Sunrise Vegetarian Chili

As I was driving to school yesterday morning I decided that it was about time I became best friends with my crock pot. As much as I cook, you'd think I'd have done this bonding already. I confess I'm not fond of how the crock pot looks. I know silly, but it just doesn't fit my motif. Instead, it stays hidden in the back of the cabinet. I only bring it out for teacher lunches so those hard working folks get hot food.

I thought I'd have a ton of time having both of the kids in school. Subbing, various appointments, and errands seem to impose on all of this supposed free time. Yesterday for example I had one kid home and one in school. My agenda included a doctor appointment, a chiropractor appointment (oh my aching back!), and pick up to tackle. These kind of days further inspire my need for a friendship with that darn crock pot. Chili just calls to be made on a cool, wet, and busy fall day.

After drop off, I performed my various housewife/mom duties and then gathered all of my ingredients to make my chili. I decided that I would get that going before my first appointment of the day. It took all of 15 minutes to chop all of my ingredients and get them into the crock pot. I sautéd the onions first. While they were cooking I chopped up the rest of the veggies and threw them all in the pot. It was even more gratifying to include a fresh scallopini squash from the garden. I added the rest of the ingredients and that was it. All of that anticipation and it ended in a rather unexciting moment. But I liked that I didn't have to stand there checking it all of the time (remember that aching back) and could just flip a switch and walk out the door. When we returned I of course checked on the process and turned it from high to low. Easy peasy.

After the chiropractor and pick up we finally made it home to cooked chili! It smelled so good. It all seemed too easy so I decided to add some flare and make some polenta. Polenta is another super easy food. I cooked the polenta for 15 minutes and added it to two empty tomato cans to get the circles for kid appeal. In order to get the polenta to cool in an hour and in time for dinner, I put the cans in my ice tray to speed the process.

Evan ate the polenta and Tristan being sick was generous enough to take a bite of my polenta and chili "sandwich" I created just for him. He said it was good. Cliff said it was my best chili ever.

Sunrise Vegetarian Chili


1 medium onion chopped
1 squash of choice chopped
1/2 cup chopped orange cauliflower
1 carrot chopped
1 small red bell pepper chopped
1 heaping tbsp coriander
1 heaping tbsp cumin
1 tbsp chili
2 tsp salt
1 tsp pepper
1 28 oz can diced tomatoes
16 oz pinto beans
16 oz white beans
1/2 cup favorite salsa
3/4 cup tomato paste

1. Chop onions and sauté until they start to turn brown. Add the coriander, cumin, and chili to the onions and stir until well combined and fragrant.
2. Chop all of the veggies. You can do this as the onions are browning.
3. Add the cooked onions, chopped veggies and the rest of the ingredients directly to the crock pot.
4. Turn that crock pot on to low and prepare to enjoy at the end of the day. Mine cooked for 6 hours. Once I returned home I turned to warm.
5. Adjust seasonings as needed.

Polenta


1 cup polenta or yellow grits
3 1/2 cups of veggie broth
1 tsp olive oil
1 tbsp nutritional yeast (optional)
1/2 tsp salt

1. Bring the broth to a boil.
2. Slowly add the polenta to the boiling broth and reduce to a simmer. Add the oil, optional nutritional yeast, and salt. Stir together, cover, and cook until thickened for 15 minutes. Check frequently to watch for clumps.
3. If you have empty cans first oil the inside. Add the polenta to the two cans. You'll need to protect your fingers as those cans get really hot. If you don't have cans you can put the polenta in a lightly oiled 8 inch baking dish and put in the fridge to cool. The cans take longer to cool and that is why I added them to the ice tray.
4. Slide the polenta from the can and slice. If using a dish, cut the polenta into squares.

This meal took 40 minutes of work and that was spread out during the day. Next time I use the crock pot I'll prep the meal the night before and store the ceramic dish in the fridge. As I prepare lunch the next morning all I have to do is take the dish out of the fridge and turn the crock pot on low. How cool.

Raspberry Oatmeal Bars

I made these bars three times this week. Yes, three times. One batch of these beauties lasts us about a day. The boys love having them in their lunch boxes. Even better, Evan came home asking for more. They take less than ten minutes to put together. Bake them and you're in for a treat. You know you've done something right when you feel the need to spoon the crumbs out of the pan.

I've experimented with various flours. Spelt and all purpose flour work equally well. Oat flour also works but they are more crumbly. You can use any jam you have on hand. We've used strawberry, blueberry, and raspberry.

This recipe comes from one of my favorite cookbooks, The Joy of Vegan Baking. I've modified the recipe by using canola oil rather than the margarine. I also use less jam than the recipe calls for. Jam can be pricey so I use 1/4 cup instead.

Raspberry Oatmeal Bars


1/2 cup packed light brown sugar
1 cup unbleached all-purpose flour
1/4 tsp baking soda
1/8 salt
1 cup quick cooking oats
1/2 cup non-hydrogenated margarine
(I've used 1/4 cup canola oil and it worked as well)
1/4 cup jam
(The recipe calls for  3/4 cups, but you can get away with 1/4 cup)

1. Preheat the oven to 350 and lightly oil an 8-9 inch square baking dish.
2. Combine the sugar, flour, soda, salt and oats.
3. Add the margarine (or canola oil) and combine until crumbly.
4. Press two thirds of the mix into the baking dish.
5. Spread the jam onto the mixture. If the oat mixture loosens and gets mixed in with the jam this is no biggie. It all turns out well in the end.
6. Add the rest of the oat mixture to the top and gently press into the jam.
7. Bake for 35 to 40 minutes until the top is lightly browned. Cool before you cut. When it first comes out of the oven it will be soft. By the time it has cooled it will be nice and crunchy.

Red Lentil Crispy Tacos

Red lentils are my go to quick dinner ingredient. Having recently started subbing at our school part time, fast meals on these nights make my day end on a lighter note. Tacos are fast and it is one of those meals where I don't get complaints from anyone. I can usually get dinner on the table in about 40 minutes.

Even better, I can fill these tacos up with lots of vegetables that otherwise wouldn't get eaten. Tristan doesn't care for zucchini, carrots, and onion. He says he's happy to eat them when he can't see them. Go figure. They are great with either crispy taco shells or tortillas as soft tacos. The term kid friendly is kind of funny. What my kid may enjoy may not be what other kids like, but I'm always up for a good experiment.

Red Lentil Taco Filling

1/2 finely chopped medium onion
1 grated carrot
1/2 grated zucchini
1 tbsp chili powder
1 tsp oregano
2 tsp cumin
1 cup red lentils
2 cups water
1/2 cup finely chopped spinach
      or favorite greens of choice

1. If you're using crispy taco shells start heating them in the oven according to package directions.
2. Finely chop the onion and add to a skillet. When the onions begin to start getting clear add the carrots and zucchini. Cook until they begin to get soft.
3. Add the spices and stir into the veggies.
4. Add the lentils and stir.
5. Add the water and bring to boil. Once boiling reduce heat to a simmer, add the spinach and cook the lentils until soft.
You may have to add water so check on them frequently.
6. I also chop up green onions, tomatoes and lettuce to use as toppings. Oddly enough, Tristan has started to enjoy green onions.
7. Cheese or non-dairy cheese is optional. I've added it directly to the taco mixture or as a topping.

Meatless Monday Tangy Brown Noodles

 

I just realized it is Meatless Monday. I made one of my favorite quick dishes tonight. I love it even more because everyone likes it. That means no complaints from the peanut gallery wishing they could eat something else. My kids just love balsamic vinegar which gives the sauce its tang.

In this picture the noodles aren't my usual soba noodles, but spaghetti. I like to cut up a bunch of extra raw veggies for everyone to at least try. Cliff and I usually end up with the most greens, big surprise. I often add my sauteéd tofu. Look for the tofu recipe later.


Tangy Brown Noodles

1/3 cup tamari/soy sauce
2 tbsp molasses
1/2 cup tahini
1/4 cup toasted sesame oil
1/4 cup agave
1 tbsp rice vinegar
2 tbsp balsamic vinegar
1/4 cup water

1. Start cooking your choice of noodles. Any will work: rice noodles, udon, soba, wheat free, etc.
2. While the noodles are cooking heat the tamari in a small sauce pan on medium heat. This cooks down the tamari and reduces the amount for about 5 minutes. Add the molasses and stir to combine.
3. In a blender combine the heated tamari, and the rest of the ingredients and blend.
4. Cut up what ever extra veggies you wish to add: green onions, bell pepper, salad greens, etc.

I usually serve up the noodles and let everyone pour on as much sauce as they want. Then you can go crazy adding all of the extra goodies.

Enjoy.

Spaghetti Squash a la Allison

Believe it or not, I still cook. I haven't posted since September. School started then and honestly it has taken me this long to get my act together. Luckily, I have tons of pictures just waiting for me to tell all. All five of us, that is, but that isn't what is important, right?

I have a new favorite. Winter squash. I got tired of pasta with sauce. I thought it was time to expand our horizons. For our weekly pasta night, I've included spaghetti squash in the mix. I still make pasta of course. The boys aren't enamoured like I am. So, I make a small squash and bake it in the microwave. I added our favorite pasta sauce and greens. What is even better in this meal is that the greens are fresh from my garden.

To make squash....
Microwave for one minute.
Cut the squash in half and take out seeds.
Drizzle olive oil on the halves and some salt and pepper.
You can bake it for about half an hour until soft. You may also microwave for about 12 minutes or until soft.

For greens if you choose.
While the squash is baking, roughly chop about 6 leaves of your favorite greens. I have kale, cauliflower, and broccoli greens here
Saute with olive oil and a splash balsamic vinegar until just dark green. Add salt and pepper to taste.

Sauce.
Heat the sauce.
I added some cannellini beans to mine.

Once the squash is done cooking, use a fork to pull the squash from the sides. Pour the sauce on top and add greens.

Dinner in about 30 minutes. It is so pretty you feel like you really accomplished something.

Spelt and Oat Pancakes

When I was a little girl my grandfather used to make me pancakes.
He used Bisquick and lots of butter. I always loved the crunchy edges of those silver dollar pancakes. It is amazing how such an event stays with you. I can still see myself standing next to him watching the pancakes begin to bubble on the griddle. I can still hear the sizzle of the butter as he flipped them over. That was the best part of course. The flip meant time to eat.

My little boy loves pancakes. I couldn't help but continue the crunchy edged pancake legacy. Whenever he asks for them he always says, "Make them crunchy, mom." While I do make his a bit crunchy, they aren't quite as decadent as what my grandfather made. These pancakes are vegan and wheat free to accommodate his wheat sensitivity. You can substitute wheat for the spelt and use real eggs if you wish.

INGREDIENTS

dry
3/4 cup spelt flour
1/4 cup oat flour
1/4 cup quick oats
2 tsp baking powder
1/8 tsp cinnamon
1/4 tsp nutmeg

wet
1 cup nondairy milk
1 tbsp canola oil
1 tbsp agave nectar
1 flax "egg" made from 3 tbsp warm water and 1 tbsp ground flax seed

1. Prep the flax by adding the 3 tbsp warm water and 1 tbsp ground flax. Mix together in a small bowl and set aside for a bit.
2. Combine all of the dry ingredients in a medium bowl.
3. Combine all of the wet ingredients in a small bowl including the flax mixture. It will be thick by now.
4. Mix the wet and dry ingredients until just mixed.
5. Cook desired amount on a griddle until bubbly and flip. I prefer silver dollar sized ones. To make them crunchy put a small pat of Earth Balance margarine on the griddle before adding the batter.

Banana Cinnamon Coffee Cake

Score:

Big Boy gives two thumbs up

Little Boy loves the crumbles

My new favorite way to use bananas is to make a coffee cake. This idea was originally inspired by this, banana coffee cake from another blog, Fat Free Vegan Kitchen. My big boy isn't really fond of bananas, so this is a delicious way to get him to enjoy. I love this recipe but really missed having the crumble on the top. I decided to use this cinnamon coffee cake from
"The Joy of Vegan Baking" and add bananas. This recipe is straight from the book. I used rice milk and whole wheat pastry flour.

Cake ingredients
1 cup (235 ml) non dairy milk
1/3 cup (78 ml) canola oil
1 tbsp (15 ml) white distilled vinegar
1 cup (125 g) unbleached all-purpose flour or whole wheat pastry flour
1/2 cup (100 g) granulated sugar
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp ground ginger
1/4 tsp salt

Crumble ingredients
3/4 cup (94 g) unbleached all- purpose flour or whole wheat pastry flour
1/4 cup (50 g) granulated or brown sugar
1 to 2 tsp ground cinnamon
1/2 ground ginger
14 tsp salt
3/4 cup (115 g) chopped walnuts. Pecans and almonds work too.
1/3 cup (78 ml) canola oil or nondairy butter, melted


Preheat the oven to 350 degrees (180 C, or gas mark 4).
Grease a 9 inch (23 cm) square baking dish or cake pan.

To make the cake, combine the milk, oil, and vinegar in a bowl and set aside . In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt. Add the milk mixture and stir until just combined. Pour into the prepared baking dish.

To make the crumble, in a small bowl, combine the flour, sugar, cinnamon, ginger, salt, and nuts. Add the butter or oil, and use your hands to thoroughly work into the dry ingredients.

Add the banana slices on top of the cake batter. Spoon the crumble on top of the batter and cover the entire area.

Bake for 35 to 40 minutes, or until a toothpick comes out clean. Let it cool slightly and serve warm or at room temperature.

My Veggie Burger

Grains and Beans Veggie Burger
and Home Fries
score: two thumbs up from big boy
yum from little boy

There is nothing like having a vegetarian kid who doesn't like vegetables. It makes you wonder why he wants to be vegetarian in the first place. He'll tell you he just doesn't want to eat animals. In the mean time, I'm left trying to sneak those darn veggies in. He loves veggie burgers, but buying them doesn't fit in the budget anymore.

Over the last months, I have been working on making the perfect burger for the family. A perfect veggie burger for this family means lots of hidden veggies, beans, and grains.

It seems like a lot of ingredients, I know. If you have a food processor the chopping of veggies takes no time at all. Plus, this makes a lot of burgers, over a dozen so you will be set for two weeks of burgers with the right planning.

Ingredients
4 cups cooked short grain brown rice
(2 cups raw cooked in 3 cups of water)
2 cups roughly mashed black beans (kidney, adzuki, or red will work too)

2 tsp canola oil
1 carrot finely chopped
1/2 medium onion finely chopped
3 broccoli florets finely chopped
1 small zucchini finely chopped
1/2 red bell pepper finely chopped

2 tsp smoked paprika
2 tsp garlic granules
2 tsp onion granules

1/4 cup ground/finely chopped pecans (optional)
3/4 cup bread crumbs
1/4 cup quick oats

1 tbsp ground flax
3 tbsp warm water
salt and pepper to taste
Makes 12-14 burgers.

Note: I separate half the mixture and store in the fridge for the following week. I simply heat the remaining burger mix up and add more flax (the amount mentioned above) before I shape the burgers into patties. I find they don't freeze well. So, if you are planning on making the whole batch you will need to double the amount of ground flax and water. You can always cut the above recipe in half if you prefer.

1. Cook the rice.
2. In a separate bowl mash the beans. You will want it to look like half the beans are mashed and the other is still whole.
3. While the rice is cooking start processing the veggies. Warm a large skillet and add the oil. Process the carrots and onions. Add to the skillet.
4. Process the zucchini , broccoli, and pepper and add to skillet.
5. Saute the veggies until they are soft and fragrant.
6. Add the spices and mix well.
7. Add all of the dry ingredients and mix well.
8. The flax seeds are what I use as an egg replacer to bind the burger.
9. When the rice is done preheat the oven to 375 degrees. Mix the rice into the veggie mixture in a large mixing bowl. You may need to let it cool a bit. It mixes better with your hands.
9. Time to make the patties. Lightly oil a baking sheet. To get a perfect circle I use a large circular cookie cutter. Press a heaping 1/3 cup of the burger mixture into the cookie cutter. You can also use your hands to make patties if you don't have the cookie cutter. Press the burgers directly onto the baking sheet.
10. Bake at 375 for 12 minutes. Flip and bake another 12 minutes. Flip one last time and cook another 10 minutes.


Home Fries
score: sideways thumbs up from big boy
yum from little boy

If you don't happen to have fries in the freezer ready to make your life easy you can make these while all of the baking is going on.

3 large potatoes chopped into 1/2 inch cubes
2 tbsp canola oil
sprinkle of smoked paprika
garlic granules
onion granules
salt and pepper to taste

1. Chop the potatoes.
2. Heat the oil in a large skillet.
3. Cover and cook on medium heat until soft.
4. Once the potatoes have softened, uncover and add the spices. Saute the potatoes until they are crispy on the sides.

Total cooking time about 1 hour
vegan
The burger buns were made with a wonderful recipe from Vegan Dad
http://vegandad.blogspot.com/2008/06/hamburger-buns.htm

Tristan's Pasta

T-Licious Pasta

My big boy is my pasta maniac. He likes any kind of pasta providing it has balsamic vinegar and olive oil on it. I make sure to have some on hand all of the time. I've been pushing the boundaries lately by adding garbanzo beans or white beans. He has taken to adding olives, nondairy rice cheese, garlic granules, and pepper. He says he is o.k. with the beans. Lucky for me the beans have a really mild flavor and absorb the balsamic vinegar he so loves. His pasta is a simplified version of Helane's Pasta. I omit the tomatoes, vinegar, and fresh garlic.

1 1/2 cups of favorite pasta already cooked
2 tsp olive oil
2 tsp balsamic vinegar
4 kalamata olives sliced
sprinkle of granulated garlic
sprinkle of pepper
1/8 cup nondairy cheeze shreds (e.g. Soyco "Rice Cheese')

I started adding spinach this weekend. I took 5 small leaves, and I mean small, of baby spinach and finely chopped it as if it were basil. Then I threw it in. "Mom, I'm not really fond of the spinach." After a brief discussion of how minuscule the pieces were he agreed to eat it.

Here is the crutch: He loves pesto pasta, but doesn't want pieces of green anything in his food. Now that he is 11 I'm hoping to expand his horizons. I know, you're thinking "Pesto is green". Go figure. Like I said, picky boys. I haven't started on the four year old.

Welcome to My Blog Helane's Pasta

Helane's (aka Mom's) Pasta Salad

My mom practically begs me to make this salad for her. She may randomly call and say," If i buy all of the ingredients, will you make this for me?" My response - "Always and with pleasure."

I started making this pasta about 10 years ago. I found the recipe in "Vegetarian Times" magazine. I've since lost the copy of the magazine but the basics are etched in memory:

One bag spiral pasta (12-16oz)

6 tomatoes cut into skinny wedges and seeds removed
2 cloves garlic
12 basil leaves cut into slivers
1/2 cup pitted kalamata olives
1/2 Can of cannellini or great northern beans drained

3 tbsp olive oil
3 tbsp balsamic vinegar
2 tsp of olive brine (this is the juice from the olives)
salt and pepper to taste

Follow cooking directions for the pasta. While pasta is cooking start cutting up the tomatoes. I cut them in half and scoop out the seeds. Cut small wedges from the halves and add to large bowl. You'll need a big bowl because after the pasta is done you'll be adding all of the other ingredients. Chop the basil into strips. Take the leaves and stack several up on top of each other. Roll the stack of leaves like you're rolling up a burrito. Now cut the leaves. This will create small slivers. Add basil to bowl. Mince the garlic and slice olives and add to other ingredients in bowl. Finally, add beans, olive oil, vinegar, and brine. This can marinate while the pasta finishes. Drain the pasta and rinse to cool a bit. Now add the pasta and stir. Salt and pepper to taste.