Guacaparagus

Avocados are awesome. I just really started to appreciate their fabulousness about three years ago, and now I love them. They are full of healthy fats, nutrients, and are an excellent way to feel satisfied without eating junk food. Some fun facts:

-The Aztec word for avocado was ahuacatl, which means "testicle tree"
-Avocados have the highest protein content of any fruit.

-Rudolph Hass, a postman, patented the Hass avocado tree in 1935. The first Hass avocado tree is still alive and producing fruit

-Avocados contain more potassium than bananas

Now, the major drawback to this wrinkly green fruit is the fat and accompanying calorie content. If you normally eat a lowfat diet, its not a big deal, but we can all identify with wanting to trim calories here or there. This recipe is a great way to do that - it combines asparagus and avocado to create a delicious version of guacamole. Awesome with chips or crackers, this is also tasty as a sandwich spread. I found the original version in the Moosewood cookbook, and tweaked it a little for my purposes.

Guacaparagus

-1/2 lb asaparagus, with tough ends trimmed off and cut in 1" pieces

-1 clove garlic, chopped

-1-2 T lemon juice

-1/4 c. onion

-1/2-3/4 ripe avocado

-1/2 c. fire roasted tomatoes, drained (you can use regular, fresh or canned, if you prefer)

-Cayenne pepper + hot sauce

1. Steam the asparagus for 10 minutes, until very tender

2. Let the asparagus cool a bit, then pulse in a food processor with the lemon juice, onion, and garlic.

3. Add the avocado, tomatoes, a pinch of cayenne pepper, and some hot sauce to taste (I used about a teaspoon). Blend to desire consistency, and you're all done!

Back with some tasty recent creations

Last weekend I really had a hankering for something bad for me (mac and cheese), so I decided to try a new vegan mac recipe I had been hearing about for awhile. We also happened to have all the ingredients in the house, so that helped alot. Vegan Guinea Pig posted this super-easy recipe that does NOT include nutritional yeast, which many people don't enjoy. In a million years I would have never thought raw cashews, potatoes, onions, carrots, and a few spices could create a convincing cheese sauce, but I was WRONG! This was freakin' amazing. Even better than Veganomicon's Mac Daddy. I must admit, I did add about a quarter cup of nutritional yeast flakes because I was worried the sauce would lack flavor. In summary: yum yum yum! Make this, especially because it is not horrible for you.

The veggie mac got me in my cooking groove, so early this week I decided I really wanted to make some Kung Pao tofu. If definitely turned into an experiment with many variables, but a tasty experiment in the end. First off, I decided to pop my frozen tofu cherry. I'd had some Trader Joe's super firm tofu chillin' in our freezer for a few months. The stuff is great normally, and freezing definitely took the texture to a whole new level. After thawing, I thought I'd bake it for awhile, to save some of the calories associated with frying. I whipped up a quick marinade and baked the tofu strips for 15 minutes on each side at 350F.

My Marinade:
(all measurements extremely approximate)
-1/4 c. sweet chili sauce
-1/4 c. BBQ sauce
-2 T. soy sauce
-2 T. rice vinegar
-1 t. toasted sesame oil
-1 t. Sriracha chili sauce

After baking and cutting into cubes, I fried the tofu briefly to give it a nice crunchy exterior. I then stir fried some veggies with a tiny bit of oil, and added the tofu when they were done. My Kung Pao sauce closely mirrored my marinade, with just about half the amount of BBQ sauce. Basically, I was supposed to use hoisin sauce instead of BBQ, but we didn't have any. I thought this would be an acceptable substitute, and it worked pretty well. I sprinkled the final product with peanuts and it was good.


Life is pretty busy in general right now until I take the PMP exam on the 21st. I am pumped to be done with that and get my fat raise!!!

Impressed by Rachel Ray?

So don't ask me why, but awhile ago I ened up watching an episode of 30 Minute Meals during my post-work zone out time. It was a vegetarian episode, so I was curious enough to sit through her twittering. She made two dishes, one of which was an underwhelming orzo salad. Mixing together orzo, feta, spinach, and sundried tomato - holy shit, what a revelation! Let's pay you millions of dollars to write books and go on TV! Luckily she made up for that creative failure with the main dish: eggplant steaks. These exceeded every expectation I had of them. They will definitely get made again at our house. You can search for the original recipe if you'd like on the Food Network site, but I modified it a little and my version is as follows:

Mediterranean Eggplant Cutlets (sounds way better than "Eggplant Steak" - EW)
-1 medium eggplant, ends trimmed, sliced into four thick slices lengthwise. Slice off the rounded end on the two slices so that all pieces are uniform thickness.
-2 red peppers, cut in half and seeded
-olive oil
-S&P (sea and freshly ground, respectively)
-spinach - 4 c. fresh or 1/2 package frozen (if it's frozen thaw and drain it first)
-14 oz. can of fire-roasted tomatoes, drained (can sub some sundried if you'd like, or omit)
-3 cloves garlic, minced
-tub o' hummus
-bread crumbs (I used Italian for extra flavor, and bc that's what we had!)

Fire up the grill (or cast iron grill pan) and preheat the oven to 400F. Once the grill is hot, brush both sides of each eggplant slice with olive oil, S&P, and throw on the grill for 3-4 minutes a side. Put the red peppers on now, too, skin side down. They will need a solid 10 minutes or so to get nice and roasty.

Meanwhile (or after the grilling is done, depending on your multitasking abilities) heat a tablespoon or so of olive oil over medium heat. Sautee the garlic for a few minutes, being careful not to burn it. Add the well-drained tomatoes and roasted red peppers and sautee for another three minutes or so. Add the spinach and heat through.

Line up the grilled eggplant slices on a baking sheet. Top evenly with veggie mixture. Next, spread with hummus. You want to use up the entire tub. I know, I know, it sounds really weird, but just do it. Lastly, top with an even layer of bread crumbs atop the hummus. Pop in the oven for 5-10 minutes, or until the bread crumbs begin to brown.

I served mine with some freshly cooked millet and it was v. tasty. Any other hot grain would do, as well as pasta, potato dish, fresh bread, etc., etc. Oh, and if you like things saucy marinara pairs nicely with this. Serves 4 with a side, 2 if you're really hungry or want lunch leftovers.
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Mom's Cabbage Soup

....Since obviously anything Mom makes is always the best. In this case, that is 100% true. With cabbage, tomatoes in various forms, and caraway seeds (the stuff that gives rye bread it's rye-ness) this is not only tasty, but crazy healthy. If you want something that is incredibly filling but low-cal, this is the soup for you. Waaay better than your standard vegetable soup. You also have to be really kitchen-stupid to not be able to make this; it pretty much doesn't get any easier. The recipe makes like 12 or 14 cups or something ridiculous like that, so either make this for a crowd or plan on freezing some; it is extremely freezer-friendly. Also, as if there wasn't enough to love already, it's dirt cheap.

Ah, my priceless Dutch oven that I use for everything....further proof that vintage cookware is the best.

Mom's Sweet & Sour Cabbage Soup
-2 T. margarine (I use Earth Balance)
-2 T. oil, whatever you've got
-2 med. onions, minced
-1 med. head o' cabbage, finely shredded
-3-4 shredded carrots
-2 cloves crushed garlic
-1/4 c. white sugar
-1/2 c. brown sugar (I usually do 1/2 c. Splenda and 1/4 c. brown sugar to cut calories, but 3/4 c. sugar in this recipe doesn't make a big difference calorie-wise because this makes a MASSIVE amount of soup)
-10 c. water (when I make it I don't usually use this much, though...usually 8-9 or however much your pot can hold)
-28 oz. can organic crushed tomatoes w/ liquid OR the equivalent in pureed fresh if you have them
-10 oz. can tomato soup
-1/4 c. organic tomato paste (it's only a $.30 difference! Just do it!)
-1 T. + 1 t. caraway seed, crushed with knife
-1 T. salt
-1 T. black pepper
-1/2 c. lemon juice (optional)

1. In large pot, melt butter over med. heat, add oil, and sautee onions 1 min.
2. Add carrots, cabbage, garlic, and sugars. Sautee until softened and light golden in color (takes a solid 5-10 minutes for me, and I usually have to add the cabbage gradually, since it cooks down so much).
3. Add remaining ingredients.
4. Simmer, covered, on med. heat 2-2.5 hrs - stir occasionally. Adjust S & P to taste. Like most soups, tastes better the next day.

Serve with sour cream and black Russian bread if desired.

Roasting Brussel Sprouts

My favorite veggie of the moment is most definitely brussel sprouts. No question. Now, I'm not talking about the soggy gross brussel sprouts that emerge from the microwave - no, no, those are still as nasty as they were when I was eight. Roasting brussel sprouts, however, produces an entirely different result that seriously will make you excited about eating your veggies! It's really weird how many people don't know about this technique, actually, because it's super fast, easy, and addictive. Just try it. Even if you suck at cooking you can do this, and then you'll feel like King (or Queen) of the Kitchen after you do.

Roasted Brussel Sprouts

-Sprouts (however many you want!)

-Olive oil

-Salt (I prefer sea salt, but you don't have to be as snobby)

-Pepper (fresh ground is so much better! Get a pepper mill already if you don't have one!)

Preheat oven to 350F. Prepare the brussel sprouts: rinse in a colander, then peel off any yucky looking leaves or cut out any bad spots. Using a paring knife, cut all sprouts in half. Once they've all been halved, toss with a tablespoon or two of olive oil, and arrange on a baking sheet cut side down. Sprinkle some salt and pepper over them, then pop in the oven for 20 min. Remove when they have started to brown. After that you're ready to enjoy some fantastic brussel action!

Pasty Time!

Today the BF and I had quality time, cooking pasties (pronounced PASS-ties, different from PASTE-ies). We went to school in Michigan's Upper Peninsula, where they are a staple food. Pasties are to the UP what burritos are basically anywhere else in the country. They are originally Cornish, but were eaten by Finnish miners in the UP as an easy and portable lunch that was hearty enough to fuel their days in the mines. Traditionally they are eaten with ketchup or gravy. They also usually have a gross assortment of leftover beef/pork bits, but I obviously left that out. I like them best hot, but if you pack one for lunch you could definitely eat it at room temperature.


Michigan Pasties

For the dough:
-3 c. flour (I used 2 c. white + 1 c. whole wheat pastry to be healthy....if you use any whole wheat make sure it's pastry, because the normal kind will make the crust too rough/hard)
-.5 T salt
-.75 c. combination of margarine and Crisco....I used an equal combination of the two but you can use one or the other if you want
-6 T. ice water

1. Combine the flour and salt, then cut the fat in with two knives.
2. Use your fingers to crumble the fat into the flour to combine it. You'll be done crumbling when it kind of looks like corn flakes and is evenly distributed.
3. Then add the water a tablespoon at a time. Firmly knead it all together a few times to make sure it's all mixed together well. Wrap it up and throw it in the fridge for at least an hour.
Alternatively, if you really suck at making pie crust (which is essentially what this recipe is), you can buy store-bought crust. But that's not nearly as fun.

Classic filling (all veggies are diced into 1/2 inch pieces):
-1 rutabaga
-2-3 potatoes, depending how big they are
-3 carrots
-1 small onion
-salt and pepper

For our filling, we used a few unconventional ingredients. For my veggie pasties, I used potato, rutabaga, yuca, and a little bit of celery, carrot, and onion. Seasoned with just salt and pepper, of course. You can basically throw any tuber in there. Sweet potatoes, yams, turnips, parsnips...you are limited only by your imagination!

1. Preheat the oven to 350.
2. Remove the dough from the fridge and divide it into six even dough balls. Roll one out to about 10" diameter.
3. Put some of the filling in the middle and fold one side over, make sure to seal the edges up. Poke a few holes in the top with a knife to let the pasties breathe
4. Pop 'er in the oven for 60-70 minutes and you're done! Serve with ketchup and some margarine for an authentic midwest taste.

These also freeze REALLY well.


My UP cookie cutter was put to use...an official UP pasty!

The Best Stuffed Acorn Squash

Well, I'm sure it's not The Best, but it is definitely the best you can do if you want it ready in less than a half hour. It's vegan, low fat, and has tons of fiber and protein. Basically the perfect winter meal.

Have fun with it. All you really need is the squash, a fabulous grain, and a legume of some sort; quinoa and black beans just happen to be particularly delicious. And then some assorted veggies, of course.

Easy Stuffed Acorn Squash
-1 acorn squash
-1/2 c. dry quinoa (or: millet, couscous, bulgar, brown rice. Those are listed in order of my preference for this recipe. Do not fear quinoa, though – it is the only grain that is a complete protein and it’s crazy easy to make!)
-1 c. black beans
-1 c. broccoli florets, steamed, and chopped up a bit
-1 c. steamed kale (sub spinach if you’d like, or just leave out the greens, but kale is tasty and good for you – available in the fall/winter)

1. Start by getting the quinoa ready. I just throw mine in my $20 Target rice cooker with double the amount of water (1 cup) – if you don’t have a rice cooker you really need to get on that. Luckily, the conventional preparation method is really easy. Put the quinoa in a saucepan with double the water and bring to a boil. Cover, and simmer on low for about 15 minutes, or until the water is absorbed and the quinoa’s translucent cover is visible.
2. To prepare the acorn squash, prick a bunch of holes in it with a knife or fork and microwave it for 10 minutes. You could do it in the oven, too, but that takes forever; if you really want to do that, Google directions. Once the squash is done, cut it in half and scoop out the seeds and guts.
3. Mix the cooked quinoa and all the other ingredients together and fill the squash with it (it will overflow, that’s ok.)
4. For seasoning, I like to whisk together a quick maple balsamic drizzle. Mix together some maple syrup, brown sugar, splash of balsamic vinegar, a little oil, and some water, then nuke it for about 30 seconds to warm it up so you can dissolve the sugar. The sweet, tangy taste compliments the ingredients nicely. Sometimes I add some mustard to that, sometimes a little BBQ sauce. Any store-bought dressing would work, too, like a sesame ginger or sweet lemon poppy seed. You get the idea.

Pictured here is the stuffed squash (though I didn't add any broccoli this time) along with some BBQ tempeh. Tasty!

Chickpea Soup and Procrastinating

I was feeling a little blah today and it's Dec. 29 (therefore cold and rainy here in Western WA) so I decided to try a new recipe - Chickpea Soup from Veganomicon. I made a few tweaks to it, based on what I had on hand and personal taste. This yields a highly noodle-y product, which I prefer over too broth-y.


Chickpea Soup
-2 T. olive oil
-1 c. diced carrot
-1 med. diced onion
-2 stalks celery, thinly sliced
-3 cloves garlic, minced
-1.5 t. thyme
-1 t. celery seed
-0.5 t. black pepper
-1 c. cremini mushrooms, sliced
-1 can chickpeas, drained
-3 c. vegetable broth
-5 c. water + 5 T. vegetarian chicken broth powder
- 8 oz. (1 package) fine udon noodles (broken into thirds)
-0.25 c. white miso

1. Heat the oil over medium heat in a large pot and add the onion and carrot.
2. After five minutes, add the celery.
3. After five more minutes, add the garlic, mushrooms, and spices. Sautee for about two to three minutes.
4. Add the chickpeas and broth, cover, and bring to a boil. Lower heat down to medium to maintain a low boil, and add udon noodles. Simmer for 15 minutes.
5. Stir in miso, adjust as necessary to taste. Then enjoy!

I ate some with apple slices + pb for an absolutely fabulous lunch.


On a different note, today I figured out the key to being productive. I'm not working this week, so theoretically I want to get lots of things done to start the year off right. The BF was at work today, so I got to be all housewifey. Well, that is, after I rolled out of bed at 10... Anyway, I had a pretty significant list of things I wanted to accomplish but was feeling highly lazy. In addition to my list, it occurred to me that I also had a run scheduled today. Suddenly, that to-do list became alot more appealing, relative to hitting the treadmill. So I disinfected the trash can, did dishes, and prepped for dinner before finally mustering the motivation to head downstairs and go running.

You see, even though I can now comfortably run three miles, that doesn't mean I magically love it and spring downstairs to the treadmill each day in anticipation of getting my fat ass in gear. I guess it's a good lesson for me - it will never get easier, and I will never have to push myself any less than I did in the beginning. Could be a good thing, assuming I stick with it. Goal for Wednesday: four miles! That will help offset my New Year's Eve drinking.

Cooking frenzy

I am extremely fortunate to be on holiday (paid!) vacation until Jan. 5, so I am putting my idle time to use by cooking looks of delicious home-cooked food!

Yesterday morning I got to sleep in, then enjoyed one of my favorite breakfasts: coffee with unsweetened chocolate Almond Breeze and some sugar-free hazelnut syrup; a smoothie with mango, pineapple, raspberries, blackberries (all frozen), vanilla rice protein powder, a bit of oj, and some water; tofu scramble!; and a piece of Ezekiel whole wheat toast. This morning is the same thing, and I am psyched about that.


Almond Breeze is pretty much the best thing ever. I really don't like the taste of soymilk, plus I think I'm allergic to it, so I had to find an alternative. Enter almond milk. I also tried hazelnut, which is amazing, but it's just too expensive for every day use. Almond milk tastes great and is alot cheaper. In fact, Almond Breeze is only $1.99 I believe at Trader Joe's. What I really like about it is that you can get the unsweetened variety in original, vanilla, and chocolate. Since it's made from almonds, it's already kind of naturally sweet, and when you avoid added sugar it's only 45 calories for a cup! Yummmmm.... I love it over cereal or with coffee. They need to pay me to advertise.

Sorry, I digress. For lunch I cooked up a big ol' pot of split pea soup, which is crazy easy to make. It wasn't totally perfect, so I don't want to post the recipe quite yet.

We were starving by the time we got home from running errands, so I whipped up some sloppy joes with a side of corn and black beans.

Extremely Easy Sloppy Joes
-1 can tomato paste
-Approx. 1.5 c. water
-2 t. oregano
-1-2 T. chili powder
-1 t. garlic powder
-0.25 c. ketchup
-2-3 T. maple syrup or brown sugar, whatever you've got
-1 T. yellow mustard
-2 bags Boca crumbles (4 servings)

Combine everything but the Boca crumbles in a saucepan over medium heat, and bring to bubbling. Lower heat, and simmer 5-10 minutes to let everything mingle. Taste it and adjust ingredients as necessary. Meanwhile, microwave the frozen crumbles, and once hot dump them in. Add some more water if needed. Let everything heat together for about five minutes, then serve.

If you want to make these but don't have any faux-beef crumbles on hand, I would suggest either cooked lentils or rehydrated TVP.