Smoky Green Onion Tofu Scramble and Facing Fear

As a creature of habit with the propensity for avoidance, facing the fear is a new approach I practice presently. This fear may be as minimal as signing up for a gym membership and as extreme as visiting a medical specialist. These are just examples which help to illustrate my message clearly.

For me, the escalation of fears, which I will keep to myself, is a combination of both environmental and perhaps genetic factors. It can take years to figure out what is causing a person to have certain fears, following avoidance, following disturbances in emotional and physical well being. Luckily, we all have the ability to rev up the courage to decide it is time to make things better. Some people may do it on their own while others may need additional supports. It is not important how you get there, what matters is that you showed up. Facing the fear will feel like %*#@ at first, but the longer you practice, the better you will feel.

My recent example of facing the fear is joining a gym two weeks ago. I have been thinking about joining a gym for a long time now. However, thinking is not the same as doing. Some of the fears which prevented me from joining included the following thoughts:

I don't know how to use any of the work out machines... 
I will look stupid excercising. 
I don't know anyone there. 
People will stare.
I don't have any work out clothes. 
I am not a sneaker person. 
What? I have to wear tights!!!

You get the idea. I have grown tired of thinking and I went for it. Going to the gym multiple times a week is relatively new to me. I still don't really know anyone there and I don't know how to use all of the work out machines. Right now what matters is that I have made some strides towards facing this particular fear. Now, I am one of those girls who wears tights to the gym and I don't really care who sees me or who knows about it. Check out my new sneakers....

I am a sneaker girl! 

Now, onto the recipe.

Smoky Green Onion Tofu Scramble 

Ingredients
1 tablespoon sunflower or canola oil
1 (15-oz package) organic extra firm or firm tofu, padded dry and crumbled
3/4 cup green onions, chopped
2 tablespoons low-sodium soy sauce
1 teaspoon onion powder
3/4 teaspoon turmeric powder
1/4 cup nutritional yeast flakes
1 tablespoon liquid smoke
1 to 2 tablespoons water
1/2 teaspoon sea salt, optional

It's a bird! 

Directions
Preheat a large skillet over a a medium heat. Now add oil, tofu, soy sauce, onion powder, turmeric powder, nutritional yeast flakes and liquid smoke. Stir and cook for about 5-6 minutes. Mix often. Add green onions and continue cooking for another 5 minutes or so until the green onions are no longer raw. At this point, you can add 1 to 2 tablespoons of water to the tofu scramble to prevent it from drying out while the onions are continuing to cook. Turn off the heat and taste for salt. Store in the refrigerator for 3-4 days.

Peace out!

Creamy Red Lentil Mushroom Soup

I love soups! There is no sense hiding my soup love from the world. To add to that, I believe creating new soup recipes has become my specialty of sorts. In fact, I secretly dream of publishing a vegan soup cookbook in the near future. I made this Creamy Red Lentil Mushroom soup when my refrigerator content was depleted of goods. However, my refrigerator did contain a package of Baby Bella mushrooms and some raw slivered almonds, hence this soup creation. While I would like to remain humble about my culinary abilities, I do believe this soup is one of my best soup recipes yet. It is creamy, satisfying, and so freaking good for you. Try making it if you dare.

Aside from that, my other love currently is this winter season. I am sure you have heard about a gigantic snow storm enveloping Massachusetts. In Boston, Massachusetts where I reside, the snow was cumbersome at times, but mostly, it was beautiful.

The calm before the storm. View of Boston's Charles River. 

Sure there are snow mounds on the sidewalks making it difficult to walk, but I am willing to accept this burden for the sake of having snow. Peace out!

That's our car hidden in the snow blanket. By the way, I am wearing fake fur on my head. 

Creamy Red Lentil Mushroom Soup

Ingredients
1 tablespoon sunflower or vegetable oil
1 medium onion, finely diced
1 (24-oz package) Baby Bella mushrooms, sliced
2 medium carrots, peeled and sliced
1/2 cup red lentils
1 teaspoon sea salt
Freshly ground black pepper, about 1/4 teaspoon
1 teaspoon dried dill
1 teaspoon Italian seasoning
2 teaspoons nutritional yeast flakes
1 bay leaf
6 cups strong vegetable broth
1/2 cup raw slivered almonds or raw cashews for the cream, soaked in water for 2 to 3 hours
*See below for instructions on how to make almond or cashew cream.

Creamy Red Lentil Mushroom Soup

Directions
In a large soup pot, sauté the onion in oil over medium-high heat, for 3-4 minutes. Add mushrooms and continue sautéing for another 5-6 minutes. Add carrots, red lentils, all the spices and vegetable broth. Mix all of the ingredients in the soup pot, cover and bring to a boil. Once boiling, lower the heat to medium-low and cook for about 15-20 minutes until the lentils are cooked. The lentils should be almost mushy consistency. Turn off the heat and add the almond cream. See below for instructions on how to make almond cream. Mix in the almond cream and taste of additional seasonings. Serve with your favorite hunk of bread. Garnish with your favorite herb. I used parsley. Store in the refrigerator for up to one week.

Big hunk of bread! 

Almond Cream Directions 
First soak the raw slivered almonds in water for 2-3 hours prior to making this soup. All you have to do is place 1/2 cup of raw slivered almonds in a medium bowl and completely submerge them with room temperature water. Follow the same directions if using cashews. Leave the soaking almonds on your counter. After 2-3 hours of soaking, drain the almonds and place them in a blender or a food processor with about 3-4 tablespoons of room temperature water. Blend until a very smooth consistency. That's it!

The almond cream adds a silky and rich flavor to this soup. 

Cream of Spinach Soup Without the Cream and Eating Our Emotions

This morning I stepped on the scale and noticed a significant change in the number I have been accustomed to. "What the frack?" I uttered to myself. The answer was clear. I fell into my old habit of eating larger quantities of food in response to my feelings.

When I came back from visiting Poland recently and after spending a month there with my family, it was difficult to adjust. Then Othello, my 15 year old kitty, became ill, followed by passing away prior to the holidays. The combination of both was the induction to eating my emotions. Of course, now I know better than to succumb to this behavioral pattern for too long. This is backed up by my professional training, but also through prior experiences with this issue. For me, eating larger quantities of food in response to my feelings during the times of emotional distress is not necessarily about making myself feel better, but rather, it is a maladaptive response I have utilized to quiet my internal dialogue.

I continue to practice being kinder to myself and steer clear from obsessive thinking about this or that. I try to remember that it is not all that important what did not go well in the past, yesterday, or even this morning. I focus on the present.

With that in mind, I am going back to eating what I enjoy eating the most, which is soups.

Cream of Spinach Soup 

Cream of Spinach Soup Ingredients
1 tablespoon olive oil
1 medium onion, coarsely chopped
1 pound red potatoes, peeled and coarsely chopped (about 7-8 small red potatoes)
1/2 pound baby spinach, washed (add at the end)
6 cups strong vegetable broth
1 teaspoon sea salt
Freshly ground black pepper to taste (about 1/4 teaspoon)
2 bay leaves
1 teaspoon marjoram (if you can't find it, substitute with Italian seasoning)
1 teaspoon coriander
1/2 teaspoon crushed red pepper flakes, optional
1 tablespoon nutritional yeast flakes

Easy to make and kind of fancy pants, don't you think?

Directions
In a large soup pot, sauté the onion in olive oil, over a medium heat for about 5 minutes. Stir often. Add the potatoes, all the spices and vegetable broth, cover and bring the soup to a boil. Once boiling, lower the heat to medium-low and cook until the potatoes are fork tender, but not mushy, for about 15 to 20 minutes.

Remove bay leaves, add the spinach and allow it to wilt for about 2 minutes. Turn off the heat and blend the soup with an immersion blender to a smooth consistency. If you do not have an immersion blender, regular blender will work too. In that case, transfer the soup to a regular blender in small batches and be sure not to burn yourself. Now that the soup is a smooth and creamy, taste it for additional seasonings. Adjust it to your taste. Serve it with vegan sour cream or without. Store in the refrigerator, in a closed container for up to one week.

Peace out!

Seitan with Mushroom Wine Sauce

While walking around Boston yesterday, I visited my neighborhood Whole Foods Market. I love this market, specifically for the amazing vegan food options, variety of spices and fresh local produce they offer. Additionally, I appreciate the enormous amount of vegan fair trade certified products available. However, the prices do not always sit well with me which is the reason I do majority of my food shopping elsewhere.

Anyhow, I purchased a few things there yesterday including this! I really dig the old style graphics on the packaging.

Seitan is a high-protein vegan/vegetarian food made from cooked wheat gluten.  

I must admit the texture of seitan itself disturbs me, but now and again, I reach out for this accessible and affordable product to make a quick dinner. It should be noted I have made seitan in my home kitchen before sucessfully. However, I continue to prefer store purchased seitan.

Before I begin Seitan with Mushroom Wine Sauce recipe, you should know seitan ingredient in this recipe may be substituted with any protein of choice. My favorite vegan proteins include organic tofu, chickpeas and red kidney beans. Be sure to contact me if you have questions about substitutions or otherwise.

Seitan with Mushroom Wine Sauce served over mashed potatoes I prepared earlier and garnished with fresh dill.  

Seitan with Mushroom Wine Sauce Ingredients 

1 (8-oz package) seitan of choice, sliced (about 1 cup)
1 tablespoon sunflower seed or canola oil
3 cups mushrooms of choice, sliced (I used cremini mushrooms)

Sauce Ingredients
2 tablespoons Dijon mustard
1/2 teaspoon onion powder
1/2 teaspoon smoked or regular paprika
1 tablespoon nutritional yeast flakes
1 tablespoon low sodium soy sauce
1/2 cup white wine of choice (do not use cooking wine, it sucks!)
*If wine in not your thang, strong vegetable broth may be substituted. However, the flavor will be different as the wine enhances this sauce. 
1 tablespoon corn starch
pinch of salt, optional (add at the end)
1/4 cup chopped fresh dill or parsley for garnish, optional

Directions
Preheat a large cooking pan over a medium heat. Add oil and mushrooms and cook for about 6 minutes, until the mushrooms become brown, but not burnt. Stir often. Do not be tempted to season the mushrooms with salt at this stage of cooking because this will cause the mushrooms to release water while slowing down the browning process.

While the mushrooms are cooking, prepare the sauce ingredients. In a medium bowl, whisk together all the sauce ingredients except for salt and dill. Set aside.

The mushrooms should be ready or almost ready by now. Add the sliced seitan to mushrooms sautéing in the cooking pan. Continue sautéing mushrooms with the seitan for another two minutes until the seitan browns and warms through. Add the sauce you set aside, stir for about two minutes, until the sauce thickens. Turn off the heat and taste for additional seasonings. At this point you may add that pinch of salt, depending on preference.

Serve over prepared rice, mashed potatoes or anything you fancy. Garnish with fresh dill or parsley when serving. Store in the refrigerator, in a closed container for 3 to 4 days.

Rock on! 

Easy Quinoa Vegetable Stir-Fry

I have a confession to make. I have never made a stir-fry prior to this recipe. I am not sure why this cooking method never appealed to me before. However, I am a changed person now after trying it out for myself.

Stir-frys are a great way to use up leftover grains and vegetables that may be sitting on your counter or in a refrigerator, waiting for some action. If you don't fancy the same vegetables I used, then use any vegetables you like. Additionally, quinoa may be substituted with brown rice, buckwheat, bulgur, pasta and so forth.

Cheers!

Quinoa Vegetable Stir-Fry

Quinoa Vegetable Stir-Fry

Ingredients
2 cups cooked quinoa (see below for instructions)
1 medium yellow zucchini, diced
2 cups shredded cabbage
4 green onions, chopped
1/2 cup frozen green peas, defrosted

*Non-stick cooking spray for frying.

Sauce Ingredients
1 tablespoon toasted sesame oil
1/4 cup less sodium soy sauce (use Tamari for gluten-free option)
1 tablespoon mirin (sweet rice wine)
1/2 teaspoon granulated garlic (or 1 garlic clove, minced)
1/4 teaspoon red pepper flakes
1/4 teaspoon ground ginger (or 1 teaspoon fresh ginger, minced)
1 tablespoon organic brown sugar
1 tablespoon corn starch

Quick and simple meal! 

Directions
Let's begin with cooking the quinoa. Place one cup of rinsed quinoa in a medium pot with 2 cups of vegetable broth. Bring to a boil. Once boiling, cover, lower the heat to medium-low and cook for about 15 minutes. Set aside.

Stir-fry time! Preheat a large pan over a medium heat and coat it well with non-stick cooking spray. You can use about 1 to 2 teaspoons of canola oil instead of the non-stick cooking spray. Add the zucchini, cabbage and green onions. Fry for about 8 minutes and stir once in a while.

You may be wondering why these vegetables are not seasoned with salt. Salt pulls moisture out of vegetables and prevents them from getting crispy. We want crispy vegetables, so do not add salt.

While the vegetables are frying, prepare the sauce. In a medium bowl, whisk together all the sauce ingredients.

Once the vegetables have been frying for about 8 minutes, add the green peas and the sauce you just made. Mix and cook for another 2 minutes while stirring. Done!

Store in the refrigerator and in a tightly closed container for up to 4 days.

Eat!

Mushroom Chickpea Buckwheat (Kasha) and Easy Saucy Carrots

Buckwheat or kasha is a popular grain used in Polish cooking. It was first cultivated in the Balkan region of Europe circa 4000 B.C. The most traditional way of making kasha is to serve it with mushroom gravy. I chose not to make a mushroom gravy this time because the Saucy Carrots - ha! ha! - I am making along with kasha are enough. There is no need for additional sauciness.

Carrots are a lovely vegetable that are a staple in Polish cooking. They are cheap and nutritious. Moreover and in my humble opinion, carrots should be a base to any meal, in addition to onion and garlic of course.

My mom is a carrot enthusiast and she adds tons of carrots in any meal she makes. This is her secret way to make my brother eat vegetables. It works and he has no clue in spite of his intelligence. Sorry brother. I had to go there.

Mom told me about her favorite way to make carrots which  is to cook them in a flavorful broth. I used a mushroom bouillon cube to flavor the carrots, but you can use any vegan bouillon cube or broth you fancy.

Cheers!

Mushroom Chickpea Buckwheat (Kasha) and Easy Saucy Carrots 

Mushroom Chickpea Buckwheat (Kasha)

Ingredients
1-2 tablespoons olive or canola oil
1 medium onion, finely diced
3 medium sized portabella mushrooms, roughly chopped (with gills)
1 (15-oz can) chickpeas, drained and rinsed (any 15-oz can of cooked beans may be substituted)
1 and 1/2 cups roasted buckwheat (also known as kasha)
Freshly ground black pepper (about 1/4 teaspoon)
1 teaspoon salt
1 tablespoon marjoram
1/2 tablespoon dried thyme
1 tablespoon dried dill
3 cups mushroom broth or 3 cups water and 1 mushroom bouillon cube

Directions 
Sauté the onion and mushrooms in a large pan, in oil, over a medium heat, for about 10 minutes. Add all the spices while sautéing these vegetables.

Now add the buckwheat and mushroom broth or 3 cups of water and 1 mushroom bouillon cube. Stir, cover and bring to a boil.

Once boiling, lower the heat to medium-low and continue cooking until all the broth is absorbed and the buckwheat is fluffy. This should take about 15-16 minutes. Be careful not to overcook the buckwheat. Turn off the heat, stir in the chickpeas, and taste for additional seasonings.  Serve with a side of Saucy Carrots.

Easy Saucy Carrots

Easy Saucy Carrots 

Ingredients
6 large carrots, diced
1/2 teaspoon salt
Mushroom broth or water and 1 mushroom bouillon cube (enough to cover the carrots)
1-2 teaspoons corn starch

Directions
Before we begin, a few words about boiling carrots. There are few tricks that help to keep the carrots' nutrients while boiling.

First, leaving the skin on helps the carrots retain nutrients. I buy organic carrots, and I am comfortable leaving the skin on. If you can't do that, be sure to peel your carrots carefully so that only a thin layer of skin is peeled. No double peeling per side.

Second, when chopping the carrots, be sure to cut them in a bigger size rather than smaller pieces. This helps with keeping the nutrients as well.

Lastly, cover the carrots with barely enough liquid. Use this liquid at the end of cooking time as the sauce base. That way, nothing gets wasted and the nutrients are preserved.

Let's make Saucy Carrots! Ha ha! Start making this dish at the same time you are preparing the Mushroom Chickpea Buckwheat (Kasha) and also during the time you are sautéing the onion and mushrooms.

In a medium pot, add the chopped carrots, and cover the carrots with mushroom broth (or water and 1 mushroom bouillon cube). Do not add too much liquid, you need enough to cover the carrots, but do not submerge them completely. Cover and bring to a boil.

Once boiling, lower the heat to medium-low and cook until the carrots are soft, but not mushy. The cooking time will depend on the amount of the carrots. This can range between 20 to 30 minutes.

Turn off the heat, season with salt and stir. Remove about 1/2 cup of cooking liquid from the carrots into a bowl and whisk in 1 teaspoon of corn starch. Add this cooking liquid with corn starch back into the carrots and stir. It will thicken and make a nice sauce. Add another teaspoon of cornstarch, following the same directions, if the sauce is too thin. The sauce takes about a minute or so to thicken.

That's it! Let's eat.

Perfect match! I added additional dried dill on both for garnish. 

Store both dishes in the refrigerator, in separate and tightly closed containers, for up to a week.

Tempeh and Red Cabbage Stew - Polish Bigos - and Happy 4th!

It is very uncanny that I am offering you a Polish recipe on the 4th of July, but what can you do? It just turned out that way.

Bigos is a traditional Polish stew made out of sauerkraut (fermented cabbage) as the base ingredient. Sometimes, bigos is also made from fresh cabbage and this version is less popular. However, it is just as flavorful.  

I don't know about you, but I hardly ever have sauerkraut frolicking in my kitchen. During times like these, fresh cabbage is my go-to ingredient.

I spoke to my mom recently and she told me about this stew. Mom's flavorful description enticed me to make bigos this week. I chose red/purple cabbage instead of white because purple foods have SUPER POWERS, but you can use cabbage of choice. I also personalized this recipe using tempeh. Skip the tempeh if you like. You can substitute it with your favorite cooked beans. Be sure to add them to the stew at the end of cooking time. 

Cheers! 

Tempeh and Red Cabbage Stew

Tempeh and Red Cabbage Stew
*This recipe requires at least 1.5 hours cooking time. 

Ingredients
1-2 tablespoons olive or canola oil
1 medium onion, sliced into half moons
1 (8-oz package) organic tempeh of choice, cubed
1 medium red or white cabbage, shredded and core removed
4-5 large carrots, peeled and shredded
4 garlic cloves, minced
Freshly ground black pepper (about 1/4 teaspoon)
2 large bay leaves
1 teaspoon salt
1 tablespoon fennel seeds
1/4 teaspoon freshly grated nutmeg
1 teaspoon whole allspice seeds (or 1/4 teaspoon ground)
1 tablespoon dried thyme
3 cups mushroom broth (or 3 cups water and 2 mushroom bouillon cubes)

Directions
In a large soup pot, sauté the onion and tempeh in oil, over a medium heat for 5 minutes. Stir often and be sure to add a splash of water or two (about 1-2 teaspoons) to prevent from sticking to the pot. Add all spices and continue cooking for another 2 minutes. Be sure to add a splash or two of water again to prevent from sticking to the pot.

Add the cabbage, carrots, mushroom broth, cover and bring it to a boil. Once boiling, lower the heat to medium-low and cook for about 1 hour. Uncover the pot, and continue cooking until all of the broth has been absorbed (about 1/2 hour). Be sure to stir once in a while.

Turn off the heat and taste for additional seasonings. At this point, you can remove the bay leaves. Be sure to look out for the whole allspice seeds, if using, when eating. I eat these seeds in the stew, and I do not mind it at all.

Serve over mashed potatoes or have it with slices of your favorite bread.

Store in the refrigerator, in a tightly closed container, for 3-4 days.

Smacznego or Bon Appetit! 

Quinoa and Green Lentil Summer Salad with Sunflower Seed Parsley Dressing

Apparently today is the first day of summer - woo hoo! I concluded my soup-making plan, during spring, to keep summer away, would eventually stop working for me. Well, if you can't beat them, join them.

In spite of what the population at large may think of vegans, we do not eat salads everyday. In fact, I hardly ever eat salads. I find myself eating salads when I go out to eat. The reason for that is due to bleak selections offered.

Even so, I made a salad now given it is summer. Eating cold foods helps me to remember my long lost friend: Winter.

This salad has a good source of plant protein and complex carbohydrates coupled with good fats (sunflower seeds) to keep you satiated longer.

Cheers!

Quinoa and Green Lentil Summer Salad with Sunflower Seed Parsley Dressing

Quinoa and Green Lentil Summer Salad

Salad Ingredients
1 cup quinoa, cooked in vegetable broth and according to package directions, cooled (I used organic tricolor quinoa)
1 cup green or brown lentils, cooked in vegetable broth and according to package directions, cooled (I used small green lentils)
4 small or medium carrots, peeled and shredded (I used organic rainbow carrots)
1 pint cherry tomatoes, sliced in half
1 medium cucumber, peeled and diced (roughly the same size as the tomatoes)
2 green onions, finely chopped
Freshly ground black pepper (about 1/4 teaspoon)
Salt to taste (1/2 to 1 teaspoon)

Dressing Ingredients
1/3 cup raw sunflower seeds
Juice and zest of 1 medium lemon (I used organic lemon due to utilizing its zest and because lemons were on sale)
Freshly ground black pepper to taste (I used 1/4 teaspoon)
1/2 cup fresh parsley, firmly packed
2 tablespoons less sodium soy sauce (use Tamari for gluten-free option)
2 tablespoons sweet chili sauce
1/4 cup water or vegetable broth

Great the next day in a wrap or pita. 

Directions 
First cook quinoa and green lentils in separate pots. You can do this the night prior. That way, when you are ready to make this salad, your main ingredients - Miss Quinoa and Mr. Green Lentil - will be ready.

I cook one cup of quinoa and 1 cup of green lentils, separately, using the same ratio of vegetable broth (2 cups) to seed (quinoa is a seed not a grain) and legume (green lentils are legumes).

Thus, if you are a rebel and choose to follow my directions instead of the package's, add 1 cup of quinoa and 2 cups of vegetable broth to a pot, and bring it to a boil. Once boiling, lower the heat to medium-low, cover, and cook for about 15 minutes. Follow the same steps with green lentils. However, note the cooking time for green lentils will be longer (about 25 to 30 minutes). Allow both quinoa and green lentils cool completely before beginning this recipe. Be sure to fluff the quinoa with a fork once cooled for a fancy pants effect.

Prep the vegetables and make the dressing while the quinoa and lentils are cooking.

*Tip: To ensure vegetable broth or water evaporates quicker when cooking grains, seeds or legumes, uncover the pot half way between the designated cooking time. For example, uncover the quinoa about 7- 8 minutes into its total cooking time. This technique helps with preventing from the mushy effect to occur.  

Salad time, finally!

Place the cooked and cooled quinoa and green lentils in a large bowl. Add all the vegetables and mix gently. Season with salt and pepper. Taste as you go!

To make the dressing, place all the dressing ingredients in a food processor or a high-speed blender and blend until smooth. Pour the dressing over the salad and taste for additional seasonings.

Store in the refrigerator for up to 3 days, in a tightly covered container.

Peace out!

Eat! 

Quick Hungarian Mushroom Paprikash

What the cat is paprikash? According to my research and mostly Wikipedia - not an evidenced based source, but it will do for my current purposes - paprikash is a stew flavored by the spice paprika. Hence the name paprikash.

I have been meaning to make my version of this recipe for some time now. I enjoy pasta with homemade tomato sauce, but I also admit that it gets boring. This recipe is really easy and you can dress it up or down any which way. Add chickpeas or baked tofu for a more substantial meal (the more protein in your food, the more satiated you will be, but don't over do it). You can add an additional cup of favorite vegetables, perhaps a bell pepper?

Cheers!

Hungarian Mushroom Paprikash

Hungarian Mushroom Paprikash 

Ingredients
1-2 tablespoons vegetable oil
1 large onion, sliced into half moons
1 (10-oz package) baby bella "cremini" mushrooms, roughly sliced (white button mushrooms may be substituted)
2 large portabella mushrooms, roughly sliced with gills and all
4-5 garlic cloves, minced
3 large carrots, peeled and shredded
Freshly ground black pepper (about 1/4 teaspoon)
1 teaspoon salt (season according to your taste)
1 teaspoon dried thyme
1 teaspoon dried oregano
2 tablespoons sweet smoked paprika or regular sweet paprika
1 (6-oz can) tomato paste
2 cups strong vegetable broth
1 tablespoon corn starch (optional)
1/2 cup unsweetened soy or almond milk (vegan sour cream may be substituted, use about 1/3 cup)

*Cooked noodles of choice (I used brown rice noodles)

Directions
In a large, deep pan, sauté the onion, baby bella mushrooms, large portabella mushrooms, and carrots in oil, over a medium heat, for about 10 to 15 minutes. Stir often.

*This is a good time to start boiling the water for your noodles. 

Add garlic, and all the spices and cook for another minute. Add tomato paste and continue cooking for another 2 minutes or so. It is important that the raw taste of tomato paste is "cooked off."

Stir in the vegetable broth, cover and bring it to a boil. Once boiling, lower the heat to low and cook for about 5 minutes.

*Optional: You will use corn starch to thicken the stew, however skip this step if you like the consistency as is. It will be rather thick without the corn starch. During the last 5 minute mark, remove about 1/2 cup stew and place it in a small bowl. Add corn starch and whisk it well to ensure no lumps are left. Add it back into the pan. 

Turn off the heat and add the plant milk. Mix well. If adding vegan sour cream, do so gradually and also off the heat. Otherwise, there is a chance it will separate. Nie dobrze! (Translation from Polish: not good!)

Be sure to taste the prepared dish for additional seasonings such as salt and pepper.

Serve over cooked noodles of choice or anything you fancy.

Peace out!

Eat!

Sweet Potato Red Lentil Stew

Recently I found myself standing in my kitchen staring at a large bowl filled with sweet potatoes. I was perplexed how this copious amount of sweet potatoes ended up in my kitchen.

I knew I had to use these orange beauties soon, but I was not certain as to how. I did not feel like making soup. This was surprising because I make soups often. Mostly it is due to utilizing leftover ingredients. I also wanted to make something substantial. Stew was the next best thing.

Cheers!

Sweet Potato Red Lentil Stew

Sweet Potato Red Lentil Stew

Ingredients
1 tablespoon canola or vegetable oil
1 medium onion, finely diced
3 large carrots, roughly diced (I buy organic carrots and do not peel them. To peel or not peel?)
4 garlic cloves, minced
6 small sweet potatoes, peeled and roughly chopped (regular potatoes may be substituted)
1 and 3/4 cups red lentils
Freshly ground black pepper (about 1/4 teaspoon)
1 teaspoon salt
1 tablespoon ground coriander (Substitute with cumin if coriander is unavailable. Coriander is more lemony in flavor, but cumin will work well here too.)
1/2 teaspoon turmeric (This anti-inflamotory spice is a permanent resident in my pantry.)
1 tablespoon curry powder
2 bay leaves
1 tablespoon dried cilantro or parsley (If using fresh herbs, add them as a garnish at the end.)
4 and 1/2 cups water or vegetable broth
2 teaspoons apple cider vinegar (add last)

*Note: Be sure to dice the carrots and potatoes roughly the same size so that both cook evenly. 

I sprinkled mine with additional dried cilantro. Fresh herbs would be better, but I am happy with either. For some reason fresh cilantro is not my favorite, and yet I can eat tons of it in this form. 

Directions 
In a large soup pot, sauté the onion and carrots in oil, for about 5 minutes. Add garlic and continue sautéing for another minute. Add all the spices including bay leaves, potatoes, lentils and water. Stir and bring to a boil. Once boiling, lower the heat to medium-low and cook for about 15-20 minutes until the potatoes are soft, but not mushy and the lentils are creamy.

Turn off the heat and add the apple cider vinegar. If you have a lemon frolicking around in your kitchen, you can substitute apple cider vinegar with fresh lemon juice (use about half a lemon). Acid is needed to balance the sweetness of this dish.

Taste for additional seasoning and serve with rice, in a wrap or even pita. The possibilities are endless.

Store in the refrigerator for up to one week in a tightly closed container.

Later peeps!

I ate this stew with black rice cooked in vegetable broth. Very simple, yet kind of fancy pants, don't you think?

Tempeh Breakfast Scramble and Bracing For Summer!

I do not mean to be so dramatic about the fact that summer and me do not get along, but I can't help it. I promise to edit myself when talking about this season in effort not to ruin your summer experience. How does that sound?

I continue to feel lethargic and think this may be due to season change although I have no solid evidence to prove this. Conversely, I am still catching up on sleep and will most likely continue doing so until the end of time.

Luckily, I walk to my job now (it is about 25 minute walk each way) and this activity provides me with a forced awakening without the necessity of having additional cups of coffee to jolt me into being awake.

I have started cooking more frequently again, I have been eating too many sandwiches while I had school, and you will be seeing posts from me at a higher frequency. Recently, I opened my refrigerator and noticed a lonely tempeh cake waiting for some company. What better company than a bunch of vegetables and spices, right?

Cheers!

Tempeh Breakfast Scramble

Tempeh Breakfast Scramble

Ingredients 
1 tablespoon olive oil or vegetable oil
1 (8-ounce) organic tempeh of choice, cubed (I used 3-grain tempeh and I did not steam it prior to using it in this recipe. See note below.)
1 small onion, finely chopped
3 garlic cloves, minced
5 to 6 mushrooms of choice, chopped (Be sure to use the stems.)
4 small purple potatoes or potatoes of choice, chopped (I did not peel mine. I rarely peel potatoes, specifically when the potatoes are young.)
Freshly ground black pepper (about 1/4 teaspoon)
1/2 teaspoon salt or more, depending on preference (Add at the end of cooking time.)
1/2 teaspoon dried thyme
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 cup nutritional yeast
About 6-8 tablespoons water or vegetable broth, divided

I used to be a tempeh hater, can you believe that?

Directions 
In a large non-stick pan, sauté the onion and mushrooms in oil, for about 5 minutes. While sautéing onions and mushrooms, add pepper, thyme, cumin, and turmeric. Stir once in a while and add a splash of water if needed, to prevent from sticking to the pan.

Now add the potatoes, garlic and about 3 tablespoons of water. Cover with a lid - the steam will cook the potatoes. Do not add the salt yet as the potatoes will not become crispy. Stir once in a while.

*Cooking Tip: Salt draws out the moisture out of potatoes and mushrooms, makes them soft and prevents these vegetables from becoming crispy when added at the beginning of cooking time. Therefore it is recommended to add salt at the end of cooking time instead. 

Uncover the pan, add the cubed tempeh, and nutritional yeast and about 2 to 3 tablespoons of water. Mix well and allow the nutritional yeast bind to the potatoes and tempeh. Stir often.

Once the tempeh was added, I continued cooking this dish for another 6 minutes or so. You can continue cooking it for another 10 minutes if you like the potatoes and tempeh to achieve a nice crust and crispiness. Season with salt when done and taste for additional pepper.

Serve with toasted bread and additional vegetables or anything you like.

*Note: Some say that tempeh is bitter when not steamed prior to adding it to recipes. I disagree, and therefore I never ever steam it in my recipes. You may not feel this way, and if that is the case, steam the tempeh for 10 to 15 minutes prior to cubing it and using it in this recipe. All you have to do is to bring water or vegetable broth to a boil. Once boiling, place the tempeh cake in the pan, lower the heat to medium-low and cover. Use a pan that will fit the entire tempeh cake. Turn off the heat and allow to cool before cubing it and using in this recipe. 

Eat! 

Polenta Spinach Casserole and Happy Mother's Day!

Hey there lovelies,

It has been a while since my last post. I have been occupied with writing papers and catching up on sleep. Today I wanted to take some time to wish you all a happy Mother's Day. Sorry dudes! 

Aside from celebrating Mother's Day, I also wanted to share a new recipe with you - Polenta Spinach Casserole. Even a polenta-hater liked it and that is quite a victory. 

Cheers! 

Polenta Spinach Casserole

Polenta Spinach Casserole

Ingredients
1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
5 cups fresh spinach, plus 2-3 tablespoons water
2 cups corn grits (also known as polenta)
1 teaspoon salt
Freshly ground black pepper (about 1/4 teaspoon)
2 teaspoons onion powder
1 teaspoon smoked paprika
1/2 cup nutritional yeast flakes
1/2 teaspoon turmeric
5 cups water or vegetable broth

*Non-stick cooking spray for coating the baking pan.

Tastes great the next day pan fried with additional freshly ground black pepper. 

Directions
Preheat oven to 350 F.

In a large non-stick pan, sauté the onion in olive oil, over a medium heat, for about five minutes. Add garlic and continue sautéing for another minute. Stir often. Add spinach and 2 tablespoons of water and sauté until the spinach has wilted. This should take about 2 minutes or so. Add more water if needed for the spinach to wilt. Turn off the heat.

This is how the wilted spinach and onion mixture looks like when done. 

In a large bowl, combine 2 cups of corn grits, salt, onion powder, smoked paprika, nutritional yeast flakes, turmeric, and 5 cups of water or vegetable broth. I used a whisk to combine all the ingredients.

Now add the spinach onion mixture to the bowl, and stir well.

Get thee to the oven! 

Coat a large casserole dish with non-stick cooking spray. Pour the polenta mixture to the dish and place in the oven, uncovered. Bake for 1 hour. Be sure to stir the mixture once, fifteen minutes into the baking process.

Serve immediately when hot or wait until the casserole completely cools off, slice into desired size and pan fry. I like to eat it dipped in soy sauce or with mushroom gravy. The polenta hater enjoyed it with vegan parmesan cheese.

Store it in a closed container in the refrigerator for up to one week.

Straight out of the oven! 

Vegetable "Veg-Out" Soup and Apartment Hunting

Although I am not looking forward to moving yet again, since my lease expires in August it is time to find another dwelling. I should probably get a trophy for most moves in the time period of 10-years, but then again, I am ready to retire the idea of such a trophy and settle in a place for a longer period of time. I guess I am not going back to NYC anytime soon. I have grown fond of Boston, and living here is just fine with me.

Apartment hunting is the only type of hunting I will ever engage in, and as much as I like seeing other apartments and having a front row seat view to how others live, I am in a sense over it. Instead, I would like a perfect apartment to come to me. I know! The audacity!

I feel the same way about food sometimes, meaning I want to eat something great, but I feel low in energy to execute that feeling into a dish. I made Vegetable "Veg-Out" Soup on a day like that, and I was pleased with the results.

Try it for yourself and be sure to let me know how it turned out.

Cheers!

Vegetable "Veg-Out" Soup

Vegetable "Veg-Out" Soup 

Ingredients
2 tablespoons olive oil
1 onion, finely diced
4 carrots, peeled and diced
2 large garlic cloves, minced
1 (10-oz) package mushroom of choice, sliced (use the stems!)
2 small/medium yellow squashes, ends trimmed, sliced into half-moons
3 cups fresh spinach, packed
1 (15-oz) can garbonzo beans/chickpeas, rinsed and drained
1 cup brown rice or grain of choice
7 cups vegetable broth
Freshly ground black pepper (about 1/4 teaspoon)
2 teaspoons sea salt (use more or less depending on preference)
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 teaspoon tarragon leaves
1 teaspoon thyme

Looking good! 

Directions
In a large soup pot, sauté the onion, carrots and mushrooms over a medium heat in olive oil, for about 6-7 minutes. Add garlic and continue sautéing for another two minutes. Add a splash of water if necessary to prevent from sticking to the pot. Stir often.

Add all the seasonings, brown rice, and vegetable broth. Cover and bring to a boil. Once boiling, lower the heat to medium-low and cook for 35-45 minutes until the rice or grain of choosing is cooked.

Fifteen minutes before the soup is ready, add the squash and garbanzo beans to the soup pot, and finish cooking the soup until you reach the 35-45 minute mark.

Turn off the heat, add the spinach, and stir. The spinach will wilt on its own without the need for further cooking.

Taste for seasonings and add more salt or pepper or both depending on preference. Use an immersion blender to blend 1/3 of the soup in the soup pot to create thicker consistency. Alternatively, transfer 4 to 5 cups of soup to a blender and blend until smooth, and add it back to the soup pot.

Enjoy! 

Eat! 

Chinese Five Spice Tempeh Stew and Master's Degree in Meowing

Othello, my 14 year old feline rival has been keeping me awake at night since he came into my life long ago. Today is Sunday, and yet I was rudely awaken at 6am for no apparent reason other than to feed him.

The way Othello operates to get what he wants is brilliant. He starts with meowing, and when that does not work, he starts shredding any type of paper lying around, and speedily moves onto jumping on shelves and throwing whatever lives on them on the floor. I have lost many splendid things by Othello's paw when he pushed down precious objects. Mostly, these were my jewelry boxes which I collect for some odd reason.

Othello! He is a very accomplished feline who holds a Master's Degree in Meowing. 

I can't stay mad at this old guy for too long though. After all, he earned his Master's Degree in Meowing fair and square. It is time I recognize his accomplishment, don't you think?

Cheers to felines!

Love,

VKP

Chinese Five Spice Tempeh Stew. I served it over raw kale and topped it with organic pea shoots.

Chinese Five Spice Tempeh Stew

Ingredients
1-2 tablespoons canola oil
1 medium onion, finely diced
4 carrots, peeled and diced
1 (8-oz) organic tempeh of choice, crumbled into medium sized pieces
4 garlic cloves, minced
2 tablespoons reduced-sodium soy sauce (Tamari may be substituted)
1 tablespoon raw cane sugar
1/4 to 1/2 teaspoon crushed red pepper flakes, depending on heat preference
1 tablespoon coriander powder
2 bay leaves
1 tablespoon Chinese five spice powder
1 teaspoon sea salt
1 cup split mung beans (red lentils may be substituted)
1/2 cup millet (any grain may be substituted)
7 cups vegetable broth

Directions
In a large soup pot, sauté the onion, carrots and tempeh in canola oil, over a medium heat for about 8 to 10 minutes. Keep adding a splash or two of water when necessary, to prevent from sticking to the pan. Stir often. Add all the seasonings, and garlic, and continue sautéing for another two minutes.

Add mung beans and vegetable broth. Cover, and bring to a boil. Once boiling, lower the heat to medium-low and cook for about 30 minutes until the beans are creamy.

Fifteen minutes prior the stew is ready, add the millet to the pot. Stir and continue cooking for another 15 minutes. Turn off the heat and serve.

If you are using a grain other than millet, be sure to adjust cooking time. For example, if using brown rice, you may add it to the stew 20 minutes prior the stew is ready.

You got this!

Eat your greens. 

Red Cabbage Beet Soup and Good-Bye Winter!

Alas! the winter has left, and I am still struggling with accepting the inevitable entry of a warmer season. It takes me a while to get used to it, and from hearing others talking about their excitement of winter being gone, I feel alone in my season preferences. However, it is COOL to be different, so there!

I refuse to stop making soups, and will continue making them until winter rolls around yet again. If you are a soup fan like me, you will enjoy this strange soup conception I came up with below. It works flavor wise, and most importantly, it is really easy to make.

Cheers soup lovers!

Red Cabbage Beet Soup. I served it with cooked red beans and a 'hunk' of bread. 

Red Cabbage Beet Soup

Ingredients
1-2 tablespoons olive oil
1 medium onion, finely diced
4 carrots, peeled, and diced
1 medium red cabbage, outer leaves and core removed, shredded or thinly sliced
3-4 medium/small beets, peeled and chopped
4 garlic cloves, minced
1 (28-oz can) crushed tomatoes
1 teaspoon or more sea salt, depending on preference
Freshly ground black pepper to taste (about 1/4 teaspoon)
1 teaspoon marjoram
1 teaspoon coriander powder
1 tablespoon ground cumin
6 cups vegetable broth (additional cup may be added if too thick)

*1/2 cup cooked red beans per one serving of soup, for garnish (optional)

Directions 
In a large soup pot, sauté the onion and carrots in olive oil over a medium heat for about 8 minutes. Add garlic, and all the spices, and continue sautéing for another minute or two. Add a splash of water if necessary to prevent from sticking.

Add the remaining ingredients, stir, cover and bring to a boil. Once boiling, lower the heat to medium-low and cook for about 45 minutes, until the beets are fork tender. If the soup gets too thick, add another cup of vegetable broth during cooking.

Turn off the heat, taste for salt, and add more if necessary. The soup should be sweet, but not that sweet. Confusing? Let me explain. You want to taste the sweetness of the beets in this soup and when adding too much salt, the beet flavor will not come through.

Use an immersion blender to blend the soup, but not entirely. Leave some chunks of beets and cabbage for texture. Serve with cooked beans on top and vegan sour cream if you have it.

Eat!

Easy Chickpea Soup and I Dig Chickpeas!

I dig chickpeas! There was a time in my life when I was eating chickpeas all day, everyday!

Easy Chickpea Soup

Shocked? Honestly, I did not think you would be. The purpose of this question is to solely gauge your attentiveness and such...

Filling and good for you! You can't beat that with a stick or two spoons, in my case.

Easy Chickpea Soup with Millet - surprise! 

Ingredients
1-2 tablespoons vegan butter/olive oil (I used vegan BUTTARRR!)
1 large onion, finely chopped
4-5 garlic cloves, minced
4-5 medium sized carrots, peeled and shredded
1 tablespoon thyme
1 tablespoon marjoram
1/2 teaspoon turmeric
2 tablespoons nutritional yeast
3 tablespoons chickpea flour, to thicken  (add at the end)
3-4 cups cooked chickpeas
7 cups strong vegetable broth (I used mushroom broth)
Salt and freshly ground black pepper to taste

Millet Ingredients 
1 cup millet
2 cups strong vegetable broth
1 large bay leaf
1 teaspoon vegan butter/olive oil (optional)
Salt and pepper to taste (optional)

I don't usually eat with two spoons, but in this instance, I am making an exception ;) 

Directions
Prepare the millet first. Toast the millet over a medium heat in medium/large sauce pan. No need to add fat when toasting. Be sure to pre-heat your sauce pan prior to beginning the toasting process. Continue toasting for about 5 minutes, and stir often. Add vegetable broth, bay leaf and vegan butter/olive oil, if using. Season with salt and pepper, if using. Stir, and bring to a boil.

Once boiling, lower the heat to medium-low, cover and cook for about 15 minutes, until the broth has evaporated. Turn off the heat, keep covered, and allow to sit for 10 minutes. Fluff with a fork when ready to serve.

*Don't have millet? No worries! Use favorite grain instead.

Mighty, mighty chickpea!

Now, let's make the soup.

In a large soup pot, sauté the onion, and shredded carrots in vegan butter, over a medium heat, for about 6-8 minutes. Add garlic, thyme, marjoram, turmeric, nutritional yeast, salt (about 1/2 to 1 teaspoon depending on broth seasoning) and freshly ground pepper (about 1/4 teaspoon) and continue sautéing for another 2 minutes or so. Add a splash of water, if necessary, to prevent from sticking.

Add vegetable broth, and bring to a boli. Once boiling, lower the heat to medium-low, add chickpeas and cook for about 10 minutes, until the chickpeas are heated through and the carrots are soft.

Turn off the heat. Ladle a cup of prepared soup into a bowl, combine with 3 tablespoons of chickpea flour. Use a whisk to combine and add it back to the soup. Stir, and taste for seasonings. Serve over 1/2 cup of millet and garnish with herbs of choice.

Cheers!

I served it with chopped dill because dill is awesome!