Weekend Cooking Blitz

Hi readers!

So sorry we have been neglecting the poor blog. I am working longer hours than I am used to and attempting, slowly but surely, to furnish and decorate my perfect little apartment. This includes the kitchen, which is not quite as well stocked as I would like (I'm using my large pot for everything from you know, cooking, and as a replacement for a large bowl).

I used said pot today to, FINALLY, make Nichole's English muffins!

It was my first attempt, so some of them were too raw and I had to cook the others longer. But I am SO excited to have them with peanut butter and jelly or honey! I am also planning to make english muffin pizzas with them this week, using homemade marinara sauce I made last weekend in the crock pot.

I was in such a cooking mood that I also decided to do something with that leftover spinach I had sitting in my fridge. I found this recipe for "Grown Up Mac and Cheese" on Vegetarian Times.com and it seemed like the perfect, healthy, way to use up that spinach!

The recipe is incredibly easy. But it was also satisfying because I felt like I did have to put SOME work into it! You definitely have to be careful not to burn the milk when you are whisking it with the olive oil and flour. But you'll be amazed at the perfect mixture it makes for the parmesan cheese. I really like cheesy dishes, but I decided to stay on the healthy side and actually follow the 1/2 cup and 2 tbsp suggestion. And mmmmm! A delicious AND fairly low-cholesterol mac and cheese.

I also added about 1/4 cup of chopped red onion. Because, let's face it: what entree isn't better with a little onion?

The recipe:

• 2 cups whole wheat penne
• 1 lb spinach leaves, trimmed
• 1/4 olive oil
• 1/4 cup all-purpose flour
• 2 cups skim milk
• 1/2 cup + 2 tbs grated parmesan (I freshly grated mine because it's just always better that way)
• 2 cloves minced garlic (I used 2 tsp minced garlic)
• optional: 1/4 tsp ground nutmeg (I didn't have any in the apartment, so I forwent this step)

Preheat oven to 350°F. Coat 11- x 9-inch baking dish with cooking spray.

Cook penne according to package directions. Drain, and set aside.

Heat large pot over medium-high heat. Add spinach, and cook 2 to 3 minutes, or until wilted, stirring with tongs to cook all leaves. Drain, and press out any excess liquid. Coarsely chop wilted spinach, and set aside.

Heat oil in large saucepan over medium heat. Whisk in flour, and cook 2 minutes, stirring constantly. Gradually whisk in milk, and cook 5 minutes, or until sauce has thickened, whisking constantly. Remove from heat, then add penne, spinach, 1/2 cup Parmesan, garlic, and nutmeg, if using, to sauce, and stir until well coated. Season with salt and pepper, if desired. Transfer to prepared baking dish, sprinkle remaining 2 Tbs. Parmesan over mixture, and bake 45 minutes to 1 hour, or until top is browned.

Nutritional Info (Per 1 1/2 cups):

Calories: 318

Protein: 13g

Fat: 13g

Saturated fat: 3g

Carbohydrates: 39g

Cholesterol: 9mg

Sodium: 212mg

Fiber: 5g

Sugar: 6g

I have another new meal to try tomorrow. Stay tuned! (Hint--it includes ricotta cheese. YUM!)

An Indian Delight: Sweet Potato Samosas

Hi everyone!

I am so sorry I have neglected the blog. I just started a new job and I moved into a new apartment last weekend. Things have been crazy, but I have still been thinking about the blog!

The best thing about being in the new apartment is the fabulous kitchen. It is the biggest, newest, and cleanest kitchen I have ever had in an apartment. So I have been taking full advantage of it.

One of my first projects was to try a recipe I saw on Veggie Belly a month or so ago and have not had the resources to try: sweet potato samosas. I have never been a huge Indian food fan, but I absolutely love samosas. Any time I find myself in an Indian restaurant, I am guaranteed to order samosas. So I was thrilled to discover this recipe because I also love sweet potatoes.

Photo courtesy of Veggie Belly

The recipe is by no means "easy," but it definitely wasn't the most difficult recipe I have ever attempted. The most important tips I have? Line up all of your ingredients and spices prior to beginning. Don't forget to thaw the puff pastry (which, by the way, I have fallen in love with and plan on trying to use for new recipes like homemade croissants.) I didn't put them on sticks because, frankly, I forgot to buy sticks at the grocery store, but I actually enjoyed making them a tad bigger and nixing the sticks.

I served my samosas with a green bean salad I wrote about earlier. It was DELICIOUS, and amazing as lunches for the rest of the week.

my sweet potato samosas and green bean salad

The recipe, straight from the mouth of Veggie Belly:

Sweet Potato Samosa Pops Recipe

Makes 20 pops

1 large Sweet potato (substitute with regular potato or ¾ cup peeled, cooked butternut squash or pumpkin)

1 tablespoon vegetable oil

¼ teaspoon cumin seeds

1 small onion, finely chopped

1/2 tablespoon minced garlic

½ tablespoon minced ginger

¼ teaspoon turmeric powder

¼ teaspoon, or to taste red chile powder

¼ teaspoon coriander powder

¼ teaspoon garam masala

1/8 teaspoon aam choor or mango powder (substitute with 1/2 teaspoon lime juice)

1 tablespoon chopped cilantro

Salt

2 sheets of puff pastry, thawed for about 30 minutes.

1 egg (vegans leave this out)

1 tablespoon milk (vegans leave this out)

20 six inch lollipop sticks (I used ‘Candymaker’ brand; it is oven-safe)

Pre heat oven to 400f

Wrap the sweet potato in a paper towel and microwave on high for about 4 minutes or till the sweet potato is cooked through. When it is cool enough to handle, peel the skin and lightly mash.This is the easiest way to cook and prepare a sweet potato for this recipe. Alternatively, you could peel, cube, and boil the sweet potato in water till tender. You need about 3/4th cup of cooked and peeled sweet potato.

While the sweet potato is cooking, heat the oil in a medium sauce pan. Add cumin seeds. When they start to sizzle, add the chooped onion and cook on medium heat till onions are lightly browned. Then add the ginger and garlic and cook for about a minute. Add turmeric, chilli, coriander powders, garam masala, and aam choor. Stir for about 30 seconds, taking care not to burn the spice powders. Turn off heat. Add the mashed sweet potato, cilantro and salt. Mix well. Taste and adjust salt and seasonings.

Lay out the thawed puff pastry on a clean work top. Measure out 2 inch squares. Using a sharp knife, cut the puff pastry sheets into 2 inch squares. You should have about 40 squares.

(If you have any odd sized bits of puff pastry left over after cutting, simply bake the scraps without filling, along with the rest of the samosas. You can snack on these!)

Press a lollipop stick onto the center of 20 of the squares. Mound 1 teaspoon of the sweet potato filling on top of the squares with the lollipop sticks. Don’t over fill.

Cover these with the other 20 squares of puff pastry. Gently stretch them a little so they fit over the filling mound. Using the tines of a small fork, press down and seal all the edges. Make sure they are sealed well. (Look at photos above).

(If you wish to freeze the samosa pops, you can do so at this point. Lay out the samosa pops on a single layer and place in the freezer. Once they are frozen hard, remove the samosa pops and put them in a zip lock bag, and return to the freezer for future use.)

Lay the samosa pops on a baking sheet lined with parchment paper or a silicone baking mat. Whisk together the egg and milk in a small bowl. Brush this egg wash over the samosas. Bake in a 400f oven, for 15 minutes or till puff pastry is golden.

Photo courtesy of Veggie Belly

The Ultimate Whole Wheat Vegan Chocolate Chip Cookie

Readers, I have something to tell you. You may want to sit down.

Like Unicorns and the Female Orgasm: The Ultimate Whole Wheat Vegan Chocolate Chip Cookie is a Real Thing.

I know. I know. You’ve been searching for years. Most of the cookies you’ve tried are more like hard, crumbly, chocolate chip dog biscuits than the nostalgic treats you loved as a child. Your Vegan Cookie Dreams have been crushed. You’re skeptical. But don't despair!

The secret to these cookies is the use of White Whole Wheat Flour, which is milled from hard white spring wheat instead of red wheat. Its nutritional profile is almost identical to that of regular whole wheat flour, except it is tad lower in gluten and protein.

Get ready to experience the magic. I just baked these cookies half an hour ago, but I could not wait another second to tell you about them. They are perfect, flavorful, chewy, plump and delicious. My bacon-loving boyfriend adores them. We will probably eat the whole batch today!

Here you go friends! Enjoy!

Whole Wheat Vegan Chocolate Chip Cookies

This recipe is nearly as simple as they come, and my success came from following these steps exactly. However, I believe in trusting your baking instincts. If something about your dough doesn’t feel right (it’s too stiff, it doesn’t look like chocolate chip cookie dough) then the dough probably isn’t right.  If the dough is too hard, add a little more applesauce. If the dough is too moist (unlikely), add a little bit of flour. Do not use an electric mixer, because it will make the dough too stiff. Do not cook at a temperature higher than 300 °F, because it will prevent the cookies from turning out chewy. BTW - These cookies are full of Omega-3s, dietary fiber, protein, whole grains, and lignans. Yield: 20 decent sized cookies. 

Ingredients:

2 Tablespoons Flaxseed Meal (I always use Bob’s Red Mill Organic Whole Ground Flaxseed Meal)

3 Tablespoons Water

1 1/4 Cup White Whole Wheat Flour (Both King Arthur and Gold Medal are fairly good)

1/4 Teaspoon Baking Soda

1/4 Teaspoon Cinnamon

1/8 Teaspoon Salt

1/2 Cup Brown Sugar

1/4 Cup All-Natural Cane Sugar

1/2 Cup Vegan Butter (Earth Balance is premo and widely available) 

1 Tablespoon Applesauce

1 Teaspoon Vanilla Extract

1 Cup Chocolate Chips (Vegan Version: Tropical Source Semi-Sweet Chocolate Chips, Vegetarian Version: Nestlé’s Mini Morsels)

Directions:

1. Preheat the oven to 300°F

2. Mix the Flaxseed Meal and the Water in a small bowl, set aside.

3. Sift the Flour, Baking Soda, Cinnamon, and Salt into a medium bowl.

4. In a large bowl, mix Brown Sugar, Cane Sugar, Butter, Applesauce, Vanilla and Flaxseed Mixture. Do not beat.

5. Add the wet ingredients to the dry ingredients. Mix until just incorporated.

6. Fold in the chocolate chips

7. Drop dough onto a cookie sheet covered with parchment paper by the spoonful, leaving ample space between each cookie.

8. Place in the oven, and cook for 20-25 minutes. Remove from oven when the edges of the cookies begin to brown. Allow to cool. Eat!

Italian Island Pepper Pasta

If your pasta has become monotonous or you’re fed up with tomato-sauce, I have a recipe for you! A few days ago, I came home after a long day at work to find J- cooking up an authentic and totally unexpected pasta dish: Italian Island Pepper Pasta.  

J- adapted this dish from his aunt, who lives on the Italian island of Ischia, and serves it for lunch. This meal is also a great way to use up all those bell peppers taking over your garden.

Italian Island Pepper Pasta

The recipe features blended Red Bell Peppers and Serrano Peppers as the vegetable base for the sauce (instead of the traditional tomato). It is deceptively simple, light enough to eat throughout the day, and incredibly versatile.

INGREDIENTS:

3 Cloves Garlic, minced

1 Teaspoon Red Pepper Flakes (or more to taste)

1 Teaspoon + 2 Tablespoons Extra-Virgin Olive Oil  
2 Large Red Bell Peppers, seeded and coarsely chopped

1-3 Serrano or other Hot Peppers, coarsely chopped
6 oz. Portobello Mushrooms 

Salt and Pepper

Salted Water For Boiling Pasta

½ Pound Spaghetti Rigati

Handful of Chives or Green Onions, chopped

DIRECTIONS:

1.      In a large blender or Magic Bullet, blend together the Red Bell Peppers and Serrano Peppers with 1 Teaspoon of the Olive Oil. Blend until smooth.

2.      Heat the remaining Olive Oil in a large pan on medium, and add the minced Garlic and Red Pepper Flakes. Cook until the Garlic begins to brown around the edges.

3.      Add the blended Peppers, and stir to incorporate. Allow to cook on medium-high for about 5 minutes.

4.      Add the Mushrooms, Red Pepper Flakes, Salt and Pepper. Turn the heat down and allow the sauce to simmer for an additional for 10-15 minutes, adding more liquid if necessary.

5.      In the meantime, bring the water for the pasta to a boil and add the pasta. Cook until al dente, but do not drain.

Note: Timing is important here.  Do not overcook the pasta!

6.      Transfer the pasta to the sauce pan, and toss to coat. Transfer to a serving dish.

7.      Sprinkle the chopped Chive or Green Onion on top of the pasta for garnish. Serve with a salad like the Tomato and Avocado Salad with Fresh Raspberry Dressing.

Serves 4.

Tomato and Avocado Salad with Fresh Raspberry Dressing

Tomato and Avocado Salad with Fresh Raspberry Dressing

Here is a quick, easy summer salad for your enjoyment! I threw it together as a compliment to the Italian Island Pepper Pasta, and in an effort to use the fresh raspberries sitting in my fridge. It goes against my chopped salad philosophy, but the avocado makes up for the presence of large lettuce leaves.

INGREDIENTS:

DRESSING
1 Cup Fresh Red Raspberries
2 Tablespoons Orange Juice
1 Tablespoon Apple Cider Vinegar
Pinch Chat Masala

SALAD

4 Cups Fresh Radicchio Lettuce, torn
2 Large Steak Tomatoes, or 4 Roma Tomatoes, chopped
1 Small Avocado, peeled and chopped
Handful of Raisins

DIRECTIONS:

1. Blend the Raspberries, Orange Juice, Apple Cider Vinegar, Chat Masala, Salt and Pepper in blender or Magic Bullet. Just pulse a couple of times – let the raspberries remain a little chunky.
2. Mix the Lettuce, Tomatoes, Avocado, and Raisins in a large bowl, and add the dressing. Toss to coat.

Serves 2.

Red Oak Cafe: You Can OTY Me Anytime

If you're familiar with Pittsburgh's "other" downtown, Oakland, then you're probably familiar with the  Red Oak Café. If you're not, it's time to get hip. This little joint caters to vegphiles, college students (it's located right in the heart of the University of Pittsburgh's urban campus), and the UPMC doctor crowd.

This restaurant is my savior when I’m desperate for fast, quality food. It’s within walking distance of my office building, and is the location-of-choice for nearly all of my weekday lunch dates.

The prices here rival those of the nearby Panera, but the menu offers an extensive selection of fresh and interesting food items. The seasonal menu features rotating blue plate specials (of both vegetarian and omnivorous varieties), a broad range of vegetarian options, and organic and natural prepared foods and beverages. They will even cater to a vegan diet upon request!

They serve breakfast all day, and sell a trademark OTY Smoothies (Oatmeal Tea and Yogurt Smoothies) in numerous iterations. The OTY is so popular (or at least so extensively marketed) that you can even get an OTY t-shirt. The ambiance is cute when it’s not super crowded: tables are decorated with flowers, herb plants grace the windowsill, and there are pictures of Pittsburgh everywhere!

My Red Oak Café Lunch Favorites Are:

The Vegetarian Chili and Grilled Cheese and Tomato Sandwich

The Michelangelo (a breakfast sandwich piled high with of spinach and mushrooms on multi-grain bread) and Fresh Fruit

The place gets pretty packed during lunchtime, so beware. However, if you're hungry in Oakland, check it out. Red Oak will provide a much needed alternative to the other heavy, greasy options of Forbes Avenue.

Maniacs Love Pizza

Though I’m sure there are many worthy establishments in Ogunquit, Maine deserving of a spot on Veggie Horizons, there was one restaurant that I simply must share: La Pizzeria.  

I know. A pizza joint? With all the lobster and other exotic (for Yinzers) fare, I’m going to write about a place with a name as uninspiring as La Pizzeria? Yes. I am. Because it was amazing.

One look at their menu (and the intimidating ladies gracing its cover) will tell you that this place is legit. The owner, at least according to a thorough interview conducted by my boyfriend’s mother, hails from Naples and really makes Neoplitan Style Pizza! The pies are not Americanized, watered-down versions of pizza. They are the real deal.

The ambiance of the summer evening was lovely. Our group of five (a mix of vegetarians and omnivores) enjoyed a fantastic meal on the restaurant’s front deck. The outdoor dining spot came replete with mood lighting and a charming view of the quaint shops and bustling tourist traffic of Ogunquit’s Main Street.

The table ordered Gennaro’s Pesto Chicken Pizza, the Prosciutto and Fresh Basil pie, the classic Margherita Pizza, and the White Clam Pizza.

All guests, veg heads and meat eaters alike, loved the food. From personal experience, I can attest to the fact that both the Margherita and the White Clam Pizza left absolutely nothing to desire. They were perfect. The dough was fresh and the sauce was fabulous. Unlike many American joints, La Pizzeria did not go overboard with either garlic or toppings, allowing the ingredients to both remain distinct, and blend together harmoniously.

I know that I haven’t yet discovered a place in the Burgh that can compete with La Pizzeria, and I’m already missing it. If I was going again I would definitely try the Vegetarian Pizza. Oh yeah, and they offer a gluten free pizza! Gotta love Maine!

Maine is for Maniacs: Lobster, Blueberries, and the Ocean

Hello Readers! I know you’ve just been dying to hear me spout off some plant-based musings, but I’ve spent the last week journeying about in a blog-less tundra, bereft of both cell phone towers and high speed internet connections. Yes, I was braving the wilderness of the Maine coastline. (And by wilderness, I mean the 130 year old hotel that charged for internet service– Who does that?)

Anyway, J- and I were swept up in his sister’s fabulous wedding ceremony on the southern Maine coast, and spent more than a couple of days ravaging the local cuisine. And while the steady hum of the turquoise waves was distracting, fret not, because I was thinking of Veggie Horizons the entire time, and have some delights to share.

I learned two things in the stunning down of Ogunquit, Maine:
1.) There is seafood everywhere, and
2.) The short growing season produces one fantastic crop of fresh blueberries.

I have to admit that I loved eating all of the Maine seafood. even though my relationship with ocean animals is a bit complicated. Generally, I don’t eat them. Fish and shellfish are smart, have personalities, form complicated social structures, feel pain, fear and lots of other things.  Additionally, harvesting fish and shellfish often causes serious environmental devastation, which is increasing in scale every year.

However, citing my pledge to eat in a way that is also kind to humans, I ate some seafood. And it was good. Even great! Specifically, I ate lots of clam and lobster. The restaurants that served these delicacies were able to verify the local, ethical sourcing, thus leaving me to face the emotional consequences of eating the little lobster and clam bodies without worrying so much about the environmental impact.

On a more guiltless note, Maine is known for wild, fresh blueberries, which appeared on Ogunquit’s menus in the form of ice cream, pastries, cocktails, sauces, and just about everything else (including the wedding cake).

In bustling center of the seaside town, The Wild Blueberry Café and Bistro pays homage to the blueberry with a full menu featuring blueberry dishes, crepes, lobster rolls, and elegant, blueberry-themed décor. The place exudes coastal charm, is replete with friendly staff, and serves breakfast, lunch, and dinner. They even have their own special blend of coffee from a Portland micro roaster, Coffee by Design, to complement all of their meals.

Bell'Amazing

I recently started a new job in the Clairemont area of San Diego. The best part? Discovering the restaurants in the area!

Earlier this week, I stumbled across (via my smartphone) the Bell'Agio Ristorante and Bakery. Located in a small strip mall, the Bell'Agio seems unassuming and not at all what it is: a beautifully decorated, wonderful establishment with great wine and food.

Photo Courtesy of Bell'Agio

The restaurant has gone through several owner/operator changes, one recently, so I can't attest to what the food was like before. Currently, Executive Chef Pablo Rios and Chef Ramiro Sanchez have a "deconstruction" approach to food. Meaning that, when we ordered bruschetta, each ingredient was brought to our table in separate dishes. The crostini was separate from the tomatoes, basil and garlic pesto spread, and mozzarella cheese. The deconstruction food movement is fairly new and trendy, which means I usually steer clear. But Bell'Agio did an amazing job!

What we ordered:

• Bruschetta
• Eggplant & Sweet Vidalia Onion Bruscetta
• Margherita pizza
• Pansotti Alla Bisanzio House Specialty
• 5 desserts. No kidding. Read on.

So the bruschettas were incredible. The deconstruction method of presentation made the food not at all greasy and perfectly proportioned, since I had control over the food. I am not a big fan off eggplant, but I absolutely LOVED the eggplant bruschetta. The margherita pizza was good, though I have had better. I particularly enjoyed the sauce and the freshness of the basil. The Pansotti Alla Bisanzio was particularly special. It's described on the menu as "baked pillow pasta stuffed with spinach ricotta topped with melted mozzarella cheese, traditional marinara, and fresh basil." When it is delivered, it is actually just two "pillows." Definitely not large portions. But the quality was incredible and the pasta and filling was unlike anything I had ever tasted.

Photo Courtesy of Bell'Agio

Of course, after splitting these small portions between two people, we wanted dessert. And two just weren't enough. SO...we kept ordering and ended up sampling the entire dessert menu, which consists of:

• Bananas Foster Creme Brule
• Tiramisu
• Cheesecake
• Chocolate Lava Cake
• Sorbet Martini

My favorites were the creme brule and the cheesecake. The bananas foster creme brule was made with flambeed bananas, a completely new experience that I really enjoyed. And the cheesecake was really special, a kind of citrus taste with a raspberry glaze and a great crust.

My only complaint is the amount of meat dishes versus veggie. It wasn't terrible, but definitely not a completely veggie friendly restaurant. I definitely recommend Bell'Agio! The food was incredible and the staff was great! (Our server, Luke, was wonderful!)