Recipe requests, Battle Bob, and 60th B-day Fun!

Dear readers, I've missed you!

Between fun with technology, the improved weather, jobs, interviews, and visitors, I've missed my blog time.  In perusing my reader this morning, I see that I am not the only blogger who is having seasonal separation.  Guess, I'll just have to give this sunrise yoga a go and hope that the earlier daily start time will provide a bit more time for blogging.

We got snow AGAIN last week (of course on the day that my father flew in for a visit), but then, it was gorgeous over this past weekend.  Peas, radishes, and spinach were planted (picture forthcoming when the incoming rains have departed); delicious meals were consumed; and the majority of the golf ball bucket was crushed by me at the driving range (ok...maybe a beginning crushing :)).  Earlier in the week, I also chased a rooster out of the farm garden...repeatedly; he can't have our worms, but I appreciated his determination.

In the midst of it all, I made some favorite recipes and took on Bob's Sausage Biscuits and Gravy with my veganized version.  Plates were clean and the birthday boy was contentedly full -- 'nuff said.

By request, the Triple-Layer Cheesecake (a recipe that originally appeared in VegNews as created by Beverly Lynn Bennet) made its reappearance.

While we certainly enjoyed this deliciousness, both the hub and I are ready to get back to our more cleanse-friendly practices.  It's been interesting to notice the impact on our bodies over the last two weeks of off-cleanse eating.  Awareness is good!

Other favorites included the Refried Bean Soup recipe that I adapted from Fix-It-And-Forget It Lightly (posted elsewhere on the blog...I think), as well as this recipe for Garlic Knots.  Both the knots and the cheesecake are excellent reminders that vegan does not necessarily mean healthy (as even BAKERIES sometimes claim).  Consuming a plant-based diet (omitting the processed items, as extra sugars, fats, flours etc.) is the best way to go!  This is definitely a reminder to me from my body after this past week.

In addition to serving the knots as a side to the BBQ, Sour Cream and Chive Mashed Potatoes (yes...VEGAN!), and Sauteed Greens, they also served as the biscuit stand-in during Battle Bob.  Let me explain: a favorite dish for my father and brother, consumed on the special occasion of road tripping to see family, was/is the Sausage Biscuits and Gravy at Bob Evan's.  Now, certainly, the traditional version would not be happening here, but I like revision challenges as you know.  Especially given the birthday events, this challenge was particularly important.  Since the garlic knots are "like buttah" in your mouth, I thought they'd be a lovely biscuit stand-in.  I used the white bean and tempeh sausage patties from VwV and made Carla's Mushroom Gravy (a testing recipe from the cookbook in progress).  The hub made his homefries (better and better).  I left my set-up a bit deconstructed so that the various elements were visible.

I added some leftover sauteed greens to mine...just because I love them.
Plates were wiped clean, as they always were at Bob's.  I consider this a mark of successful veganization.

Finally, I leave you with a recipe that sets the tone for the cleaner forthcoming weeks that we plan for this homestead.  It is simple in flavor and preparation.  By reader request,  here is the recipe for the Green Quinoa Bowl.

1/2 c. red quinoa (prepared according to package directions -- use broth for water)
1 T. olive oil
2 c. fresh Brussels Sprouts, thinly sliced
2 c. fresh broccoli, sliced and chopped (1/2"-1" pieces)
1/2 c. shallots, finely diced
1/2 c. green baby Swiss Chard, thinly sliced
2 c. arugula
Salt, pepper, and red pepper

* This recipe is certainly one that is amenable to substitution-- spinach for arugula, extra broccoli instead of Brussels, greens as....you....wish (echo, echo, echo).  It is a fantastic recipe for just using up odds 'n ends and getting those greens!  You could even (if absolutely necessary) use leftover bits of steamed veggies from earlier meals.

1. Start quinoa.  While quinoa is cooking, heat oil over med. in large saute pan.  Add brussels, broccoli, and shallots.  Sprinkle with salt, pepper, and a few twists of red pepper and saute for 3-5 min.  Once veggies have started to soften (broc and brussels warmed but somewhat al dente), add chard and arugula.

2. Cook until chard and arugula have softened but all items are still vibrant in color.  Taste, and add salt, pepper, red pepper to your liking.  (I kept seasonings to the minimum of natural veg. flavor enhancement -- let the market produce shine!).

3. When quinoa is finished, mix gently to combine with greens.  Note: the quinoa mostly serves as color accent to the greens, like cranberries or nuts on a salad (present and flavoriffic, but not the predominant element).

Enjoy!

Looks like rain here for the next several days, but I love this element of spring too -- a productive setting for cleaning, reading, regrouping, and germination (haha!).  Go, seedlings, go!

S.C. 1.7-2.3: Clean Cocktails, Quinoa Comfort Bowl, and...PARSNIPS!

Spring Cleaning Week 1: Stats in Review

1.  Yep, I succumbed to a distraction. One.  I don't regret it, I did it mindfully, and it didn't break me (as it did last time).  Technically -- a failure to some; physically, mentally, emotionally -- a success for me!

2. I lost 2.2 pounds.

3. I have been on my mat for 11 days straight.

[Days 1.7-2.2: I completed the "Reclined Warm-up" and "Relax" practices on the 101 Yoga app. Yesterday, I enjoyed a "Relaxation" podcast by frequent YJ contributor Jason Crandell.  I think I liked this even more than using the challenge series because I didn't feel compelled to look at the screen, which enabled me to focus more intently on my practice.  I'm anxious to try more of these podcasts which are available on the Yoga Journal website.

4. I came home with a loaf of my Grandma's homemade bread, and I put it right in the freezer.  It was warmed by the sun when I returned home.  I did not eat it. M.I.R.A.C.L.E.

5. I feel fantastic and inspired.

If you've cleansed any level or even one item, have tried any of the recipes, or have completed one of the yoga practices, I'd love to hear from you about your experience!
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Cleanse cuts of go-to pantry items have also prompted more mindfulness about dining diversity.  I feel a bit like I'm walking in my friend Em's shoes, as she (by choice) consumes a plant-based diet and (by necessity) abstains from gluten and soy.  I also have my "Revisionist" hat on for savory dishes (instead of the usual sweets...poor, neglected treat blog).  Instead of some of Carla's delicious rolls of same flavor, I've made polenta cakes.  On the "alcohol doesn't deserve a fancy glass, you do!" train, I've started to clean up some of favorite cocktails.  After a long trek home and a hard day's work at the farm, I added a few new twists to the Quinoa Comfort Bowl, and soon, I'll return to my roots (ba dum ching!)...because they are enjoying the hopefully ephemeral refrigeration of my front porch.

Caramelized Onion and Roasted Garlic Polenta 
with Spiced Aduki Beans and Brussels

I'm not sure we did the dish justice with this picture, but it will give you an idea of the set-up.  I made my Maple Brussels which add color along with some diced tomato.  Only three?  Not to worry, I ate way more brussels than pictured here, but as you may recall, Grandma can only have a few of this type of vegetable.  Here's what we did for the main course:

3 small onions
--> (thinly sliced and caramelized, i.e. heat a pan to medium with
      oil to coat; tan onions for about 30 min. (standard caramelizing instructions))

1 small head garlic, roasted
 -->(400 degrees for about 40 min.; remove papery outside as much
      as possible, cut top off to just reveal cloves (usually the middle cloves,
      but not surrounding), rub with a bit of olive oil (top and bulb itself), wrap
      in foil, roast (standard directions))

1 c. cornmeal (mine was finely ground...I would use a medium grind next time for better polenta texture)

Follow directions for cornmeal; stir garlic and onions in during final minutes of prep.  (We actually started broth/water with onions and garlic which made it difficult to discern water/time needed for polenta, thus ours was a bit wet.  I think the approach noted here will work better.)

Let polenta set for recommended time.

NOTE:  I would do this part of the polenta prep either in the morning on the day you plan to serve the meal or, preferably, the day before.  Here's why: the onions and garlic, though they can be done at the same time, take a bit of time (and hour or so from cutting to completion), and the polenta takes about 15-20 min. to cook; then, the polenta has to cool and set firmly.  Much of the time is inactive, but still, this part takes about an 1.5 hrs. of prep plus additional setting time which exceeds that needed to make the remainder of the dish.

Spiced Aduki Beans

1 15.5 oz. can aduki beans, rinsed and drained
1/4 t. each of cayenne and ground coriander
1/8 t. cinnamon

(adjust spice level to your taste)

In a small pot over med.-low heat, combine all ingredients.  Mash some of the beans ( about a quarter of the batch) and stir with other beans.  You want the mix to stick together but be mainly whole beans (Aduki work well for this type of need, because they are fairly soft to begin with -- much more so than black beans.)  Heat mix through.

To serve:

1. Remove polenta from the fridge and cut into in 2" x 2" squares and then brown as directed on the stovetop (you can also use a broiler/bake method, but I like the pan crisp on these).
2. Topped browned polenta with 1/4-1/3 c. bean mix, some guacamole (I used doctored store-bought this time), and some fresh diced tomatoes.  Enjoy!

Mixed reviews:  Grandma and I thoroughly enjoyed this dish.  It then had a reprise at home with Matthew who wanted a bit more of "something."  He didn't have diced tomatoes...and I think that may have been the issue.  Although it seems like a small component, there were diced tomatoes in my doctored guac and sprinkled on dish; the acid boosts the flavor of beans and helps bring the dish together.


Clean Cocktails
Here are some great cocktails to gently start up that metabolism before dinner and celebrate the achievements of your day!

 

"Clean" Lemon Drop Martini

Grandma, eager to try her
"Clean" Lemon Drop Martini

"The Cleaner" Cocktail
Read this post by Vegan Epicurean
in which she explains the various health benefits of grapefruit

Lemon Drop:
agave
lemon zest (preferably from organic lemon)

Per glass
1 T. freshly squeezed lemon juice
3 T. lemon lime seltzer ( I like Adirondack)

One large lemon makes about 4 cocktails.

1. Microplane the entire lemon of zest, and then juice lemon.
2. Prepare glasses by squeezing some agave onto your finger and syruping the top edge of the glass about 1/2" around the top.  Squeeze more agave onto your finger as needed to complete glass. Press glass into accumulated zest to coat rim.
3. Carefully pour lemon juice into the glass and top with seltzer; add one ice cube to the center of the glass and serve.

"The Cleaner"
One grapefruit equals 4 drinks.

2 T. freshly squeezed grapefruit juice (preferably from organic pink/red grapefruit)
Seltzer
4 grapefruit pieces (use grapefruit spoon to take 2 sections from each half of the grapefruit).

1.  Rinse grapefruit; cut it in half and remove sections as directed.  Then, juice halves.
2.  Put one section in the bottom of each martini glass.  Then, add grapefruit juice and seltzer to about 1/2-1" below the top of the glass.  Enjoy!

Don't forget to toast yourself or your friends!

Quinoa Comfort Bowl
When I got home from my day at the farm on Wednesday, all I wanted was healthy comfort.  I didn't want much fuss and really just wanted a cleanse-friendly yumminess to appear before me.  No such luck -- however, the quinoa did call to me when I opened the fridge to try to figure out a plan.  The hub was gone at a work event, but I missed him so I switched up this dish to include one of his favorites -- the pistachio.

I never really liked pistachios prior to vacationing with the hub's family.  Spumoni? Ew.  Pink pods? No thank you.  However, the sweetness of roasted, unsalted pistachios has moved them up the nutty ladder for me.  I didn't add many here, so if you really like them, you might want to double or triple the amount that I've included (the hub didn't even know they were in there), but just remember, nuts have good, but plentiful, fat.

1 c. quinoa, cooked according to package directions in vegetable broth (use broth for water req.)
1 sweet potato, peeled and diced
1 head of broccoli,  cleaned, thinly sliced, and chopped (about 1" thins)
1 small red onion, thinly sliced and diced
3 garlic cloves, finely minced
1/4 shelled pistachios, finely chopped
1/2 c. dried cranberries, finely chopped
1.5 T. white balsamic
garlic oil/ olive oil/water
salt and pepper


1. Prepared sweet potatoes like homefries (diced potatoes combined with 1 T. roasted garlic oil, rosemary, salt, pepper 400 degrees, cooked 40 min. shuffling around at mid-point). Prepare quinoa and set aside.  Do these steps first; prep vegetables during inactive wait time.

2. Add 1 T. olive oil to coat large saute pan and heat over med. heat.  Add onion; saute for 5 min. until they are softening.  Add garlic and broccoli; saute for another 5 min.  Add water as needed to keep veg. from sticking/burning (I used about 1/4 c. through the duration of this portion of the recipe).

3. Add cranberries and white balsamic.  Stir to combine, cook for a min.  Then add prepared sweet potatoes, pistachios, and quinoa (add by the spoonful -- mix should look fairly balanced between all ingredients).  Make sure all components are heated through (additional time here will depend on timing/holding approach to quinoa and sweet potatoes.  Mine stayed fairly warm, so I only needed about 3 min. to complete cooking).

4. Salt and pepper to taste -- some extra pepper is nice in this dish.  Serve and enjoy!

I've posted a variation of this dish before (I think); there is no overwhelming flavor and that is the beauty of the bowl.  The flavors all complement each other but also maintain their individual taste.  It is all I can do not to eat all of this myself.

Serves 4-6

I've been listening to an "All Songs Considered" broadcast of "The Best of the 90s."  I don't want it to end.  It is hilarious.  Anyway, it has apparently, if unconsciously, evoked other childhood memories...including commercials.

This is a (HUGE) parsnip...

This is my (behatted and enclosed) brain...

This my brain...

                                                                 next to an incredibly HUGE parsnip!

Any questions?

Despite the insanity of this New England winter, parsnips survived and thrived through it all.  What shall I do with my freshly unearthed and inaugural treasure from the farm?

MoFo Iron Chef-Inspired Challenge #2: Quinoa

Steamed Autumn Tamales

Autumn-inspired Tamales: 
Bok Choy stuffed with Autumn Vegetable Harvest (pumpkin, spinach, mushrooms, leeks, and garlic), Cab Franc and Cranberry Red Quinoa, and Fresh Rosemary Nut Cheese

This recipe is inspired by both autumn produce and flavors and the dish known only as "Gabey's Crack Salad."  Do not worry -- there is no crack in that dish, nor is there in mine.  However, in the case of that salad, you may experience food-induced euphoria, and I hope you will with mine too!   The original dish had goat cheese, quinoa, cranberry and various spices (as I recall).  It was warming, filling, and welcoming to various additions.  I wanted to veganize and revise this dish into an Iron Chef-worthy, autumn-bountiful dish, and I am quite proud of my submission.

Components: Cab Franc and Cran Quinoa; Fresh Rosemary Nut Cheese; Autumn Veg. Harvest

Stuffing before steaming

(Slightly blurry) Inside View

Time: one hour

Servings: 16 tamales (or 8 and leftover innards as warm salad, as I did)

Cab Franc and Cran Red Quinoa

1 c. rinsed red quinoa

1 c. water

1 c. cab franc

1/4 c. roughly chopped dried unsweetened cranberries

Follow package directions for quinoa cooking (Combine all ingredients in pot; bring to a boil, then reduce to med. heat for approx. 15 min. covered).  I needed an extra 5 or so.  Remove from heat, and set aside.

Autumn vegetable harvest

2 large bulbs of garlic, peeled and finely chopped (about 3 T.)

1 large leek -- top and end removed, rinsed, a thinly sliced (1.5 c.)

1 small sugar pumpkin -- roasted whole, then pulp and seeds removed and separated -- used pulp only (about 3-4 c.)

1 8 oz. pkg. organic baby bellos (cleaned, sliced, slices cut in half)

(spinach -- I just had leftover 1/2 c., so I threw it in!)

2 T. olive oil

1. On med.-high heat, heat oil; when heated, add leeks and garlic and saute until beginning to brown and are fully softened.  Then, add mushroom -- let those soften and then add pumpkin (spinach) to warm. Remove from heat, and set aside.

Fresh Rosemary Nut Cheese (there is massive approximating here, as I was totally flinging)

1/2 c. pine nuts soaked

1/2 c. pumpkin seeds

1 T olive oil

1 branch fresh rosemary, washed, de-stemmed, finely chopped (approx. 1 T.)

 1/4 t. sage

1/4 t. garlic powder

Salt and Pepper

While veggies are sauteing, add ingredients together; blend with immersion blender, adding water by the spoonful as needed to facilitate rotation and creaminess.  (You could use more oil, but I wanted to reduce additional fat; also, I would use all pine nuts next time, I think -- I just only had the stated amount. Use what you've got!)  Set aside.

[Bring large pot of water with steamer to boil, while preparing bok choy.]

Bok choy

Wash and remove ends, leaving approximate 1/2-1 in.  Lay flat; add approximately 1 heaping T each of quinoa (as bottom layer) and then veg. (You could also blend them together and then fill; I might do this next time to avoid leakage during steaming). Then, top with 1 heaping t. of cheese and a dash of salt and pepper.  Press together; you should have approximately 1.5 in. or so at the top of the leaf; make a small slit that distance from the top through which to pull the stem.  Be gentle -- the more it rips, the more spillage you risk.  In a single layer, steam tamales for approximately 10-12 min. until softened.   Serve and ENJOY!

Note: Recipes/dishes are my own, unless otherwise noted. Please feel free to share my recipes/blog info; I thank you in advance for appropriate credit where it is due, as I will also do my best to cite and reference accordingly. Contact me with any questions or concerns. Thank you.