Thursday, September 29, 2016

Day 265 Marharastian Dal Soup

Marharastian Dal Soup

1 Cup Yellow Split Peas
1/2 Teaspoon Cumin Seeds
1/2 Teaspoon Mustard Seeds
1/2 Teaspoon Caraway Seeds
1/2 Teaspoon Turmeric
1/2 Teaspoon Chili Powder
1/2 Teaspoon Ginger Powder
1 Onion, diced
2 Tomatoes, diced
2 Cloves Garlic, minced
6 Cups Veggie Stock
Cilantro for garnish
Salt and Pepper to taste

1.  Soak the split peas in enough stock to cover for 1 - 2 hours.  Transfer to a large saucepan.

2.  Add remaining stock. Bring to a boil, reduce heat and simmer for 1 hour.
Toasted seeds

3.  Place the seeds in a skillet and toast until lightly browned.

4.  Once the split peas are tender, add remaining ingredients, including the toasted  seeds.  Cook for 30 minutes.

5.  Blend the soup and garnish with the cilantro.

Goes well with green salad.

Soundtrack Disturbed - Asylum

Wednesday, September 28, 2016

Day 264 Penne Pasta Caponata

Penne Pasta Caponata

1 Eggplant, peeled and cubed
4 Tomatoes, diced
1 Onion, chopped
3 Cloves Garlic, chopped
1/2 Cup Olives, sliced
1/3 Cup Capers
1/4 Cup Veggie Stock
2 Tablespoons Parsley, chopped
1/2 Pound Penne Pasta
Balsamic Vinegar

1.  Preheat Oven to 400 F.

2.  Lightly oil a baking sheet.  Add the eggplant, tomatoes, garlic and onion.  Bake 20 minutes.
I used chickpea pasta

3.  Cook the pasta and drain.

4.  Transfer the veggies and stock to a large stock pan.  Add the olives and capers.  Cook for 10 minutes.  Add the pasta and parsley.  Cook till heated through.  Add the balsamic vinegar to taste.

Soundtrack - Get Lit - Global Warming

Tuesday, September 27, 2016

Day 263 Minestrone with Bulgar Wheat

Minestrone with Bulgar Wheat

1 Carrot, diced
1 Zucchini, diced
1 Yellow Squash, diced
1/2 Onion, diced
1 Eggplant, diced
1 Cup Baby Spinach
1/2 Cup Cremini Mushrooms, quartered
6 Tomatoes, diced and cored
1 Green Bell Pepper, diced
15 Ounces Kidney Beans, cooked
5 Ounce Whole Wheat Pasta
5 Cloves Garlic, minced
8 Cups Veggie Stock
1/2 Cup Total Parsley, Oregano and Basil
1/2 Cup Bulgar Wheat
Salt and Pepper to taste

1.  In a large pan, add stock and bring to a boil.
Adding spinach

2.  Add the pasta and vegetables (except spinach) and cook for 20 minutes over medium heat.  Add the beans, spinach and bulgar wheat and cook for 15 minutes.  Add additional water or stock if necessary.
Finished minestrone

3.  Add the garlic and herbs and cook for 5 minutes.  Salt and pepper to taste.

Goes well with green salad.

Soundtrack Every Child Deserves a Lifetime - Various Artists

Day 262 Summer Italian Style Mixed Vegetables

Summer Italian Style Mixed Vegetables

2 Tomatoes, chopped
1 Red Onion, thinly sliced
1 Pound Green Beans, trimmed
1 Pound Cremini Mushrooms, sliced
1 Red Bell Pepper, chopped
1 Teaspoon Fresh Thyme
15 Fresh Basil Leaves, chopped
1 Cucumber, chopped
2 Tablespoons Fig Vinegar
1 Tablespoon Sesame Seeds
Mixed Greens
Cremini Mushrooms

1.  Place the tomatoes, onion, green beans, mushroom and bell pepper in a skillet.  Add the fig vinegar and lightly saute.  Vegetables should still be crisp.  Add the cucumber and herbs.  Mix well.
Raw Vegetables

2.  Serve the veggies over the salad greens.  Garnish with the sesame seeds.  Add more vinegar as dressing if desired.

Soundtrack Cher - If I Could Turn Back Time, Cher's Greatest Hits

Monday, September 26, 2016

Day 261 Soba Noodles

Soba Noodles

1 Pound Soba Noodles
1 Small Can Water Chestnuts, diced
1 Cup Shitake Mushrooms, sliced
2 Red Bell Peppers, sliced
1/4 Cup Cilantro
1 Teaspoon Ginger Root, diced
3 Cloves Garlic, minced
Salt and Pepper to taste
Sesame Seeds for garnish


3 Tablespoons Rice Vinegar
3 Tablespoons Soy Sauce
1/4 Cup Pomegranate Juice
1/2 Teaspoon Ground Cumin

1.  Cook the noodles and drain,

2.  Mix all of the vinaigrette ingredients together and add to a large saucepan.
Shitake mushrooms

3.  Add the remaining ingredients and saute until the peppers are soft.  Add the noodles to the pan.

4.  Garnish with the sesame seeds.

Soundtrack Deborah Bond - DayAfter

Day 260 Kale with Orange and Grapefruit

Kale with Orange and Grapefruit

1 Pound Kale, stems removed and chopped
1 Can Cannellini Beans
2 Oranges, segmented and sliced
1 Grapefruit, segmented and sliced
1/2 Cup Orange Juice
1/2 Cup Grapefruit Juice
1 Onion, diced
2 Cloves Garlic, minced
2 Tablespoons Raspberry Wine Vinegar
1/2 Cup Total Parsley and Cilantro, chopped
1 Cup Veggie Stock
Salt and Pepper to taste
1/4 Cup Almonds, chopped

1.  In a large saucepan over medium heat, add the juices and stock. Bring to a boil and add the kale, onion, beans and garlic.  Cook for 10 minutes.

2.  Reduce heat and add the vinegar, herbs and salt and pepper.  Mix well.
Fruit sections

3.  Turn off the heat and add the fruit and almonds.

Soundtrack - Now That's What I Call Music, Vol. 59 - Various Artists

Day 259 Black Bean, Corn and Avocado Pizza

Black Bean, Corn, and Avocado Pizza

1 Can Black Beans
Corn cut from 1 Ear
2 Avocados Sliced
1 Bunch Cilantro, chopped
1 Clove Garlic, chopped
1 Teaspoon Ground Cumin
1 Teaspoon Ground Mustard
Salt and Pepper to taste
Tomatillo Sauce (Day 258)
4 Whole Wheat Pita Rounds

1.  Mix the black beans, corn, cilantro, garlic, cumin, mustard, salt and pepper in a saucepan.  Cook till heated through,

2.  Spread the Hummus on the pita rounds,  Top with sliced avocado. Place the bean mixture on the pita.

3.  Broil in the oven until browned.  Top with tomatillo sauce.

Goes well with a green salad.

Soundtrack Daya -  Self titled album.

Saturday, September 24, 2016

Day 258 Tomatillo Sauce

Tomatillo Sauce

1 Pound Tomatillos, husked removed and halved
1/4 Cup White Onion, chopped
1 Jalapeno Pepper, sliced
1/2 Cup Cilantro
1 Lime, juiced
Salt and Pepper to taste

1.  Preheat oven to 400 F.  Place tomatillos and jalapeno in a baking pan.  Roast until browned, 20 -30 minutes.

2.  Place all ingredients in a food processor.  Pulse until finely chopped and mixed.

Goes well with pizza.

Soundtrack Approaching Nirvana - Cinematic Soundscapes, Vol. 2

Day 257 Roasted Vegetables and Pesto Pizza

Roasted Vegetables and Pesto Pizza


1 Cup Total Parsley, Basil and Rosemary
1/4 Cup Pine Nuts
1 Tablespoon Nutritional Yeast
2 Cloves Garlic
Salt and Pepper to taste
1/4 Cup Veggie Stock
1/4 Cup Olive Oil

1 Zucchini, diced
1 Yellow Squash, diced
1 Red Bell Pepper, chopped
1 Cup Shitake Mushrooms, sliced
1/2 Cup Veggie Stock
4 - 6 Whole Wheat Pita Bread

1.  Preheat Oven to 400 F.  Mix all the veggies on a baking tray and pour the stock over.

2.  Roast 15 minutes in the oven.

3.  Add all of the pesto ingredients to a food processor.  Process until well blended.
Pesto Sauce

4.  Spread the pesto on the pita rounds.  Top with roasted vegetables.

5.  Broil in the oven until browned.

Soundtrack DGC Rarities Vol. 1 - Various Artists

Day 256 Tempeh Hash

Tempeh Hash

1 Block Tempeh, crumbled
2 Pounds Potatoes, sliced or diced
2 Cups Veggie Stock
1 Red Onion, diced
4 Cloves Garlic, minced
1 Red Bell Pepper, cubed
1 Tablespoon Chili Powder
2 Tablespoons Soy Sauce
Salt and Pepper to taste
2 Tablespoons Parsley, chopped

1.  Place the tempeh, potatoes and stock in a large skillet.  Heat until potatoes are soft.

2.  Add onion, garlic, pepper, chili powder, soy sauce, salt and pepper.  Heat until onions are translucent.

3.  Remove from heat and mix in parsley.  Serve.

Good for breakfast.

Soundtrack Nirvana - In Utero - 20th Anniversary

Thursday, September 22, 2016

Day 255 Broccolini, Mushrooms with Cashew Butter

Broccolini, Mushrooms with Cashew Butter

Cashew Butter

1 Cup Cashews
1/2 Cup Soy Milk
1 Tablespoon Nutritional Yeast

Blend all ingredients together in a food processor.

1 Bunch Broccolini, chopped
1 Cup Mushrooms, sliced
1 Head Cauliflower, chopped
3 Cloves Garlic, minced
1/4 Cup Parsley, chopped
1 Cup Veggie Stock
1 Tablespoon Nutritional Yeast
Black Pepper to taste

1.  In a large skillet, add veggie stock and bring to a boil.

2.  Add mushrooms, garlic, broccolini, and cauliflower.  Reduce heat to medium and cook 10 minutes.

3.  Add the pepper, nutritional yeast, parsley and cashew butter.  Simmer until heated through.

Serve over salad greens.

Soundtrack Jamey Johnson - That Lonesome Song

Day 254 Veggie Balls

Veggie Balls

1 Carrot
1 Zucchini
1 Yellow Squash
1/2 Onion
1 Tomato
1 Cup Baby Spinach
1 Baked Sweet Potato
1/2 Cup Mushrooms
1 Clove Garlic
1/2 Cup Total Parsley, Rosemary and Basil
1/2 Cup Garbanzo Bean Flour
1 Cup Couscous, cooked
Black Pepper to taste

1.  Preheat oven to 400 F.

2.  Place all ingredients in a food processor and chop.  Mix thoroughly.

3. Lightly oil a baking sheet. Scoop and roll the mixture into balls, about 2 inches in diameter. Place on baking sheet and bake for 25- 30 minutes. Balls should be lightly browned.

Goes well with Tomato Broth. (Day 252)

Soundtrack Dave Matthews and Tim Reynolds - Live at Radio City Music Hall

Day 253 Veggie Breakfast Pita

Veggie Breakfast Pita

1 Zucchini, chopped
1 Yellow Squash, chopped
1 Red Bell Pepper, chopped
1 Cup Shitake Mushrooms, sliced
7 Ounces Extra Firm Tofu, cubed
1 Cup Total Fresh Basil, Parsley, and Rosemary, sliced
2 Cloves Garlic, chopped
1 Cup Hummus
1/3 Cup Veggie Stock
4 Whole Wheat Pita Rounds
Black Pepper to taste
Tomatilla Sauce

1. Pre heat oven to 400.  In a roasting pan, mix all the vegetables, garlic and tofu.  Add the stock and bake for 15 minutes.

2.  Spread the hummus on the pita bread.

3.  After baking, mix the herbs with the veggies and tofu.  Top the pita and hummus with the veggie mix.  Add pepper to taste.

4. Broil the pita until browned. Top with tomatilla sauce and serve.

Soundtrack The Deslondes - Self titled album

Wednesday, September 21, 2016

Day 252 Tomato Broth

Tomato Broth

5 Tomatoes, cored and chopped
2 Cups Veggie Stock
1/2 Onion, chopped
2 Cloves Garlic, diced
2 Sprigs Fresh Thyme
1 Sprig Fresh Oregano
Several Sprigs of Parsley
1/4 Green Pepper, chopped
Salt to taste

1.  In a large pan, add all the ingredients and bring to a boil.

2.  Reduce to medium and cook for 30 minutes.

3.  Blend with an immersion blender.

Goes well with Veggie Balls

Soundtrack John Mellencamp - American Fool

Day 251 Caesar Dressing

Caesar Dressing

2/3 Cups Cashews, soaked and drained
1/2 Cup Almond Milk
2 1/2 Tablespoon Champagne Vinegar
1 Clove Garlic
1 Tablespoon Agave Nectar
1 Tablespoon Kelp
1 Tablespoon Miso
2 Tablespoon Ale and Brown Sugar Mustard (Day172)
Salt and Pepper to taste
1/2 Lemon, juiced

Add all the ingredients to a blender and mix until smooth.

Goes well with salad.

Soundtrack Carrie Underwood - Blown Away

Day 250 Power Pancakes

Power Pancakes

1 Cup Whole Buckwheat Groats
1 Cup Whole Millet
1/2 Whole Oats
1/3 Cup Coconut, shredded
1/4 Cup Cashews
2 Cups All Purpose Flour
5 Dates, pitted and chopped
2 Teaspoons Vanilla
2 Teaspoons Baking Powder
1/4 Cup Whole Flax Seeds
4 Leaves Kale, stems removed
5 Cups Water

1. Place buckwheat, millet and oats in a high powered blender.  Blend until they become flour.

2.  Add the remaining ingredients.  Blend until everything is well mixed.

3.  Pour mix onto a pre heated griddle, 1/2 cup of mix per pancake.  Flip when bubbles form on the pancake.  They are ready when the pancake steams.

4.  Serve with fresh fruit, maple syrup, peanut butter or jam.

Goes well with Dried Fruit Relish (Day 230).

Soundtrack The Bouncing Souls - self titled album