What We Ate Last Week #20
26 May 2011, 7:57 pm

Life has been busy with our son graduating from college, moving all of his stuff back into our house, and then heading off for the summer for the jungles of Central America (Mayan archaeology project).  I should now be back posting regularly again.

Monday: *New Recipe* Mediterranean Roasted Eggplant Stew



      This was a meal I created using Stonehouse27 tomato & chilies sauce.  It was amazingly delicious!  Recipe coming with review of this brand soon.

Tuesday: *New recipe*  Quiche with spinach and tomato

      I used a healthy crustless quiche recipe, but with a prepared frozen crust (since my husband didn't feel that a quiche could be "crustless").  It was mostly a disaster, although the flavor wasn't bad.  We certainly won't repeat this one.

Wednesday:  *Pescatarian meal*  Mango, papaya, & avocado salad served on mixed greens.  I used salad shrimp in this, although I have made it in the past with baked tofu.  It's a delicious recipe that I will likely share in the future (the tofu version of course).

Thursday:  Bread, fruit, and cheese.  This is a favorite celebration dinner at our house - based on a meal that my husband and I used to get at a college pub back many, many years ago when we were dating.  



Friday:  Spaghetti and meatless meatballs (Veggie Patch brand).

Saturday:  Enchiladas - our son wanted to try these after seeing the recipe on my blog!

Sunday:  *New Recipe*  Vindaloo



      Another recipe I created using a Stonehouse 27 sauce.  Not quite the success of the others.

See Previous Week Menu



Source: The Lazy Vegetarian

Give Them a Try!  - Beets
7 May 2011, 1:36 am

 There are few vegetables that I disliked as a kid, so I remember thinking beets were OK, yet I never made them as an adult until recently.  (I think perhaps my husband had a less positive childhood memory and that influenced my choice.)

A while ago, Seneca foods sent me a couple of jars of pickled beets to try.



I used the whole beets in a roasted vegetable recipe and the sliced beets in a salad.  (Note, I did rinse them first to reduce sodium.)  They were quite delicious, and convinced me that beets are something I want to regularly include in our diet.

These jarred beets, available at most supermarkets in the canned food area, or online, are an easy way to give beets a try.

You also may want to look for Melissa's peeled baby red beets in the produce area of your grocery store (Super Target carries it in my neighborhood).  They are steamed and ready to eat as a snack, or to add to a salad, or to use in a cooked dish.



Of course, you can also pick up fresh beets at your grocery store or farmer's market.  They are a bit more work to prepare, but are also delicious.  (Look for golden beets too.)  Plus, if you get beets with the greens still attached, they are good to eat too (and very nutritious).

When roasting  prepared beet products, you don't need to cook them very long, so either add them later in cooking or roast with other fast cooking veggies.

Will you give beets a try?  Or do you already eat them?





Source: The Lazy Vegetarian

Recipe:  Curried Tofu Salad
4 May 2011, 10:22 pm

This recipe uses the tofu salad by serving it over greens, but you can also stuff it in a pita with some lettuce for a delicious sandwich.

1/2 package extra firm tofu, pressed and drained, cut into small chunks, misted with olive oil, and baked at 375 degrees for 20 min and cooled. (See here for full tofu directions) - usually I make this the day before.

Mix with:

1/2 c plain nonfat Greek yogurt

2 Tbsp mayo (or equivalent)

1 tsp curry powder

1 cup halved red grapes

freshly ground pepper

(if you have it, you can add in some thinly sliced celery too)

Place in fridge until ready to use.

Toss:

1 package mixed greens

1 Tbsp olive oil

1/2 Tbsp lemon juice

Put the greens on plates and scoop the tofu salad into center.

Serve with bread or pita/tortilla wedges.





Source: The Lazy Vegetarian

Cookbook Review:  Vegan on the Cheap
9 April 2011, 2:09 am



 I recently checked this cookbook out of my library (which I try to do before purchasing any cookbook).  This is the cookbook that contradicts the commonly held belief that eating vegetarian or vegan is expensive - every recipe even includes an approximate cost per serving of between 50 cents and 2 dollars.  

Because these recipes include many "from scratch," they are not completely lazy-friendly.  Nonetheless, many of the recipes feel do-able.  I am actually going to finally try making my own seitan because the recipe in this cookbook doesn't seem scary!  I also like how the author includes options for each recipe like the "splurge a little" suggestions that will make it slightly more expensive, but usually a bit easier.

I would like to add this cookbook to my collection because I could see myself eventually trying many of the recipes, so it is going on my wishlist!



Source: The Lazy Vegetarian

What We Ate Last Week #16
11 April 2011, 7:23 pm

Monday:  *New Recipe* Garbanzo, peanut, & kale soup with naan

      This was an absolutely delicious soup that uses peanut butter.  It's from the cookbook New Vegetarian by Robin Asbell.  Photo is blurry, but I wanted to share anyway.



Tuesday: *New Recipe*  Bowtie pasta with roasted cauliflower

      We have been trying to give some vegetables we aren't big fans of a chance, so I thought this recipe was a good idea for cauliflower.  The recipe roasts cauliflower with red onions, and then adds raisins for the last 10 min of roasting.  Roasted veggies are combined with pasta and Parmesan cheese.  It was quite good, and is certainly one we would eat again!

Wednesday:  Sweet potato and spinach salad (One of my favs, which I can share if readers are interested)

Thursday:  leftovers

Friday:  Muffaletta roll-ups (recipe coming later this week) and salad wedges



Saturday:  PBB&J sandwiches with baby carrots and Popchips after lunch out at Red Robin

Sunday:  *New Recipe* Black Bean Cocoa Quinoa

      This was very delicious and easy to make.  I would give the following advice if you want to try the recipe:  (1)  use more bell peppers, perhaps 2 or 3 of different colors and be sure to use a nice big onion  (2)  in my rice cooker, the quinoa took way longer to cook than the recipe suggests, so start it much sooner and avoid waiting around like we did  (3)  I can tell she is from Ohio when she says that the recipe, as written, may have a "kick", if you like spicy food, increase the hot spices by 2 or 3 times (4)  this is at least 3 servings, so plenty for leftovers.



See Previous Week Menu



Source: The Lazy Vegetarian

Recipe: Muffuletta Roll-Ups
13 April 2011, 10:43 pm

This is a super quick sandwich, which can be served with a nice soup or a salad.

For each sandwich:

1 flatout flatbread (or any other thin flatbread, such as tortillas)6 - 8 slices of 2 or 3 varieties of vegetarian deli slices (for example, Yves or Tofurkey or Lightlife)1 slice of cheese (or grated cheese)mix of 8 - 10 olives, any variety (or 1 - 2 Tbsp of prepared muffuletta mix or olive salad)

(1) Chop olives, if not using prepared jarred variety (I have an old-fashioned chopper which, although squeaky, still works great for small amounts).



(2)  Put deli slices, cheese, and chopped olives on flatbread



(3)  Toast in toaster oven or regular oven just long enough for cheese to melt and everything to get warm but not so long that the flatbread gets crisp (I usually do 200 degrees until I see the cheese has melted, which takes just a few minutes)

(4) roll up and serve



That is super lazy!!  But, still, very good.





Source: The Lazy Vegetarian

Review:  FiberGourmet Pasta
15 April 2011, 8:45 pm



Most of the time, when I make a pasta dish, this is the brand of pasta that I use.

The main reasons are:

(1)  the calories are lower than standard pasta - 130 cal vs the 200 cal or so for a 2 oz serving, and

(2)  the great flavors available in the fettuccine.

Although the higher fiber count is a selling point by the company, as a vegetarian, I get plenty of fiber normally, so that is not a big influence on my decision to use this pasta.

But, keeping the calories low in a pasta that tastes great?  That sold me!

The most recent order I placed from their website, I got the shapes sampler pack that includes 3 each of penne, rotini, lasagna, and spaghetti.  This is my first time to order the spaghetti and lasagna, which are newer additions to their line, but I'm sure they will be as great as the penne and rotini.  I also bought a build-your-own-box of fettuccine.  I got 6 boxes - 2 whole wheat, 1 garlic parsley, 1 Cajun spice, 1 red & black pepper, and 1 spinach.  Garlic parsley makes an absolutely delicious pasta primavera, which I will probably make soon.

This pasta is more expensive, but it is one of those foods that I splurge on and justify by spending less on something else (for example, I buy most of my bread from a bakery outlet).

You can also buy many of the fibergourmet  products through amazon, like the pasta mini sampler, which is a good way to give them a try.  They are eligible for super saver shipping and subscribe & save purchase.





Source: The Lazy Vegetarian

What We Ate Last Week #17
18 April 2011, 10:14 pm

Monday: spaghetti with Lightlife brand Italian sausage served with a side salad

Tuesday: *New Recipe*  Seitan pot roast in slow cooker

      This recipe was from the cookbook I recently reviewed, Vegan on the Cheap.  It didn't turn out very well, and I'm not sure if that's due to me or the recipe.  

Wednesday:  *Pescatarian Meal*  Salmon burgers, roasted asparagus, and sweet potato baked fries

Thursday:  *New Recipe* Pizza made on a polenta crust - used the rest of the Lightlife Italian sausage, along with mushrooms and olives for the toppings

      The polenta crust recipe was also from the same cookbook mentioned above, although I used veggie broth instead of water for the liquid.  This was quite good, except I would pre-bake the crust for longer than the 12 minutes stated in the recipe next time, but then I like a well-down pizza crust!  I had never made polenta before the vegetarian cooking class we took last month, but I can see quick cooking polenta becoming a staple in my pantry.

Friday:  *New Recipes*  Carrot ginger soup and roasted baby beet & grapes salad served with toasted pita spread with Laughing Cow cheese wedges



      Carrot ginger soup tasted yummy - easy recipe when using a food processor and my handy-dandy immersion  blender (the greatest kitchen gadget ever).  The salad was very different, using roasted grapes (a first for me) and baby beets.  We were pleasantly surprised by the flavor.

Saturday:  PBB&J sandwiches with baby carrots and Popchips after lunch out at Qdoba (first visit to this restaurant - I thought it was a good option for vegetarians, and a so-so option for eating healthy)

Sunday:  whole wheat pancakes, Boca sausage links, and cut-up fruit

See Previous Week Menu





Source: The Lazy Vegetarian

Do You Tofu?
27 April 2011, 11:02 pm

For the longest time, I only ate tofu at restaurants.  I liked it, but I never tried to cook with it.  Nowadays, I cook with tofu several times a month.  It's not only healthy and delicious and cheap; it's also super easy and versatile.

I almost always purchase extra firm organic tofu - the kind that is refrigerated.  (Unless the recipe asks for silken tofu to blend.)  At most regular grocery stores, you can buy this for under $2.  It has 4 servings; I usually plan two meals from the package (or one big meal that leaves leftovers).



First, pierce the package over the sink and let most of the water drain out.  Then cut it open and take out the block.  Although, if you are in a hurry, you can skip the pressing step (really), I usually go ahead and press the tofu for about 20 minutes.  Sure you can buy a tofu press, but I like to just put the tofu on a plate, cover with a second plate, and place a full kettle on top!  Cause, hey, the kettle is right there in the kitchen, and it's pretty heavy when full, and it fits nicely on a plate!  Lazy at it's finest.





When pressed, drain off the extra liquid and place on a cutting board.  Then cut up the tofu for whatever recipe you are making.  The day I took these photos, I was making a curry one day and stuffed poblanos later.  That meant half into cubes and half crumbled to make a ricotta-type cheese replacement.





The cubes were than placed on parchment paper, sprayed with olive oil, and baked at 375 degrees for 20 minutes.  The crumbled tofu was mixed with 2 Tbsp nutritional yeast and stored in the fridge for the next day.

Here's the finished baked tofu, which was added to my curry:



It's that easy!  I like to also bake tofu sticks with some seasonings added to use in wraps and other sandwiches (Mrs Dash lemon pepper is awesome).  You can also make cutlets and bake or grill those - especially good when marinated first.  Of course, you can pan-fry or deep-fry tofu (like restaurants do), but I prefer the healthier and less messy baking method.  With parchment paper, clean-up is practically non-existent!  And don't forget the shake and bake option.

I'll be including more tofu recipes down the line, so I thought  I'd share the basics here.





Source: The Lazy Vegetarian

Review:  Field Roast Grain Sausage + Recipe
29 April 2011, 11:34 pm

Field Roast Grain Meat Co - Smoked Apple Sage Vegetarian Sausage

Have you tried these sausages?  I will go out on a limb and say they are the best tasting sausages I have ever had.  Notice that I didn't say "best tasting vegetarian sausages" - nope, best sausages ever!

I'm also a big fan of the Field Roast Celebration roast, which has become our new tradition for Christmas dinner.  And here is a quick tip - cook a variety of veggies in your crock pot and add the celebration roast for the last 30 - 45 minutes to heat.  It will be much juicier than the suggested cooking method on the package.  I'll try to remember to post my recipe in the fall.

The only wish I have is for the company to reduce the amount of salt they use in their retail products.  I'm sure they would taste just as awesome with half the salt, and then I would feel comfortable eating them more often than just as an occasional treat.

So here is a quick recipe with the apple sage sausages.  It's reminiscent of the eastern European dishes I grew up eating.

Sausage, Potatoes, and Cabbage Fry Up

For 2 servings:

2 Field Roast Apple Sage Sausages (don't forget to remove casing), sliced

2 medium potatoes (or equivalent of smaller potatoes), cubed or sliced and boiled until tender

1 very small head cabbage, sliced (or about 1/2 - 2/3 of a bag of coleslaw mix)

1/2 med onion sliced (I like using a sweet onion, but that is optional)

2 Tbsp canola oil, divided

Freshly ground pepper

Heat 1 Tbsp oil in wok or non-stick skillet on med high.  Cook onion, add cabbage and some pepper to taste (I like lots), and cook until both are ready to eat and hopefully, a bit browned.  Remove to serving bowl.

Heat other Tbsp of oil and add sliced sausage and potatoes.  Cook until heated and browned a bit.  You can also add pepper for these.

Stir together in serving bowl.  Salt if desired.

Traditionally this type of recipe would use butter rather than canola oil.  Some of my family will make similar dishes using half oil and half butter to get the flavor and browning of butter but still keep it a bit healthier.





Source: The Lazy Vegetarian