Marinated Chili-Garlic Chicken with Roasted Veggies

It's been so long since I've posted a recipe, I'm not sure I even remember all that I used to do.  If I leave something out that you had gotten used to, please let me know.  I'm happy to oblige.   I wanted to kick off my recipe resurrection with a good one and this one totally fits the bill.  Sometimes I select recipes for the week on an empty stomach and that's not always the best idea.  When you're hungry, everything looks and sounds good.  Then when it comes time to actually make the dish (or prepare yourself mentally earlier in the day to make said dish), you are less than thrilled.  This was one of those dishes for me.  It's not that it didn't sound appealing, I just feared it would lack flavor.   Boy was I wrong!  The marinade for the chicken, with the chimichurri finishing sauce gave this dish more punch than DeAndre Liggins' girlfriend (a UK reference for all of you out-of-towners).  The garlic flavors were pronounced but not so in-your-face that you were left breathing garlic the rest of the day.  The chimichurri had just enough of a kick from the jalapeno that gave you that little boost of both flavor and heat.   The vegetables were tasty in their own right.  One vegetarian in the family may have had an extra dose of veggies with just a tiny bit of meat on the side.  I mean, the chef has to try what they put out, right?   One of the surprise highlights of the meal was the Israeli couscous that was intended to be a mere bed for the main dish to lay on.  This is such a fun food.  I don't care if you're 5 or 55, it's fun to pop these little pearls in your mouth and swirl them around on your tongue.  None of us could get enough of these little gems.  At one point, Sawyer had his plate turned up, trying to get the last morsel of couscous.  Poor thing, they're deprived.

Cooked with a little vegetable stock base, I can see this quick and easy side making it's appearance over and over on our dinner table.  Add all of these components together and you get a wholesome, satisfying dinner that looks like a rainbow on your plate.  As Wes said, "this is one of the best things you've made in a while."  Not sure exactly how to take that, but I'll take the compliment just the same!

Marinated Chili-Garlic Chicken with Roasted Veggies adapted from Yum Sugar
Print! Ingredients:

2 lb chicken tenders or breasts cut into strips

4 large garlic cloves

1/2 small onion, chopped

8 oz Greek yogurt (any fat content is fine)

2 tsp chili powder

2 tsp soy sauce

1 tsp oregano

1 tsp Spanish smoked paprika

2 zucchini, cut into 1-inch pieces

1 red pepper, cut into 1-inch pieces

1 yellow pepper, cut into 1-inch pieces

1/2 red onion, cut into 1-inch pieces

1-2 cups eggplant, cut into 1-inch pieces

1-2 T. Bragg's Liquid Aminos

2 T. olive oil, divided use

salt and pepper

Chimichurri Ingredients:

1/2 cup parsley, chopped

1 garlic clove, minced

1/2 of a seeded jalapeno, finely chopped

1/2 of a lime, juiced

3 T olive oil

salt and pepper

Directions:

In a large bowl, mix together garlic, onion, yogurt, chili powder, soy sauce, oregano, and paprika.  Add chicken and stir to coat.  Refrigerate for at least 2 hours, or overnight.

About 20 minutes before you're ready to cook your chicken, begin to prepare your vegetables and chimichurri.  Preheat oven to 400.  

For the vegetables, line a large rimmed baking sheet with parchment paper.  Spread veggies evenly on top and top with olive oil and liquid aminos.  Toss to coat and sprinkle with salt and pepper.  Cook for 20 minutes, stirring once about halfway through.

For the chimichurri, mix all ingredients in a small bowl and set aside until ready to serve.

After you've tossed the vegetables, prepare your grill or grill pan for the chicken.  Heat pan over medium-high heat and add olive oil.  Grill chicken for about 4 minutes on each side, or until no longer pink.  

To assemble, place chicken tenders atop a bed of Israeli couscous or rice, top with a generous spoonful of roasted veggies, and drizzle with chimichurri sauce.

**Linking up to What's Cookin' Wednesday at Buns In My Oven.

Things You Must Try

During my hiatus, I haven't used my fancy camera one time.  Part of that is my frustration with not being able to quickly master it and part of it is just taking a much needed break.  As I tell my children, sometimes if you go away from something for a while, when you try again it's suddenly easier.  It's like clearing your brain, if you will.  I'm hoping that will happen with my photography skills.  I do know I don't practice often enough.  Again, something that I preach to my children almost daily.  Man this parenting thing sure does teach you a lot of what you're not doing as an individual!
Even though I don't have my own pictures, I've provided a link to the original photo to give proper credit.  Original pictures or not, I had to share some of our favorite recipes from the last couple of months.  There's a little something for everyone, I hope, so be inspired to try something new!
Let's start with dessert first, shall we?  I made this cake for my mom's birthday and it's one of my all-time favorites (and I've made a LOT of cakes!).  The only part I don't like is that you have to put the cake in the refrigerator to help set the whipped cream frosting in between the layers.  I just don't like the way the fridge dries out the crumb and makes it a little less moist, but even still the flavors of the cake make you forget about the texture of the cake.  She suggests Valencia oranges and after trying them, I second that suggestion. Navel oranges just don't have the powerful sweet orange taste like the Valencia ones.  She also talks about various butters and I used an Irish butter to give some extra richness to the cake.  Just don't use the cheap stuff and you should be good.  I didn't get a chance to do the fancy icing technique because I don't do artificial colors, but you should still watch her video of how she achieves such a beautiful pastel swirl.  It's almost too pretty to eat.  Almost.  

Orange Party Cake with Whipped Orange Frosting
via Sweetapolita

For a slightly healthier meal, might I suggest this BLT Chopped Salad with Corn, Feta & Avocado.  Seriously, it's everything I love all wrapped up in a giant bowl.  It's got both the crunch of the bacon and corn, as well as the creaminess of the avocado and feta.  Summer on a plate!

BLT Chopped Salad
via How Sweet It Is

Another delicious salad is this Thai Chopped Chicken Salad.  I omitted the edamame, but even without it was very filling and hearty.  I missed where the peanut sauce was supposed to be different from the dressing, so I just piled them all together in a mason jar and shook away.  I can't say what they taste like apart, but it's mighty tasty all blended together.

Thai Chopped Chicken Salad
via Taste and Tell

If you want to channel your inner-90 year old granny, this recipe for Homemade Chicken 'n' Dumplings is the way to go.  Seriously people, this is where it's at.  I have been dreaming of this big bowl of goodness ever since I made it nearly a month ago.  I made it as a surprise for Wes since he often feels our meals are too healthy (is there such a thing?!).  We were both pleasantly surprised how authentically awesome these dumplings were.  Now don't get discouraged that these are from scratch.  As Jenna points out, from start to finish this entire dish takes about 30 minutes.  You couldn't even park and get waited on at Cracker Barrel in that amount of time.  Plus as a bonus, you know what's in it (or not in it).  

Homemade Chicken 'n' Dumplings
via Eat, Live, Run

For a few vegetarian and vegan options, the next 4 are incredible!  I honestly couldn't pick a favorite because they're all great in their own right.  The French Onion Burger from the Curvy Carrot is full of flavor and one of the "meatiest" veggie burgers I've ever made.  It holds together well and doesn't smoosh into 100 pieces when you take the first bite.  The boys didn't even know it wasn't a traditional burger.  I served them on a pretzel roll from Trader Joe's and I'm now in love with those buns!  I'm a sucker for anything with caramelized onions, so this one had my name written all over it.  I couldn't lift the picture from her site.  Smarty pants!   
Wes requested a Bahn Mi type sandwich one week and even added that it could be vegetarian.  Not one to ignore a good challenge, I set off to find the best recipe.  And boy did I?!  There are many components to this sandwich, just as there are for a traditional Bahn Mi, but each one is an integral part of the overall goodness of the sandwich.  The mushroom pate would be great on a burger.  The only modification I'd make in the future would be to halve or even third the pickled vegetables.  They do keep for up to a month, but I had difficulties finding other uses for them.  I did enjoy the Daikon, as this was the first time I think I'd ever had one.  Crusty bread is another must to help absorb some of the wetness from the pate and veggies.  We went the egg route, as opposed to the tofu.

Vegetarian Bahn Mi Sandwich
via The Chubby Vegetarian

Another vegetarian meal that I would bet you wouldn't miss the meat is this hearty Chickpea Crockpot Pie with Biscuit Topping.  If you haven't noticed by now, we like bread.  Really it's me and I've passed on my affection to everyone else since I'm the cook.  These biscuits, although vegan, are the bomb!  I think the moisture from the crockpot helps a lot, as does the creamy broth and veggies sticking to the underside of each bite of the biscuit.  It's a match made in heaven.  Everyone was asking for seconds and were fighting for the leftovers.

Chickpea Crockpot Pie with Biscuit Topping
via Peas and Thank You

The last recipe may be a bit of a stretch for you.  Just trust me, it really it quite tasty.  Your kids will love that they get to eat a waffle and you'll love that said waffle is packed with nutrients.  Again, don't let the laundry list of ingredients overwhelm you.  Most of them are spices and all together it only takes about 30 minutes to prepare.  The cauliflower gets chopped up, so the mouths you are feeding are none the wiser that they're actually eating something healthy.  Honestly, I think I liked this one more than Wes, but he's funny on the texture of his food.  He needs some crunch in every meal and, well, this meal is lacking in that department.  He also doesn't like anything with the word "sloppy" in it because he said it automatically sounds unappealing.  I guess I see it.  The boys and I loved it though.

Cheesy Cornbread Waffles with Cauliflower Lentil Sloppy Joes
via Keepin' It Kind

Phew!  I'm hungry now.  Doing a big post like this makes me realize just how many meals have come out of my kitchen in the last 3 months.  Which one are you going to try first?  That is if you're not in a food coma by now!
 

Roasted Vegetable Pockets

This is an adaptation of one of our family's favorite carnivore dishes, Chicken Crescent Squares.  Since we've started the vegetarian lifestyle, I find it increasingly more difficult to look at, much less touch raw meat.  So on few occasions we do have meat, I have to take a deep breath and try to think about something else as I cut it up.  I've never been the world's biggest meat-lover, so this isn't all completely new for me.  I don't expect most vegetarians experience this same phenomenon when they initially make the switch.

So I wanted to be able to still enjoy this recipe that we loved so much.  Once I decided to remove the chicken, the cream cheese didn't seem to fit anymore either.  I basically decided I'd just roast some veggies, throw in some roasted garlic and then spoon it into the crescent squares before baking.  

It turned out great and no one even missed the chicken.  Now it was a completely different dish than the old one, but just as tasty, if not better!

Roasted Vegetable Pockets yields 4 pockets {Print this!} Ingredients:

1 small sweet potato, peeled and cut into 1/2-inch cubes

1 leek, white and light green parts only, washed and thinly sliced

4oz button mushrooms, quartered

2 cups cauliflower, chopped into bite-size pieces

1 small red pepper, cut into 1-inch pieces

1 tube of crescent rolls (I like Trader Joe's or Immaculate Baking Co.)

1 whole head garlic

1-2 T olive oil

1 tsp tumeric

salt & pepper

2 tsp balsamic vinegar

Directions:

Preheat oven to 425.  

Remove the outermost layers of skin from the head of garlic, being sure to keep the entire head in tact.  Cut off just enough of the end (top) where you can just barely see the garlic.  Tear off a small piece of aluminum foil (enough to wrap around the garlic) and place the head of garlic in the middle of the foil, drizzle with a teaspoon of olive oil, and gather the foil.  Roast in the oven for 45 minutes, or until it's squishy when you squeeze it.

Drizzle 1 T. olive oil on a large rimmed baking sheet.  Spread to coat with your hand.  Sprinkle salt and pepper generously on top of the oil.  Scatter the sweet potato cubes and cauliflower on top of the prepared pan.  Sprinkle with tumeric before baking for 15 minutes.  Remove from oven and add mushrooms, pepper, and leeks.  Toss with additional olive oil and spread veggies into a flat layer.  Bake another 10-15 minutes, or until veggies are soft.  Remove from baking sheet to a bowl and toss with balsamic vinegar.

Remove crescents from tube in one piece.  Divide along dotted lines to form 4 squares.  Seal the diagonal lines by pinching them together.  Flatten them out slightly with a rolling pin.  Spoon a heading tablespoon (or more) of the prepared veggies into the center of each square.  Bring each corner of the square to meet in the middle and pinch to seal each corner.

Bake, according to the crescent roll package directions, usually about 25 minutes, or until golden brown.

**Linking up with Bloom Designs, What's Cookin' Wednesday, Allergy Free Wednesday, Healthy 2 Day Wednesday, Healthy Vegan Friday, and What's Shakin'. 

Pancit Canton

This is a super easy, super quick weeknight meal.  It's a favorite it our house because of it's simplicity.  Sometimes (I can't believe I'm saying this), less is more.  The boys appreciate that they can distinguish between each item and don't feel like something may be hiding that they don't like.  I love it that the veggies are interchangeable and that it's a great chance to clean out the fridge.   The egg noodles really do make a difference, so if you can't find them at your local grocery store, I highly recommend you hitting up an International market to see if you can find them.  They are generally very inexpensive, so go ahead and pick up a couple of packages while you're there.  I feel that strongly about you liking this meal, that I know you'll want to make it again! Pancit Canton {print recipe}
Ingredients:

1 pkg dry egg noodles

1 lb chicken breasts, cut into 1-inch pieces

1 small head cabbage, shredded

3 stalks celery, sliced

1 large carrot, sliced

1 medium onion, sliced

1 cup snow peas, chopped

3 cloves garlic, minced

1/4 cup soy sauce

salt and pepper to taste

Directions:

Cook egg noodles according to package directions.  Drain and set aside.  

Heat 1 T. canola oil in a saute pan or wok.  Add all of the veggies and saute for a few minutes, enough to cook them halfway, about 3-4 minutes.  Remove to a bowl.

In the same wok, add remaining oil and chicken.  Saute for 3-5 minutes, until the chicken is no longer pink on the outside.  Season with salt and pepper and a dash of soy sauce.  Add vegetables back in with the chicken and continue to cook about 3-5 minutes, or until veggies are tender.  Add in remaining soy sauce and egg noodles; toss to coat.  Heat noodles a few minutes before serving.  

**Linking up to What's Cookin' Wednesday and Whole Foods Wednesday.

Healthy Fettuccine Alfredo with Broccoli

Some classics are better left alone.  Some can be tweaked and still be good.  And some can be completely transformed completely and turn out just as good, if not better than the original.   I am a big fan of fettuccine alfredo but I'm not a fan of the solid rock that forms in my stomach approximately 30 minutes after eating it.  When it hits, it hits hard and then I have a nagging reminder just how many calories I just consumed.  But I love the taste and I love the change of pace from a traditional red sauce.   Let me introduce you to my new favorite compromise, a healthier version using cauliflower.  If you're skeptical, it's okay, I was too.  I have no doubt Wes was nervous and counting the hours until this meal was behind us.  Thankfully, we were both wrong.  This was light, creamy, and no detectable cauliflower taste.  The boys lapped it up without blinking and were none the wiser to the added veggies.  I even brought some in for some coworkers, whom I could tell were skeptical when I described it.  They both enjoyed it as well.  I think this one is a keeper.  I encourage you to give it a try and see if you can fool your dinner companions as well.  

Healthy Fettuccine Alfredo                                        {Print it!}

inspired by Pinch of Yum

What you'll need:

1 lb fettuccine noodles (preferably whole grain, brown rice, or quinoa)

1 large head cauliflower

6 cups vegetable broth

6 cloves garlic, minced

1 T. butter

1 tsp salt

1/2 tsp pepper

pinch nutmeg

1 T. olive oil

1/4 cup heavy cream

1 cup pasta water reserved from cooking noodles

1 lb broccoli

Directions:

Coarsely chop cauliflower into small chunks.  Bring the broth to a boil over medium heat and add cauliflower.  Cook until cauliflower is soft, about 15 minutes.  (The longer you cook it, the smoother your sauce will be.)  

Meanwhile, melt the butter in a large saute pan over medium heat.  Add the minced garlic and saute 4-5 minutes, or until soft and fragrant.

As the garlic and cauliflower are cooking, bring a large pot of water to a boil and cook the fettuccine according to package directions, being sure to reserve a cupful for later.  

Bring another pot of water to a boil and steam broccoli for 4-5 minutes until crisp tender.

Transfer cauliflower and about 2 cups of liquid to a blender (a Vita-Mix is helpful for a super smooth consistency).  You may need to do this in batches, depending on the size of your blender.  Add the sauteed garlic, salt, nutmeg, and pepper and puree until very smooth.  Once the mixture is moving, stream a little olive oil into the blender.  Add more broth or water if the mixture is too thick to move through the blender.  When puree is very smooth, transfer back to the garlic saute pan.

Add the cream and cook over low heat.  Add the pasta water (I didn't need nearly a full cup) and keep warm until ready to serve.  Add noodles to pan if pan is large enough, or transfer to a large pot or pan to combine.  Top with steamed broccoli before serving.

Serves 6

**Linking up to Jam Hands Recipe Sharing Monday, Show Me Your Plaid Mondays, Whole Food Wednesdays, and Fine Craft Guild.  

Weekly Recipe: Southwestern Egg Rolls with Cheesy Amazing Mexi Rice

It's been a while but the kitchen is still up and running.  I'm learning to perfect the make-ahead meals in order to maintain my sanity.  Let's face it, it's not the easiest feat to pull off dinner in 30 minutes!  On the nights I have to pick up both children from school, I get home at 5:30, where they both act as if they've been living in a 3rd world country and are famished, hurriedly get them a snack, and I'm left with less than 30 minutes to cook and get a meal on the table by 6pm (a personal goal, not a hard-coded, combustible time).  

This meal was made almost entirely ahead of time and then tucked away in the fridge until I was ready to pop it in the oven and reheat.  The egg rolls would be a great accompaniment to a full meal, as an appetizer, or doubled up for a main entree as I did.  The rice makes enough for an army, so be prepared to freeze the leftovers or invite 10 of your closest friends to dinner that night!

Baked Southwestern Egg Rolls
source:  Annie's Eats

2 cups frozen corn, thawed

1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
1/2 tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)

In a large bowl, combine everything but the egg roll wrappers.  Mix well to blend.  Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center.  Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center.  Continue rolling into an egg roll shape until a small part of the remaining point is still free.  Dip a finger in water or beaten egg and lightly brush on the edges of the free corner.  Finish rolling and press to seal closed.  Repeat with the remaining wrappers and filling.

Preheat the oven to 425˚ F.  Lightly oil a baking sheet with cooking spray.  Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray.  Bake for about 15 minutes, or until lightly brown, turning halfway through baking.  Serve warm with salsa.

Cheesy Amazing Mexi Rice

source:  Emily Bites

4 c cooked brown rice (cooked the day before to save on prep time – recommended!)

6 oz (about 1 ½ c) shredded cheddar cheese 
1 green bell pepper, seeded and diced small
1 (14.5 oz) can petite diced tomatoes in their juices
1 c fresh or frozen corn
1 (2.25 oz) can of sliced black olives, minced (I omitted)
1 c canned black beans, drained and rinsed
1 c cooked chicken breast, shredded or diced – *omit if making this vegetarian*
2 t chili powder
2 t salt

Directions:
1.    In a large (really large) bowl, combine all the ingredients and mix together with a large spoon until thoroughly combined.
2.    Bring a large nonstick sauté pan (what I used) or cast iron skillet (do not use a stainless steel pan) over medium heat and add the rice mixture, spreading it out across the bottom of the pan. Let it sit and cook that way in five minute intervals, stirring in between. Do not stir more frequently than every five minutes – you are waiting for the cheese to caramelize before scraping it off the bottom of the pan! Scrape the cheese off the bottom and stir it in every five minutes for 35-45 minutes (I did the full 45).

Weekly Recipe: Caramelized Cabbage and Onion Pasta with Bread Crumbs

Now don't go getting your panties all in a wad because I said cabbage.  If you give this a chance, I really think you'll like it.  Wes was just as skeptical as some of you and I assure you, he cleaned his plate.  Sometimes preparing common foods in somewhat unconventional ways produces something great!  I believe that was the case with pairing cooked cabbage with pasta.  The sometimes pungent flavor (and smell) of the cooked cabbage was scaled down by the garlic and onion.  The pasta helped to further dilute the intensity, providing a very balanced medley of flavors.  I love the toasted bread crumbs on top for a little unexpected flavor crystal in each bite.  

Caramelized Cabbage and Onion Pasta with Bread Crumbs
adapted by: Prevention RD

5 cloves garlic, minced
2 Tbsp unsalted butter
3 slices wheat bread, torn into pieces
2 Tbsp fresh sage
1/4 tsp black pepper, plus more to taste
1 lb whole wheat pasta, cooked al dente
1/4 cup reserved pasta water
1/3 cup extra virgin olive oil
1/2 to 1 tsp crushed red pepper flakes
1 small  head cabbage, roughly chopped (about 4 cups)
1 large yellow onion, sliced thin
2 oz (1/2 cup) freshly grated Parmesan cheese
1/2 cup walnuts, chopped

Directions:

In a food processor, combine half the garlic, sage, and bread; pulse  until you have fine bread crumbs.

Melt butter in a skillet and add the bread crumbs. Stir and toast for about 2 to 3 minutes. Turn off the heat and set aside.

In a large skillet, turn on the heat to medium-high and add the olive oil, crushed red pepper flakes, and the remaining garlic. When the oil is hot, add the sliced onion and cabbage, along with a pinch of salt. Stir the cabbage and onions until they begin to reduce and caramelize, about 15 minutes.

Add a 1/4 cup of the pasta cooking water to deglaze the pan. Scrape the bottom of the pan with the water.

Toss your cabbage/onion mixture in with the pasta and bread crumbs. Serve with freshly grated Parmesan cheese. Top with toasted walnuts.

Yield: 8 servings (1 1/2 cups each)

**Linking up to Tastetastic Thursday.

Weekly Recipe: Taco Cupcakes

Have I told you lately that I could eat Mexican food every day?  Well, I could.  I love that by adding cumin and/or chili powder to a dish automatically gives it a big boost of flavor.  I like being able to inject flavor with spices, as opposed to those fatty additives that we love so well - hello, Mr. Cheese, I'm talking to you! When I came across this blog, Emily Bites, I was instantly smitten with her "cupake" idea.  She basically uses muffin tins to create individual portions of common dishes - Lasagna, bbq, and French dip just to name a few.  Her cleverness won her a spot on Anderson Cooper's show!  How cool is that?  So I couldn't wait to try out one of cupcake creations.  First up, to veganize her Taco Cupcakes.

These were every bit as delicious as they looked and I loved that they are not only adorable, but also very portable.  My only complaint would be that my mouth is not big enough to consume each cupcake in one bite, thus some of the filling falls out.  Don't let that little detail stop you, these would be great to serve at a party or just for a quick weeknight fix.   Taco Cupcakes (vegan) adapted slight from Emily Bites 1 1/2 tsp avocado oil (or other neutral oil) 1/2 pkg tempeh (crumbled) or Quorn crumbles 1 1 /2 tsp cumin 1 tsp chili powder 1/2 tsp garlic powder 1/4 tsp onion powder 3/4 cup canned black beans, rinsed and drained 16 wonton wrappers (or more) 1/2 cup salsa 1 cup Daiya Mexican cheese 1/2 cup guacamole (homemade is best!) Preheat oven to 375.  Spray a 12-count muffin tin with non-stick spray.   Heat oil in skillet over medium-high heat.  Add crumbled meat alternative and spices.  Stir to heat throughout, about 7-8 minutes.  Add black beans and cook just until warmed.   Push 1 or 2 wonton wrappers in the bottom of each muffin hole (I used 2 because I didn't think 1 would hold it).  Sprinkle the bottom of each with about a tablespoon of the Daiya cheese.  Top the cheese with equal amounts of the bean mixture, followed by equal amounts of salsa.  Finally, top each cupcake with another sprinkle of Daiya cheese. Bake 18-20 minutes, or until golden brown.  Allow to sit for a few minutes before removing the cupcakes.  Top each with a dollop of guacamole (not pictured below).  

Linking up to Tastetastic Thursday and What's Shakin'.

Vegan Week: Spiced Tempeh Cauliflower Pilaf

Have you been inspired yet?  Or are you bored with my Vegan Week posts?  Are you craving a plate of greens, or are you still hungry for a hunk of meat?  Even if you're able to get a few new side dishes in your repertoire, I'm happy.   I know it can be tough to get in 3 full cups of veggies each day but this pilaf is a good start!  If you're not a fan of cauliflower, I'd encourage you to try this dish because it's practically undetectable once all the other flavors and spices hit your tongue.  The peas provide a little hint of sweetness to complement the cinnamon, while the meatiness of both the tempeh and the cauliflower soak up the savory and salty flavors.  This could easily stand on it's own as a one-dish wonder but you can also pair it as a side to a piece of omega-3 rich salmon.

Spiced Tempeh Cauliflower Pilaf adapted from: Veggie Num Num 3 T. avocado oil (or any oil you have on hand) 4oz tempeh, crumbled into bite-sized pieces 2 tsp mustard seeds 2 tsp tumeric 2 tsp paprika 1 tsp ground cinnamon 1/2 large onion, diced 2 tsp freshly grated ginger root 2 cups brown rice 2 cups no-chicken chicken broth 2 cups water 1/2 head of cauliflower, cut into small florets 1-2 cups fresh or frozen peas 1/2 cup raw cashews, roughly chopped 1/2 cup cilantro, roughly chopped

  1. Heat 2 tbs of the oil in a large frying pan over a medium-high heat, add the pieces of tempeh and fry for a few minutes until golden on all sides. Remove from the pan and drain on absorbent paper. 

  2. Add the remaining oil to the pan along with the mustard seeds and heat over a medium-low heat until the seeds begin to pop. Quickly add the turmeric, paprika and cinnamon and over a low heat combine the spices with the oil until you have a paste.

  3. Add the onion and increase the heat a little continuing to fry until the onion is soft. Add the ginger and cook for just a minute before adding the rice.

  4. Combine the rice well with the spices and onion, add the cauliflower and cooked tempeh and increase the heat. Add the stock and water and bring to the boil.

  5. Cover and decrease the heat to low, allow the pilaf to cook for about 20 minutes until rice is tender and stock nearly absorbed. Do not remove the lid but turn the heat off and allow the rice to sit 10 minutes. 

  6. Add the peas, stir through quickly and cover and cook for a further few minutes until stock is fully absorbed and rice cooked.

  7. Garnish with cashews and cilantro.  

  8. Serve warm accompanied with naan bread.

Linking up to Keep It Real Thursday at Beyond the Peel.

Vegan Week: Red Curry Lentils

Today's recipe is a great one for those of you looking for some international flair.  I love the flavors found in Indian food, so I knew this highly praised dish would be a hit.  I especially love that it was an all-in-one dinner, when paired with a simple side of roasted broccoli.   I assure you that when you add an ingredient as hearty as lentils, you won't miss the meat being on your plate.  Personally, I enjoy being able to eat a meal without having that feeling of something heavy sitting on my stomach afterwards.   Have I convinced you to try any of the recipes this week yet?  I still have a few more days (:

Red Curry Lentils by:  Prevention RD, via Pinch of Yum

1 1/2 cups dry brown basmati rice
1 1/2 cups dry lentils, rinsed and picked over
1/2 large onion, diced
2 Tbsp unsalted butter
2 Tbsp red curry paste
1/2 Tbsp garam masala
1 tsp curry powder
1/2 tsp turmeric
1 tsp cane juice sugar
2 cloves garlic, minced
1 Tbsp fresh ginger, grated or minced
pinch of cayenne pepper
1 (14 oz) can tomato puree or sauce
1/2 cup lite coconut milk
1/2 cup cilantro, chopped for garnishing

Directions:

Bring 3 cups of water to a boil in a sauce pan. Add the rice, stir and return to a boil. Reduce heat and simmer 35-40 minutes.

In a large sauce pan, heat 6-8 cups water and the lentils over high heat. Boil for about 15-20 minutes; drain and set aside.

Melt the butter in the same saucepan over medium high heat. Add the onion and saute for a few minutes until softened. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger) and cook for 1-2 minutes. Add the tomato sauce; stir and simmer until smooth.

Add the lentils and the coconut milk. Stir to combine and simmer for another 10-15 minutes. Serve over rice and garnish with cilantro.

Yield: 6 servings (scant 1 cup of rice with 3/4 cup lentils).

Linking up to Keep It Real Thursday at Beyond the Peel.

Vegan Week: Lentil Meatloaf

If any of you are exploring veganism or even vegetarianism, this week should be right up your alley.  I was always under the misconception that trying to find recipes that were both tasty and vegan would be challenging.  That very well may have been the case 10 years ago but with the explosion of the blogosphere and the internet, there is no shortage of great recipes now.  Now my only issue is wanting to try every single one of them! Sometimes I am doubtful about new recipes, not so much for myself, but for the rest of the family.  I'm happy to report this Lentil Meatloaf was a crowd pleaser not only for my family, but for several coworkers as well. The texture was definitely reminiscent of a hamburger-based meatloaf and the flavors were definitely there as well.  The finishing step was the ketchup topping and if there were any doubts, that sealed the deal.   Don't be turned off by the laundry list of ingredients.  They are all things that are good for you, so if you don't have them laying around, it might just be a good idea to stock your pantry with them.  Many of the items are found in other vegan and vegetarian recipes, so I think you'll find that you won't have any trouble using them up.   The chia seeds?  Great in your morning oats, smoothies, and even as egg substitutes in baking.  Packed with protein, these little guys are great for you! The tahini?  Hummus anyone?  Tahini is a great addition to nearly any hummus and another source of protein and also thiamin and phosphorus.   Just check out these nutrition stats for one slice of this loaf (1/5 of the loaf): 277 calories, 44 calories from fat, 5.2g total fat, 0mg cholesterol, 788.8mg sodium, 574 potassium, 47.4g carbohydrates, 12.5g fiber, 6.4g sugar, 14.1g protein.

Dreena's No-fu Meatloaf by:  Fat Free Vegan Kitchen

Ingredients

·         1/2 cup brown (green) lentils

·         1 cup vegetable stock

·         1/3 cup water

·         1 dried bay leaf

·         3/4 cup bulgur (toasted cracked wheat) (for gluten-free version, use certified gf steel cut oats)

·         1 cup water, boiled

·         1/4 cup natural ketchup

·         1 cup rolled or quick oats (ensure gf certified for gluten-free)

·         3 tablespoons tamari (use wheat-free for wheat/gluten-free version)

·         2 tablespoons nutritional yeast

·         2 tablespoons ground white chia (or black chia, or can use flax meal)

·         2 tablespoons vegan Worcestershire sauce (see note for gf version)

·         2 tablespoons tahini or sunflower seed butter

·         2 teaspoons blackstrap molasses

·         1/4 teaspoon dried thyme

·         1/4 – 1/2 teaspoon dried oregano

·         1 teaspoon dried basil

·         1/8 teaspoon ground fennel (optional)

·         Freshly ground black pepper to taste

Topping:

·         3 – 4 tablespoon natural ketchup

·         1 teaspoon vegan Worcestershire sauce (optional) OR 2 tsp vegan bbq sauce (optional)

Instructions

1.    Combine the lentils, vegetable stock, 1⁄3 cup of water, and bay leaf in a saucepan. Bring to a boil, then lower heat to medium-low, cover, and cook for 25 to 30 minutes, until just about tender. Once done, add the bulgur and boiling water, cover, and cook on medium-low heat for another 8 to 9 minutes.

2.    Meanwhile, preheat the oven to 375°F. Lightly oil an oven-proof glass loaf pan and line the bottom of the pan with a strip of parchment paper to cover (place it in to protrude along the short ends of the pan; this helps for easier removal of the veggie loaf from the pan). Combine the topping ingredients in a small bowl.

3.    Once the bulgur is cooked, remove the bay leaf and add all the remaining ingredients (except topping). Stir very well. Transfer the mixture to prepared pan and pack it in. Spread the topping mixture over the top.

4.    Cover the dish with aluminum foil and bake for 25 to 28 minutes. Remove the foil and bake for another 7 to 8 minutes. Remove from the oven and let stand for 10 to 15 minutes or so, before cutting to slice and serve. Serves 5-6.

Linking up to Jam Hands and Keep It Real Thursday at Beyond the Peel.