Archive of ‘recipe’ category

Lentil Salad w. Lemon and Basil {Recipe}

Lentil Salad w. Lemon and Basil www.good-good-things.com

Yesterday was the last day of VeganMoFo 2014! This past “mofo” was definitely one of my more successful ones over the past few years. I don’t know how other bloggers with kids are able to keep up with their blogs. Its not easy for me. Maybe now that my son is older and starting preschool any day now is what helped me have more time to blog this past month. Lets hope to keeping it easier for me to blog because I’ve really grown to love it again.

Today I’m going to tell you about a super simple Lentil Salad I made over the weekend. No cooking involved at all! Thanks to the help of packaged precooked lentils!

When we have family functions..etc..to attend I have to pack food. For me, for my kids and usually for my husband. Him being vegetarian means there is usually something for him to eat. My kids are also vegetarian but are picky children so if we are going to be out all day I pack snacks and sandwiches for them. Me..well as you know I’m vegan. There isn’t going to be much if at all anything for me to eat.

I usually just go the route of making some type of wrap for my husband and I. Its easy, it’s small, I’m not pulling out a full cooked for me at a restaurant or a someones house and they fit in my cooler backpack. Yes, a cooler backpack. A cooler you wear on your back! Its the best thing I’ve purchased for us in years because it can also hold all of my personal belongings and it just looks like a backpack. I’m in love.  

Wanting something different then a hummus wrap or a seitan wrap, but still an easy to eat wrap, I grabbed a package of precooked lentil that I purchased at Trader Joe’s. I kept it real simple. The lemon and basil combination was just perfect with a touch of olive oil, salt and pepper. Throw in some finely diced onions and quartered cherry tomatoes and you are good to go. This took me less then 10 minutes to prep and as it sat in my cooler the flavors developed even more making it taste amazing when I finally ate it hours later. I tucked some spinach leaves in the wrap for more healthy goodness. When I make this again to eat at home I would want to just eat is as is or add a big scoop of it on top of some raw greens for a nice salad. Either way is great. 

Enjoy!

Lentil Salad with Lemon and Basil
Using pre-packaged already cooked Lentils is a huge time saver in this recipe. Feel free to cook your own though! You might have to adjust the seasoning on it though since the Trader Joes's lentils are slightly seasoned.
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Ingredients
  1. 1 package Trader Joe's cooked lentils (equals just over 1 pound if cooking yourself)
  2. 1 small onion, minced
  3. 1 cup quartered cherry tomatoes
  4. 2 tablespoons finely sliced basil
  5. 1 lemon, juiced
  6. 2 tablespoons olive oil
  7. salt and pepper to taste
Instructions
  1. Real easy!
  2. Combine all ingredients in a medium size mixing bowl. Season with salt and pepper to taste.
  3. Eat as is. Use is a wrap with some spinach or enjoy a big scoop of the salad on top of raw greens.
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VeganMoFo: Spaghetti Aglio E Olio {Recipe}

Aglio E Olio recipe #vegan www.good-good-things.com

We are big pasta eaters. I would like to eat less but with the kids and all their activities sometimes it’s the easy way out when I haven’t preplanned our weekly menu or we don’t get home from Musical Theater class until 7:30 at night. (They are teaching my daughter songs from the movie Hairspray…I’m so excited!)

The quickest pasta recipe I have is for Aglio E Olio which is Garlic and Oil. I alway’s have these ingredients on hand. If I don’t then I deem it impossible to make anything for dinner and we get Thai take out that night. I use garlic, oil and red pepper flakes in almost everything I make. 

One clove of garlic! (Elephant Garlic)

What was fun when making my lastest Aglio E Olio dinner is that I used Elephant Garlic. Have you ever seen the cloves of Elephant Garlic? They are humungous! The clove pictured above would easily equal 6 regular sized garlic cloves. I had to quarter the clove before thinly slicing it. I used another clove last night for a different dinner and could actually small dice it like an onion! Crazy! 

I hope you enjoy my recipe!

Spaghetti Aglio E Olio
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Ingredients
  1. 1 pound spaghetti
  2. 1/4 cup olive oil
  3. 6-8 cloves garlic, thinly sliced
  4. 1 teaspoon red pepper flakes
  5. 1/4 cup fresh basil, thinly sliced
  6. Salt and Pepper to taste
  7. lemon zest (optional)
Instructions
  1. Cook spaghetti according to the directions on the package.
  2. Heat the oil in a large saute pan over medium heat and add the garlic. Stir semi-constantly making sure not to burn the garlic. Cook for 3 minutes and then add the red pepper flakes.
  3. Lower the heat to a lowest flame and cook for 10 minutes, stirring occasionally, until the garlic is soft and slightly browned.
  4. Add the cooked pasta to the saute pan and combine with the oil and garlic.
  5. Stir in the basil and season with salt and pepper.
  6. Transfer to a serving dish and zest a lemon over the top.
  7. Serve immediately!
Notes
  1. I sometimes like to sprinkle some Nutritional Yeast on top to give the dish a cheesy element. My kids always add the Nooch to theirs!
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VeganMoFo: Cold Brew Coffee {Recipe}

This post is kind of out of season depending on what type of coffee drinker you are. Like I’ve mentioned in the past week or so I drink my coffee iced almost exclusively. I never buy a Hot Coffee at a coffee shop. The only time I drink it hot is the occasional time at home that I don’t have cold coffee waiting for me in the fridge. 

My favorite way to make coffee is the Cold Brew Method. You need to think ahead with this method because it needs to brew for at least 12 hours. I like to start it in the early evening so by the time I wake up in the morning it’s ready to go after it’s been strained. 

IMG_0112

I make cold brew a few different ways using either a large French Press, Mason Jar or a large pitcher. My favorite way is the Mason Jar. It makes a smaller amount but I find it’s easier to deal with and I like to give the coffee a shake once in awhile while it’s brewing. The mason jar also takes up less room in my fridge which tends to be stocked with food at all times!

Its really easy. I pour water into the jar, freshly grind up my favorite coffee bean, add it to the jar, screw on the lid and shake like crazy. Then it sits on the counter for 12 hours and I shake it up once in awhile before I go to bed. 

When I wake up in the morning I strain it through a fine mesh strainer either lined with cheesecloth, a coffee filter or if I’m out of both of those some paper towels. Try to leave the coffee grinds in the jar until the end or they will stop up the straining process and it can take a long time if that happens. I really find the paper towel in a fine mesh strainer to be the best and easiest way to go about this. Experiment with the 3 choices. I then rinse out the mason jar and pour the coffee back in for safe keeping.

Once strained it’s ready to go. Either serve immediately over ice with your favorite non dairy milk or store in the fridge for later. This method of brewing makes the coffee last for days if not weeks at a time. 

Cold Brew Coffee
I use a 1 Quart Mason Jar when making this recipe. You can use any size container you please just keeping in mind that for every 1 cup of water you grind up 1/4 cup of beans. Feel free to use more or less beans. I happen to like a very strong coffee.
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Ingredients
  1. 3 cups cold filtered water
  2. 3/4 cups whole coffee beans, coarsely ground
Instructions
  1. Fill your mason jar with cold water and ground coffee beans.
  2. Securely attach the lid and shake.
  3. Leave on your counter for at least 12 hours.
  4. Strain into another jar, bowl or large measuring cup with a fine mesh sieve and either cheese cloth, coffee filter or paper towels.
  5. Rinse out the mason jar the coffee was brewed in and pour the coffee concentrate back in securing with the lid and place in the fridge until ready to be used.
Notes
  1. This is a coffee concentrate so it will be very strong! You can dilute the coffee with water if you prefer a weaker coffee or if you are like me I just dilute it with almond milk.
  2. The coffee concentrate can last up to 2 weeks in the fridge.
good good things http://good-good-things.com/

 

 

 

 

VeganMoFo: Rigatoni Vodka {Recipe}

Rigatoni Vodka www. good-good-things.com #vegan

Rigatoni Vodka

Pre-Vegan, my favorite meal was Rigatoni Vodka. Whenever we went to an Italian restaurant this is what I always ordered. I would try to order something different but I just couldn’t because I loved it so much. Rich and creamy with a bit of kick from the red pepper flakes and vodka. Its the perfect comfort food and I’ve missed eating it oh so much. 

I’ve made it myself a few times and it’s always been just ok. The creaminess was never up to the creamy standards I was used to in this dish. While making a cashew cheese, at home, the other day I added too much water and made this beautiful cream and I instantly thought of using it in a pasta recipe. Rigatoni Vodka was the first dish I though of. Vodka isn’t an ingredient I usually keep on hand but luckily it’s something my parents do and I was able to borrow/steal some from their freezer downstairs!

This recipe was a big hit with my family. My daughter came into the kitchen and said how amazing it smelled. I was surprised she actually tried it and was so happy that she actually liked it. My son wouldn’t try it but I mixed a bit into his pasta anyway and put a few dabs of vegan butter on his to trick him. He ate it all up! 

Rigatoni Vodka
A rich and creamy tomato sauce that takes me back to my pre-vegan days ordering take out from the Italian place in my neighborhood. This recipe makes a large amount of pasta. 1 1/2 pounds! We are big on leftovers in our house for work and or school lunches.
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Ingredients
  1. 1 1/2 pounds of Rigitoni Pasta, cooked according to box directions
  2. 1-2 Tablespoons olive oil
  3. 1 medium onion, small diced
  4. 4 cloves of garlic, minced
  5. 1 teaspoon red pepper flakes (use more for more spice!)
  6. 1 28oz unsalted crushed tomatoes
  7. 1/4 - 1/3 cup vodka
  8. 1 cup cashews (see notes)
  9. 1 cup water
  10. 1/3 cups basil, thinly sliced
  11. salt and pepper to taste
Instructions
  1. Heat oil in a medium sized saucepan over medium heat.
  2. Add onions and saute for 3 minutes.
  3. Add the garlic and red pepper flakes and saute for 5-7 more minutes or until onions are translucent.
  4. Carefully pour in the can of crushed plum tomatoes and vodka and simmer on low heat for 20 minutes or more.
  5. In a high speed blender, blend the cashews and water into a cream.
  6. Pour into the tomato sauce, adding the sliced basil and season with salt and pepper.
  7. Cook for 5 minutes.
  8. Mixed into cooked rigatoni and serve immediately.
Notes
  1. The amounts given for the cashew cream makes a lot. It creates a very thick, rich and creamy sauce. Feel free to use 1/2 a cup of cashews and 1/2 a cup of water for the cream for a slightly less rich and creamy sauce. It will still be delicious while saving on fat and calories!
good good things http://good-good-things.com/

 

{Recipe} Spinach-Basil Pesto

Spinach-Basil Pesto  www.good-good-things.com

Spinach Basil Pesto

Pesto is one of the only green in color foods I can get my kids to eat. So I especially like to hide a leafy green veggie in it! I’ll use anything from Arugula to Mizuna to a touch of baby Kale and Spinach. They have no clue. They love it and ask for it all the time. I typically make it once a week so we have it for pasta one night and on a homemade pizza another night. 

Best Pizza

Favorite Pizza

Rolled out dough, topped with halved cherry tomatoes and baked. We then throw on some raw cashew cheese on top as soon as it comes out of the oven. Its great.

 

Roasted Vegetable-Pesto Sandwich

Pesto and Roasted Vegetable Sandwich

I personally like to to save some for Roasted Vegetable Sandwiches. I could eat these sandwiches all summer long. 


Pesto snack before pesto pasta dinner. :) #vegan www.good-good-things.com

There is also sometimes pesto eating before a pesto dinner. I get hungry while I’m cooking.

I generally always made our pesto in a food processor but, sadly, part of it broke and I still haven’t ordered the replacement part. All of our pesto is now made in our Vita Mix. The processor makes it chunky, which I prefer. The Vita Mix makes the pesto smooth, which is also ok. It just depends on what you like or which appliance is working and which isn’t! 

Traditionally pesto is made with pine nuts. I’ve given up on pine nuts since having a good ol’ case of pine mouth a few years back. It was terrible. My mouth tasted like metal for days. Right not my favorite nuts and seeds to use are: almonds, cashews, sunflower seeds and pumpkin seeds. Seeds being my favorite since I like to keep my daughters school lunches nut free.  Feel free to experiment with any nut or seed you like. 

What’s also traditional in pesto which is a concern for vegans or those that are just dairy free is cheese. I found the best way to replace the cheese in this recipe was to use miso paste! We think it’s a perfect substitution and it’s quite healthy for you also. A good Mellow Miso is easy to find in well stocked supermarkets. 

Spinach-Basil Pesto
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Ingredients
  1. 2 cloves of garlic
  2. 2 cups basil
  3. 2 cups baby spinach
  4. 2 1/2 tablespoons mellow miso paste
  5. 3/4 cup pumpkin seeds
  6. 1/2 cup extra virgin olive oil, may need more
  7. 1 tablespoon agave syrup (optional)
  8. salt to taste
If making in a high speed blender
  1. Add all ingredients and blend until combined. Salt to taste. If it's thicker then you would like then drizzle in some more olive oil.
If making in a food processor
  1. Pulse seeds and garlic until finely chopped. Add basil, spinach, mellow miso paste, agave syrup and blend. While the machine is running slowly pour in the oil. Blend until combined, stopping to scrape down the sides of the bowl a few times. Season to taste with salt.
Notes
  1. Experiment! Try different nuts and seeds! Try different leafy greens but always use basil! Enjoy!
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