Archive | FOOD AND DRINK

by Teresa. 

I must make a confession. I actually developed both of these recipes by accident on a day when I looked in the refrigerator and saw so many vegetables and other vegan ingredients that I needed to use. So, I threw everything together and made this healthy and hearty hot lunch, and a cool, crisp side salad to go with it.

Both are bursting with flavor and complement each other nicely. For inside stories on my experiences of 21 Days of Going Vegan, jump on over to my blog.

Asian Lettuce Wraps Recipe

What you will need:

• (Look what vegetables are in your refrigerator, or which vegetables are fresh for the season!)
• 8 oz, of firm tofu, diced
• 1 small zucchini squash, diced
• 1 small yellow squash, diced
• ¼ cup diced water chestnuts (optional, but adds a nice crunch)
• 1 ½ cups of diced mushrooms (any variety- button, crimini, portabella)
• ¼ cup fresh chopped cilantro
• 1 chopped green scallion
• 1 tsp. red pepper flakes (optional)
• 1/2 cup bulgoki* Korean barbecue marinade (or more to taste, but a little goes a long way)
• Salt and pepper to taste
• 1 head of bib lettuce

Directions

Step 1: Prepare the bib lettuce by separating the leaves from the core and washing them. Run them through a salad spinner to take away any extra moisture. Finely dice the mushrooms, zucchini, squash, water chestnuts (optional) and tofu. Mince the garlic and stir fry the vegetables and tofu in a tablespoon of olive oil.

Step 2: Add the red pepper flakes and ½ a cup of bulgoki marinade (you can add more or less, depending on your taste, but a little goes a long way). Once incorporated and liquids have evaporated, take the filling off the heat and add the chopped cilantro and green onion.  Add salt and pepper to taste.  (In my opinion, you do not need to add extra salt, because the soy sauce in the marinade has enough, but everyone is different)
*Bulgoki marinade is widely available in the international section of supermarkets and definitely in Asian markets. You can also make your own: It is a combination of: garlic, green onions, sugar (or agave sweetener if you’d like), pineapple juice (optional), soy sauce or tamari, sesame seeds, sesame and sesame oil. When I make Bulgoki barbecue with meat, I make my own marinade, but I always keep a bottle of store-bought marinade on hand to save time).

Step 3: Serve filling in a lettuce cup with loose leaves on the plate to make the wraps. Serve with your favorite spicy Thai peanut sauce or sweet chili sauce.

Makes 6 servings

I love different tastes and textures, so the cool sweet and sour flavors and textures of this salad are the perfect accompaniment to the warm, cozy flavors and textures of the lettuce wraps.

Sweet and Sour Roasted Beet and Apple Salad

What you will need:

• 3 medium sized roasted beets
• 2 apples (use your favorite variety, but I like a Granny Smith or a Fuji)
• Juice from 1 lemon
• 1 green onion, chopped
• ¼ cup rice vinegar
• ¼ tsp sesame oil
• ¼ cup apple juice
• 1 tsp agave sweetener or honey
• ¼ tsp freshly grated ginger
• Toasted sesame seeds for garnish

Directions

Start by wrapping each beet individually in tin foil and roasting them in a 350 °F oven for 1 hour. When cooled, peel and julienne the beets, and set them aside. Peel, core and julienne the apples. (My preferred apple is the Granny Smith apple, because it is tart.) Squeeze fresh lemon juice over the slices to prevent browning. Gently mix the apples and beets in a bowl.Whisk together the rice vinegar, sesame oil, apple juice, lemon juice, agave sweetener (or honey), and ginger. Dress the apples and beets with the vinaigrette.  Garnish with toasted sesame seeds and serve with the lettuce wraps.

Serves 8

I hope you enjoy my accidental vegan lunch. There is nothing quite like a hot lunch on a cool day to kick start your afternoon!

All photos by Teresa © mtk 2011-2012

Children love the holidays and one of their favorite parts of Thanksgiving is the desserts! Can you blame them? All of that creamy goodness known as pie – oh my! This year we are hosting Thanksgiving dinner and there will be children in our dinner party, so I wanted to add a little more fun to the dessert menu. I am planning on making an assortment of miniature pies, this way the little ones can enjoy a little bite of everything without a lot of waste.

The simplest way that I found to whip up these miniature pies was by making them as cupcakes. This also makes them super portable for the morning after Thanksgiving when the whole family is snuggled on the family sofa with hot cocoa and tea in hand! Or, as an after Thanksgiving lunchbox treat. Read on to learn how to make these simple organic miniature pumpkin cheesecake cupcakes for your Thanksgiving dinner. I guarantee your entire family will love them, you can grab the one-page printable instructions over at Inhabitots here!

Last weekend, we passed a local produce stand on our way home from a nature hike. We didn’t need any fresh vegetables, since we had just picked up our CSA share. However, we can always use more oranges and lemons for our weekly juices!

Produce stands remind me of my childhood – any time my family passed a fruit stand on the side of the road, we had to stop! It was like taking a miniature adventure on the way home from grandma’s house on a Sunday afternoon. I remember begging my mom and dad to buy me and my siblings any little goodie that the produce stand had for sale.

My favorite side-of-the-road produce stand is still the cute little shop at Cascadian Farm. They have the best pumpkin ice cream and strawberry shortcake. Have you been?

Do you have a favorite little organic produce stand?