Tuesday, May 31, 2016

Day 149 Japanese Quinoa Salad

Japanese Quinoa Salad

2 Cups Quinoa, cooked
1 Cup Frozen Endame, steamed
1 Cup Cucumber, diced
1/4 Cup Teriyaki Sauce
1 Lime, juiced
2 Cups Butter Lettuce
1Tablespoon Seaweed (use whatever variety you like best)

Lettuce and cucumber sprinkled with seaweed

1. Place lettuce in a bowl.  Add cucumber and sprinkle with seaweed.  Pour the juice over the top.

2.  Mix the quinoa and endame.  Add the teriyaki sauce and mix well.  Add to the lettuce salad.

Soundtrack Basia Bulat - Good Advice

Day 148 Spinach, Mushroom, and Tofu Breakfast

Spinach, Mushroom, and Tofu Breakfast

1 Cup Frozen Spinach
1 Teaspoon Black Pepper
1/4 Cup Stock
1 Tomato, sliced
Dijon Mustard
1 Cup Firm Tofu, crumbled
1/2 Teaspoon Ground Turmeric
1 Cup Mushrooms, sliced
1 Teaspoon Curry Powder
1 Cup Kidney Beans
1 Teaspoon Garlic Powder
1/2 Avocado
Salt to taste

1.  Spread the tomato slices with dijon.  Cook under the broiler until mustard bubbles.
Broiled tomatoes

2. Pour stock into a large skillet.  Place spinach in a quarter of the skillet and season with pepper.  Next add the tofu and season with the turmeric.  Add the mushrooms and season with the curry.  Last, add the beans and sprinkle with the garlic powder.  Cook on medium heat until the spinach is heated through and the mushrooms are soft.

Each ingredient cooks in its own section of the skillet
3.  Add everything to a plate and top with avocado.  Salt to taste.

Soundtrack Friends in Bellwoods 2 - Various Artists

Monday, May 30, 2016

Day 147 Indian Chickpea Salad

Indian Chickpea Salad

1 1/2 Cup Cooked Chickpeas
1 Teaspoon Curry Powder
1 Teaspoon Garlic Powder
1 Cup Cucumber, diced
1 Cup Arugula
2 Tablespoons Sliced Almonds
1 Lime, juiced

Heat the chickpeas in a small saucepan over medium heat.  Add the curry and garlic powders.
Layer the arugula, cucumber and almonds on a plate.  Top with the chickpeas.

Soundtrack Andy Bopp - Guitar Moods

Day 146 Almond Porridge

Almond Porridge

1 Cup Rolled Oats
1 Teaspoon Ground Cinnamon + a little to sprinkle over
1 Cup Soy Milk + 1/2 cup water
1/4 Cup Almonds, blanced and sliced
1 Tablespoon Maple Syrup

1. In a small to medium saucepan, simmer the oats and cinnamon in the soy
milk + water until thick and creamy, using a medium heat. Stir the oat mixture
frequently to avoid sticking to the bottom of the pan.

2. Once the oat mixture has thickened, remove from the heat and serve in a bowl
with the rest of the cinnamon, almonds and maple syrup, sprinkled
and drizzled over.

Soundtrack Andy Hopping - Lake Grove Road

Sunday, May 29, 2016

Day 145 Green Lentil, Walnut and Arugula Salad

Green Lentil, Walnut and Arugula Salad

1 Cup Green Lentils, cooked
1 Carrot, peeled and cut into ribbons
1/4 Cup Walnut Pieces
4 Cups Arugula, or less depending how big you want your salad
3 Tablespoons Balsamic Vinegar

Toss all the ingredients in a bowl and enjoy.

Soundtrack The Voice: Season 9 Collection

Did not take a photo of the actual salad.

Day 144 Green Quinoa Salad

Green Quinoa Salad

1 cup Quinoa, cooked
1 Cup Frozen Green Peas
1 Cup Sugar Snap Peas, trimmed and chopped
1 Cup Brussel Sprouts, halved
2 Celery Stalks, finely chopped
1/2 Cup Avocado, sliced
1/2 Lemon, juiced
2 Cups Butter Lettuce
Salt to taste

1. In a large pot add green vegetables and cover with water.  Boil until vegetables are bright green and softened.

2.  Layer lettuce in a bowl or plate.  Cover with quinoa, then green vegetables.  Dot with chunks of avocado.  Sprinkle with lemon juice.  Lightly salt.
Boiling green vegetables

Soundtrack Nettwerk:30 Years of Music - Various Artists

Day 143 Green Power Smoothie

Green Power Smoothie

1 Cup Cannelini Beans, cooked
1 Banana, peeled frozen and sliced
1 Tablespoon Flaxseed
1 Cup Frozen Fruit
1 Cup Kale Leaves
1/2 Cup Coconut Milk (Day 137)
1/2 - 1 Cup Cold Water, depending on how thick you want the smoothie
1 Teaspoon Spirulina
1 Tablespoon Maple Syrup

Place all ingredients in a blender and mix well.

Soundtrack Blake Shelton - If I'm Honest

Day 142 Chocolate Oatmeal

Chocolate Oatmeal

1 cup rolled oats
2 tablespoon cocoa powder
1 1/2 cups coconut  milk (Day 137)
1 tbsp flaxseed, ground
1/2 cup frozen mixed berries
1 tablespoon maple syrup

Place oats and coconut milk in a saucepan.  Heat to boiling and reduce to a simmer.  After a few minutes add the cocoa and flaxseeds.  Cook for a few more minutes and add the frozen berries.  Cook until most of the liquid is absorbed.  Remove from the heat and add the maple syrup.

Soundtrack Boy and Bear - Moonfire

Sorry, forgot to take a picture of the oatmeal.

Saturday, May 28, 2016

Day 141 Vanilla Bean Smoothie

Vanilla Bean Smoothie

1 cup canned cannelini beans
1  banana, chopped & pre-frozen
1 cup coconut milk - add more if too thick (Day 137)
1 tbsp flaxseed
1 tsp vanilla

Add all ingredients in a blender and mix till smooth.

Soundtrack We Love Disney - Various Artists

Day 140 Black Bean Chocolate Smoothie

Black Bean Chocolate Smoothie

I know it sounds strange, but beans make smoothies very filling and high protein.  The cocoa and vanilla give it a pleasant taste.

1 cup cooked black beans
1 large spotty banana, chopped & pre-frozen
1 cup  coconut milk (Day 137)
2 tbsp cocoa powder
1 tbsp chia seed
1 tsp vanilla
Slice and freeze in a plastic bag before using

Place all ingredients in a blender and mix till smooth.

Soundtrack Lindy Hop - Various Artists

Day 139 Berry and Tahini Oats

Berry and Tahini Oats

1 cup rolled oats
1 cup coconut milk + 1/2 cup water (Day 137)
1/2 cup frozen mixed berries
1 tbsp tahini

Add the liquids and oats to a saucepan.  Bring to a boil, then reduce heat and simmer.  After 5 minutes add the berries and tahini.  Cook until the oats absorb the liquid.

Soundtrack Gwen Stefani - The Sweet Escape

Friday, May 27, 2016

Day 138 Dijon Mustard

Dijon Mustard

1/2 Cup Brown Mustard Seeds
1/2 Cup White Wine
1/4 Cup Apple Cider Vinegar
1/4 Cup Water
1 Teaspoon Kosher Salt

Combine all the ingredients in a jar.  Let it Macerate for 2 days.  Place in a blender and puree until smooth. Pack it in the jar and store at room temperature for 3 weeks.  Transfer to a clean jar.  Move the mustard to the refrigerator where it will keep for 1 year.
Blended and mellowing

Soundtrack Lindy Vopnfjord - Young Waverer

Day 137 Coconut Milk

Coconut Milk

It is always great to be able to make your own staple items.

6 Cups Dry Coconut, unsweetened
6 Cups Boiling Water

This is a 1:1 ratio so you can make as much or as little as you like.
Soaking coconut

1.  Place the coconut in a large bowl.  Cover with the boiling water.  Let stand for at least 30 minutes.  Put in a blender and blend for 3 minutes.  If you are doing a large quantity, it may take several batches.

Milk draining from a nut milk bag
2.  Place the blended coconut in a nut milk bag.  Let the bag hang over a bowl until the milk is cool enough to handle.  Squeeze all of the liquid from the coconut in the bag.

3.  Repeat the process.

4.  Ladle the milk into glass bottles and refrigerate.  The milk will separate.  You will need to shake it vigorously before using.  Bring the bottled milk to room temperature before using will help in remixing.

5.  Save the used coconut for smoothies, oatmeal or soups.

Soundtrack Linda Hopkins - the Living Legend Live

Day 136 Blackberry Crisp

Blackberry Crisp

The Fruit
4 Cups Blackberries
1 Tablespoon Flour
3 Tablespoons Brown Sugar
Rind of 1 Orange, grated

Preheat oven to 375F.  Toss the berries with the flour, sugar and orange rind.  Place them in a glass pie pan.  Prepare the topping and distribute over the berries.  Bake 30 -40 minutes.

The Topping

1/2 Cup White Flour
6 Tablespoons Brown Sugar
1/4 Teaspoon Cinnamon
1/8 Teaspoon Nutmeg
1/8 Teaspoon Salt
4 Tablespoons Earth Balance

Combine all of the dry ingredients.  Cut the Earth Balance into small pieces.  Work it into the flour with a pastry cutter and/or your fingers until well distributed.

Serves 4

Soundtrack Violent Femmes - The Violent Femmes Collection

Sunday, May 22, 2016

Day 135 Wild Rice and Brown Rice Pilaf

Wild Rice and Brown Rice Pilaf

1/2 Cup Wild Rice
3 Cups Water
3 Tablespoons Olive Oil
1 Carrot, peeled and diced
1 Onion, finely diced
1 Bay Leaf
1 Cup Brown Rice
2 Cups Green Stock, heated

1.  Rinse the wild rice.  Bring 3 Cups Water and 1/2 Teaspoon salt to a boil.  Add the rice.  Cook slowly uncovered for 1/2 hour.

2.  While the wild rice is cooking, prepare the vegetables.  Add the olive oil to a large pot.  Add the carrot, onion and bay leaf.  Cook over medium heat, stirring occasionally for 4 minutes. Add the brown rice and 1/2 teaspoon salt and cook for 5 minutes.  Add the stock and bring to boiling. Add the wild rice, reduce heat and cover the pan.  Cook for 45 minutes.  If the rice dries out, add some of the cooking water from the wild rice.

Goes well with Artichoke and Fennel Stew

Pairs well with 2012  Pinot Blanc  from Alsace

Soundtrack - Day of the Dead by various artists

Day 134 Brown Rice Casserole

Brown Rice Casserole

4 Cups of Cooked Brown Rice (Day 133, you will need to double the recipe)
8 Ounces Extra Firm Tofu, cubed
1 Onion, chopped
2 Carrots, peeled and chopped
1 Green Bell Pepper, chopped
1 Zucchini, chopped
1 Summer Squash, chopped
6 Ounces Mushrooms, sliced
1 or 2 Collard Greens Leaves, sliced
1 Tablespoon Olive Oil
1 Tablespoon Earth Balance
3 Cloves Garlic, minced
1 Tablespoon Nutritional Yeast
1 Teaspoon Cumin Seeds, ground
1 Teaspoon Salt
1 Cup Stock
6 Ounces Vegan Cheese, shredded
Pepper to taste
Oregano and Rosemary to taste

1.  Preheat the oven to 350F. Heat the olive oil and Earth Balance, and fry the onion over medium heat until lightly browned, about 5 minutes.  Add the garlic, yeast, salt and cumin.  Stir until blended and cook one minute.  Add the carrots, and green pepper.  Add 1/2 cup of stock, cover the pan and braise the vegetables for 5 minutes, or until soft.  Add the squashes, collards and mushrooms and cook another 10 minutes.  Add the remaining liquid.

2.  Combine the vegetables with the rice and cheese.  Season with salt and pepper.  Mix in the tofu.  Add the herbs.  Cover the dish and bake for 45 minutes.

Works well as a breakfast dish when camping.  Just reheat in an oiled skillet.

Pairs well with a mimosa (Day 124)

Soundtrack Woody Lissauer - A Guest in the House of the Wind

Day 133 Perfect Brown Rice

The stock gives the rice a really rich flavor.

Perfect Brown Rice 

1 Cup Brown Rice, long grained
2 Cups No Beef Stock (Day 109)
1/2 Teaspoon Salt
1 Tablespoon Olive Oil

Rinse the rice well and drain it.  Put it in a heavy saucepan with the other ingredients.  Bring to a boil; then cover the pot with a tight fitting lid and reduce the heat to low.  Cook the rice for 45 minutes without disturbing it.  If the lid is opened, the steam which cooks the rice will be lost.  Just before serving, fluff the rice with a fork.

Soundtrack - Courtney Barnett - Sometimes I Sit and Think and Sometimes I Just Sit

Day132 Artichoke and Fennel Stew

Artichoke and Fennel Stew

The Sauce
2 Tablespoons Earth Balance
1 Tablespoon Olive Oil
1 Yellow Onion, diced
1 Teaspoon Fresh Thyme
1 Teaspoon Fresh Oregano
1/2 Teaspoon Fennel Seed, ground
1 Bay Leaf
1/2 Teaspoon Salt
1/2 Cup Dry Vermouth
3 Tablespoons Flour
3 Cups Green Stock, heated (Day 126)
1/4 Cup Parsley Leaves, chopped
Pepper to taste
Sauce ingredients

Heat the fats in a medium pot, then add the onion, thyme, oregano, fennel seed, bay leaf, and salt.  Cook until the onion is golden brown, about 10-12 minutes.  Pour in the vermouth and and let cook for 3 minutes.  Stir in the flour, cook for one minute.  Whisk in the stock a half cup at a time, adding more as the stock thickens.  Add the parsley and cook for 15 minutes.  Add pepper.  Keep warm and covered till needed for the stew.

The Stew
6 Leeks, cleaned and chopped
8 Tablespoons Lemon Juice
12 Ounce Jar Artichoke Hearts, drained and chopped
2 Fennel Bulbs, trimmed and chopped
4 Tablespoons Earth Balance
1/2 Cup Water
8 Ounces White Mushrooms, sliced
1 Clove Garlic, minced
Salt and Pepper to taste
Handful of Fennel Greens
Cream Cheese Pastry (Day 130)

1. Preheat oven to 375F. Melt the Earth Balance in a large pot.  Add the leeks, artichokes, and fennel.  Cook for 5 minutes.

2.  Add the water, mushrooms, garlic, lemon juice.  Cook until the mushrooms soften.
Ready to add the crust

3. Fold in the sauce.  Cook for 5 minutes. Add the fennel greens, salt and pepper.

4.  Pour the stew into a large casserole or ramekin dish. Roll out the crust and cover the top of the stew.  Cook for 45 minutes.

Goes well with Brown and Wild Rice Gratin

Pairs well with Chenin Blanc

Soundtrack - Stephen Malkmus and the Jicks - Wig out at Jagbags

Monday, May 16, 2016

Day 131 Butter Lettuce and Spinach with Citrus and Avocado

Butter Lettuce and Spinach with Citrus and Avocado

1 Head Butter or Bibb Lettuce
1 Small Bunch Young Spinach Leaves
2 Ruby Grapefruit
2 Avocados
4 Teaspoons Sherry
2 Teaspoons Raspberry Vinegar
1 Shallot, finely diced
1/4 Teaspoon Salt
7 Tablespoons Olive Oil
2 Springs Mint, finely chopped
2 Tablespoons Chives, sliced
Mixed Peppercorns to taste, ground

1.  Sliced the lettuce and remove the stems from the spinach.  Combine in a large bowl.

2.  Peel the grapefruit with a knife so that all the white pith is gone.  Using a sharp knife,  cut each segment from the membranes over a small bowl to catch the juice.  Cut each section into 2 or  pieces and add the lettuce mix.

3.  Add the sherry, vinegar, shallot,salt, oil, mint, chives and pepper to the bowl with the grapefruit juice.  Whisk well.

4.  Slice the avocado.  Place the lettuce mix on a plate, add some avocado slices and the vinaigrette.

Goes well with Cheese and Nut Burger.

Pairs well with 2014 Dry Creek Heritage Zinfandel.

Soundtrack Joe Bonamassa - Muddy Wolf at Red Rocks

Sunday, May 15, 2016

Day 130 Cream Cheese Pastry

Cream Cheese Pastry

1 Cup All Purpose Flour
1/4 Teaspoon Salt
3 Tablespoons Earth Balance, cut into small pieces
5 Tablespoons Vegan Cream Cheese
Almond based cream cheese

1. Combine the flour and salt in a bowl.  Work in the butter using a pastry blender, then your fingers.  The flour should resemble cornmeal.  Add the cream cheese and incorporate it into the flour with your fingers until the dough comes together and form into a ball.
Incorporating butter into the flour

2.  Wrap the dough in plastic wrap and press into a disk.  Refrigerate at least 15 minutes before using.  Roll into a crust when ready to use.
Ready to chill

Goes with Artichoke and Fennel Stew.

Soundtrack - Center Stage Music from the Motion Picture