Tuesday, June 18, 2013

Club Sandwich


Me. Just after getting out of the garden.  :)
Hi Friends! This is the time of year that reminds me of my childhood spent at the Culpeper Country Club Pool.  Things are a wee bit different these days. It's 6 am here at GreenHearts Farm.  I've been watering the gardens since first light and that means dragging a really long hose from over here and walking it to over there.  I do this for a good three to four hours every morning until the boys get up and then we do the morning hustle.  I'm not the best at time management when it's growing season. But, don't they say that when you truly love something, that the measure of time gets lost while you are in the throws of it?  Yes? Well, I guess I should get a watch but the only watch I want is my Swatch Watch from the 1980's and that watch wasn't much of a time keeper either because it didn't have any numbers on the face.  Just a design and three different arms pointing in all sorts of directions of the compass.

I really loved my Swatch Watch in the summer time because it was water-proof, since I spent the summer in the pool beginning with swim team at 9am Monday through Friday. Day in and day out.  I would use my watch to gauge just how much sun I was getting. Honey-browned skin in contrast to the ivory skin underneath the watch.  It was fascinating to me. 

In the summer, we-three Brooks kids were dropped off at the pool at 9am and picked up around 3 to 5 pm or whenever my Mom could leave work.  If you were hungry you had to order something from the poolside menu. But, if you cleaned yourself off, dried your hair and wore something acceptable, you could go inside and order a Club Sandwich and a Shirley Temple off of the Clubhouse menu, get it to go (since children weren't allowed to eat inside; you had to be accompanied by an adult), and take your lunch outside to sit with the other water-logged children under the awning. 

This didn't happen very often. It took a lot of effort to get out of your wet Speedo, get dressed, then put back on your wet Speedo for the remainder of the day.  Back then, us girls wore one-piece Speedo bathing suits at the pool.  You didn't see any of us in a bikini until we turned sixteen and those were reserved for the beach.  How the heck can you play Sharks and Minnows or Polo in a bikini without showing the world your goodies?  I dunno.  Kids these days. Or I should say, Mom's these days. Mom's put there little girls in a bikini and arm-floaties because they think it's adorable, by the age of three.  It's not practical. I have a bit of advice for parents: keep your girls in a Speedo one piece bathing suit until they turn 18. Builds character.

I'm so sorry for the rant.  I wish I had a daughter.  She'd be made of some tough stuff just like me.

So on those days when you had a lot of Moxy when you went to bed that evening saying, tomorrow, I'm going to do it.  I'm going to walk into that clubhouse and ask those scary teenage waiters that are in black tie for a Club Sandwich to go, I'm gonna act like I own the joint.  I won't chat too much.  I won't look around.  Eyes on the prize.

This is my VEGAN CLUB SANDWICH. I love a double-decker.  I get hungry watering and weeding the garden, running after two boys and caring for my husband. And this beauty is spot-on. :) 

For more recipes like the one below you can get your copy of my new cookbook Hot Southern Mess: Vegan Vittles and Country Cookin' by Jen Lane

Club Sandwich
Ingredients

White or sliced bread

Vegenaise

Iceberg lettuce

 
Sliced avocado

Tomato, sliced

Bangarang

1 package of vegan bacon or vegan bologna

1 package of Turkey Style Tofurkey Deli slices

Large frilly toothpicks

Directions

Toast three slices of bread to make each sandwich.  Cook the veggie bacon according to the package directions.  Begin with your bottom layer of bread and slap on some Vegenaise. Layer on lettuce, two slices of avocado then tomato sprinkled with Bang, vegan bacon, and Tofurky.  Top with a piece of bread that is has been Vegenaised on both sides. Follow up with another round of L, A, T, B and T. Top it off with the last slice of spread and toast.  Place 4 toothpicks in the middle between each corner.  Cut in half with a diagonal slice and then again in the opposite directions to make an X.  Serve the four triangles with a pickle.

Friday, March 1, 2013

CM4>$=1 lb Lentils (1) Pot Pie and Apple Salad

HI Friends!  So, a few weeks back, while I was in the throws of writing my memoirs--for some odd reason I felt compelled to do so--I was also continuing my quest of Cooking More fore Less with the topic of 1 lb. of lentils.  It was seriously like the two loaves and five fish.  It just kept multiplying.  I used them in over six different recipes for the week, and the possibilities were endless it seemed.  I believe I made some of my very favorite things while thinking of ways to incorporate these little brown beauties in dishes.  And here are all of the recipes I came up with.  They are all tucked into my six composition books that I filled completely during my Blue Period--the month of February I spent in writing--so I had to sift through the books and take pictures of the recipes so I could find them easily.

Without further ado, I give you 1 lb. of Lentils!

The method of cooking lentils is so easy-peasy.  I think every person could keep a couple pounds of lentils around because they only take a half hour to cook and are perfect for a rushed dinner if you have unexpected company, and do not have time two hours t least to cook your big beans like chickpeas or kidneys.  Full of protein too.  Go super well with rice or sweet potatoes, or both as you will see.

Cooking Lentils:
Grab a big stock pot, fill it about three quarters full of water.  Or you can just do it in doubles.  Two cups of water for every one cup of lentils.  Doesn't matter much to me. Wash your lentils in a colander and pick out any rocks or stems you find in there. And, yes, sometimes you will find a small pebble that you will be glad you didn't break a tooth on, so this is kinda important.  When washed and picked through, toss them in the stock pot.  Bring the water to a gently boil over medium high heat and let boil for 5 minutes.  Turn the heat to a simmer and lid for 25 minutes.  Get a spoon and ladle out a couple beans, if they are al dente, slightly textured on the outside and soft through the middle they are perfect, if they are a little too crisp, cover and cook for five more minutes.

Drain the lentils in the colander and rinse with cold water to stop the cooking process.  You will have double almost triple the amount of lentils, by the look of it.

Place the cooled beans in a lidded container and store in the fridge.  Scoop out what you need for each recipes.

I also made 1 lb. of white rice at the same time because I love rice and lentils.  Just goes together so well like peanut butter and apples, tomatoes and fresh basil, the yin and yang of food.

The first thing I made was a super delicious lentil and veggie stuffed pot pie.  Almost all of these ingredients have my signature seasoning (Bangarang!) in them, so if you need your own shaker, just order some at my website and I will pop one in the mail for you.

Sliced Pot Pie and Apple Salad
























Apple Salad

Wednesday, February 13, 2013

Cooking More For Less: 1lb. Kidney Beans

Hi All! In the spirit of cooking more for less, I'm tackling one pound of kidney beans this week.  I'll add on more recipes as I use up the beans.

Last week I did one pound of lentils and I've cooked it all and have blogged nothing since I waited till I finished up the last cup of beans to even begin blogging it all. It took 6 days to use all of the lentils. Six days! Now those six recipes that I want to type up in one sitting seem to be this colossus of a task to take it from my journal and type it to this screen. But, I promise, I will work on it as soon as I type up my new favorite thing. Boston Bean Dip.  Makes me want to go to Boston.

Just Wikipedia'd Boston.  Feels like I just went there and back.  Harvard is located outside of Boston across the Charles River in Cambridge (did not know that) and that's about all I gleaned from the wiki, or actually, that's all I was looking for.

I cooked the beans according to the crockpot method I had blogged about before.  One pound of beans in the ceramic crockpot filled to the top with water.  Let it sit overnight.  In the morning, drain the beans and rinse them with fresh water in a colandar.  Place the beans back in the ceramic crockpot.  Fill with water to about 2 inches from the top.  Lid.  Place in the electric part of the crockpot.  Plug in.  Set it to low until you get home for work or around 5 pm ish.  I left the house at 7 am and did not return until 5 pm that evening and they were perfectly done.  Drain in a colander, rinse with fresh water. Cool and toss the beans into a big tupperware container or divide and funnel into quart sized Mason Jars, lid and refrigerate.

The first thing I did with my kidney beans is to make my new favorite dip.

Boston Bean Dip
Ingredients
2 cups prepared kidney beans
1 small onion, diced small or minced
1/2 c. vegenaise
1/2 c. sweet pickle relish, I used sweet pickles that I canned this summer and diced them up
1 tsp. prepared horseradish
1 dash soy sauce
1 tsp. prepared mustard
1/2 tsp. Bangarang where to buy Bangarang? Right here.

Directions
Mix up all of the ingredients in a bowl.  Serve with crackers or stuffed in pita pockets for lunch.  So delicious.  I actually just ate a serving, or two, with a fork.  So delicious. Leftovers? Tuck the dip into a Mason Jar, lid and refrigerate.

Red Bean Habadilla
I just have to laugh because you can't make a vegan quesadilla because queso is cheese. . . so I will name it "haba"dilla because haba means bean in Spanish.  "I'm clever. Oh, the cleverness of me." I thank you, J.M. Barrie, Peter Pan.  

I have been out of all sorts of ingredients lately, including salsa, but I managed to wing it and here's what I did.

Red Bean Habadilla
Ingredients
1/2 c. Vegenaise
1/2 c. ketchup
1/2 c. yellow onions, diced
1/2 c. green bell peppers, diced
1/2 c. tomatoes, chopped
1/2 c. pickled jalapeno slices, mince those up
1/2 c. fresh cilantro
1 1/2 tsp. cumin
1 1/2 tsp. Bangarang!
2 cups of prepared small red kidney beans
2 cups of prepared white rice
1 Tbsp. coconut oil, earth balance butter or veggie oil
4-6 large burritos

Directions
In a big bowl combine all of the ingredients all the way down to the white rice.  Taste and season with more Bang! if you like.  Toss it all together.

In a big skillet, heat a tsp. of the oil on medium low heat.  Place a tortilla on top.  Spread a cup of more of the beans and rice mix on one half of the tortilla. Place a lid over it to heat the bean mix.  In about five minutes or less, remove the tortilla from heat and plate.  Fold the bean free side over the filling and cut into 4 pie shaped slices.  Top with chopped avocado with a sprinkle of Bangarang.

Red Bean Burgers
Ingredients
2 tsp. coconut oil, or other oil
1 cup yellow onion, chopped
1 c. carrots, peeled and chopped
1 c. mushrooms, chopped
6 cloves garlic, minced

4 Tbsp. ketchup
2 Tbsp. mustard
6 tsp. cumin
3 tsp. Bangarang!

3 cups prepared small red kidney beans
1-1 1/2 cup panko bread crumbs or just regular bread crumbs

Directions
In a big skillet, saute all of the veggies in the oil over medium heat until onion is translucent.  Add the ketch, must, cumin, and Bang.  Heat a couple minutes so it cooks thoroughly and kinda reduces a little bit in liquid and heats the spices up a bit.

Haul out your food processor.  Process the veggies until chunky-ish.  Add the beans and 1 cup Panko.  Pulse until combined.  Toss the mix back into that big bowl.  Get your hands in it.  See if it will take a nice firm shape to make a burger.  If it does great.  Make 6 to 8 burgers.  If not, add some more Panko until it stiffs up a bit.  Stir again.  Shape into snowballs. Flatten into burgers and round.  I placed them on waxed paper and put them in the freezer so when it was time I could pull a couple out and bake and package the rest for another time.

Bake the burgers in a 450 degree oven, line a baking sheet with foil and oil it, place burger on the oiled pan and bake for 15 minutes if fresh, for 30 minutes or so if they are frozen.

And that, my dears, is what I did with one pound of small red kidney beans.
~ Jen





Thursday, February 7, 2013

Cooking More for Less: Lasagna and Mini Breakfast Casseroles

I am on a quest to make vegan dishes for very busy people - things you can put together in 15 - 30 minutes, ingredients that are inexpensive, that are delicious, and have so much food that you can eat half then and save the other half for another meal.

You know, I always think I should throw a little personal flair in here instead of going straight to the recipes, but I know you are too busy to read the anecdotes any way.

Hmm.  Maybe I should give you a few highlights like a Yahoo News real.

Woke up at 5:30. Read a bunch on Elton John's new home.  He and I have the same taste in decor. We both love white and black with splashes of bright colors, faux animal print rugs (I have a green cheetah, a zebra and a leopard print rug in my home) and happy art.  His bedroom and mine are dissimilar.  I had to research who the artist Mapplethorpe is.  If you want to see nude photography, by all means, look him up too.  I sort of knew what I was getting into when I researched the art in Elton's bedroom.  

I wrote a bit in my diary about Elton John, a few recipes I want to try, especially peanut butter cookies, but it seems to be an awful lot of wasted resources to go into a batch of cookies. That much peanut butter?That much Earth Balance butter? That much sugar? And, ended up saying, maybe not today. As the martini embalmed Mother-In-Law from Chevy Chase's Christmas Vacation would say, "I hope you kids see what a silly waste of resources this was. *burp*." (or was it a hiccup?)

I fixed mini breakfast casseroles.  Which were so Bangarang! That Chris ate one standing up, and then two sitting down.  He kept asking me if there were eggs in them.  Of course not. We don't have any eggs Dilbert (our pet name that gets tossed back and forth along with Muffin).  Froze the remaining for a quick breakfast this week or whenever.

Lost my keys to my car.  They are still lost.

Picked up my phone from Verizon when I finally remembered around 10 am that we have two cars. Took the Wonky Jeep (it is truly the wonkiest Jeep there ever was) to the Verizon store in Massaponax.  Parked a block away from the store.  It is just too wonky to be seen in public, much less a family of three getting out of it.  When it is running it sounds a lot like a steam engine.  I can't imagine something being louder. I'm not kidding either.  I have to almost literally get on the hood and give it a good crank like the 20's or whenever they used to do that, when I try to start it.  It never starts the first turn of the key.

Got most of the store talking about their favorite character on the Ninja Turtles.  I was sort of miffed because no one cared enough to ask me who my favorite Ninja Turtle is.  Then I began to think about it and I don't know what I would have told them other than "it's complicated."  I love Mikey's free spirit and his love of food.  I love Donny for his intellect and compassion.  I love them both for their weapons because both are used for protection and fending off the advancing enemy rather than a few samurai swords which can kill you with one cut.  So Mikey and Donny are both reflections of my personality but if I was to marry one it would be Leo.  He's the pack leader and has two samarai swords and would be able to protect our mutant family.   And, yes, this is what I was thinking as I was driving the wonky jeep back down the road to Caroline County.  Then I thought, thank God they didn't ask me who my favorite Ninja Turtle is.

Made the kids a pizza from scratch. Those lucky ducks.

Checked all of my pages and wanted to go into deep meditation mode over what to make for dinner this evening but I promised myself -  No more new food until you blog, Jennifer Brooks Lane.  All three names so you know I mean business.  So here I am. Blogging like I would be writing to myself in my journal.

And the show must go on. Now my mind goes to the movie Moulin Rouge.  I love Moulin Rouge. I want to get Chris and my ring engraved "come what may" like the lovers secret song. Le sigh. It should go without saying that I love anything Baz Luhrmann has directed.  Romeo and Juliet and I am super duper excited for the Great Gatsby.  Didn't like so much the book.  Well, I can't say that honestly.  I didn't like how my husband said so condescendingly to me while I was reading it about 10 years ago, "Didn't you read that in high school?"  No.  I didn't.  I went to a public high school, smarty pants.  I had to read these things on my own with no one pressing me for a grade.   You see, sometimes in marriage, even if they bend to condescend you just have to say to yourself, Come What May, and then call them a Dilbert. Or maybe throw in a "Whatever" if you don't have any snappy repartee on hand.

Took about 15 minutes to put this together for dinner.
Going on. Best foot forward. ;)

Spinach Lasagna
Ingredients
1 box lasagna noodles, can be whole wheat, gluten free, just whatever you have
1 Tbsp. coconut oil
1 yellow onion, chopped
4 cloves garlic, minced
1 block of extra firm tofu, cut into 8 pieces and pressed on paper towels to absorb water
2 Tbsp. Vegenaise
1 tsp. Bangarang
2 (26 oz. or thereabouts) jars of pasta sauce, marinara
Lasagna was so good. I had two servings.
3 or 4 handfuls of fresh spinach

Directions
Heat oven to 350 if you are making it as soon as it is foiled.  Otherwise just pop it into the fridge for later.

In a skillet, saute onions and garlic in oil until translucent, or about 5 minutes.  Lug out your food processor or hand masher thingy.  Mash or process the tofu until smooth.  Add sauteed veggies and process some more.  Add Bangarang and Vegenaise and process.  This is your filling.

Pop open the top of both jars.  Spoon out a half a cup of sauce into a big casserole dish.  Top with 4 lasagna noodles. Spread 1/3 of the tofu filling on the dry noodles. Spread a cup of pasta sauce over. Lay 1/3 of the fresh spinach over the sauce. Spread a cup of pasta sauce over the spinach.  Lay four noodles on top. Do the whole process again. Then again. Then as the last dry lasagna noodle is layed. Pour over 1 to 2 cups of pasta sauce.  Cover the casserole top with foil so it is nice and secure.

Pop the covered lasagna casserole dish into the piping hot oven.  Bake for an hour and 15 minutes.  Remove from oven and let rest for 10 minutes.  Slice and serve nice and warm.  You will probably have half left over for tomorrow or to freeze.  If you are going to freeze it, cut it into portions. Cover with wax paper and the foil and put in the freezer for a few hours to set.  Package in bags or airtight containers and label.

Mini Breakfast Casseroles as soon as they came out of the oven.
I did half Buffalo with the Hot Sauce and half without. 
Mini Breakfast Casseroles
Ingredients
1 block of firm tofu, sliced in 8 pieces, and pressed between towels to absorb the excess water, then mashed
1 lb. of potatoes, peeled, big cubed and boiled
2 Tbsp. Earth Balance butter or oil
1 onion, chopped
2 cloves garlic, minced
2 Tbsp. Vegenaise
1 tsp. Bangarang
1/2 tsp. turmeric, it makes the tofu yellow, like eggs
1 Tbsp. fresh parsley, chopped
3 Tbsp. Frank's Hot Sauce (optional)

Directions
Heat your oven to 375 degrees.  Or, if you aren't going to cook them right now, just hold off on turning on the oven.

In a big stock pot, fill with hot water about halfway up and add 1/2 tsp. salt.  Set that to high on your stovetop and get it to a boil.  Add the cubed potatoes.  Boil about 10 minutes or until you can pierce them all the way through with a fork. Drain the potatoes into a colander. Let rest for a few minutes.

While they potatoes are boiling in the pot, grab your skillet and heat the EB butter or oil to medium heat, and saute the garlic and onion till translucent about 5 minutes or so.  Turn off burner.

With your well pressed tofu, place it in a big bowl and mash it with a hand masher thingy or a fork, just so it is nice and crumbly, you can even use your hands and break it up. Add the vegenaise, turmeric and bangarang. Mix it up.  Should be nice and yellow.  Toss in the sauteed veggies and stir it up.

Throw in your boiled potatoes into the bowl of tofu mash, get that hand masher thingy out and mash em up for a minute. Really just to break them up into smaller clumps of potato. Stir in parsley and Hot Sauce.

When it is all good and well incorporated, grab your muffin pan.  Line with baking cups.  Dig your hand into the tofu mash and form a small snowball (you should be able to cup both hands around the ball with no mash poking out the sides all wonky-like).  Place a snowball of tofu mash into each muffin cup.  Should make 12 small snowballs. Press them gently into the muffin cups with the heal of your hand so they look like they fit perfectly.

You can do two things at this point.  Pop the whole muffin tray into the freezer so you can take them out for breakfast and heat them up in the oven or microwave. Oven 375* for 30 minutes or thereabouts. Microwave, I don't know. I don't have one, but start at three minutes and add a minute more if they aren't piping hot.



Or,

Pop them into the oven for 10 minutes.  I broiled them for two minutes after to get a little crisp on top. Serve warm.

Delicious.

Now, I can meditate on dinner or thereabouts. ;)



Wednesday, February 6, 2013

Cooking More for Less: 1 lb. of dry Chickpeas Makes ALL of this

On Monday night, I conducted an experiment.  I wanted to see if you could soak your beans in a crockpot overnight. Drain them in. Place them back in the crockpot. Fill with water again and turn the crockpot on High and lid while you took the kids to school, worked, picked them up again, got home and the beans would be done with no fuss.  Well, it worked!!!  No waiting for the beans to cook any longer!!!  I'm so doing this for now on.

MY CROCKPOT
Step 1.  Before you go to bed, put your chickpeas (garbanzo beans) in the crockpot.  Fill the pot with water and place on the counter. No need to get the electrical part out until tomorrow morning.  

Step 2.  When you wake up. Drain the beans in a colander and rinse.  

Step 3. Place beans back in the crockpot.  Fill to an inch or two from the top with water.

Step 4. Place the ceramic pot into the electrical part of it.  Place the lid on top.  Plug in.  Set to High.

Step 5. When you get home, test the beans to see if they are done.  If there are skins floating at the top, they usually are.

Step 6. Drain the beans in a colander and rinse.  Let cool for a bit.

It was so easy. 
1 LB OF CHICKPEAS MADE ALL OF THIS

From this 1 lb. bag of chickpeas, it makes 7 cups of prepared beans!!!  Seven!! That is fourteen servings, or you could say, fourteen meals!!

I made three dishes with these 7 cups of beans in a half hour. Seriously. A half hour.  Dinner: Curried Chick P and Potato Patties.  Lunch: Chick P Salad. Snack: Bean Dip

I started with the Bean Dip, so we can start there too.
BEAN DIP

Bean Dip
Ingredients
1 clove garlic
Juice of one lemon, (I like to zest it first so I can toss that it in later)
1/4 cup. olive oil
2 tsp. Bangarang
2 sprigs fresh parsley (optional)
1 - 2 tsp. Cumin, ground (optional)
3 cup prepared chickpeas
1/4-1/2 cup water

Directions
In a food processor, process the garlic, lemon juice, parsley, olive oil and spices.  Add chickpeas and process.  If chunky, add 1/4 cup water until it is smooth.  Add a little more if needed.

Put into a bowl or tupperware container.  Leave the processor on the machine because we will be using it again. Top of the bean dip with a little more Bangarang!, the lemon zest if you like and more parsely, you can also chop up some tomato.  Serve with veggies or pita chips as a snack.  You can put it on sandwiches for lunch the next day too.

CURRIED PATTIES
Curried Chick and Potato Patties
Ingredients
2 cups prepared chickpeas
1 lb. of potatoes, scrubbed, peeled and cubed
1 T. Coconut oil, or whatever ya got
1 yellow onion, chopped
2 cloves garlic
1/2 cup marina sauce or Ragu
1 1/2 Tbsp. curry powder
1 tsp. Bangarang!
2 Tbsp. water

Veggie Oil for Frying

Directions
Get out a big stock pot.  Fill it halfway with water and add 1 tsp sea salt.  Set High to boil.  Scrubm rinse and peel potatoes. Cut into a large dice.  Place the potatoes in the boiling water.  Boil for about 10 minutes or until a fork goes in cleanly. Pour potatoes into a colander. Let cool a bit.

While you are boiling the potatoes, get out a skillet, heat the oil to medium heat and saute the onion and garlic for about 5 minutes.  Add marina sauce and stir for a few minutes.  Toss in spices.  Cook a few more minutes.  Toss in a few Tbsp. water.  Remove from heat.  

THE PATTIES I FROZE FOR LATER
In that same food processor, process the chickpeas until chunky.  Place them in a big bowl. Throw the boiled potatoes on top and mash those two together with a potato masher or a fork.  Add the sauteed veggies.  Stir it up. 

In that same large skillet, heat up 1/4 cup veggie oil on Medium heat.  Shape potato mash into small snowballs. My rule is to only have what I can cup together with both hands, with no mash poking out.  Flatten into a patty.  Get three or four of them made and place them in the hot oil.  Cook 3-4 minutes on each side or until crisp and golden on each side. 

Place on a dish line with paper towels.  I cooked six patties for a family of four and shaped and froze the rest on a baking sheet.  Which reminds me I need to put those that are in the freezer in a baggie or container to be cooked next week. . .   All together it made 12 patties!!!!!!!!!!!  

I served them over a bed of spinach and made this dip for its dressing.  I made the dip and saved half for the Curried Dinner and the other half went into the chickpea salad for tomorrow's lunch.

DRESSING
DRESSING
Ingredients
1 cup vegenaise
1 wedge of lemon juice
1/4 tsp. cumin powder
1/4 tsp. coriander powder
1/2 tsp. Bangarang!
1/4 cup fresh parsley, chopped

Directions
Stir all of that up in a bowl. Divide the dressing in half.  Place one half in a large bowl, the other half in a small dressing or dip dish.

CHICK P SALAD
Chick P Salad
Ingredients
2 cups prepared chickpeas, mashed
2 stalks celery, chopped
1/4 cup of red or yellow onion, chopped
1/2 of the Dressing mix from above

Directions
In that same food processor or with a fork, process or mash the beans until they are chunky.  Spoon out beans into the big bowl that the dressing is in.  Chop up celery and onion. Toss into the big bowl.  Stir it up until everything is combined. Taste.  Delicious.  Needs fresh pepper or more Bangarang! go for it.

Put it in a few 8 oz. Mason Jars with a lid.  One will be your lunch tomorrow and one for the hubs or whoever.  

Pack a few slices of bread, or pita in a plastic bag or wrap.  In another container, place the veggies that will be tucked in to the sammich or pita.  Or just pack the salad greens in a tupperware container so you can toss the Chick P salad on top at lunch.

Enjoy.



All of this with one LB. of Chickpeas.  Just AWESOME.





Monday, February 4, 2013

Cooking More for Less: Bean Burritos and Taco Salads

I have been challenged by a friend to make vegan recipes for families that are pulled in 18 different directions. These friends have to juggle work, child care, school, extra-curricular activities, family obligations, doctor's appointments, church and all of the other stuff that makes up or takes up life.  Well, sure.  I can do that!  But, I do have a few tips for you before we get started.

It all boils down to how I got into this business in the first place.  I didn't have time to make my vegan food every day so I had to mass produce and freeze.  Hence the frozen food line.  These are all of the foods that I make and freeze in dinner size or individual packaging so you can heat it up at home or take it on the go for a low cost lunch.  The mark up in some restaurants is the same as buying a diamond. Mark ups are huge because they have to be. And, unless it is a dinner date with your best pal or your wife, don't buy into lunch out with colleagues.  Pack your lunch. Period. .

Another tip, don't worry about getting all of the ingredients or having the exact amount of everything, substitute wherever you like. Switch out the veggies to what you have on hand or in the freezer. If you don't have garlic, use garlic powder. If you don't have coconut oil, use vegetable oil.  Don't make this hard on yourself.  It's just food.  And, it will be delicious.  And guess what else? It will be cheap!  Think of all the other people on the earth who eat beans and rice as staples. They do it because it is healthy for you and it is inexpensive.  And one more little thing, if your kids need a little help with adjusting to vegan food make my mock-Chik-fil-A sauce that I call The Best Sauce, with the meal and everything will go down easier.  Heck, it may all go down easier for you too!

So in the spirit of making it easy for my friends, let's get cooking.

Bean and Rice Burritos / Bean and Rice Taco Salads
bean and rice burritos for tomorrow's lunch
Refried Beans
Ingredients
1 1/2 cups dry pinto beans (or two cans of vegan refried beans)
1 Tbsp. coconut oil
1 onion, chopped
4 cloves garlic, minced
3 tsp. cumin, ground
1 tsp. coriander
1 tsp. Bangarang! signature seasoning

Directions
Cooking dry beans method:  Wash your pinto beans in a colander making sure there are no little stones in there.  Seriously found two rocks in my pinto beans as I washed them this morning. So just give it a good check.  Then, toss the pintos in a big stock pot that you have a lid for.  Cover the beans in water and then add about three to four inches more water over the beans.  Bring the water to a boil over high heat.  Boil the pintos for 5 minutes.  Cut the heat off and put a lid over it.  Let it rest for 30-60 minutes.  Drain the beans in a colander.  Place the beans back in the pot and cover with the same amount of fresh water.  Bring the pot to a boil, then reduce the heat to medium so the water is agitated but not boiling over.  Continue cooking until they are the right texture.  I try them at 30 minutes, and if the skins are cracking that means they are usually done.  Try a bite of a bean first to make sure they aren't underdone by having too much texture.  These are going to be mashed, so you want them nice and soft.  Once they are cooked completely, drain the beans into a colander again.

While that is cooking you can start your veggies.

In a skillet, heat the coconut oil (or any vegan oil you have on hand) to medium, add chopped onion and garlic.  Saute until they are translucent, then add the cumin, coriander and Bangarang!  Get that nice and hot. Remove from heat.

If you have a food processor, put your sauteed veggies in the processor, and run it until they are smooth.  Add the pinto beans once they are done.  You can add up to 1 cup of water (I do half a cup and then see if I need to add more) so they are nice and smooth. Transfer the beans back into the stock pot and heat on Medium-Low heat for about 10 minutes or so.

Rice
Ingredients
1 cup dry rice (brown, white, jasmine, just whatever you have but cook each according to package directions)
1/2 Tbsp. coconut oil
1 yellow onion, chopped
2 tsp. cumin seed
1 cup frozen or fresh corn kernels
sea salt

Directions
In a pot with a lid, cook the rice according to package directions.  Me, I used white rice because we have loads of it.  So, for 1 cup of dry white rice, I would add 2 cups water.  In they go into the pot.  Bring to a boil on Medium-High heat. Put the lid on it. Reduce the heat to low. Cook this way for 20 minutes.  Remove from heat.

In the same skillet that you used earlier, add the oil, yellow onion and cumin seeds if you got them. Cook until the onion is translucent over Medium heat.  Add the corn. Heat until warm. When the rice is done, toss it in the skillet with the veggies and heat thoroughly.  Add 1/2 tsp. of sea salt and give it a stir.

Divide the refried beans into two bowls or leave one half in the pot, if serving soon.  One is for tonight's dinner, the other is for another dinner or lunches.

Divide the rice into two bowls.  Same thing.

One bowl of refried beans goes with one bowl of rice.

Making your burritos for tomorrow's meal or lunch.  Burritos can be frozen on a baking sheet so they are ideal for serving later.  The fresh beans and rice will be perfect for tonight's taco salad.

Bean and Rice Burritos
Ingredients
4 Grande Sized Burritos Tortillas
1 bowl of refried beans
1 bowl of rice

Directions
Get a large skillet, with no oil, to medium heat on the stove top.  Prepare your assembly line.  Right before you, you have a cutting board.  To your left a bowl of water.  To your right, you have your burritos, bowl of rice, bowl of beans.

Take one tortilla over to the medium hot skillet.  Place on one side for 6 seconds, flip to the other side for 4 seconds. Remove from the skillet and place on your cutting board.  Using 1 Tbsp. of water, just grab a sprinkle and moisten the whole tortilla on one side.  In the center, place 1/4 of the rice mix in a 3 inch by 4 or 5 inch strip.  Then add 1/4 of the refried beans over the strip.

Wrap it up.  Bring the short bits of the tortilla to the center over the beans and rice.  Fold the long bottom over the beans and roll the opposite flap over the beans.  Making it sealed rectangle.  Place seems side down on a wax line baking sheet.  Continue this method with the remaining three tortillas.  Place the cooking sheet in the freezer.  Freeze for an hour or more and then pop them into bags, containers or plastic wrap.  If using plastic wrap, I like to cover it with foil too, just to make sure it doesn't pop open during travel.  Label with a sharpee.


Pull them out of their containers and if eating from home, heat the oven to 375 degrees and bake on an oiled sheet for 30 minutes, flipping halfway through the cooking time.  Serve warm with the following dips.

Or if on the go, pop them into the microwave for 5 minutes turning halfway into the cooking time.  Serve with salsa or taco sauce or The Best Sauce which will be somewhere on this blog post.

Taco Salad
taco salad for dinner
Ingredients
Lettuce (whatever you have on hand, iceberg, romaine, spinach) just chop it into bite-sized pieces or julienne into small slivers.
1 bowl of rice
1 bowl of refried beans
Jazzed up Salsa (optional)
Corn chips or baked tortilla wedges (optional)
Guacamole (optional)
The Best Sauce

Directions
Heat up the beans and rice if they are cold.  You can put one back in the skillet and the other in the pot.  Heat on Low until ready to serve.

You can either make them buffet style or you can plate them and then set it on the table.  Choice is yours.  I like to put the lettuce down as a bed, then the rice, then the beans, top with some jazzy salsa, guacamole, then on the side, wedge some corn chips. Then serve,

Jazzy Salsa
Ingredients
2 cups prepared salsa
1/4 cup fresh cilantro, fresh chopped
1/4 cup red onion, chopped
Directions
Stir it up and serve

Guacamole
Ingredients
1 avocado, mashed with a fork
juice of one wedge of lemon
1/4 -1/2 tsp. Bangarang!
Directions
Stir it up and serve.

The Best Sauce
Ingredients
1/4 cup prepared yellow mustard
1/4 cup vegan Barbecue sauce
1/4 cup agave or maple syrup
1/4 cup vegenaise
Directions
Stir it up and serve.

Monday, January 21, 2013

Food For Thought

I know a lot of people think that cooking a plant-based diet takes loads of time and who has extra these days?  But let me ask you this, are you exercising like you should? I'm not, I don't crack off 60 minutes of exercise six days a week.  Heck, I don't do any formal exercising at all.  I just cook, clean and run after my boys.  No zumba classes over here.  No palates DVDs.  I wish I knew how to do Tai Chi because I think I could really get into the fluidity and peace that it may bring, but that's another story all together, and I have never taken Tai Chi and I don't have the DVD. So I really don't know if it would bring me inner peace, but I have been watching Kung Fu Panda lately and I love martial arts. So just maybe. Tai Chi would be more on my level though. No more kick boxing for me.  I've been there, taught that for years and frankly, it's too hard on your joints unless you are a little bit of nothing hopping around in a brand new pair of Nike sneakers in your early 20's. I like the idea of slow, thoughtful movement. A mind and body connection.

Since I don't have the time or the extra dough to run 45 minutes up the road to the nearest YMCA, where I used to work as a personal trainer and aerobics instructor! I have plenty to do around here without popping in the latest Ballet Barre workout in the DVD player. I just eat well and put on my rubber gloves and keep this house clean. Then, when it is warm outside, I put on my gardening gloves and have at it. I also eat a whole foods plant-based diet. Steady as she goes.

I have been vegan for a long time. I wrote my very first vegan cookbook when I was 16 years old because my little town of Culpeper had no resources or recipes.  The dial-up internet was very new to us, so I just wrote up whatever clever ways I made burgers or hummus, or lentils and what not.  I was the only child I knew that was writing cookbooks during the hot summer nights instead of going out with friends.  They were all having a laugh and a beer while I was writing my Inklings about health food.  I felt like I didn't fit in anywhere anyways.  But, obsessions can be so isolating.

Even before I was writing cookbooks I was cutting out pictures of broccoli or carrots and writing out the nutritional highlights and sticking them on the fridge at my parents house to reinforce why I choose these veggies over chips or a cookie.  If you know what powerful antioxidants or enzymes that the food has as it is nourishing your body you become excited about chomping down some arugula or tossing back some raw walnuts.  It's fascinating to me.  Just brilliant stuff.

Do you want to know why I am vegan?  I will tell you.  I cannot bear the idea of hurting another living and breathing creature. I'm severely conscious of all things from food to words.  These things can either be a poison or a medicine.  I look at things very differently than most people.  When I see an elderly man I look at his gray head and wrinkled face and I think there was a mother out there who loved him fiercely. He was once a baby who had a Momma who prayed over him when he had a high fever, who washed his dirty cheeks, who nursed him and wanted the very best for him.  I treat people who are my grandparents age respectfully like they are my own grandparents and I talk to them with genuine love in my heart because it is like I see past, present and future in an instant.

And don't even get me started on babies and children. I love them.  They are innocent creatures.  They have little voices and that's why they need strong mother's who will go to bat for them and bend down to their level and ask them what is the matter, why are you crying, what makes you happy dearest? I give everything I've got to my children. I love them fiercely. If you want to see fifty shades of crazy just lay a finger on them.  I will break out all of my Tae Kwon Do skills and go crazy on you. Cray-Hay-Hazy on you. Besides that, I go without the latest fashions, and get them handsome clothing because it is important to me.  I don't care that I'm not in style. I will never be.  I haven't changed my look in two decades and I still fit into all of my clothes (thank you Jesus) and thankfully I have had an obsession with oxford shirts and sweater vests ever since I was in private school prep. The only thing that I ever get is jeans. Those seem to be the only item of clothing that evolve during the years and wear out quickly.  Oh, I get loads of looks from other mom's when I go to pick them up from school and the teachers say, Oh, Pelham he is so handsome and so well dressed. Then they literally take a long look at me like why the heck aren't you a fashion plate like your son.  I just look them straight back in the face and don't give them an inch, and think, I know who I am.  My mind and body have been forged by experiences and no clothing, jewelry, or purses will ever add up to the cost of character, a loving heart and a patient gardener.

I look at animals differently than most as well.  They are someones babies.  A mother gave birth to them and nursed them and brought them to shelter from the rain and the cold. They are loved and have a family too.  I could never hurt them, or lead them to slaughter, eat their flesh. Heck, if I cut my finger and slice through the skin and into the muscle, there is pain.  I just can't inflict pain on any creature when there are plenty of other wonderful things to eat that won't add a layer of guilt to my conscious.  I don't know how people can shut that off and not feel this way about food.

So now that you know me for what I am at my core, all exposed for your ridicule or your acceptance, this is me.  I am as I do.  Shakespeare should have said, To do, or not to do: that is the question.
Who cares about "be".  Everyone wants to be someone.   But to "do". Now that is actually doing something.  Go out and do it. And do it well!

Here's what I do on a day to day basis.

Morning routine:

Up at 4:30 a.m.
Banana. Love the potassium. Love the zip of sugar that breaks the fast.  I also make an ugly mug of green tea.  I don't usually buy organic bananas because they have such a thick peel that gets discarded but if I go to a grocers who offers organic bananas, I buy them because it is pennies of a difference.

7ish a.m.
Quinoa Breakfast Bowl
1/4 a cup of quinoa cooked in a lidded pot with 1/2 cup water for 15-20 minutes. When the water is absorbed, put the quinoa in a bowl and top with 1 Tbsp. raw honey (with the pollen and propolis) and one handful of raw walnuts crushed in my fist like I'm a super hero.

Quinoa which is also called "the gold of the Aztecs" was all but stamped out by the Spanish Conquistadors who literally would kill anyone who tried to cultivate it.  Finally in the 1980s a group of people started growing it in Colorado and it has been gaining ground ever since.  It is remarkable stuff.  It is a complete protein containing all 8 essential amino acids.  It is a seed designed for plant-based people.  It should be called "the gold of the vegans."   I know what you might say about the raw honey, and I've heard all of the arguments.  I have abstained for years but I also have a gut instinct and believe that bee's are free to not go back to the hive and work.  There are no homing devices on a bee.  It is free to work or not work.  Just like you and me.  We can work and have money or we can not work and starve. Same thing for a bee. I understand that some say the conditions are harsh when they collect the honey once a year and use smoke, but people work in factories or walk in cities that are filled with pollution. We are exposed to crap everyday by our own will and needs.

There are so many life giving nutrients in raw honey from the pollen to the propolis to the royal jelly.  It is amazing stuff.  Anti-cancer enzymes. Who wouldn't eat a spoonful a day?! Well, I can concede that I wouldn't if I was allergic, but other than that, I will continue to eat raw honey that is collected to my standards of care.

And finally the crushed walnuts.  I just love raw walnuts.  I frequently dip them in the honey throughout the day when I feel like having something sweet and buttery, much better for you than something confectionery, in my opinion. Walnuts are brain food.  Just look at their shape for proof.  They come from the oldest tree known to man and were considered to be food of the gods in the Roman Empire. There are two reasons I am head over heals with walnuts. First, they contain arginine which is an amino acid that is converted to nitric oxide.  This chemical relaxes blood vessels. How awesome is that?  and that they are rich in the antioxidant ellagic acid which stops the metabolic pathways that allow cancer and heart disease. BAM! How do you 'dem walnuts?

10 ish snack
1/2 of an avocado, arugula greens, one small tomato, fresh herbs like basil, cilantro or parsley, lemon juice and Bangarang!
Some interesting info about the alligator pear.  It has three times more potassium than a banana, and I can see why when every one is drinking red wine they break out the guacamole. They are losing electrolytes while they are drinking but they are replenishing the potassium and salt in the guacamole dip. I get it.  That's why I don't like to drink, it is constantly robbing all of the good stuff out of your blood, stripping it, and that is why you eat constantly when you drink so the alcohol can have something else to metabolize other than your brain.

Arugula is another spectacular food that is part of the cruciferous veggie family that is anti-cancer and truthfully I like it way more than broccoli, cabbage and Brussels sprouts.  It has the coolest nickname "salad rocket" because it give such a boost of flavor to such a mundane thing like a salad.  It is nicely paired with a Bibb or a Boston lettuce but I like it to take center stage.

The tomato, delish, if it is in season, if not, don't waste your money on anything that isn't organic or from a local hot-house. They don't have a taste.  The hubs bought a tomato at Walmart a bit back and it sat on a plate on the counter for 2 weeks and in that two weeks it had only one spot on it but felt as hard as an apple. For anyone that has ever grown their own tomatoes knows that you have to eat them within 2-3 days or they will simply melt away while they decompose.  It was creepy to watch this tomato.  It was like seeing those pics of hamburgers and fries that do not age.  Spooky stuff.

Lemon juice! I love to buy lemons and cut them in wedges and squeeze them over everything.  They are natural detoxifiers and they give everything a nice zing without adding oil for flavor.

Fresh herbs, all of them are great, some more beneficial than others.  I usually just go outside and get a handful of them during the year and wash them and chop them up because they are so expensive at the grocers.  But, organic is best because there is no peeling, you eat exactly what they sprayed.  Just like the arugula, I get that organic along with all of my salad greens.

Noon ish
Baked sweet potato
I bake a sweet potato for myself and Kemper, which he calls pumpkin pie, and I don't tell him the difference.  We eat our pumpkin pies together and just have a sweet little mom and son moment.  I'm always high-five ing my brain when they want to eat like me. I don't push it on the boys. Just like how I appreciate it when people do not press me to eat bread and butter with them at the table. I'm not going to do it. So don't trouble yourself by making a scene.  I like to hold the sweet potato in my hand and eat it, skin and all, saves me time from cleaning the plate and fork.  I just go for it. Great for blood sugar too. Considered to be anti-diabetic.

2 ish snack
Apple
organic apples are a must.  They are filthy little things if they aren't organic.  Such thin skin. And they are great for making a BM with all of that lovely pectin.  Just think how pectin acts in your homemade jellies. That's how it acts in your tummy.  I just gotta have an apple a day. Kemper eats probably three.  That sneaky little devil.  I hide them from him too, and he always finds them and before I know it, I'm picking up a trail of apple cores.

4ish
Green tea and sliced cucumbers.  I don't like bread.  I get nothing from it.  So I just have some cucumbers which are a natural diuretic and almost a palate cleanser, in my opinion, before I get started on the big meal coming.

6ish
Dinner
Pho Spa
Bake your spaghetti squash, which are supposed to contain loads or carotenes,  in the oven at 350 degrees for 50 minutes. The squash is halved and the seeds scooped out, and place halves on a lined baking dish before you pop it into the oven.  Bake, then remove from heat and turn the oven off.  Let about 15 minutes go by and then spoon out the strings.

In a small stock pot, cook a few minced garlic cloves, a sliced onion and a couple inches of minced ginger in a little bit of water, or oil, for a few minutes, then add a cup of sliced mushrooms (I like shiitakes), and cook a bit longer.  Then I toss in a chopped carrot and stir.  Then I toss in the noodles of one half of the spaghetti squash, reserving the other one for tomorrows dinner.  Toss that up a bit.  Add 2 tsp. of vegan boullion and 2 1/2 to 3 cups water.  Get that to start simmering. And just when it is heated through I get out two bowls and divide the soup between the two.  I top it off with a bit of mung beans, then the other half of the avocado from the morning, diced, then a handful of fresh basil or parsley or cilantro, whatever I have around. Sprinkle on some Bangarang! and then squeeze a lemon wedge over the whole hot mess.  Then serve it nice and warm.

Oh, it is delicious. And I am in love with vegan Vietnamese food with the five elements of the earth, and the yin and yang of food and it's philosophy.  I was researching V cuisine the other day and it matched my feelings about food. I felt like how on earth was I born on this side of the earth?  But, I do not like the meat that they eat. Highly unsavory to me. Dog meat.  I'm sorry Anthony Burdain or however you spell your name.  I will not eat a chicken embryo or dog meat or whatever else is on the market street vendor cart in Vietnam. No reservations indeed.  I am your polar opposite.  I have plenty of reservations and I don't sit on some desert dune and smoke hashish between shows and just go with it. Let the universe in. You say you despise vegans. Ha! No reservations indeed, you dislike vegans tremendously, sounds like you have at least one reservation. Just rubbish. Okay, I do have a few unkind things to say, but he started it years ago in that insipid interview where he slammed vegans. But, I speak the truth about him and I will forever speak the truth however ugly it may be.

I believe you need a filter or conscious thought between you and the universe.  You need to THINK about every aspect and decide if it is right or wrong with your ideals, with your health goals in mind, being present in each moment and feel the weight of each decision and know that is the right one for you.

8ish
vegan chocolate or an orange
both are a treat

This is what I eat, there abouts, on a day to day basis.  I switch up the fruit and the veggies to whatever I have or whatever is seasonal, but it is basically the same format everyday until I find something else astounding to eat for all of the right reasons.