Posts Tagged ‘good things about’

40 clove

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40 Clove Chickpeas and Broccoli

Another Appetite For Reduction dish. 40 Clove…is by far my favorite thing I’ve made from this cookbook.  Its in heavy rotation on our list of regular meals which means we are eating it once every week or so.  That also means that Reno eats it and loves it. I’ve served it to family and friends and everyone raves about it. The best part about it is how quickly it comes together. You basically throw everything in a pan and stick it in the oven for a bit then add another ingredient and stick it back in the oven for a bit more. I always double the recipe because I love it as leftovers the next day. I serve it over rice so when I pack it together in a container the rice absorbs the broth and flavor all night long making for an extra flavorful lunch the next day.

I’ve made a few minor changes to the recipe. I add a bit of tamari to the broth and I use thyme instead of oregano. One some occasions I’ll also juice the lemon I’ve zested and will add that to the broth as well.

I highly recommend you make this recipe ASAP!

veganmofo2011

Veggie Heaven, Montclair

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Creaky Chicken

Ever since becoming a board member of Re’s preschool I decided that after each board meeting I’m going to treat myself some Veggie Heaven takeout. It’s late by the time I get out, i’m ravenously hungry, I drive right past it to get home…really any excuse I can think of is fine with me.  One thing about taking out from this vegan chinese eatery (really any eatery)  is that you need to know what will “keep” until you get home. There are just some dishes on the menu that by the time you get home and it’s been steaming away in the back seat they just don’t taste good anymore or at least they just aren’t the same as they would be if you ate it at the actual restaurant.

One dish that travels well in my opinion is the Creaky Chicken. I have no idea what’s so “creaky” about this faux chicken but I don’t care it’s delicious. Its thin pieces of faux chicken and a few mushrooms breaded in something delicious, fried until crispy and topped with a sweetened brown sauce. My husband orders it all the time and I’m always stealing from his plate throughout our meal. I’ve never stolen one of the fried mushrooms though. So ordering this for myself and trying the mushrooms for the first time it’s safe to say that I will indeed be stealing them from his plate from now on.

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BBQ Ribs and Spring Rolls

Two of my three favorite appetizers that are great for takeout! I ALWAYS order the BBQ Ribs on my board meeting nights. I wish I had a constant supple of these BBQ Ribs in my fridge. I believe I was told that they are made with a combination of soy and gluten. Whatever. All that matters is that I LOVE these things. They are so tasty and chewy that I would slowly chew on them all day long. So many times when I’m driving Re home from school I’m tempted to stop in and order a few of these to go for lunch. Hell I’m craving these little suckers right now! They come with this sweet and spicy sauce to dip them in. Sometimes I dip. Sometimes I don’t. They are amazing either way.

veganmofo2011

Aglio e Olio

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Aglio e Olio

Aglio e Olio translates to Garlic and Oil. Its a traditional Italian dish that can be made cheaply and usually doesn’t require you to go to the store for any of the ingredients and that’s why we have been eating this for dinner about once a week since Miles was born 4 months ago. Its not as easy to get food shopping done as it used to be but that’s ok. We are saving money and I’m forced to use what is in our fridge and pantry which can make for some interesting meals. :)

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To make this I chop up a ton of garlic. Sometimes an entire head of garlic is used. I coat a pan with extra virgin olive oil, add a tablespoon of Earth Balance and then lightly saute the garlic for a few minutes by itself before adding a pinch of red pepper flakes and dried basil. Its then cooked until the garlic is soft but not browned in anyway. During this whole process I’m cooking some angel hair pasta which once it’s done is drained and added to the pan with the garlic oil, mixed together and served.

Most people, like my husband and daughter, eat this just as is with maybe the addition of some salt and pepper. I go crazy and add a whole lot of nutritional yeast to mine as you can see in the first picture to this post. I add so much I could probably skip taking my multivitamin the next day. If you are a nooch fan I highly recommend eating this my way.

veganmofo2011

Cashew Veg Stir Fry

Cashew Veg Stir Fry

Cashew Vegetable Stir Fry

Vegetable stir frys are a beautiful thing. I love the green of the string beans, scallions and broccoli, the red of the pepper and the orange of carrots (not pictured).  I like to keep my veggies crisp when cooking them so I don’t cook them for a very long time. Something about the crunch makes me a happy girl. My absolute favorite part of the stir fry are the cashews. I love em’. All time favorite nut. I add them to everything I possibly can. They are added towards the end of the cooking process. I’d say when there is about 5 minutes of cooking time left is a good time to add them. It warms them up and toast’s them a bit.

For years I would just splash some tamari or shoyu into the pan at the end and call it a day. Then I got to wondering how chinese restaurants alway’s have a thickened sauce on their veggie dishes and thought to one day add some arrowroot powder (you can also use cornstarch). I pour whatever soy type of sauce i’m using into a measuring cup, i’d say about 1/3-1/2 a cup depending on the amount of veggies I’m using and then stir in about 2 heaping teaspoons of arrowroot (or cornstarch). I raise the heat of the pan to High and then pour in it and stir the hell out of the veggies and cashews. If the pan is hot enough the sauce will thicken almost immediately. I stir until everything is coated and then serve immediately over jasmine rice with some scallions sprinkled on top.

This was a big deal dinner for us the other night. You might be  thinking what’s the big deal about a stir fry but when you are us and you ate this 2-3 times a week for years, then had kids and stopped eating it because they won’t eat it and you refuse to cook separate meals for them all the time……it’s just a big deal.  I don’t like making Reno a separate meal from us. I want her to eat what we eat but every once in awhile I just want to eat what I want to eat so the night we ate this she had a PB&J and I took a few pieces of broccoli out before adding the shoyu/tamari sauce to the pan. Interestingly enough she ate all the broccoli before eating the sandwich. Perhaps one day I’ll get her to eat this stir fry.

veganmofo2011

Photo Post

Just some photos of what I’ve been eating recently:

Kung Pao

Kung Pao “Chicken”

From Veggie Heaven, Teaneck NJ.  This reminds me to work on my Kung Pao recipe that I created months ago.

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At Home Chipotle

Our closest Chipotle is in a strip mall that has the worst designed parking lot I’ve ever seen. Its basically just for people who drive Mini Cooper size cars not for the larger SUV type cars most people drive around here. On the strip malls busiest days/hours if I want Chipotle I make it myself at home. :)

Bread Pudding

Pumpkin Chocolate Chip Bread Pudding

Courtesy of Urban Vegan’s cookbook which is amazing if you haven’t purchased it yet. I’m excited to hear she is writing another one!

Chickpea Salad

Chickpea Salad Sandwich

A favorite weekend lunch of ours.

Jambalaya

Jambalaya

I use to teach cooking classes with my friend Donna and she showed the class how to make this dish one day. It was genius and easy. Peter and I love it. Her recipe doesn’t have beans in it but since i’m in need of extra protein because of the pregnancy I added some kidney beans the last time I made it and I’ll forever be adding kidney beans to it. So delicious.

and just for shits and giggles…here is the best photo I’ve ever taken of my cat Riley.


Riley

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