Quinoa and Black Beans, Or Being Vegan Doesn't Need to Be Hard

I stayed at work later than I expected today, and, by the time I got home, I was most definitely not in the mood for doing much cooking.  My husband wasn't really up for making anything either, so I threw something together based on what I had in the fridge.

Fortunately, we have a well stocked pantry.  When you're busy, making grains in bulk really helps.  As I mentioned on Monday, I made a big pot of quinoa this week.  Last week, we had a big pot of farro.  The week before that, it was wild rice.  We buy our grains in bulk now as it's cheaper and cuts down on packaging.  If you vary your toppings and sauces, having the same grain several days in a row won't seem monotonous.

We also always have multiple cans of beans on hand.  Sure, they take up a lot of room, and they don't quite compare to the flavor of cooked dried beans, but you can put them in anything, and they're good in a hot dish or in a salad.  We rinse ours first to cut down on sodium and get rid of unappetizing "bean goo."

Finally, we always have tons of fresh vegetables on hand, and good knives to chop them with.  To save even more time, you can pre-chop your veggies over the weekend.  If you'd rather use frozen, that's fine, but we prefer fresh.

As a bonus, have tons of dried spices and seasonings, as well as shelf stable hot sauces and other liquid condiments.  As in two shelves full of them! (Perhaps we could consolidate, or get those spice stacker thingees.  Yep, just ordered one on Amazon.).  A little of those goes a long way and it's easy to add variety to your food.

With all this in our arsenal, I made a quinoa, black bean, green onion and kale saute seasoned with salt, pepper and cumin in about 15 minutes.  Husband had his as is, and I added a bit of mozzarella daiya.  Since it was a one pot meal, we also had minimal dishes - the pot, a cutting board, a knife, the container for the quinoa and our plates and forks (no knives needed!).

Quinoa Stir-Fry

My goal tonight was to use up some leftover broccoli, carrots and green onions so I decided to make a quick stir-fry. 

Rather than use rice, I used some of the quinoa we inherited from friends of ours who were moving overseas and looking to liquidate their kitchen.  For some reason, I always find myself googling the cooking directions for quinoa even though its ridiculously simple.  For each cup of quinoa, add two cups liquid (water or broth).  Pour it all together into a pot, bring to a boil, and let simmer, covered, for 15 minutes or so until the liquid is absorbed.

While the quinoa was cooking, I prepped my veggies: green onion, mushrooms, garlic, carrots and broccoli.  The sliced mushrooms at Giant were the same price as the whole mushrooms, so I grabbed those. Less prep time is always good!  I made sure to chop everything smaller than I normally do, as the quinoa is small and I wanted an even veggie/quinoa distribution.

Using olive oil, I sauteed the green onions and mushrooms first for a few minutes, seasoning them with salt and pepper. Then, I added the garlic and stirred it until I smelled a nice garlic aroma, and then added the broccoli and carrots.  I then reduced the heat to medium and covered my stir-fry pan with a lid.  When there was about two minutes left on my quinoa, I removed the lid and seasoned the veggies with sesame oil, cumin, some Bragg's liquid aminos and toasted sesame seeds.  I poured the veggie mix over the quinoa, and, voila, dinner.

We had the quinoa mix with a side salad of spring mix, cucumber and raw mushrooms, dressed lightly with lemon juice, a bit of olive oil and salt and pepper.  I am really digging raw mushrooms in salads lately. 

I mentioned Bragg's Liquid Aminos above.  This product frequently show up in vegan recipes, and I see ads for the Bragg line all the time in Vegetarian Times and Yoga Journal.  The liquid aminos are a nice substitute for soy sauce, with the main benefit, in my mind, being that they are much lower in sodium.  Yes, they do have soy protein, but they're certified GMO-free and thus safe for my sensitivities.

The big selling point for Bragg's Liquid Aminos it that it claims to have 16 essential amino acids, which serve as building blocks for our body, and help our bodies properly make use of vitamins and minerals.  Call me a skeptic, but I'm not sure if a few teaspoons of Bragg's makes a huge difference in the amount of amino acids we need to stay healthy, but it adds a nice flavor to dishes and it's not bad for you, so it can't hurt to have a bottle in your pantry.  If you're concerned about getting enough amino acids in your vegan diet, look for "complete proteins" like buckwheat, amaranth, quinoa and soy.

The Green Frankenburger

Burger more green in person than in picture.  :)

There are food bloggers out there with fail safe recipes and gorgeous photography.  And then there's me - someone who loves cooking, isn't afraid to experiment and sometimes turns out something slightly bizarre and isn't afraid to admit it.  Tonight was definitely more Lucille Ball than Julia Child.

Some of my more fun posts to write are when I have a kitchen debacle, such as my Passover cake drama.  Tonight, I decided to try and wing my own black bean burgers.  Now, I have made black bean burgers before using Tosca Reno's Eat Clean Cookbook recipe several times, so I thought I'd be ok winging it.

As many of you know, I love kale and have been enjoying making kale chips. I usually put a bit of kale in my version of Tosca's recipe.  Tonight, I thought it would be a good idea to put in, oh, five giant leaves.

It all started off well and good - I put the kale, some red onion and two garlic gloves in my food processor.  A lovely green juice aroma came out.  A pesto like substance emerged.  So far, not so bad. 

I added oats, sunflower seeds and carrots, measuring as I went, thinking to myself, "This will be a great recipe!  I will put it on my blog with actual measurements!"  And then I noticed the mixture was bright green.

"I just need to add the beans," said I.  So I did.  The mixture, at that point, became greenish gray.

"Screw the measuring," I sad, and I added in more oats, more beans and some nutritional yeast until the burgers became . . . somewhat less greenish gray.  At that point, I decided I had put so much food into them that I had to eat them, no matter what awful color they were.  So, I seasoned the mess with salt, pepper and cumin, formed them into six patties and popped the thing in the oven for 25 minutes and hoped for the best.

My intention was to serve this with a baked sweet potato.  However, when I went to prepare my sweet potato, it was . . . slightly mutated and looking dangerously inedible.  While I was willing to try the Green Frankenburger, I wasn't sure I was willing to risk this sweet potato.  So, I rummaged through the fridge for side replacement and ended up with some leftover corn kernels and scallions.  So, I heated them up in a pan with some olive oil, tomato paste concentrate and salt and pepper.  

With five minutes to go with the frankenburgers, I decided to take pity on myself and cover them with cheddar daiya, hoping it would make them more attractive.

The result of the actual food - not that bad.  They could have been a little firmer.  And while the color was definitely weird, I didn't mind the flavor.  I may try and disguise the leftover patties in something else this week.

The result of the cooking itself - I had a good laugh.  Life isn't perfect - why should your kitchen be?  I had fun, I tried something new and nothing caught fire.

While I may not make the Frankenburger again, I'm glad I made it.  Not only did I get my green veggies for the day (and perhaps the week), but I got a reminder of what cooking for me really is, and that's fun.

So, if you want to try cooking, but are intimidated, let this blog be an inspiration to you.  Sometimes even good cooks (and I consider myself a good cook, and so does my mother) have strange things happen in the kitchen.  Cooking is an art, but it's also a learning process, a way to enjoy time with family and friends and a way to discover what you need to nourish yourself.  Most of all, it should be fun. 

What fun have you had in the kitchen lately?

Kim's Red Radish Tabbouleh from The Kind Life

I have a yoga retreat tomorrow, so I wanted to make sure I prepared a healthy lunch I could eat at some point in the afternoon.  I decided on this tabbouleh dish, which was featured in Alicia Silverstone's The Kind Diet.

The Kind Diet is a great resource if you're curious about a healthy vegan diet, as well as if you're interested in exploring some more macrobiotic type dishes (aka, what Silverstone describes as "superhero" foods).   The book includes tons of recipes, as well as information about the health benefits of a vegan diet and some information about ethical veganism.

The recipe I chose to make is from the "superhero" section of the book.   It calls for bulgur, radishes, green onions, parsley, lemon juice, olive oil and sea salt.  My minor changes were cooking the bulgur to the package directions, using cilantro in lieu of parsley (had a lot in the fridge to use up!) and adding black pepper.  I also made sure to mix in the lemon juice, olive oil and seasoning while the barley was hot so that the salad would absorb its flavors better.  We'll see how it tastes tomorrow!

I also made a big batch of kale chips to share with some of my fellow retreaters.  This time, I went easier on the olive oil and let the kale chips cook on paper towels.  It seemed to help make them less greasy this time.  I also used my salad spinner to get the kale nice and dry before coating and seasoning it.

Vegetarian Rosh Hashanah Part IV: Sephardic Cauliflower Patties and a Round-Up of the Meal

Today, I made the final element of our Rosh Hashanah festival meal, Sephardic Cauliflower Patties.  This was yet another recipe from Olive Trees and Honey.  Rabbi Marks notes in the introduction to the cauliflower section that cauliflower was plentiful in Moorish Spain, which is why it is so prevalent in Sephardic Jewish cooking.  (As a quick history lesson - Sephardic Jews have roots in Spain & the Mediterranean, while Ashkenazi Jews, like my family, have roots in Eastern Europe).  Also, if Rabbi Marks is to be believed, the Sephardim apparently like to fry things.  Hence, Sephardic Cauliflower Patties.

I followed the instructions for the patties fairly closely.  I boiled the cauliflower for 12 minutes, drained it and mashed it.  I mixed the mashed cauliflower with minced onion, fresh parsley, panko bread crumbs, egg, white pepper and salt.  I had trouble getting the mixture to bind, so I added more bread crumbs and egg.  I then dipped the patties in more egg and dredged them in whole wheat flour before frying them in a thin layer of olive oil.

Some of the patties didn't survive the fry, but we enjoyed eating the crumbs.  The combination of cauliflower and onion with a fried coating made for a very tasty meal.  My husband's verdict was "Better than latkes!" and his uncle said "I had no idea cauliflower could taste good!"  So, this was the winner of the dinner.

Apple Cake in Cross Section

The Bukharan Braised Carrots were also tasty - I really liked the smoky tomato sauce they were prepared in.  The Romanian Vegetable Stew was ok - a tetch watery for my taste.  I prefer my veg roasted or sauteed to give it more depth of flavor.  But, I did like the combination of veggies, so I may tinker.   And the apple cake, which I have now made for my husband's family four times, continues to be a favorite.  And of course, we served apples and honey, along with a round challah!

Well, that wraps up my inaugural vegetarian Rosh Hashanah.  L'Shanah Tovah to all - have a happy and sweet year!

Potluck Side Dish: Corn and Black Bean Salad

Fiance' and I were invited to a barbeque yesterday where all guests were asked to bring a side or a dessert.  One of my favorite side dishes to make for a summer barbeque is Corn and Black Bean Salad.  You can find umpteen versions of it on the internet, but here's the one I put together yesterday:

In advance, strip the kernels off of four ears of fresh sweet corn.  You can either use a sharp knife or a corn stripper.  I then toss the corn in olive oil and bit of salt and roast it in a very hot oven - 475.  Putting the corn on a single layer on a baking sheet and stirring it frequently helps.  It took me 20 minutes or so to get the corn slightly browned, but watch yours closely - some ovens may perform better and thus your cooking time will be decreased.  You ideally want your corn to be slightly browned - this will add a nice roasty/smoky flavor to your dish.

After the corn has cooled (I refrigerated mine overnight), dice 4-5 firm tomatoes.  The firmer the tomato, the better the texture of your salad will be.  Also, make sure to remove the seeds and accompanying goo - this will prevent your salad from being soggy.

Next, open a can of black beans and rinse them in a colander.  This will reduce the sodium content and "canned taste of your salad."  Mix tomatoes, corn and beans in large bowl.

Now, it's time to add some color to your salad - I went with greens.  I finely chopped four green onions (also known as scallions), both the white and green parts, along with some fresh cilantro.  Make sure to use fresh cilantro if you're adding it.  You can also use minced red onion instead of the green onion.

For my "kick," I deseeded and minced two fresh jalapenos (I used a chopper - you do not want to get jalapeno juice in your eye!).  If you want even more heat, you can leave the seeds in or use serranos.

For the dressing, I juiced two limes and added a healthy amount of fresh ground pepper, 1/2 tsp or so of sea salt, about a 1/2 tsp of cumin and a little garlic powder.  I then whisked in a few glugs of olive oil and combined the whole deal with the salad.  Taste it and decide if it needs more seasoning - mine needed a little more salt.

Ideally, you want this to sit for an hour or so for the flavors to combine, and serve at room temperature.   This also makes for a good filling for burritos or veggie tacos, as well as on a taco salad.

Concoctions

As I was rushing to get out of work in time to get to yoga class, the fiance called me to let me know he'd be home late.  And then he asked "What are we having for dinner?"

Crap.

Yes, I love to cook ridiculously time consuming recipes.  But, sometimes I am:

A) Lazy
B) Facing a random assortment of things in the kitchen that seem to make absolutely no sense
C) Hungry enough to start gnawing on furniture

When this set of circumstances occurs, dinner is a Concoction.

Concoction is a term of my mother's - we can call her the Queen of the Concoction.  She can survey the fridge and the pantry, throw in whatever random things are available in no set amounts (aka "Enough"), cook it on the stovetop for no set time (aka "Until It's Done").  This, essentially is how I learned to cook, and also why my secret dream is for Chopped to have an amateur competition, because Mom and I would so take everyone down.  In fact, as I was sharing the blog with Mom, she said she liked it, but also asked "Are you just going to do recipes?" and I replied, "No, I promise to blog about Concoctions."

Behold the Concoction as it sautees and bubbles!

So, tonight, when I first walked in the door at 9:30, fiance was still at the gym and hunger was hardcore setting in, it was definitely Concoction time. 

First, I surveyed my options - we needed a grain, a protein and lots of veggies.  Since I love weirdo grains, we fortunately had a lot of options.  I decided to go with one with a shorter cooking time - pearled couscous.  Pearled couscous is also known as israeli couscous.  The grains are slightly larger and rounder than regular couscous.

As for protein, we had a ton of canned bean options.  I decided to go with chickpeas, since the couscous was taking us in a middle eastern direction anyway.

Next, I surveyed my produce options - leftover green onions from my veggie enchilada experiment, leftover celery root from the lasagna experiment, garlic cloves, mushroom slices and broccoli raab (okay - so I might have picked the last two items up at Safeway on the way home from yoga, but I didn't have to use them tonight).  In case you're not familiar with it, broccoli raab is a slender green vegetable.  And, as I learned tonight, it's not a form of broccoli.

After I chopped everything up, I heated olive oil in my large skillet and got the couscous going.  The onions went in first, followed by the mushrooms, fresh ground pepper, celery root, broccoli raab and chickpeas.  I added some leftover vegetable broth and let the whole thing cook down.  When the veggies were sauteed to my liking (maybe 12 minutes or so - I only know because that's how long the couscous took), I tossed in the couscous and shredded parmesan and, voila, Concoction in around 18 minutes.  And yes, it was tasty!

The finished product!

Ultimately, when you're pressed for time, you can eat a frozen meal, which is about as appetizing as a frozen brick and likely about as good for you, or you can make a Concoction.  So, if you are looking to make your own Concoction, here are some tips:

1.  Concoctions work well if you tend to have good stuff already in the fridge.  If the only stuff in your fridge is mustard, a leftover hot dog bun and bologna, you are not going to be happy with your Concoction.  So, start eating fresh produce, whole grains and beans if you're not already.

2.  Keep a well stocked pantry - As much as I eat fresh, there are a number of non-perishable items that aid any cook.  Canned beans keep well, and if you're leery of BPA, you can get ones that are BPA-Free.  Also, having a variety of quick cooking whole grains - quinoa, couscous, whole wheat pasta - will help you out.  If you really are in a crunch, I am also a fan of microwaveable pouches.  Seeds of Change makes a nice grain blend.  You should also have olive oil, an arsenal of spices and herbs (fresh is better in most cases, but dried works in a pinch . . . ha), and garlic cloves.  Cartons of vegetable broth are also a nice touch.

3.  Prep produce in advance - if your stuff is pre-washed and chopped, your Concoction will come together more quickly.  You can also have fresh-cut items on hand, like the sliced mushrooms I bought.  There are also fresh stir-fry mixes, shredded carrot and cabbage, chopped pepper mixes, bagged greens, etc. The faster you cook, the faster you eat.  And the more produce you eat, the healthier your meal is.

4.  Make Sure It's Pretty.  This is another edict of Mom's - "Food should be colorful."  As the saying goes, you eat with your eyes first.  The more of a variety of colors there are on your plate, the more appetizing the Concoction will be.  And, since fresh vegetables are the best way to put a lot of color in your meals, incorporating them in the Concoction will make your meal healthier.  So, you can do brown rice and mushrooms if you please, but I guarantee you'll be happier if you put in some carrots, yellow pepper and zucchini.  The trick is having all that stuff on hand in the first place, granted.

5.  Have something to put all this stuff in.  Having a lot of storage containers will facilitate both your prepped items, and leftover ingredients and additional servings of the Concoction for you to eat for lunch the next day.  We like these GlassLock containers.  They seal securely, which is important if you are bringing food to a potluck or bringing leftovers to work. 

I'll likely feature more Concoctions as the blog goes on, so stay tuned.