Wednesday, May 30, 2012

Baked Rice and Lentils

from many months ago...written but never remember to hit publish...
Taking inspiration from the Mothering November/December issue's potluck article, I made baked rice. I mostly used the recipe provided there, but made a few changes, mostly to veganize it. :)

1 T extra virgin olive oil
1 medium red onion, chopped
2 garlic cloves, minced

3 stalks celery, chopped

1 large carrot, peeled and chopped

3/4 cup brown long-grain rice
3/4 cup dry French lentils

1 tsp ground cumin
2 cups vegetable broth

15 oz diced tomatoes with juices

1-2 cups frozen greens, defrosted and chopped

1/2 cup Daiya (mozzarella style)

What to do

Preheat the oven to 350.

Warm your Dutch oven over medium heat.
While it is warming, chop the onion. When the pot is warm, add the olive oil. When the oil is warm, add the onion and saute for five minutes. Mince the garlic and chop the carrot and celery. Add them to the onion and saute for another five minutes. (Add a little water if everything starts to stick.)
Add the rice, lentils, and cumin and stir and cook for approximately one minute.
Add the broth and tomatoes with juice. Stir well.

Remove from heat and place in oven, uncovered. Bake for 1 1/2 hours.

Defrost and chop the greens (or use fresh).
Add the greens and Daiya to the casserole, stirring well to combine.
Place back in the oven and bake for another 20-30 minutes, uncovered.

Hot! Pink! Noodles!

Hot Pink Noodles
(or Noodles with Beet Greens and Tofu or Garbanzos)

1 package of noodles (quick cooking Asian noodles are best for this recipe)
1 bunch beet greens (2 cups chopped) [any greens will work, but the beet greens will make the noodles PINK!]
1/2 - 2 cups cooked garbanzos or 1 package of tofu
canola oil
1/4 cup natural peanut butter
2 T organic sugar
1/3 cup lime juice
1/4 cup Bragg's or other soy sauce
pinch red pepper flakes

To make
Fill a large pot with water, and place it over high heat to boil.  Wash, then chop or tear the beet greens into bite-sized pieces. 

Heat canola oil in a skillet over medium heat.  Dice the tofu and toss it into the pan.  Saute it until the pieces are golden and crispy.  If using garbanzos, just saute for a few minutes, then set aside.

To make the sauce, combine the peanut butter, sugar, lime juice, Bragg's, and red pepper flakes in a bowl.

By now your water should be boiling.  Add the noodles and greens -- you may need to stagger depending on the type of greens and noodles.  You want them to be finished cooking at the same time.  For the noodles I generally use, they take 5-6 minutes, which is about the same time that I use for the beet greens. 

Once they are cooked, drain the greens and noodles in a strainer, and return to the pot.  Add the sauce, and toss to coat the greens and noodles.  Add the tofu or garbanzos, and gently toss.  Serve the hot pink noodles immediately, and refrigerate any left-overs.


Sunday, May 20, 2012

Banana apple pecan muffins

Jacqui had been asking to make muffins for the past few weekends, but we just haven't had the time to. I promised her last night that we would make muffins this morning for breakfast. We are lacking in fruit and veggies at the apt right now, so I looked around and decided to make banana and apple muffins. The muffins were soft and delicious, a perfect breakfast. And the girls loved actually making the batter and the muffins. Feels like a long time since we've done that together. 

2 large ripe bananas 
3/4 large golden delicious apple, finely chopped 
1/4 cup applesauce 
1/4 cup organic canola oil 
1/4 cup blackstrap molasses 
1/3 cup vegan sugar 
1 cup all purpose unbleached flour 
1/2 cup spelt flour 
1/2 cup whole wheat pastry flour 
3/4 tsp baking powder 
1/2 tsp sea salt 
1/2 cup chopped pecans 

What to do 
Preheat oven to 350. Gather ingredients and children. Have girls peel bananas into a large bowl. Given the forks and show them how to mash the bananas. Mash. Add the applesauce, oil, and molasses and mix well. Then add the sugar, flours, baking powder, and salt, and mix well. Mom or dad may have to help with this mixing to get everything combined. Add the chopped apples and chopped pecans. Have the girls put the liners in the muffin pan. Spoon the batter (after the girls have tasted it, of course) into the muffin pan. Bake for 20-22 minutes. Enjoy!

Asparagus risotto

Last night I made an asparagus risotto for the girls' dinner. 

1 bunch fresh asparagus from the farmers' market, trimmed 
Olive oil 
Coarse sea salt 
Freshly ground pepper 
1/2 red onion, finely chopped 
2 T extra virgin olive oil 
1 1/2 cups arborio rice 
1/2 cup reisiling (also from farmers' market) 
3 cups organic vegetable broth 

What to do 
Preheat oven to 425. Wash and trim the asparagus. Then toss with evoo, coarse sea salt, and freshly ground pepper. Roast for ten minutes. Let asparagus cool, then cut into one inch pieces. Meanwhile, in a heavy bottom pan, heat the 2 T evoo and cook the red onion. When it is soft, add the arborio rice and cook for two minutes. Then add the white wine (I used reisiling), stirring constantly. When the wine is cooked in, add the veggie broth, one or one-half cup at a time, constantly stirring. With last cup or half-cup, add the roasted and cut asparagus and salt to taste. Serve with salt And nutritional yeast. Relatively easy dinner, except for the constant stirring. Jacqui complained about the asparagus, but ate everything up. Aji ate a bit more than half her portion, but had gorged on coco bread right before, so she may have been legitimately full. I liked it too. Leftovers for lunch this week!