Day 332 Marinated Vegetables

Marinated Vegetables

1/2 Cup Canola Oil
1 Cup Apple Cider Vinegar
1 Tablespoon Sugar
1/3 Cup Dill, chopped
1 Teaspoon Salt
1 Teaspoon Garlic Powder
1 Teaspoon Pepper
2 Cups Broccoli, cut into small flowerets
2 Cups Cauliflower, cut into small flowerets
3 Yellow Squash, chopped
3 Carrots, sliced
6 Mushrooms, sliced

1.  Combine the oil, vinegar, sugar, dill, salt, garlic powder and pepper.  Whisk well to combine.

2.  Combine the vegetables in a large container with a cover.  Pour the dressing over the vegetables.  Mix well.

3.  Refrigerate for 24 hours.  Occasionally, shake the container or mix the vegetables.

Goes well with cornbread.

Soundtrack Bear Mountain - Badu

Day 329 Pasta with Pesto Veggies

Pasta with Pesto Veggies

8 Ounces Pasta, cooked and drained
1/4 Cup Veggie Stock
1 Carrot, peeled and chopped
1 Parsnip, peeled and chopped
2 Celery Stalks, chopped
1 Cup Green Beans, chopped
1/2 Onion, Chopped
1/4 Cup Pesto Sauce
2 Tablespoons Olive Oil
2 Tablespoons Sunflower Seeds
Nutritional Yeast for garnish

1. Heat stock in a skillet.  Add the veggies and cook until they are soft.  Mix in the pesto and olive oil.  Continue cooking for 5 minutes.  Mix in the seeds.

2.  Add the veggies to the pasta and mix well so that the sauce covers all of the pasta.  Serve with nutritional yeast sprinkled on top.

Pairs well with  2003 Domaine Grand Veneur Chateauneuf du Pape

Soundtrack Spotify's Friendsgiving Playlist

Day 305 Vegetable Crispers

Vegetable Crispers

1/2 Cup Dry Whole Wheat Bread Crumbs
1/2 Nutritional Yeast
1 Teaspoon Dry Tarragon Leaves, crushed
1 Teaspoon Paprika
Dash Pepper
1 Cup Broccoli Flowerets
1 Cup Cauliflower Flowerets
1 Zucchini, sliced 1/2 inch thick
12 Small Whole Mushrooms
1/2 Cup Earth Balance, melted

Ingredients

1.  Pre heat oven to 375 F. Line a baking sheet in parchment paper. Combine bread crumbs, yeast and spices in a bowl.

Breading mix

2.  Dip vegetables one at a time in Earth Balance, then coat with the breading mix.  Place on the baking sheet.  Continue until all the veggies are used or you run out of breading.  You may have leftover veggies depending on their size.

Ready to bake

3.  Bake for 20 -30 minutes until browned.

Goes well with spinach salad.

Soundtrack - Trapt - DNA

Day 301 Veggie Fajita

Veggie Fajita

1 Carrot, peeled and shredded
1 Zucchini, peeled and shredded
1 Yellow Squash, peeled and shredded
1 Red Bell Pepper, julienne
1 Green Bell Pepper, julienne
1 White Onion, cut in rings
3 Cloves Garlic, minced
2 Teaspoons Chili Powder
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1 Bunch Fresh Cilantro, chopped
1 Cup Veggie Stock
Black Pepper and Salt to taste
2 Tomatoes, diced
2 Limes, juiced
Whole Wheat Tortillas
Salsa
Guacamole
Black Beans, cooked

Fajita veggies

1.  Place stock and vegetables in a large pan.   Cook for 15 minutes.  Add the garlic and spices, cook for 5 minutes.  Remove from heat and add the cilantro and lime juice.

Black beans

2.  Warm the tortillas. Layer the fajita veggies, salsa, guacamole and black beans on a tortilla to serve.

Soundtrack Days Full of Rain - Various Artists

Day 267 Veggie Tagine

Veggie Tagine

1 Carrot, peeled and sliced
1 Eggplant, cut in chunks
1 Sweet Potato, cut in chunks
1 Parsnip, peeled and sliced
1 Russet Potato, peeled and cut in chunks
1 Winter Squash, peeled, seeded, and cut in chunks
1 Zucchini, cut in chunks
3 Tomatoes, cut in chunks
1 Orange, peeled and sliced
1 Cup Dried Fruit
1 Lemon, juiced
2 Cloves Garlic, minced
1 Teaspoon Paprika
1 Teaspoon Fresh Ginger, minced
2 Teaspoons Ground Cumin
1 Teaspoon Dry Mustard
1 Stick Cinnamon
2 Cups Veggie Stock
1/3 Cup Toasted Almonds
1 Bunch Parsley, chopped

1.  In a large Dutch Oven add potatoes, carrots, eggplant, parsnips and winter squash.  Mix in veggie stock and spices. Bring to a boil, then reduce heat to medium. Cook until the veggies are slightly softened.

2.  Add zucchini, garlic, tomatoes, and dried fruit.  Cook on medium heat for 15 minutes.

3.  Add orange segments and lemon juice.  Cook for 5 minutes.

4.  Remove the cinnamon stick and add the parsley and almonds.

Soundtrack Shy Glizzy - Young Jefe 2

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

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

Couscous

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 72 Curried Cream of Vegetable Soup

Curried Cream of Vegetable Soup

This recipe make 8 cups of vegetable broth and uses the base vegetables for soup

Broth
2 Tablespoons Oil
2 Onions, chopped
8 Ounces Carrots, peeled and chopped
1 Pound Celery with leaves, chopped
1 Pound Potatoes, peeled and cubed
8 Ounces Sweet Potato, peeled and cubed
4 Ounces Mushrooms, sliced
12 Cups Water
3 Teaspoons Salt
1 Teaspoon Dried Thyme
1 Tablespoon Dried Rosemary

Broth ingredients

Soup
1 Tablespoon Curry
2 Cups Water
1 Cup Quinoa Milk
Salt and Pepper, to taste
Nutritional Yeast for garish

1. For the Broth:

Cooked vegetables in broth

Place oil in very large pan over high heat. Add onions, carrots, and celery.  Saute for 5 minutes to soften lightly.  Add potatoes and mushrooms.  Cook for another 5 minutes.  Add the water and seasonings.  Bring to a boil.  Reduce heat, cover and cook for 1 hour.  Strain with a sieve into containers.  The stock will keep for about 2 weeks in the refrigerator, so split between the freezer and refrigerator if you do not need all of it at once.

Broth for later

2.  For the Soup:

Recovered vegetables

Puree the vegetables with water and milk with an immersion blender.  Add the spices.  Sprinkle with nutritional yeast for serving.

Blended soup

Goes well with Polenta

Soundtrack Between the Buried and Me - The Great Misdirect