyme

4-5 TBS of extra virgin olive oil or organic Earth Balance

2 tsp organic barley miso

2 TBS white wine or sherry (omit for vegan)

salt and pepper

Add olive oil or Earth Balance to a large saute pan. Add onions, garlic and mushrooms and saute over medium heat being careful not to burn the garlic. Lightly season with thyme, salt and pepper, then saute until onions and mushrooms are a light golden brown. Turn down the heat and sprinkle the mushrooms with the flour or cornstarch. Stir until the mushrooms are coated and the flour is no longer white. Add 1/2 C of the vegetable broth and the wine, continuing to stir. Allow sauce to thicken while simmering. Add the miso to the remaining 1/4 C of broth and whisk until dissolved. Add miso to the sauce and stir until blended. Makes about 2-3 cups.

NOTES: If using Earth Balance instead of the olive oil, keep in mind that it's salted and you will most likely not need to add more salt. The miso is also salty. 

Veggie Latkes

I like to add veggies to my latkes so I don't feel as guilty for eating fried potatoes. Today I added carrots, kale and red onions. One of my favorites is spinach and feta cheese, which I'll probably post here eventually. Zucchini also works very well. But the traditional latkes with applesauce are just as delicious! I usually make them for breakfast with an over easy egg on top. If you'd like to make them gluten free, try garbanzo flour. It adds a nice flavor.

Veggie Latkes

4 Russet Potatoes, peeled and grated

1 lg Carrot, grated

3 Kale leaves, remove stalks, roll then finely slice

1/2 Red Onion, finely diced

2 TBS flour

1 Egg, beaten (optional)

Salt and Pepper

Oil for frying (I used organic expeller pressed canola)

Combine potatoes and vegetables in a large bowl. Season with sea salt and pepper, add egg if you are using one. Add flour and coat well. 

In a large frying pan, add oil until the bottom of the pan is covered. Heat over medium flame until you drop in one shred of potato and it sizzles. Using a fork, spoon or your hands, drop small amounts of mixture into the oil. I use a fork to shape and lightly pat down into a small disc shape. Fry until golden brown then carefully turn over and brown the other side. Drain on paper towels. You can keep them warm in a 250 degree oven until you're ready to serve.

NOTES: The drier the potatoes, the better the latkes. Red potatoes have too much moisture and will make your latkes soft.

Vegetarian Chili

It's Superbowl weekend and even though I am not a football fan, I do like getting together with friends and eating! In honor of the big game, I made a pot of vegetarian (vegan) chili. The most challenging part of this blog so far, has been writing out the recipes. I don't usually measure anything when I'm cooking, especially chili. I change the ingredients around depending on what I have at hand. I kept notes today so I'd have some idea of exactly what I put in the pot and how much! I like spicy food, but if you don't, you may want to tweak this recipe to suit your own taste. GO EAGLES! (I know they're not playing....just messin' with ya)

Vegetarian/Vegan Chili

3 C dried beans (I used Red Kidney, Navy and Pinto) soaked overnight in water and drained

1 Green Bell Pepper, diced

1 Red Bell Pepper, diced

1 Jalapeno Pepper, diced

1 Yellow onion, diced

4 cloves of garlic, diced

3 Carrots, quartered and diced

1 28oz can of Diced Fire Roasted Tomatoes

1 6oz can of tomato paste

2 Chipotle Peppers in Adobo Sauce

1 or 2 8oz pkgs of Chorizo Seitan

4 C water

3 tsp Chili Powder

3 tsp Paprika

2 tsp Cumin

3 Bay Leaves

Salt, Pepper and Olive Oil

Garnish: Cheddar Cheese, Green Onions, Bread, Tortilla Chips, etc

In a 6 qt stock pot, saute the onions, garlic, carrots and peppers in a few tablespoons of olive oil. When the onions are translucent, add the beans, tomatoes, water and spices. (Not the salt!) Turn the heat down to low and allow to simmer for 2 hours. Crumble the seitan and add to the chili. Add salt to taste and simmer another 15-20 minutes. Remove Bay Leaves before serving. Makes about 4 qts of chili.

NOTES: Adding salt too soon prevents the beans from getting soft. Chipotle peppers in Adobo sauce can be found in the Mexican section of your market. They come in a small can and pack a big punch. Don't even think about adding the entire can! Upton's Naturals makes a non-GMO Chorizo flavored Seitan. If your market carries it, it's probably in the refrigerator section where the tofu is located. Using a pressure cooker will reduce cooking time. I allowed mine to simmer for 5 hours, but it's not necessary.

Mushroom Barley Soup

It's a snowy day in Philadelphia! Perfect day for a hearty soup. Barley always reminds me of my grandmother. Every New Year's Day she made the best beef barley soup and we watched the Mummers march up 2nd Street.

Mushrooms and barley are both excellent for your health. Barley is a super-food to feed the healthy bacteria in your intestines. Mushrooms have a long list of benefits ranging from fighting cancer to heart disease. You can read about them here.

Mushroom Barley Soup

1 onion, finely diced

2 carrots, finely diced

2 stalks of celery, finely diced

2 cloves of garlic, minced

2-3 TBS extra virgin olive oil

2 lg leaves of kale, remove stalk and dice, then roll leaves like a cigar and finely slice

1 c barley

2 c warm water

4 c vegetable or mushroom broth

3 bay leaves

Salt and pepper

Mushrooms (I used about 10-15 Shiitake and 3 Morels. See NOTES below)

In a stock pot, combine olive oil with onion, carrots, celery, mushrooms and garlic. Season with salt and pepper, and saute over low to medium heat until the onions are translucent. 

Add barley, water, broth, bay leaves and kale. Bring to a boil then cover and reduce heat to low. Simmer for about an hour. Remove bay leaves and taste soup to see if more salt and pepper are needed. If more salt is added, simmer an additional 10 minutes or so.

NOTES: I had to use dried Morels because my market only had Shiitake, Portabello and White mushrooms available fresh. If you use any dried mushrooms, soak them in the two cups of warm water for at least thirty minutes before dicing them. Don't discard the water! Add it to your soup. Additional broth or water can be added towards the end if soup is too thick.

Brussel Sprouts with Balsamic Glaze

I'm always surprised when someone tells me they don't like brussel sprouts. I usually ask, "Well, how do you cook them?' to which they reply, "I don't cook them because I don't LIKE them!"
The only thing I can say is that if you've only had them boiled, you have to give them another try. Roasting or sauteing them is a thousand times better. No exaggeration. Cruciferous vegetables help lower your cholesterol and protect against cancer if eaten 3 or more times a week. This is one of the easiest dishes you'll ever make...

1 lb of Brussel sprouts

2-3 TBS of extra virgin olive oil

2 cloves of garlic, minced

salt

Balsamic Glaze (you can make this yourself or find it in the vinegar section of your market)

Trim the bottom of each brussel sprout and cut them in half or quarter them. Add the brussel sprouts, olive oil and garlic to a large saute pan, sprinkle with salt and cook over medium heat, stirring frequently. After 8-10 minutes they should be lightly browned. If halved, they may need an extra few minutes.

If you decide to roast them, toss them in a bowl with the oil, salt and garlic. Spread them on a sheet with an edge and roast in a 400 degree oven for 25-30 minutes. Stir them around halfway through so that they brown evenly.

Drizzle with Balsamic glaze before serving.

Note: You can make balsamic glaze by combining one cup of good quality balsamic vinegar with a few teaspoons of raw sugar in a small saucepan. Bring to a boil, stirring until sugar is dissolved. Reduce heat to a simmer and continue cooking until volume is reduced by half. Store extra glaze in a glass container in the fridge.

Broccoli Rabe with Fennel, Red Cabbage and Quinoa

The strong flavor of Broccoli Rabe is delicious with the sweetness of fennel and cabbage. Quinoa is a complete protein and adds fiber, magnesium, iron and calcium to the dish. It's also gluten free! 

Broccoli Rabe with Fennel, Red Cabbage and Quinoa

1 bunch of broccoli rabe, chopped

1 large or two small fennel bulbs, chopped

1/2 head of red cabbage, chopped 

2 cloves of garlic, finely diced

1 C red quinoa cooked according to package directions

2-3 TBS extra virgin olive oil

salt and pepper

Rinse the quinoa well and cook in a small sauce pan. It's usually one part quinoa to two parts water. It's done when the little "tail" sprouts out of the grain. (10-15 mins) Drain off any remaining water and set aside.

Meanwhile, in a large, deep saute pan, add all remaining ingredients and saute over medium heat until the veggies become slightly tender. (about 10 mins) 

Add quinoa to the pan and stir well. That's it! 

Notes: I always use organic ingredients whenever possible. Unfortunately, I can never find organic broccoli rabe. Also, chop the veggies to be the same size so that they cook evenly. 

Butternut Squash Soup

Soup is one of my favorite foods. It's warm, comforting and easy to make. When my children were younger, I had a "Soup and Sandwich Night" every week throughout the Fall and Winter. Now, I'm a vegetarian and live by myself. I usually make a big pot of soup on the weekends and freeze small containers for later. Sometimes when I get home from work, I make myself a single serving vegetable soup by dicing a handful of whatever vegetables I have, covering them with water, and simmering them for an hour. Butternut squash is one of my favorites. This soup is excellent with an arugula salad and a whole grain baguette.

Butternut Squash Soup

2-3 lbs of peeled and cubed butternut squash (1 lg or 2 small)

1 diced yellow onion

2-3 TBS extra virgin olive oil

32 oz vegetable broth

salt, pepper and nutmeg to taste 

pepitas and/or sunflower seeds for garnish

In a stock pot, saute the onions and squash in the olive oil for 8-10 minutes. Add the broth and simmer for about 30 minutes or until the squash is soft. Turn off heat and allow the soup to cool slightly. 

You can puree the soup with whatever tools you have available. An immersion blender, standard blender or food processor all work well. With a slotted spoon, scoop out the squash and puree in small batches. Adding a ladle or two of the broth helps make the blending easier. Continue until all the chunks have been pureed. 

Return the pot of soup to low heat. Add your spices to suit your taste. If your broth is salted, you may not need any added salt. Simmer for another 10-15 minutes.

Ladle into bowls and garnish with the pepitas or sunflower seeds.

*all ingredients are organic.