Dinner in less than 30 minutes. Take that, Rachel Ray!

I am calling this a bolognaise sauce because when I got done with it, it looked JUST like the bolognaise sauces of my carnivore days. It serves 2-3, depending how much sauce you like.

Ingredients:
1 can of diced tomatoes
1 HUGE green kale leaf, washed
4 decent springs of fresh parsley, just the leaves and small stems, not the big stems
1-2 cloves of garlic
1/4 cup walnuts
sprinkle of hot pepper flakes
sprinkle of dried basil
sprinkle of oregano
sprinkle of salt
sprinkle
your favorite pasta (I used penne)

Start heating the water for your pasta. Throw everything else in a food processor and whizz around a few times. Not too much, though. You want it to look like a thick gruel, not a velvety soup. Cook the pasta of your choice. Drain. Put desired servings of pasta back in pot and add desired helping of sauce. Put back on burner to heat the sauce. I didn't even actually turn the burner back on. It was still giving off enough heat. I only wanted to heat the pasta and sauce not saute them. In my mind, I am hoping that it helps retain more vitamins and minerals that way. Also, this is super quick, but since the sauce hasn't stewed for hours, you can taste each individual flavor independently, which I think is quite nice.  Top with healthy spoonful of your favorite vegan parmesan substitute. I used nutritional yeast.

Feel free to experiment here. Use hemp instead of walnuts, basil instead of parsley, add onions, whatever. I do think the vivid green of the parsley made it look beautiful and because curly parsley is so hardy, it doesn't get overly pulverized. The walnuts gave it that sturdiness that made me think of bolognaise sauce. Et voila!

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Ok, I have been a terrible blogger. Abysmal, even. The school year has been whizzing by and has been a whirl the entire time. To make it up to you. I want to give you a recipe for a delightful shepherd's pie. I had something similar at one of my favorite vegan restaurants here in Chicago...

Shepherdess Pie (2-3 servings with some extra gravy to freeze or use later)

Gravy:
1 vegetable bouillion cube
2 cups hot water
1 box cremini mushrooms, washed and sliced
1/3 c vegan margarine
1/3 c flour
1/3 cup marsala wine
1 clove of garlic
2 shallots or 1/2 medium white onion
2 cloves of garlic, minced
sprinkles of salt, pepper, paprika
splash of olive oil

Filling:
1 large sweet potato, chopped into 1/2-inch cubes
1 large or 2 small turnips, chopped into 1/2-inch cubes
2 cups quinoa, cooked as indicated on the package or rice cooker
1/2 cup frozen corn, thawed
1/2 frozen peas, thawed

Potato topping:
2 baking potatoes
oil for frying
splash of milk
bit of flour

For the gravy, start by dissolving the bouillon cube in 2 cups of hot water. It won't dissolve perfectly and that's ok. Don't worry about that. Then, start heating a splash of olive oil over medium in a small skillet. When it is heated, add the shallots and garlic and saute until nice and caramelized. Then, it can just sit there and stay warm on low until it is time to dump it into the gravy. Next, you will make the roux for the gravy by melting the margarine first in a pot over medium heat. Then add the flour. Next, add the boillion water in small increments, stirring vigourously to incorporate into the roux. This is what will prevent lumps. Don't add more liquid until the last bit of liquid is incorporated. Then, add the marsala and incorporate. Stir or whisk until it starts to bubble and thicken. When that happens, add the onions, spices and mushrooms and stir. In another pot, bring the turnips to a boil in water. Boil them for 10 minutes. At the 5 minute mark, add the sweet potatoes. At the 2 minute mark, add the corn and peas. Drain and keep warm while you finish the rest. For the potato topper, peel the potatoes and microwave on the potato setting. I chose to microwave so I could multi-task. break up with a fork and add a splash of milk. You want them the consistency that you can make a potato pancake from, not mashed potatoes. Make 2-3 potato pancakes. Dust them with flour and fry in vegetable or olive oil. The flour will give them a nice crust.

Plating it up: Divide quinoa into bowls. Then, top with half the veggies and a scoop of hot mushroom gravy. Then, top with a crispy potato pancake and there you have it!

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Ok, hold on to your 10-gallon hats, friends, because I veganized my dad's Texas Chili! 

1 package faux meat crumbles 
1 15-oz can of plain tomato sauce
1 15-oz can of diced tomatoes
1 15-oz can of black beans (rinsed)
1 tbsp of flour
1/2 white onion (I used 2 large shallots b/c that is what I had on hand)
1/2 can of water
1 vegetarian bouillon cube
1 tsp diced jalepenos
1/2 tsp cayenne
1/2 tsp paprika
1/2 can or bottle of beer
1/2 tsp onion salt
1/4 tsp celery salt
1/2 tsp sugar
1/4 tsp garlic powder (I used 2 cloves instead)
1/4 tsp turmeric
1/2 tsp dry mustard
1/2 tbsp oregano

Cook faux meat according to directions. This usually means spraying the pan and heating it for a few minutes. Throw everything else in there and stir! Heat to simmering and then turn down to low and keep it bubbling a little bit for an hour or two. 

In our house, we eat spaghetti three-ways...tossed over spaghetti with ketchup and nutritional yeast (instead of parmesan). Whoa...awesome. Oh - And don't put any kidney beans in this. That is illegal in Texas. Pintos or black beans only. :)


Also, feel free to add more of the spices to your liking after it simmers for an hour at least. 


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So, I have been a TERRIBLE blogger. A thousand apologies, friends. I got back from Europe, detoxified and then school started. It is basically like drinking from a firehose. Again.


I have been trying to get ahold of my good buddy to tell her about the dinner I made the other night. She is my vegan mentor so I feel as if I need to report in sometimes. I made barley risotto, as if the title didn't give it away, right?


Ingredients


3/4 to 1 cup of pearl barley
1 small container of vegetable broth (12oz, approx)
1/2 a veggie boullion cube (and water)
big handful of fresh spinach
8-10 stalks of asparagus (I used the frozen grilled asparagus from Trader Joes's)
2 tbsp nutritional yeast. 
splash of olive oil
dash of thyme
dash of red pepper flakes
healthy sprinkle of garlic powder (I was out of fresh garlic)
1/2 tsp crushed ginger (I used the refrigerated kind from the jar)


Heat the oil on medium heat. Roll the barley around in it to coat. I have no idea why, but all the other recipes say to do this, so who am I to buck tradition? Add the little container of vegetable broth. Obviously, this is just what I had on hand. But you can do cubes with water or liquid broth. Whatever is easiest for you. Stir. Keep stirring. When the barley starts to soak up all the liquid, add more in 1/2 cup increments. Throw in the boullion cube and use water. Keep stirring. I think I stirred and dribbled water on the barley for 45 minutes. Basically, once carpal tunnel sets in, you're done! In the last 5 minutes, add the remainder of the ingredients and keep stirring until the asparagus is heated through and the spices are spread throughout. Actually, I suppose you can add them whenever. I just happened to toss them in at the end. Please note that barley has a bit of a different texture than rice. It will just be more al dente than rice since it is more of a kernel. Makes 2-3 servings. 


It was fabulous. And damn near fat free. 







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Europe! 09/21/2010
 
Wow. It is pretty hard to be a vegan in Europe. Especially when traveling with one's carnivore buddies. It was hard enough to find vegetarian options, let alone vegan. Not sure anyone in Europe was familiar with tofu or any of its derivatives. Yikes. Anyway, I am back and gearing up for Year #2 of grad school. I hope to make a lovely grocery list and create some yummy meals in the next few days so I can post something worth reading.


Cheers,


VR
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VEGGIE BURGERS!! 08/29/2010
 
Wow. I have been slacking on the blog entries. So sorry. However, the departure of a good friend has reminded me I need to get back on the horse. The first time I made a homemade veggie burger for myself was a night that we were grilling out. It appeared a little dubious on the grill and he was a skeptic. However...I have been tweaking since.


Holy buckets. Homemade veggie burgers have become my new obsession as a result. 


1 can of beans, drained and rinsed (so far, I have tried black and pinto)
a few slices of white onion, minced
3/4 cup of corn (I used frozen and defrosted it under running water)
5 sliced of jalapeños, minced (or more if you want)
1/2 tsp cumin
1/4 tsp celery salt
1/4 tsp paprika 
Few sprinkles of red pepper flakes
Up to 1 c of oat bran cereal mix (I use the kind from Red Mills) You could probably use quick oats, too.


Use a potato masher to squish up the beans. Add the corn and squish some more. Add the jalapeños and spices and mix up. Ok, ok, just throw it all in there and squish it all up (but not the oat bran). Add the oat bran cereal in small increments and mix well. The desired consistency is thicker and drier than mashed potatoes. You might not need the whole cup. This should make 3 regular sized patties. Spray a pan with oil and fry them up.  slap them on a whole wheat bun and top with tofutti sour cream, tomato slices and avocado. Yuuummmmmy. 


Serve with Trader Joe's Sweet Potato fries.  Amazing.


I will dispense with the political commentary today. I did a triathlon today and am really sad about the departure of my buddy. So, no comments, although I am certain the administration did something silly this weekend that I should know about. 
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So, big news. One of Obama's economic advisors is OUT. Christina Romer is getting the boot/resigning/whatever you want to call it. http://www.foxnews.com/politics/2010/08/05/christina-romer-economic-adviser-obama-step/  I do love her ability to talk out of both sides of her mouth. It is quite comical!

To help her depart but stay healthy, I made some granola bars! Some co-workers taste-tested and said they were yummy. 

Christina Romer's Granola Bars

10 big dates, chopped 
3/4 c whole oats
1.5 c rice krispies
1 c walnuts, chopped
3/4 c chocolate chips
1/2 c brown sugar
1/2 c molasses

Preheat oven to 350. Mix dates, oats, rice cereal, walnuts and chocolate chips. This will be hard because dates are sticky and they want to stick to everything. Melt the sugar and molasses together. Pour over the mix and stir. Press into a greased 9x9 baking dish. Pack it in there as tightly as possible. It helps make the bars more compact! Bake for 20-25 minutes. Let cool completely and then slice. Beware this is a bit of a small batch.

Also, you can add more or less of the ingredients. I am the queen of eyeballing this kind of stuff. Just throw some stuff in there and mix it up. No more paying $2 for Lara Bars.


Happy Thursday,


VR


















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Good news! California lawmakers finally declared gay marriage LEGAL!  http://www.foxnews.com/politics/2010/08/04/federal-judge-overturns-californias-sex-marriage-ban/ This is wonderful. Apparently, there has been a stay put on it and it will advance to the US Supreme Court. There isn't much to say about this that others aren't saying equally well. I am thrilled that California is leading the way. High fives to Teddy Olson and David Boies for reaching across party lines to make this happen.


Yes, some Republicans can and will fight for gay rights! 


Sorry this one is so short. I am pretty zonked from work and mustering the strength to whip up some more pad thai!


Cheers,


VR
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Sigh. This Wikileaks stuff is despicable. Leaking everything and anything to the ignorant press puts American lives at risk. Oh, and that happens to help sell MORE newspapers. Because of the sensitivity of military information, anytime any journalistic whacko gets his hands on it, entire missions could be compromised. Anyone remember your pal and mine Geraldo Rivera drawing maps in the sand of US troop locations in Iraq? Hello? Hello? Really? Having been in the military, I tend to prioritize the mission and safety of our servicemembers over some paperboy getting a Pulitzer! http://www.foxnews.com/politics/2010/07/31/informant-says-wikileaks-suspect-civilian-help/ And to think that military personnel contributed and were instrumental to this disgrace?!? Military tribunal is too good for this guy. A swift kick in the balls may also be too good for this guy. Since when is all this Wikileaks stuff not treason?


I digress...right on over to my amazing breakfast. Mexican tostada breakfast fabulousness. 


3 regular corn tortillas
1/2 pack silken tofu (any tofu would do)
1/4 tsp tumeric
sprinkle of cumin
sprinkle of crushed red pepper
2 tbsp salsa
2 tbsp vegan sour cream
3/4 can black beans
1/2 avocado, sliced
1/3 - 1/2 Daiya cheddar cheese
1 little handful fresh cilantro
cooking spray


Use 2 skillets. Spray one skillet lightly and heat on medium. Start scrambling the tofu, tumeric and cumin in there. Drain and rise the beans. Black bean water is yucky. Add the beans to Skillet 1 and mix with "eggs." In Skillet 2, spray and heat. Then heat up one tortilla in there, flipping frequently to heat and crisp it evenly. Put it on a plate after a few minutes. Throw another tortilla in there to get started. On top of the tortilla on your plate, scatter half the avocado slices. I just sliced the avocado inside the skin and popped out some of it. Scatter a third of the cheese. Scoop out half of the egg bean mixture. If you use silken tofu and don't drain it, like I always forget to do, use a slotted spoon to scoop out the "eggs" but leave the liquid behind. Spread 1 tbsp of salsa on top of "egg" mixture. Top with the next tortilla and repeat. With the last tortilla, only top with that last little bit of cheese. Add the cilantro and sour cream as garnish on top or on the side.


This would be perfect to share with someone and have something sweet like oatmeal as the other dish. I had tofu and beans all over the place. I couldn't eat it all. I will see what the remaining bit is like as a leftover. 

Happy wikileaking,


VR



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I love to shop at Dominick's. Like many vegans, of COURSE I spend oodles of dollars at Whole Foods and Trader Joes. Sure, you can get good deals there. But, I still love roaming the aisles of my local Dominick's (aka Safeway). And recently, I have been pleasantly surprised at what I have found. They carry one or two varieties of the So Delicious yogurts. Not impressed yet? Me neither. However, a recent trip changed me. I was scanning the ice cream and popsicle cases feverishly because I needed a cold treat in a bad way. I got to the end of the ice creams, thrilled because I scored some fantastic Safeway brand chocolate sorbet (!!) and lime bars. But right before I hit the frozen berries, I hit the mother lode. Holy buckets! I stumbled upon nearly the whole line of So Delicious and Purely Decadent brands dairy-free ice creams, ice cream sandwiches and popsicles. Fudge bars, cookie dough ice cream, almond milk chocolate-covered vanilla ice cream bonbons. It was a dairy-free dream. I must have spent $30 on ice cream in all of its tasty forms. The selection was DEFINITELY giving my local Whole Foods a run for its organic money.


Now, before you get nuts, remember you have to earn your dessert. Dominick's can help you do that on a budget, too. They have all kinds of yummy faux meat choices: crumbles, sausages, hot dogs, etc. They also have some dairy free cheese slices as well. I haven't bought any of those yet, but I feel my hankerin' for a grilled cheese sandwich kicking up just thinking about it. Not to mention getting generic brand veggies and bags of beans and rice. I can be a real cheapo when it comes to staples like that. Don't forget to take a spin down the ethnic aisles. You can find cheaper versions of food items that you find elsewhere in the store. (Side note: I am entertained by our little British section. It is basically several kinds of tea, some Marmite and all the different Cadbury dairy milks and odd British candies you could ever want). What I love the best, though, is the spices. I spend as little time in the spice aisle as possible. I score my spices in the produce section where it comes in little plastic pouches. $7 for a bottle of tumeric or $2 for a pouch? Pouch, please!! I cut the top of the pouch just a little to scoop it out and then store it (with the label top) in a little zipbloc baggie. Take that, McCormick's!


Anyway, try giving your regular grocery store a try. Let me know if you have found something cool and vegan-compliant at your local grocer. Now go cook something so you can eat a big bowl of ice cream afterwards!


Happy shopping,


Leigh-Anne
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