Tag Archives: carrots

Middle Eastern feel

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Summer is almost here. As I signed up for long evening classes this year, I need to come up with practical food ideas for recess so that I don’t resort to buying next door junk. Here is a good idea for a cold salad with Middle Eastern feel. Garbanzo beans, carrots, tahini and cilantro fit well together and make a great curry salad. Soak and cook some more garbanzos to make hummus afterwards. Salad recipe here…

Tuscan soups

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Warming cold winter nights. Although the expected super snowstorm passed us by and went to Massachusetts, we got a lot of snow in the following days. So much that we don’t know where to put it anymore. The cold temperatures don’t let any of the accumulated snow melt. Warming up with a hot soup when the snow falls is the best way to prepare for shoveling duty. I found this soup recipe on Epicurious.com and veganized it. A wonderful whole soup in the cold weather. Here’s my recipe.

Light blender fare

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I am now a proud participant of the ‘Soup challenge’, challenging my soup repertoire. Pan-raw fare while preparing for a blizzard on the East Coast? I don’t know. In this weather when I am reluctant eating salad and prefer comfy food such as split pea soup. After bean and split pea soup, I’m opting for the recommended Borscht. Other suggestions have ingredients that are hard to get here in winter. Still this one also asks for fresh dill… got frozen one instead. I cooked all the beets added some potato for substance, then sautéed onions, carrot and parsnip and add to the blender with broth, almond milk and spices. It works although the sorbet-like result looks more like a light summer refreshment, I preferred it re-heated. It is also harder than I thought to sell ‘pink sorbet for dinner’ to a ‘real man equipped with real teeth’… see recipe

Raw sweets

TrufDSC_6198.1RAW foodies have a sweet tooth. When looking at some recipe books recently, I noticed salads, appetizers, dips & sauces and snacks, and then… come the desserts. I flipped back, did I miss the entrees? Don’t expect to find a real heavy traditional main dish in RAW recipes, entrees will look like beautiful appetizers and they are likely very filling.
Here are some little truffles, RAW (or quick vegan). They are  less chocolatey, think of the answer to commercial marzipan potatoes and tadaa…the most indulgent way to eat a carrot…
If you care to make this recipe truly live, you will look for unpasteurized RAW almonds, as all domestic (U.S.) almonds require pasteurization and are likely blanched as well. You may find imports from Spain, which need lots of soaking and may have a higher content of bitter almonds in the batch, but they should even be able to sprout. See recipe

Malaga-torn-knee

MullagaDSC_5686.1The ‘Last Soup of the Year,’ Miss Sophie’s favorite Mulligatawny soup in ‘Dinner for One’, is known in Germany at least since the annual airing of the British play at New Year’s Night. The Anglicized Tamil-Indian soup’s name, that is spoken with a stiff lip, simply means ‘pepper water’.
There are many ways to make this soup, which always has a curry taste and a yellowy turmeric tint. Following is my vegan interpretation. Despite the Indian leaning, the soup is perfect for our Northern cold season. See recipe.

New Twist for a well known theme

DressDSC_5216Burgers again? The real advantage of plant based food is that there are so many different recipes to discover. Even though they might look the same as their carnivore cousins, they’re never the same old recipe. This time I tried a blend with mushrooms, walnuts and oatmeal. Mushrooms add umami and juice and the rest adds texture, if you want, you can also add some leftover black beans to the mix. See recipe
I also posted my variation of easy veg’n carrot ginger dressing that goes very well with a light garden salad, or even baby spinach. See recipe

Happy Colors

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Happiness lies in colorful food. There is rarely a baby that is not a happy eater of sweet and comforting root veggies. Even Smiley face yellow carrots are among the many colors of Heirloom varieties.
Asides from Vitamin A and B, carrots offer many healthy benefits. One of Europe’s oldest used vegetables, carrot seeds were found in Switzerland and Germany as early as to 2000–3000 BC. Continue reading

What are all those grains?

GrainburgerDSC_5082 Oh, I remember Grünkern. Grünkern Frikadellen were the grain burgers of the early generation Birkenstock Vegetarians in Germany. Now on my eternal quest for the best plant based burgers I find that grains make a very ‘believable’ modern burger. Different than those crumbly tasteless early Generation ones… That reminds me to look up the difference of all those kernels: Continue reading

The mother of all slaw

SurowDSC_4645Ever wondered where Cole Slaw is rooted? It must be from somewhere East… In Poland for example, there is Surówka, which means literally ‘raw’ salad, but then there is the German ‘Rohkost’. It is made in varieties with shredded carrots, apples, raisins and cabbage and likely other raw vegetables, plus fresh herbs, such as dill. You can add some sauerkraut to add some beneficial culture. The dressing can be salty or sweet, with plain lemon and spices. But you can also dress it up creamier, for example, add some cashew cream or tofu and replace the sugar from the recipe with a date or alternative sweetener in the blender. It is so fresh and tasty, much fresher than the usual tired and oily slaw. See recipe

Even more Kale

CoconutDSC_3218.1Vietnamese coconut soups are very popular in winter; La Sa Tom for example, the spicey curry coconut noodle soup comes with chicken or shrimps. I can do without the shrimps and as I found out, also without the noodles. This unusual pan-asian blend is a great way to get a big serving of kale in a very satisfying soup. I used dark Indian chickpeas for the first time, they have a stronger shell, similar to fava beans, and may require longer soaking and cooking, however the bigger light colored chickpeas may be smoother for the soup. See recipe 

Anti-Inflammation foods

VeggiebuDSC_3136Wintertime is body stress. Muscles hurt, (…or was it from snow shoveling?), the skin feels dry and food allergies tax our system more than usual, which manifests as inflammation in different areas of the body. Some foods such as sugar for example, can directly cause inflammation. Continue reading

Alternative grains

Another wheat alternative is Buckwheat, also called Kashi. The name comes from its resemblance to the triangular, but bigger beechnuts. A short growing season makes buckwheat perfect for colder climates or as a second crop. Historically, with increased output of wheat and other grains in colder climates, buckwheat has lost its importance over time, but has become recently more popular  as they offer an alternative to a gluten free diet. In general, it is a good idea to include buckwheat in our diet. Recipes I have seen use buckwheat pasta together with vegetables as a salad. To avoid eating the dish cold in this season, I lightly sauteed the vegetables and topped everything with marinated, fried tofu. See recipe

Old Fashioned favorites

Simple, yet satisfying is split pea soup. Split peas are high in protein and low in fat. They contain some of the highest amounts of fiber, (26 grams of fiber per 100 gram portion,) which helps to make people feel full and satiated. Therefore split pea soup used to be the comfort food at big markets and events (with a serving of Wiener sausages). There are several recipes, of split pea soup, some sweet and pureed, some more country style. I wanted something that cooks in less than an hour and tasted as strong flavored as my mom’s soup, but with veg. bacon bits and sauteed onions instead. This recipe is for the pressure cooker. See recipe

Vampires and Borscht

Happy Halloween! For the second time in a row, Halloween has become the spooky reminder of global warming. Last year we had snow and ice that day which cancelled Trick or Treating, this year in the aftermath of hurricane Sandy, Trick or Treating happened on a limited scale with early curfew. Still groups of kids made it into the woods and I must admit, for the first time I ran out of candy. Woe is me. Continue reading

French Country Style

What shall we do with all the pesto?  Besides serving with Ravioli or other pastas, or spread on bread with tomatoes, I found this french twist… The french ‘Soupe au Pistou’ uses the pesto (Pistou) to flavor soups, here a mixed country style vegetable soup with pasta. A very convincing mix with early Spring vegetables and lots-a garlic. See recipe

Pantry Cleanup

‘Shop your own pantry’ is a campaign to use overlooked food items that you have already at home to save on weekly food shopping–a healthy way to start lent and for us to empty the fridge before our vacation.
Barley, a pantry staple is an excellent source of soluble and insoluble dietary fiber. Continue reading

Pasta Prima-Winter

Channel the Tuscan sun with a light and quick pasta sauce, Primavera style, veganized and winterized. In a NY winter, the right mix of early vegetables might be hard to come by, besides I never liked too much watery summer squash. Just take little handfuls of vegetables you have at hand in winter. A cup of mushrooms, even dried and rehydrated ones; Winter roots such as carrots, parsnips, celery; Chopped and frozen parsley. I was lucky to find some green asparagus and tomatoes. Together it blends to a nice real Pasta Prima-Winter. Btw. did you know that whole wheat pasta is a great source of protein? See recipe

Barley Soup for the Soul

Barley as one of the first domesticated grains, was of such high importance, that it was even used as a currency, Probably the first drink developed by Neolithic humans was barley beer. Today, still good for brewing, barley is known as health food, while wheat rules as general purposes grain. When the weather turns, and noses start running, barley soup is my ‘Vegan choice for the soul’ and perfect for the pressure cooker. Here’s the recipe

Radiant autumn colors

The giant pumpkins. Pumpkins and squashes are native in North America. Imagine autumn or Thanksgiving without the golden orange food and decor. Pumpkin pies, spices and soups are sold with pictures of cinderella pumpkins, the best flavor however, comes from butternut squash,  sugar pumpkin or even sweet potatoes. The following recipe is very quick to make and has a subtle fruit flavor. It makes a grand Holiday appetizer with a garnish of veg. sour cream. See recipe

Raw Colors at Sunset

The turning leaves let crowds flock to the Rivertowns and upstate NY in the last weekends of October and early November. Our long Sunday hike on trails around Lake Minnewaska gave us many scenic pictures. Lively fall colors were always among my favorites. For a ‘turning leaf party‘ this weekend, I made a colorful sweet root salad, Continue reading