Lemon Chickpea Lentil Soup

You may have noticed that I don’t make a lot of sandwiches or salads on my blog. This is due to my one particular idiosyncrasy, I don’t enjoy cold food. It doesn’t feel like a meal to me unless something has been steamed, sautéed, broiled, baked, or pan fried. The only exception to this is possibly sushi, but I generally order my sushi with some Vegetable Tempura to round it out. I can’t explain it, and believe me, I’ve tried. Many a friend or acquaintance has interrogated me on this quirk. So, if you’re a sandwiches and salads kind of vegan, then this is not the food blog for you. Because, ‘round here we like soups, stir frys, stews, and and sautés.

One thing that continually inspires me is how creative vegan chefs are. The simple margin of a plant based diet serves to energize great chefs to come up with satisfying, nutritious vegan dishes. Dreena Burton is one such chef, which she demonstrates in her book, Eat, Drink, and Be Vegan. This is the first recipe I’ve tried from her cookbook, and it is one of the best soups I’ve ever had. I’m still drooling over it as I write. Thick, warm, and rich, it’s perfect for winter; but, it’s also bright, citrusy, and healthy, making it an ideal spring dinner. It even freezes well, so make extra for later!

2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 cloves garlic, crushed
salt and pepper
1 teaspoon cumin seeds
1 1/2 teaspoons paprika
1 teaspoon fresh oregano leaves
2 teaspoons fresh thyme leaves
1 cup dry red lentils
2 small cans chickpeas, drained and rinsed
1 small can diced tomatoes
2 zucchini, diced
2 cups vegetable stock
2 cups water
2 bay leaves
1/2 cup fresh lemon juice

Heat the olive oil in a large pot over medium-high heat. Add the onion and carrot, and sauté until tender, 7 to 10 minutes. Add the garlic and sauté for 1 minute more. Add the cumin seeds, paprika, salt and pepper, oregano, and thyme, and cook for 1 to 2 minutes. Add the lentils, 1 can of chickpeas, tomatoes, zucchini, vegetable stock, water, and bay leaves. Bring to a boil, reduce heat, and simmer for 25 to 30 minutes, until the lentils are tender. Remove the bay leaves. Using an immersion blender, purée the soup until it is thick, but not smooth. Add the second can of chickpeas and the lemon juice. Taste for salt and pepper. Serve immediately with a side of Herbed Garlic Bread.

A Feast Fit for Oscar

It’s almost here, the biggest Sunday of the year! The musical performances, the blood and sweat of competition, fans brawling over the opponents. Yes, that’s right...I’m talking about the Oscars! (Fooled you, didn’t I? You thought I was going to say the Westminster Dog Show, right?)

I know I’m in the minority here, but I don’t really care about the Super Bowl. I used to at least enjoy the food served at this most American of all holidays, but now that I no longer eat Buffalo Wings or Doritos, football has lost all its allure for me. Oscar Sunday has always been more enticing: the over the top gowns, the general merriment, the snarky comments from Joan Rivers and Isaac Mizrahi, and the extemporaneous acceptance speeches. It’s all so much more fun than watching men crush each other; although seeing Colin Firth tackle Jesse Eisenberg for the Best Actor award would be awesome! And just as people carefully plan their Super Bowl menus, crafting dozens of sliders and broiling stuffed potato skins, I pay thoughtful attention to my Oscar menu. Over the years we’ve developed an hors d’oeuvres tradition, preparing canapés and drinking champagne between the major awards. Everything from pot stickers to mini tacos to lettuce cups have found their way to the Oscar table. But, this year I decided to go for a more cohesive theme: bruschetta. A trio of crostinis on tangy walnut bread provides a festive and simple Oscar night dinner.

For all three recipes, slice your favorite bread, brush with olive oil, and broil until the top is golden and crispy.

Tomato and Basil Bruschetta

3 cups tomatoes, dices
1/4 cup basil, chiffonaded
1 clove garlic, crushed
2 tablespoons olive oil
2 tablespoons lemon juice
salt and pepper

Combine all the ingredients in a small bowl. Taste for salt and pepper. Serve immediately, or refrigerate for later.

White Bean Bruschetta

1 tablespoon olive oil
1/2 carrot, minced
1/2 onion, minced
1 clove garlic, crushed
1 teaspoon thyme, chopped finely
1 small can white beans, drained and rinsed
1/2 cup water
salt and pepper

Heat the olive oil in a small pot. Add the onion and carrot, and sauté until tender, about 7 minutes. Add the garlic and thyme, and sauté for 2 to 3 minutes. Add the beans and water. Bring the pot to a boil, then simmer for 10 minutes, or until thick and creamy. Taste for salt and pepper. Serve immediately.

Kale Bruschetta

1 tablespoon olive oil
1/2 carrot, minced
1/2 onion, minced
1 clove garlic, crushed
1 bunch dinosaur kale, de-ribbed and chopped
1/4 cup water
salt and pepper

Heat the olive oil in a small pot. Add the onion and carrot, and sauté until tender, about 7 minutes. Add the garlic and sauté for 2 to 3 minutes. Add the kale and water. Bring to a boil and simmer, covered, for 3 to 5 minutes, until the kale is tender and the liquid is absorbed. Season to taste with salt and pepper. Serve immediately.

Summer Rolls, Part III: Peanut Dipping Sauce

Let’s face it. The very best part of Summer Rolls is the peanut dipping sauce. Mixed with lime and ginger, it has so many layers of flavor, and provides the perfect savory flavor to the fresh crispness of the rolls. Plus, peanut butter just makes everything better!

1/2 onion, diced finely
1/2 inch piece of ginger, grated
1 clove garlic, crushed
1 1/2 tablespoons canola oil
3 tablespoons soy sauce
3 tablespoons water
1 1/2 tablespoons brown sugar
1/3 cup peanut butter
Juice of 1 lime

In a small pot, heat the canola oil. Add the garlic and sauté until tender, about 5 minutes. Add the onion and ginger and sauté until fragrant, 2 to 3 minutes. Add the soy sauce, water, brown sugar, lime, and peanut butter. Whisk until smooth and creamy. Serve immediately, or refrigerate until needed.

Summer Rolls, Part II: Making Your Rolls

Summer Rolls are a very common dish at most Thai restaurants. I love Summer Rolls for so many reasons; they’re light, fresh, and healthy, perfect for warm evenings eating in the backyard; they’re also quick and easy, making them good for weeknights when you’re short on time. Summer Rolls are so versatile; you can fill them with tons of different vegetables, brown rice noodles, and fresh herbs for a super healthy and nourishing meal.

1 carrot, julienned
1 red bell pepper, julienned
1 cucumber, julienned
1/2 cup snow peas, sliced finely
1/2 cup cilantro (basil and mint also go well)
1/2 package brown rice noodles
Rice paper wrappers
1 recipe baked tofu, sliced into 1/2” x 1/2” matchsticks

Bring a small pot of water to boil. Cook the brown rice noodles according to the package directions. Drain and rinse in cold water. Fill a shallow pan with cold water. Soak 1 rice paper wrapper in the water until flexible, but not mushy. Lay the wrapper flat on a smooth, dry surface. Lay a few stems of cilantro lengthwise on the wrapper. Cover the cilantro with the vegetables and tofu. Lay a handful of brown rice noodles across the vegetables. It’s easier to roll the wrappers if they’re not too full.

Fold the sides of the wrapper in toward the filling.

Pull the bottom of the wrapper over the filling, and roll the wrapper tightly. Set on a plate, and cover with a damp paper towel while making the other rolls. Serve with a side of tangy peanut sauce!

Summer Rolls, Part I: Baked Tofu

A lot of people think that being vegan means eating nothing but tofu and vegetables, and sometimes that’s true! Tofu + Vegetables = Crazy Delicious! Like I said yesterday, vegetables deserve our love and attention, and so does tofu. Tofu is a magnificent protein because it can take on so many flavors. Mixed with cumin, paprika, and lime, it goes great in a breakfast burrito; marinated in soy, chili, and garlic, it’s the perfect addition to stir fry; smooth, silken tofu even makes a great base for key lime or pecan pie. The point is, tofu can’t just be diced and eaten as a snack; you have to love it up a bit. This marinated and baked tofu would be great in stir fry, sushi, or crisp, fresh, Thai summer rolls, as I used it!

Baked Tofu

adapted from Children's Quick and Easy Cook Book

2 tablespoons soy sauce
2 tablespoons agave nectar
Juice of 1 lime
2-3 drops Tabasco sauce
1 clove garlic, crushed
1/2 inch piece ginger, grated
1 container extra firm tofu

In a shallow dish, whisk together the soy sauce, agave nectar, lime, Tabasco, garlic, and ginger. Drain the tofu, wrap in several paper towels, then press with a heavy casserole dish and several cans, to remove any excess moisture. Slice the tofu into 1/2 inch slabs, then slice each piece in half. Lay the tofu in the marinade, coating it completely. Let marinate for 30 minutes. Heat the oven to 425ºF. Lightly grease an oven proof dish, then lay the tofu in the pan, then place in the oven. Bake for 30 to 40 minutes, or until crisp and golden on both sides. Dice or slice according to the recipe.

Too Busy to Cook Pasta e Fagioli

You might be able to guess this, but I love talking to people about food, about being vegan, about getting healthy, about losing weight. My blog was inspired by my desire to have a continuous conversation with a lot of people about the joy and exuberance that has filled my life over the last year.

One thing that always comes up is time. People never seem to have enough time to take good care of themselves. Between work, friends, family, significant others, kids, going to the gym, traveling,and more, eating well gets pushed to the bottom of the list. I understand that compared to many people, the demands on my time are low, but eating healthy food should be at the top of all of our priorities, both for ourselves, and for our loved ones.

One of my strategies for eating healthy when my life is going full-speed, is to make a huge portion of soup, stew, or pasta on Sunday, and live off of it for 3 or 4 days. Alternatively, if you crave a bit more variety, you can make a large portion, and freeze single servings to thaw and enjoy at a later date. Being short on time does not have to mean sacrificing your health. So, the next time you’re looking at a hectic week, invest in your well-being with a pot of this pasta e fagioli.

Pasta e Fagioli

adapted from Dynise Balcavage’s The Urban Vegan

3 tablespoons olive oil
1 yellow onion, diced
2 carrots, diced
1 garlic clove, crushed
1/4 teaspoon crushed red pepper
1 28 ounce can of crushed tomatoes
3 16 ounce cans of cannelini beans, drained and rinsed
3 cups vegetable stock
1 pound ditalini or elbow macaroni
1/4 cup fresh basil, chiffonaded

Heat olive oil in a large pot over medium heat. Add the onions, carrots, and garlic. Sauté until tender, 7 to 10 minutes. Add the crushed rep pepper and sauté for 1 minute. Add the tomatoes, and simmer for 10 minutes. Add the beans and the stock, bring to a boil, reduce heat, and simmer for 30 minutes. Add the basil, and taste for salt and pepper.

Cook the pasta according to the package directions. Drain, and add to the other ingredients. Stir to combine, and serve immediately!

Maple Glazed Carrots

Eat your vegetables! It’s something we’ve been hearing our whole lives, but most of us are reluctant to obey. On the American plate, vegetables have been relegated to a sideshow; the opening act that no one really wants to see. Vegetables are The Hollies to meat’s Rolling Stones. The amount of care and effort we put into our meats completely overshadows the attention we show our vegetables. Perhaps this is why we feel so lukewarm toward them. We steam them, sauté them, or just eat them raw, maybe some salt, some ranch dressing, maybe not. This is no way to treat vegetables! Plants deserve to be center stage; they deserve to be diced, julienned, and chifonnaded, marinaded, grilled, and roasted; they deserve to be the heart and center of every meal. In my vegan transition, I began by substituting vegan meat for animal meat, tofu meatballs for example. Then I started using beans and tofu and tempeh for the center of my plate. Now, I simply eat vegetables: vegetables and grains, vegetables and noodles, vegetables and legumes, vegetables and vegetables. Becoming vegan means reconciling your relationship with vegetables, and this recipe is a great first step toward achieving vegetable love!

Maple Glazed Carrots

2 cups carrots, sliced (or, you can use baby carrots)
1 tablespoon olive oil
salt and pepper
2 tablespoons pure maple syrup

Heat oven to 375ºF. Prepare carrots, and place in an oven-proof dish. Drizzle with olive oil, and sprinkle with salt and pepper. Toss until well coated. Roast until fork-tender, 30 to 40 minutes. Drizzle with maple syrup and return to the oven for 3 to 5 minutes, until the syrup is thick and sticky, and the carrots are coated with glaze. Enjoy immediately!