Quinoa Tabbouleh & Avocado

If you are craving something fresh and light to eat, try this lemony tabbouleh recipe. Tabbouleh is traditionally made with bulgur and can tend to be heavy on the parsley, but quinoa is the basis of this version. This is a recipe from Rancho La Puerta resort in Mexico that was published in Bon Appetit magazine by reader's request. It was one of those recipes that I had torn out and put away years ago. Little did I know what I was missing.
Quinoa is a complete protein so it is a great staple in a vegetarian diet. It contains all nine amino acids that your body does not produce itself and are essential to proper body function. Make and enjoy this delicious dish knowing that you are fueling your body properly.

Makes 4 servings

2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons plus 1/2 cup chopped fresh Italian parsley
1 garlic clove, minced
1 cup water
1/2 teaspoon salt
1/2 cup quinoa, rinsed
1/2 cup finely chopped seeded peeled cucumber
1/2 cup chopped seeded tomato
1/4 cup chopped fresh mint
1 medium sized avocado, sliced

Whisk oil, lemon juice, 2 tablespoons parsley, and garlic in small bowl.  Season dressing to taste with salt and pepper.
Bring 1 cup water to boil in a medium saucepan.  Add salt and quinoa, cover. Reduce heat to low, cook until water is absorbed and quinoa is tender, about 13 minutes.
Transfer to large bowl, cool.
Add cucumber, tomato, mint, and remaining 1/2 cup parsley to quinoa.  Add dressing, toss to coat.
Serve with avocado slices and an extra squeeze of lemon.

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Belgian Waffles, a weekend treat

Three years ago we rented a cabin in West Virginia for a weekend with good friends and family and the kitchen there was equip with a Belgian waffle maker. I love waffles but had never thought of making them at home. So we tried it out and have been hooked ever since. 
The week after we came back we purchased our own waffle maker, nothing fancy though. I'd love to have one of those industrial size machines so I can whip out waffles as fast as my kids can devour them but honestly, there is no room in my kitchen.
Waffles have become a weekend treat at my house. A nice break from the cold bowl of cereal or buttered toast my kids run out the door with on school days. 
Sunday I was treated to breakfast by my husband. Actually, I had to coax him into making it but I like to imagine it a different way. He did a really good job because the waffles were delicious! If he keeps it up it might become a permanent assignment.


Recipe note:
There are 6 people in my home (4 adults, 1 teenager and a tween) so we need lots of waffles.  You can make a third of this recipe for a small batch or if you are using a standard sized waffle maker.


Belgian Chocolate Chip Banana Waffles


Makes 8-10 waffles


3 cups Arrowhead Mills Buttermilk Pancake & Waffle Mix
1 1/2 bananas, mashed
3 tablespoons Canola oil
3 tablespoons honey or brown rice syrup
1 cup plus 3 tablespoons almond or soy milk
1/2 cup dark chocolate chips
3/4 cup chopped walnuts


Combine all ingredients in a large bowl using a whisk to break up any lumps.


Pour about 1/4-1/3 cup batter into waffle maker and sprinkle with about a tablespoon of the dark chocolate chips.


Cook according to the your waffle maker's instructions.


Serve with chopped walnuts and syrup.


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Pad Thai

Fortunately I live in an area where my local supermarket carries a variety of international foods and I was able to find all the ingredients for this recipe. Hopefully you don't have to go too far for your noodles and sauces.
I was nervous that my family was not going to like it but I got 4 thumbs up at the dinner table.
Woo hoo!
The recipe calls for 3 eggs scrambled so I made them on the side for my son and father-in-law to add to their own plate, or you can leave them out all together and you got yourself a vegan friendly meal. To kick up the spice don't forget the Sriracha Sauce at the table, yum!
Again, this recipe was adapted from one my son brought home from cooking camp this summer at L'Academie de Cuisine. Have I said how much I love that school? International cuisine is winning hands down at my house.

Serves 6-8

1 lb. rice stick noodles
2/3 cup Thai sweet chili sauce
3 tablespoons soy sauce
3 tablespoons fish sauce
2 large limes, juiced
3 tablespoons canola oil, divided
2 teaspoons minced garlic
2 teaspoons freshly grated ginger
1 1/2 large red peppers, cut into thin strips
2 cups shredded carrots
6 scallions thinly sliced
3 large eggs, lightly beaten (optional)
2 cups bean sprouts
2 cups cilantro, coarsely chopped
1/4 cup chopped dry roasted peanuts for garnish (optional)
lime wedges

Bring 3 quarts of water to boil in a large pot.  Add rice stick noodles and stir. Cover pot and remove from heat.  Let it sit for 4 minutes. Drain, rinse with cold water and set aside.

In a small bowl, whisk together chili sauce, soy sauce, fish sauce and lime juice.

Heat 1 1/2 tablespoons of oil in a large pan over medium-high heat.  Add garlic and ginger, cook for about 1 minute.  Add bell pepper, carrots, and scallions. Stir-fry for 4 minutes or until vegetables are crisp-tender.  Remove vegetables from pan, set aside.

Return pan to stove on medium-high.  Add remaining 1 1/2 tablespoon oil.  Add eggs and scramble until set, remove from pan and set aside. (you may complete this step in a separate pan if you like or omit it altogether)

Return pan to stove on medium heat and add chili sauce mixture, bring to a boil.  Add noodles and toss gently in chili sauce.  Add vegetables and eggs (optional) and mix gently until all ingredients are incorporated and noodles have heated through.  Before serving, add bean sprouts and cilantro, toss to combine.  Top with peanuts and serve with lime wedges.

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Brown Rice

Coming from a Latin American family, rice could have won the Oscar for best supporting actor at the dinner table.  In some cases, generations are raised with the notion that there has to be rice on the table to complete a meal, no kidding! We have all heard the benefits of whole grains and brown rice is a great substitution that you can start with.  It's still the same rice of your childhood, only the outer (brown) layer of the rice has not been stripped away therefore it is a good source of fiber and rich in nutrients. Now, it takes longer to cook so it should be the first thing you put on the stove when making dinner.  If you like to pre-plan or are a fan of the 30-minute meal, make a large pot of brown rice on the weekend so that it is ready to go for weeknight dinners.

Two recipe notes:
1) I make my rice with vegetable stock instead of water.  Try different brands until you find the kind that you and your family prefer. This time I used Pacific brand which turned out to be a bit tomatoey for my taste but wouldn't you know, the kids and hubby loved it.
2) If you want to make more or less brown rice,  just remember 1 cup rice to 1 1/2 cups broth/water

Serves 4

3 cups vegetable broth
salt to taste
2 cups brown rice, rinsed and drained
2 tablespoons canola oil or butter


In a medium sauce pot on medium-high heat pour vegetable broth and salt to taste.  Add rice and canola oil and stir to combine, bring to a rolling boil.  Once boiling, cover pot and turn heat down to medium-low.  Set your timer, cook covered for 45 minutes.  Once done, fluff rice with a fork and serve.

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Stuffed Tomatoes

If you enjoy the flavors of Italian seasoning then you will love these tomatoes stuffed with Italian-style bread crumbs and fresh parsley. This recipe is adapted from a Giada De Laurentis recipe I found online. It said to use beefsteak tomatoes but I used what I had in the fridge.  It was a combination of hot house tomatoes and the ones that come with the vine on which are a tad bit smaller. If you have the really large tomatoes at home I suggest you use only 5-6 of them.  I would love for this to be a vegan side dish but I can't seem to stay away from my good pal, cheese.  It's a work in progress.

9 medium size tomatoes
3/4 cup chopped flat-leaf parsley leaves
3/4 cup Italian-style bread crumbs
1 cup grated cheese, Italian 3 cheese blend
1/4 teaspoon fresh ground pepper
2 tablespoons extra-virgin olive oil

Preheat oven to 375° F. Butter a medium sized baking dish.

Slice off the tops of the tomatoes. Scoop out the insides and separate seeds from pulp, discard seeds. Place tomato halves in buttered baking dish. Chop up the pulp and place in a medium sized bowl. Add parsley, bread crumbs, cheese and pepper, mix to combine.  Fill each tomato with bread crumb mixture.  Drizzle the olive oil over top of the tomatoes. Bake for 20 minutes, tops should be browned.

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Pesto Sauce

Making pesto at home makes me happy.  1) it's fresh, and 2) I save a little money. This recipe makes about 1 cup of pesto.  That would be enough for a box of pasta or you can use what you need and refrigerate the rest.  Add it to green beans for a refreshing change or make pesto pizza on a Friday night (recipe coming soon). It should keep well in the fridge for about a week.

Pesto

1/2 cup pine nuts

2 1/2 cups basil leaves

1 clove garlic

1/2 cup extra-virgin olive oil

1/2 cup grated parmesan cheese

salt and pepper to taste

Place pine nuts in a small pan on medium heat.  Toast pine nuts, stirring constantly until light golden brown and fragrant. Remove from heat and spread on a shallow plate to cool. 

Place basil, garlic and toasted pine nuts in food processor.  Process until smooth. With machine running, slowly add olive oil and continue to process until incorporated.  Pour into a bowl and add parmesan cheese, and salt and pepper to taste.  Stir until combined.  Makes about 1 cup of pesto. 

(may be stored in airtight container in refrigerator for up to a week)

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Green & Wax Beans with Pesto

Fresh from this weekend's farmer's market

If your family is tired of the usual green beans side dish, try mixing them with a different variety like wax beans.  I picked these up from the farmer's market this weekend and the contrasting colors are beautiful. Instead of steaming and serving them with a pat of butter, add some excitement with pesto!  The recipe below shows you how to make it from scratch but in a pinch, store bought does the trick.  Costco sells a pretty good pesto that you can store in your freezer so it will last longer.

Green & Wax Beans with Pesto

8 cups water
1 teaspoon salt
6 cups chopped mixed green and wax beans
1/2 cup prepared pesto
1/4 cup chopped tomato, for garnish

In a large pot, bring 8 cups of water to a boil, add salt and beans.  Cook beans for 5 minutes. Take beans out and drop them into a bowl of ice water to stop the cooking process.  Drain beans and transfer into bowl.  Add pesto and toss to coat.  Garnish with chopped tomato if desired.


Pesto

1/2 cup pine nuts
2 1/2 cups basil leaves
1 clove garlic
1/2 cup extra-virgin olive oil
1/2 cup grated parmesan cheese
salt and pepper to taste

Place pine nuts in a small pan on medium heat.  Toast pine nuts, stirring constantly until light golden brown and fragrant. Remove from heat and spread on a shallow plate to cool.

Place basil, garlic and toasted pine nuts in food processor.  Process until smooth. With machine running, slowly add olive oil and continue to process until incorporated.  Pour into a bowl and add parmesan cheese, and salt and pepper to taste.  Stir until combined.  Makes about 1 cup of pesto. 

(may be stored in airtight container in refrigerator for up to a week)

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Frozen Banana Cones

I love sweets, so when I contemplate living a vegan lifestyle the first thing I think about is what can I have for dessert? Frozen bananas are the trick to making the "ice cream" in this sweet treat and the cold chocolate gives it a nice texture.

This recipe was adapted from one I found about 10 years ago in Family Circle Magazine.  I prefer to post recipes that are simple to make but this one was too fun to pass up.  It does take some planning so you can make it on the weekend when you have free time. (insert sarcastic remark here) The cones take some coaxing to stand up in the foil so if you come across a better way to do it please let me know, I am open to suggestions.

Recipe note: pre-plan by cutting up bananas and freezing them in sandwich bags the night before.

For the ice cream:

2 1/2 cups sliced frozen bananas, about 3 medium
3/4 cup soy or almond milk
1/2 teaspoon vanilla extract
1/4 cup non-dairy mini semi-sweet chocolate chips

For the cones:
1 large sheet of foil, approximately 24" long
12 organic sugar cones
1 tablespoon non-dairy mini semi-sweet chocolate chips
12 popsicle sticks

For the coating:
1 1/4 cups non-dairy dark chocolate chips
2/3 cup soy or almond milk
Decorative sprinkles and/or chopped nuts

Crumple foil in a small pan leaving holes to fit the tips of the cones.
Prop cones up in foil (see image below) and place 6-7 mini chocolate chips in each.

Place frozen bananas, soy milk and vanilla in blender or food processor.  Blend until smooth.  Mixture should be the consistency of soft serve ice cream, not runny.  If mixture is too thick, add more milk by tablespoons until it has reached the proper consistency. Add chocolate chips and stir to combine.

Spoon banana ice cream into prepared cones.  Insert a popsicle stick into each cone.  Freeze until firm, 1 1/2 to 2 hours.

On top of a double boiler, place the remaining chocolate chips and soy milk.  Melt and stir until smooth.  Transfer to a shallow dish like a pie plate.  Remove banana cones from freezer and dip in melted chocolate, turning to coat evenly. Decorate with sprinkles or nuts and place on a wax or foil paper lined baking sheet.

Return to freezer for 1 hour more.

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Vegetable Egg Rolls

Unlike their traditional counterpart these egg rolls are baked in the oven, not fried. They crisp up just enough to get that satisfying crunch on the edges that everyone loves.  Serve with dipping sauce and you have a crowd-pleaser.  I prefer Thai sweet chili sauce for dipping, red pepper flakes gives it a little spicy kick. Make them as a snack for those days you don't feel like sitting down to a full meal, serve them at a dinner party or on game day to sneak those veggies in.  They won't even notice!

1 tablespoon blended sesame oil
4 cups finely shredded cabbage
1 cup shredded carrots
1/2 cup finely sliced celery
1 - 8 oz. can sliced water chestnuts, drained and coarsely chopped
1/4 cup green onions, finely sliced
1 teaspoon grated fresh ginger
2 tablespoons soy sauce
1/2 teaspoon salt
1/4 cup chopped cilantro
8 egg roll wrappers
Duck sauce or Thai Sweet Chili sauce for dipping

Heat sesame oil in a large pan on medium high heat.  Add cabbage and next five ingredients (through ginger) to the pan and stir-fry until tender, about 7 minutes.  Add soy sauce, salt and cilantro.  Cook for 2 minutes more making sure all liquid is absorbed.  Remove from heat and let cool for 5 minutes.

While cabbage mixture is cooling, preheat oven to 400°.  Grease a large cookie sheet with cooking spray.

Place one egg roll wrapper on a flat surface with a pointed edge towards you.  Place 1/2 cup cooked cabbage mixture in center of wrapper and fold bottom corner up towards the center.  Fold left and right sides in towards center then tuck and roll upwards to form egg roll.  Place egg roll on greased cookie sheet, seam side down. Repeat with remaining egg roll wrappers and cabbage mixture.  Spray each egg roll lightly with cooking spray and bake in the oven for 10 minutes.  Turn egg rolls over and bake for 5 minutes more.  Egg rolls should be golden brown.

Serve with dipping sauce.

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Pasta Puttanesca

My husband and I find ourselves adding olives and capers to foods that are missing something. We enjoy eating olives but the kids, not so much.  After my daughter was finished eating her pasta I wasn't surprised to find a small hill of olives at the bottom of her bowl.  Hey, she tried it.  I served this pasta with a fresh salad with orange segments. Who needs chicken when you can have tangy deliciousness in a bowl all by itself.

Makes 8 servings

2 tablespoons olive oil

3 cloves garlic

1 teaspoon anchovy paste

1 28 oz. can crushed tomatoes

1 cup pitted kalamata olives, chopped

1/2 cup manzanilla olives, chopped

2 tablespoons chopped parsley

2 tablespoons drained capers

1/2 teaspoon red pepper flakes

1 tablespoon dark brown sugar

16 oz uncooked whole wheat linguine

1/2 cup grated parmesan cheese

Heat large skillet over medium heat.  Add garlic and anchovy paste and cook stirring constantly, 1 minute. Add tomatoes, olives, parsley, capers, red pepper flakes and brown sugar. Cook for 5 minutes, stirring occasionally.

Cook linguine according to package directions.  Add linguine to sauce, toss to combine.  Cook for 5 more minutes.  Serve with a sprinkle of parmesan cheese and additional chopped parsley if desired.

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Potato Leek Soup

This is definitely an Almost Vegan recipe.  It is adapted from one that my son brought home from cooking camp at L'Academie de Cuisine this summer, which by the way is an excellent school. We have gone through the last carton of cow's milk at home and now we just have almond or soy.  I still haven't tried vegan cheese or cream cheese so I used regular in the recipe.  To make this thick and creamy soup vegan, substitute the butter and cheeses for a vegan product.

1/4 cup butter

1 large leek (white and light green parts only), thinly sliced

1 clove garlic

4 large potatoes, peeled, cut into 1/2 inch pieces

1 1/2 cup diced carrots, about 2 large

4 cups vegetable broth

1 teaspoon dried oregano

3/4 cup soy milk

4 oz. cream cheese

1 cup grated cheddar cheese

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon chili powder

1/4 cup chopped fresh parsley

Melt butter in a heavy pot over medium heat.  Add leek and garlic, saute until tender but not brown, about 4 minutes  Add potatoes and carrots; saute 5 minutes longer.  Add vegetable broth and oregano.  Simmer uncovered until vegetables are tender, about 20 minutes.  Remove from heat. Add milk, stir. 

Transfer half of soup to blender. Add cream cheese and blend until smooth.  Return blended soup to pot.  Add 1 cup grated cheddar cheese and chili powder and stir over low heat until cheese is melted.  Season to taste with salt and pepper. Ladle soup into bowls and garnish with chopped fresh parsley.

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Sweet and Russet Potato Oven Fries

My family loves sweet potato fries, the crunchier the better. Instead of deep frying at home, I make a baked version that satisfies everyone's preferences.

Sweet and Russet Potato Oven Fries

2 large russet potatoes, rinsed and scrubbed
2 large sweet potatoes, rinsed and scrubbed
3 tablespoons olive oil
1 tablespoon Old Bay Seasoning

Preheat oven to 400 degrees.

Slice potatoes in strips (skin on) and place in a large bowl.

Add olive oil and Old Bay seasoning and toss to coat.

Spread evenly on a greased baking sheet. Bake for 15 minutes, turn and bake for 15-20 minutes more until golden brown.

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The Ultimate Veggie Burger

Years ago I tried a sample of a Boca Burger at Costco.  At that moment I thought it wasn't half bad and the  health foodie inside me said to take some home and try them out on the family.  No one wanted them. I thought they were just being picky until I had one myself.  It was not fun to eat. Why didn't it taste the same as at the store?
I hate it when that happens.


The portobello burger is the ultimate veggie burger.  It is not some mash of dry vegetables and grains like some of the processed things you can buy at the store.  Just a fat mushroom with interesting toppings, delicious enough for you to forget there is no meat in it.  Set the toppings out on the table and let the family dress their burger the way they want.  We had our burgers with Sweet and Russet Potato Oven Fries on the side.  Mmm, reminds me of summertime barbecues minus the heat and mosquitoes.

Portobello Burger with Sriracha Mayo
Serves 6


3 onions, sliced
4 tablespoons olive oil, divided
6 large portobello mushrooms, wiped clean, stems removed
3/4 cup shredded Mexican blend cheese (Swiss works well too)
6 whole wheat burger buns, warmed
2 roasted red peppers, cut lengthwise in wide strips
1 1/2 cup baby spinach leaves
1 avocado, sliced


In a large skillet, heat 2 tablespoons olive oil on medium-high.  Add onions and season to taste with salt and pepper.  Stir onions occasionally until they start to caramelize.  You may have to reduce the heat to medium if they start to burn a little.  Cook for 10 minutes stirring occasionally, remove from heat.


While onions are cooking, heat a griddle pan on medium-high and give it a light coating of oil.  Place mushrooms on griddle and brush tops with remaining 2 tablespoons of oil.  Sprinkle with salt and pepper to taste.  Grill mushrooms for 4 minutes on each side. Top burgers with cheese and cover to let it melt, 2-3 minutes.


Serve each portobello on a warmed whole wheat bun slathered with Sriracha Mayo (see recipe below) and top with caramelized onions, a slice of roasted red pepper, baby spinach and 1-2 avocado slices.


Sriracha Mayo

1/2 cup mayonnaise

1 tablespoon sriracha sauce (add more or less depending on heat preference)

1 tablespoon lime juice


Whisk all ingredients together in a small bowl.


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The Usual Breakfast

In my house I am notorious for eating the same breakfast day after day for months on end. Apparently I'm a creature of habit. When I started trying to eat more vegan-like, my usual breakfast at the time of an egg with spinach and feta cheese wouldn't cut it. After exploring healthy options outside of a bowl of cereal with almond milk I came upon the dreaded oatmeal. As a kid I always hated oatmeal. My mom would make it really runny and the oats would practically float around in the bowl, sorry Mami. I figured I'd give it another shot since oatmeal is a decent source of fiber to keep me full throughout the morning and helps keep cholesterol levels down. I'm not going to lie to you, the first couple of days were tough. I had flashbacks to my days as a little girl sitting at the dinner table until I finished whatever food I decided I didn't want to eat that day. I have come a long way. Oh and you know she has to remind me about those days.  Yes Mami, I like oatmeal now, and mushrooms, and olives... but the jury is still out on brussels sprouts.

These days my oatmeal is thick and hearty. Apple cinnamon flavored instant oatmeal is my favorite and I prepare it with almond milk. In my pantry I keep a container of old fashioned oats for the days I have more time to prepare my breakfast. And I'm not totally in a food jag, sometimes I add raisins and walnuts to change it up a bit, I swear!

This morning it dawned on me to start adding flax to my diet. Flax seeds are a good source of fiber, and omega-3 fatty acids which protect you from heart disease.  I read an article on the Mayo Clinic website which suggested eating ground flax seed as opposed to whole.  When you eat them whole apparently they just pass through your system (they're really small) and your body doesn't have a chance to absorb all the nutrients. The brand I buy is Bob's Red Mill. I transfer it to a container and keep it in the fridge so that it stays fresh longer.

In my fridge I had a whole container of ground flax seed just sitting there waiting for me to use it! What a dork, why hadn't I thought of this before?  My in-law's were the ones that used it.  They made "tea" with it.  It's literally a cup of hot water with a spoonful of ground flax, no sugar, no nothing.  Hmmm, no thanks.  So this morning I added about a tablespoon of ground flax seed to my oatmeal. Didn't change the flavor at all. You can bet I'll be doing this every day from now on.


I pair my oatmeal with a small bowl of fruit, whatever I have in the fridge for the week and a cup of tea. Before I stopped drinking cow's milk I used to make cafe con leche every morning. Coffee with almond milk just doesn't do the trick for me so I started having green tea instead. Peach and mango flavored green tea are my go-to flavors at the moment.  Although according to my track record, they will be my flavors for a while.