Our Veggie Kitchen

I've been meaning to post my spinach pesto for a while. I made this for my wife's Christmas office party. It's refreshing and light, perfect for a summer pot luck (I know, I'm pining for the sun) or made ahead for lunches.



Pasta Salad with Almond Spinach Pesto
1 lb pasta (fusilli, farfalle, etc)
1 pint grape tomatoes, halved
Pesto:
1/2 cup almonds, ground
2 tbs olive oil, plus 1 tbs for pasta
2 cups packed basil leaves, chopped
2 cups packed spinach leaves, chopped
1/2 tsp salt
1/2 tsp black pepper
1 lemon, juiced
1 tbs miso
1/4 cup vegenaise

For the pesto: Fry the ground almonds in a dry saute pan until they begin to smell toasted. Seperate half of the spinach and basil and set aside. Add the remaining pesto ingredients to the blender and blend, adding a little more oil if necessary. Mince the remaining spinach and basil and stir in. Set aside.

Meanwhile, cook the pasta according to package directions. Drain and rinse with cold water. Toss in a little oil to prevent sticking. Add the grape tomatoes and pesto. Stir until thoroughly combined.

8 Servings (as a side): 371 cal (15g fat, 48g carbs, 10g protein)

As cooking show hosts go, Alton Brown is generally pretty thorough. He likes to inject a bit of research into his shows and back it up with science.

[Interject]If you want to see the world's best depiction of Science, track down a copy of the Lost Skeleton of Cadavera. Seriously, they should show this in schools.[/Interject]

Ok, um . . . science and research. But when he made Split Pea Burgers, he neglected one vitally important piece of research. He didn't ask a vegan. I used to make these things while still an omni and they tasted good, but were mushy, sometimes unbearably so. Now, when I make them, I add one of the ancient vegan secrets: Vital Wheat Gluten. They still taste great, but now they hold together and even have an appealing texture. Next time, Alton, ask a vegan. We know our burgers.



Alton Brown's Improved Split Pea Burgers
1 tbs vegetable oil, plus more for baking
1/2 onion, chopped
1/2 bell pepper, chopped
2 cloves garlic, minced
2 cups mushrooms, chopped fine
3 cups vegetable broth
1 cup dry split peas
1/2 cup brown rice
1 tsp cumin
1 tsp coriander
1/2 cup bread crumbs
3/4 cup vital wheat gluten

Heat 1 tbs oil in a sauce pan. Add the onions and bell pepper and saute until the onion is translucent. Add the garlic and mushrooms and saute until the mushrooms have given off their liquid. Stir in the vegetable broth, split peas, brown rice, cumin and coriander. Bring to a boil, cover and simmer over low heat until the liquid is absorbed. The split peas and rice should be a bit overcooked. Stir the mixture with a wooden spoon, mashing it a little as you go. Taste and add salt and pepper if necessary. Stir in the bread crumbs and wheat gluten and knead for five minutes or so.

You may cover and refrigerate for up to a day. Split into 10 evenly sized balls and flatten the balls into thin patties. When you are ready to make the burgers, pour some vegetable oil onto a cookie sheet, put in the oven and set it to preheat to 400 degrees. When the oven is heated, put the patties on the hot baking sheet and bake for 25 minutes, turning after 15 minutes.

10 Servings: 196 cal (6g fat, 25g carbs, 12g protein)

I made this for a change in repertoire of weeknight rice meals. My intention was to start the rice, then do the prep work, make the sauce and saute the veggies in time for the rice to start cooking. The pace was brisk, but I did it. I ended with a veggie laden rice dish with Alfredo overtones. Next time, I'll use brown rice. It'll give me an extra fifteen minutes and the texture would work better in this dish.



Creamy Spinach and Rice
1 1/2 cup jasmine or brown rice
12 tbs olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 lb small button mushrooms
1/2 lb baby spinach, chopped
2 zucchini, chunked
plenty of cracked black pepper
salt to taste
Sauce:
1 tbs cornstarch
12 oz silken tofu
1/4 cup cashews, ground
1 tbs miso
1/2 lemon, juiced
1/4 cup white wine
1/2 tsp nutmeg (see note)
1/4 tsp cinnamon
1/2 tsp salt

NOTE: 1/2 tsp of nutmeg will yield a strong nutmeg flavor. You may want to add 1/4 tsp and adjust with more to taste.

Add rice to boiling water, and cook according to package directions. While the rice is cooking, heat oil in a large saute pan. Add the onions and mushrooms. Saute until the onions are soft (you should have time to chop the spinach while the onions saute). Add the spinach and cook until most of the liquid from the spinach and mushrooms has been cooked off. Add the garlic and zucchini, and saute until the garlic becomes fragrant, a minute or two. Reduce heat, cover and simmer until the rice and sauce are completed.

While the spinach cooks, combine the sauce ingredients and blend thoroughly. Combine the vegetables with the sauce. Bring to a boil and remove from heat. Add the rice and stir to combine. Add salt and plenty of cracked black pepper to taste. Pepper will definitely enhance the flavor, so don't forget it.

4 Servings: 514 Cal (13g fat, 77g carbs, 22g protein)

Homemade broth isn't that hard and it's a great way to use veggies that are about to expire. And, given the inconsistency of store-bought broth, it's a tasty and healthy alternative. And way less salt. On the other hand, frozen broth is a pain to work with, especially if you only need half a cup, and it only lasts a few days in the fridge.

I decided to see if I could drastically reduce the broth and store it in a way that would be convenient for freezer use. And it actually worked. I made the broth as normal, strained it a couple of times, then boiled it. I made a gallon of broth, then boiled it down to about a quart. I strained it again and poured the contents into two ice cube trays and froze it.

Now, each 2 tablespoon cube of broth, and a little boiling water reconstitutes into 1/2 cup of broth. It's convenient, there's not much different in taste and, now I've got quality, healthy broth at my disposal whether I need a quart or a cup.



Vegetable broth is just a matter of throwing whatever you have into a pot and boiling it. I will often times save broccoli stocks, leafy tops, peelings, etc in the freezer for use in broth. Here is a list of things that I typically use in broth.

Aromatics:
The core of any vegetable stock will be your aromatics (and carrots). All stocks should have onions and/or leeks, celery, carrots and garlic. These will add the bulk of the flavor and the carrots will contribute to the color. I will often saute these veggies in a little oil, but not always.

Greens:
This category usually consists of whatever I have in the fridge. Carrot or celery tops, trimmings, leafy greens, leaf lettuce, broccoli stems. Whatever. I've read that you should avoid anything from the cabbage family (broccoli, cabbage, bok choy, etc), but I don't. I usually have broccoli stalks and use them when I do.

Starches:
Potatoes, turnips, squash, etc. I like to add squash or pumpkin because it contributes to a more golden hued broth. Either way, add a few starchy veggies.

Herbs:
I always always add parsley, thyme and bay leaves. Other good additions would be sage, rosemary, basil, oregano, marjoram. Probably about any herb that you would see in Provincial or Italian cooking would be welcome additions. And you don't necessarily need the leaves. Stems are good too.

Flavors:

• Tomatoes - add color and flavor, but also acid, I usually add a couple, but not too many.
• Mushrooms - also welcome additions, just know that they will impact flavor, especially dried mushrooms. I usually won't add mushrooms unless I have some that I know I won't use.
• Asparagus - again, know what you're adding. Every March, I look forward to asparagus flavored broth. I love it, especially for risotto, but it is different.
• Cabbage - Cabbage family veggies are said to make stock bitter. I've never used cabbage, but I routinely use broccoli. Go figure.

And, my last batch of broth . . .

Vegetable Broth
6 stalks celery (lots of tops)
4 carrots
2 onions
2 cups squash
3 tomatoes
1/2 cup beans
1 bunch spinach stems
5 Quarts Water
6 sprigs thyme
1/4 bunch parsley
9 cloves garlic
10 peppercorns
4 bay leaves
2 cups mushrooms
Salt to taste

Peel and chop the onions and add to the pot of water. Wash and chop the other vegetables and herbs. Do not peel or skin any of the veggies, they can go into the pot as well. Bring to a boil, reduce heat and simmer for 30 minutes or more, but at least until the veggies are mushy.

Strain through a colander, smashing the veggies against the side to extract as much water as possible. Discard the vegetable matter and pour the broth through a fine mesh strainer. If you want, you can add salt, to taste, but I prefer to wait and salt the finished product instead.

I felt adventurous last I made tacos, so I made a bunch of fillings so we could try a little of everything. I had black beans in the fridge, so I made some homemade refried beans. I read on "Yeah That Vegan Shit" about Spiced Lentils and I had to give that a try. And, I've been wanting to try some cheese flavored quinoa, so I gave that a go instead of Spanish rice.

The lentils were good. I added a jalapeno and a couple of tablespoons of taco seasonings with water. I cook so they were tender, but still had some tooth. They were good, and a nice change from my beloved refried beans.

I liked the quinoa too. I used some of the ingredients from my nacho sauce and added some salsa to the cooking liquid. They were cheezy, a bit spicy and were a great replacement for cheese in a taco. The only problem I had was that I got distracted and left them to boil instead of turning them to simmer. So, I added a little more water, probably too much. When they began to cool, they clumped. But that may have been user error.




Cheezy Quinoa
2 oz pimentos
2 tbs nutritional yeast
1/2 lemon, juiced
1/2 tsp salt
1 cup water
1 cup salsa
1 cup quinoa

Blend together the pimentos, nutritional yeast, lemon juice, salt and water. Add the salsa and set aside. Rinse the quinoa several times, then pour into a sauce pan. Fry the quinoa until it browns slightly, then add the liquid and salsa. Stir together and bring to a boil. Cover and simmer until the liquid is absorbed and the quinoa is tender, but still firm.

The flavor is strong and is meant as an accompaniment. It main be overpowering as a main course.

6 Servings: 129 cal (2 g fat, 24g carbs, 6g protein)

Asparagus hit the shelves last week and I finally found some that looked pretty good. For as long ad I can remember, that has meant Primavera with loads of veggies and mushrooms. In years past I made a cream sauce (35g fat, 17g saturated), but this year, I went for an equally decadent cashew sauce that turned out to to be far more appealing to the midsection (21g fat, 5g saturated), and that could probably be trimmed further.

So this was my Valentine's Day meal. Pasta Primavera, made to please the pallet and a fresh loaf of crusty baguette.



Pasta Primavera
2 tbs Earth Balance Margarine
1 lb asparagus, cut into 3" spears
1/2 lb mushrooms, sliced
2 carrots, sliced on the bias
2 small zucchini, sliced
1 bunch green onions, chopped, including greens
1 lb pasta (penne or fettuccine are good)
1 cup cooking liquid (reserved)
Sauce:
1 cup cashews, ground
2 cups unsweetened soy milk
1/4 cup white wine
1 tbs miso
2 cloves garlic, minced
1/4 cup basil, minced (or 1 tbs dry)
1/4 tsp black pepper
1/2 tsp salt

For the sauce, blend together the cashews, soy milk, wine, miso, garlic, salt and pepper. When well blended, add the basil and pulse, just to combine. Set aside until needed.

Bring a pot of water to a boil. The veggies and sauce takes just a little longer than the pasta. Melt margarine in a saute pan. Add the mushrooms, asparagus and carrots. Saute until the carrots begin to soften. Stir in the green onions and zucchini. Add the sauce and bring to a boil.

While the asparagus, sautes, add the pasta to the pot of water. Boil until the pasta is tender, but not completely cooked. Drain the pasta, reserving 1 cup of water. Add pasta to the sauce and simmer until the pasta has finished cooking, just a couple of minutes. Add up to a cup of reserved cooking water to thin the sauce, if necessary.

5 Servings: 650 cal (21g fat, 92g carbs, 26g protein)

I'm always looking for new ways to use quinoa. I'm also on an extended cumin kick and a mini lentil kick. So this dish was probably meant to be. I've been stewing about how to put this together, which veggies to use and how to spice it and this is what I came up with. In the future, I may just go for more cauliflower and nix the peas. The peas weren't bad, but they didn't really add anything whereas the cauliflower was perfect.



Quinoa and Lentil Pilaf
1/2 cup dry lentils
1 cup uncooked quinoa, rinsed
2 tbs vegetable oil
1 tsp cumin seed
1 onion, chopped
1 jalapeno pepper, minced
1 tbs ginger, minced
1/2 head caulflower florets
1/2 cup frozen peas
1/2 tsp garam masala
1/2 tsp salt
pinch Asafoetida (hing), optional
10 curry leaves, optional
1/4 cup chopped cinantro
1/2 lime, juiced

In a separate pan, bring 1 1/2 cups water to a boil, add the lentils, cover and simmer until the lentils are done, but still firm, about 20 minutes. If any water is left over, drain. Otherwise set aside.

In a large saute pan, heat the oil over medium-high heat. Add the cumin seeds and fry until they begin to pop. Add the onion and jalapeno pepper and saute until soft. Stir in the ginger and quinoa. Saute until the quinoa toasts a bit, then add the cauliflower, peas, garam masala, salt, asafoetida, curry leaves and 2 cups of water. Bring to a boil, reduce heat, cover and simmer until the quinoa is done, but still toothsome. Stir in the lentils, cilantro and lemon juice.

5 Servings: 285 cal (8g fat, 44g carbs, 12g protein)

My boy is a big pea fan, so I wanted to concoct a pasta and peas dish for him. I played around with a cream and pesto sauce, before arriving simply on olive oil and herbs. This is simple and sweet and distinct. The taste and texture of the peas are brought to the forefront and are complemented by the fresh herbs.



Pasta & Peas
1/4 cup olive oil
2 shallots, chopped
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
3/4 cups chopped basil, divided
1/4 cup chopped parsley
1/2 lemon, juiced
2 cups frozen peas
1 lb ditalini or other small pasta shells

Bring a pot of salted water to a boil. Add the frozen peas and pasta and boil until the pasta is al dente. Drain in a colander and set aside. This sauce comes together fast, so don't start until the pasta is in the water.

Heat the olive oil over medium heat. Add the shallots and saute until soft, a couple of minutes. Add the garlic, salt & pepper, half the basil and the parsley. Saute for a couple minutes, stirring frequently so the garlic doesn't burn. Add the pasta and peas and toss to combine. Stir in the remaining basil and the lemon juice. Season to taste with additional salt (if necessary) and plenty of cracked black pepper.

4 Servings: 607 cal (16g fat, 97g carbs, 19g protein)

I've been wanting to make these for a while but, for one reason or another, never got around to it. My middle girl loves enchiladas, but I thought these may be a bit spicy for her. I was wrong. She wolfed three enchiladas and had leftovers for lunch.



Spinach & Black Bean Enchiladas
10 flour tortillas
1 tbs vegetable oil
1 red onion, chopped
8 oz spinach, chopped
1 can black beans
4 oz can olives
2 cups cooked brown rice
3 cups enchilada sauce (see below)

Saute the onion in vegetable oil. Add the spinach and saute until the spinach is thoroughly cooked. Add the black beans, olives, cooked rice and 1 cup of the enchilada sauce. Add a few more spoonfuls of sauce into a 9x13 casserole, just enough to cover.

For each tortilla, add 3-4 heaping tablespoons of filling. Wrap each tortilla and place tightly into the casserole. Pour the remaining enchilada sauce over the tortillas. Cover with tin foil and bake at 350 for 45 minutes, until bubbling.

Note: The sauce for this recipe is very thick. If you like your enchiladas more saucy, add another cup of water to the sauce.

5 Servings: 569 cal (23g fat, 78g carbs, 16g protein)

I finally got around to converting my favorite enchilada sauce. In my youth, this was a treat because the recipe started with a pound of lard. Yes, a pound of lard. It was an overindulgence of saturated fat and far from friendly. I worked the fat down to a reasonable amount and replaced the lard with canola oil. This sauce turns on the chili powder, so make sure you use one you like.

Enchilada Sauce
1/4 cup vegetable oil
1 tbs flour
1/4 tsp garlic powder
1/2 tsp cumin
1/4 tsp black pepper
1/4 tsp oregano
3 tbs chili powder
1 tsp salt
1/2 tbs paprika
1 bay leaf
6 oz tomato paste

Heat oil over medium heat. Add spices and fry in oil for a bit. Remove from heat and stir in flour, allowing the pan heat to cook the flour. Add 3 cups cold water and cook until the sauce begins to shimmer. Whisk in tomato paste and cook until it thickens. Strain into a 1 quart container. Makes about 3 cups.

Note: The sauce for this recipe is very thick. If you like your enchiladas more saucy, add another cup of water to the sauce.

5 servings: 148 cal (12g fat, 11g carbs, 2g protein)

One of my favorite lunch-time restaurants has a Morrocan Chickpea Soup that I rather enjoy. This soup was an attempt to duplicate the soup and, the broth is pretty close. It has a nice blending of cinnamon and paprika and just the tiniest hint of bite. I ended up adding enough stuff to it, though, that I would classify this as more of a stew. The lentils and spinach made nice additions and the soup was hearty and tasty.

Oh, and on the chickpea front, I started the week with 4 quarts of cooked chickpeas and I managed to use all but about two cups. I froze the rest to see how they reheat.



Moroccan Chickpea Stew
2 tbs Olive Oil
1 large onion, chopped
3 stalks celery, chopped
3 cloves garlic, minced
1/2 cup dry lentils
28 oz can diced tomatoes
2 quarts vegetable broth
4 oz spinach, chopped (about 4 cups)
1/2 cup cilantro, chopped
3 cups chickpeas
1 cinnamon stick
2 tsp paprika
1/4 tsp black pepper
1/4 tsp salt
1/2 lemon, juiced

Heat oil in a large soup pot. Saute onions and celery until the onion is soft. Add the garlic and saute for a minute more, until the garlic is aromatic. Add the lentils, tomatoes, spinach, cilantro and broth. Bring to a boil and add the remaining ingredients (except the lemon juice). Cover and simmer until the lentils are tender, about half an hour. Stir in the lemon juice and serve.

6 servings: 297 cal (7g fat, 49g carbs, 14g protein)

Chow Mein is easy to make and finishes in about the time it takes to cook rice. The problem is, I don't really like it with tofu or seitan and it's a little light if you just use veggies. So I took my standard Chow Mein recipe and added chickpeas. The result was interesting. The texture the chickpeas added was foreign and not at all expected in chow mein. I liked it, quite a bit actually. But I can see where someone wouldn't. But it's good without chickpeas, so if you want to replace them with tofu or a meat substitute, or even just skip them altogether, feel free.



Chickpea Chow Mein
3 tbs Earth Balance Margarine
1 large onion, chopped
4 stalks celery, or bok choy, chopped
3 carrots, chopped
2 cups small button mushrooms, left whole (or larger ones halved)
1/2 cup frozen peas
1 can baby corn or water chestnuts
1 can chickpeas
2 cups vegetable broth
1/4 cup soy sauce
1/2 tsp garlic powder
2 tbs cornstarch

Melt margarine in a saute pan, then add the onion, celery, carrots and mushrooms. Saute until the onions have softened. Add the frozen peas, baby corn and chickpeas. Whisk together the garlic powder, cornstarch, soy sauce and vegetable broth. Pour into the veggie mixture and heat to a boil. Simmer until the sauce has thickened and the carrots and celery are crisp-tender.

4 Servings: 290 cal (10g fat, 42g carbs, 10g protein)

Last week my wife (K's Mumbo Jumbo) posted 25 random things about her. I thought it was a neat idea and it would be appropriate if I did the same at about the same time. So here's a laundry list of 25 thinks you probably didn't know (and probably didn't want to know) about me.
And, if you happen to visit my wife's site, make sure and offer her a carrot. She makes a funny face.

1. I talk to my cats. A lot.
   
2. I hand chop everything, always. It's therapeutic for me.
3. My best friend got in trouble with Homeland Security for allegedly importing 300 lbs of German cigarettes. (It was a mix up and he was eventually cleared).
4. The same friend ate peanut butter that had expired a year prior. Yeah, he got sick.
5. My first computer was a TRS-80.
6. I like apples, but not apple pie, sauce, juice or anything with cooked or processed apples.
7. I've had nothing but black cats. All but one adopted us. The only exception to the 'black cat rule' was a siamese stray that would wander into the kitchen. I would say "hi, meow" and it stuck. Her name became Hei Mao, which I later learned was Chinese for Black Cat.
8. My oldest son is a year younger than my youngest brother.
9. In my three years in Eugene, Oregon, I've experienced more precipitation than the previous 15 years in Eastern Washington.
10. I convinced my wife to name our son after her brother and father, until she found out I intended to call him Billy-Bob
11. Gravy is a vegetable!
12. I'm pretty loose with the five second rule. Shhhhh! My wife doesn't know.
13. I hate snow!
14. I punished my eldest by making him drink grapefruit seed extract, aka 'Butt Juice,' instead of soaping his mouth.
15. I sometimes quote Monty Python, just to see if anyone will chime in.
16. I wore a green, cordorroy leisure suit several times a week in Kindergarden.
17. In Kindergarden, I did the entire year's homework in the week I was home with the Chicken Pox.
18. My favorite places in the world are along the banks of the Columbia River.
    
19. We named my daughter after my brother.
20. I started puberty late. In 11th grade, I grew from 90 lbs to 190 lbs.
21. I stood in line for a picture with Magic Johnson, just so I could have him autograph a ball for a friend's birthday.
22. I've been fired from McDonalds . . . Twice!
23. When someone else does the dishes, I rearrange the dishwasher before I run it.
24. Once, while hung over, I recited the first twenty minutes of "Bill and Ted's Excellent Adventure" in the shower.
25. I was hung over a lot back then.

Bonus Fact:

1. Living within earshot of a 15 year old boy might be the most disgusting thing I've ever experienced. I'm certain I was never 15.
   

I made a big pot of chickpeas yesterday. This week, then, my kitchen will be chickpea central. I made Moroccan Chickpea Stew for lunches, Hummus for breakfast and at least two chickpea based dinners. And if my middle one isn't burned out on chickpea salad yet (she's had it every lunch for two weeks now), I'll make more chickpea salad. Maybe I'll freeze some, just to see how it thaws.

Tonight's dinner was Chickpea Burgers. I like burgers and I make several different kinds, out of chickpeas, black beans, split peas ... even zucchini. All my burgers, though, have two constants. I always bake them and I always make big batches and freeze them. I pull them out of the freezer and either rebake with fries or tater tots, them or nuke them for a quick lunch.

I like the texture of these burgers. They're not mushy or chewy, but have a nice toothsome feel. And with cumin and ginger rounding out the seasonings, they taste just different enough.



Chickpea Burgers
1/4 cup dry brown rice
1/4 cup dry lentils
1/2 tsp cumin seed (See Note)
1 cup water
1 can Chickpeas
1/2 onion, chopped fine
1 tbs ginger, minced
2 cloves garlic, minced
1 tsp coriander
1/4 cup cilantro, chopped
1/2 tsp browning sauce
2 tbs soy sauce
2 tbs catsup
1/4 cup vegetable broth (about)
3/4 cup vital wheat gluten
1/4 cup chickpea flour

Note: I used a teaspoon of cumin seed, my wife would have preferred about half that. I've been on a big cumin kick lately, so she's probably right.

Combine brown rice, lentils and 1 cup water. Cover, bring to a boil, reduce heat to lowest setting and cook until the lentils and rice are soft and a bit over done, about 45 minutes. Remove from heat, and stir so they get a little mashed up.

Roughly mash the chickpeas, so that there are no whole beans, but they are not mashed to a paste. Add all other ingredients and need dough until the wheat gluten begins to bind. You may cover and refrigerate for up to a day. Split into 8 evenly sized balls and flatten the balls into thin patties.

When you are ready to make the burgers, pour some vegetable oil onto a cookie sheet, put in the oven and set it to preheat to 400 degrees. When the oven is heated, put the patties on the hot baking sheet and bake for 25 minutes, turning after 15 minutes.

8 Servings: 179 cal (5g fat, 21g carbs, 14g protein)