Vegan Tuesdays is Expanding!

Yay! Michele of Veggie Num Nums has decided to join me for Vegan Tuesdays.  Please visit her blog to see what she cooked up this week.

Potato Spinach Masala

I made a Potato and Baby Spinach Masala from the current issue of Vegetarian Times. The suggestion was to serve it over rice.  I thought that was a little bit too much starch (especially this time of year!), so I served it over more spinach.  I think it would have been great over chickpeas or lentils.

Potato and Spinach Masala

From Vegetarian Times
  • 1 lb baby dutch yellow potatoes cut into 1/2-inch cubes
  • 2 tablespoons canola oil
  • 1 large yellow onion, thinly sliced
  • 3 cloves of garlic, minced
  • 2 tablespoons minced fresh ginger
  • 1 jalapeño chile, finely chopped
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon tumeric
  • 1  13.5 ounce can light coconut milk
  • 6 ounces baby spinach
  • 1 1/2 teaspoons garam masala
  • 1 tablespoon lime juice
  • 1/4 cup chopped cilantro
  1. Steam potatoes in steamer basket for 10 minutes or until just tender.
  2. Meanwhile, heat oil in large skillet over medium heat. Add onion and sauté for 8 minutes or until onions are soft and golden. Add garlic, ginger, and jalapeño, and sauté for another minute or until fragnant. Stir in coriander, cumin, and tumeric. Add in steamed potatoes and sauté for a minute or two to coat potatoes with spices. Add coconut milk and 1/4 cup of water and season with salt and pepper. Bring to simmer, cover, and reduce heat to medium-low. Simmer for 5 minutes or until sauce begins to thicken.
  3. Stir in spinach, garam masala, and 1/4 cup of water and cook for 2 to 3 minutes or until spinach is wilted. Stir in lime and cilantro.

Serves 4.

banana-wheat-germ

I also made the Banana-Wheat Germ Muffins from Veganomicon. Very delicious and moist. Not only is there wheat germ, but they are also made with whole-wheat pastry flour.  I added chocolate chips.

Banana Wheat Germ Muffins recipe HERE.

Spicy Asian Stir-Fry with Whole-Wheat Linguine & Vegan Sunshine Muffins

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Most of the time, the food I make for Vegan Tuesdays has been some sort of whole grain with some sort of legume or bean or something all mixed up. I wanted to make something slightly different so when I saw this recipe in this month’s Vegetarian Times, I knew I had to make it.

Okay, the decision was not that easy because I almost made Quinoa Salad with Black Beans and Mango from Veganomicon. I am still going to make the quinoa salad, I have the mango {it’s my second mango for this salad, my first one went bad before I could use it}.

The stir-fry was easy to throw together and like all stir-fries required a bit of prep. It’s chock full of veggies and it’s only 330 calories for a 2 cup serving. How cool is that? I cooked with bok choy for the first time.

Spicy Asian Stir-Fry with Whole-Wheat Linguine

Adapted from Vegetarian Times, March 2009
  • 8 ounces whole-wheat linguine
  • 1 tablespoon peanut oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 small bok choy, chopped {I used leaves and all}
  • 1 1/2 cups broccoli florets
  • 1/3 cup of snow peas, halved
  • 1 red bell pepper, thinly sliced {the original recipe said to use half, but what do you do with the other half?}
  • 2 tablespoons hoisin sauce
  • 1 tablespoon Sriratcha {always a good thing}
  • 1/4 cup chopped peanuts
  1. Cook pasta according to directions. Reserve 1 cup of the cooking liquid, drain, and set aside.
  2. Heat oil in wok over medium heat. Add onion and garlic and sauté until onion is golden, 5 to 7 minutes.
  3. Add the veggies, stir-frying for five minutes. Add 1/2 cup of water, cover, and simmer for 5 minutes. Stir in hoisin and sriratcha. Stir in linguine and 1/2 cup of the reserved cooking liquid. Add more if stir-fry seems dry. Serve and garnish each serving with chopped peanuts. Enjoy!

Makes 4,  two-cup servings.

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For something a little sweet, I made Carrot-Pineapple Sunshine Muffins from Veganomicon. You can find the recipe HERE. These muffins are made with whole-wheat pastry flour, ground flax seed, and brown sugar. They are full of shredded carrots, crushed pineapple, and raisins. For liquid, a little bit of canola oil and some pineapple juice. They are spiced with ground ginger and cinnamon. All-in-all, these muffins are very tasty and moist and sound like they should be healthy, but probably are just a healthy-sounding sweet breakfast treat.

I’m falling in love with vegan baking. It’s so easy and quick and the results are outstanding. I’m going to try out some vegan chocolate-raspberry cookies next so  be on the look out for those soon.

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Vegan Cookies

imgp3280Okay, so I’ve been good perfect at sticking with my plan to eat vegan on Tuesdays. There are a lot of yummy recipes that either just happen to be vegan or can easily be adapted. As long as I plan my day and bring plenty of food with me to work, it has been a breeze. This week I decided to venture into vegan baking. After all the butter in my recent croissants and other baking, I really wanted to make something healthier.

Don't you want one?
Don’t you want one?

I found this recipe in the Feb 2009 issue of Vegetarian Times. I liked it because it didn’t call for any unusual ingredients. The actual title of the cookie is: The Heart-Healthiest Chocolate Cookies in the World. And they are, because they are made up of walnuts that you grind up into your own walnut butter, oat flour, oatmeal, chocolate. For the life of me, I can’t find the recipe either my copy from the magazine or online. Please let me know if you find it online.

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For Vegan Tuesday I also made: Sweet Potato-Pecan Burgers with Carmelized Onions {<–recipe here}, from the Jan/Feb 2009 issue of Cooking Light and Roasted Green Beans and Cashews {<–recipe here} from the Feb 2009 issue of Gourmet. Both were very delicious. The burgers took some time to make, but they were worth it. They held together and didn’t break apart when cooking, which is a hazard with homemade veggie burgers.

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The roasted green beans were super easty to make. You just toss the green beans, cashews, and shallots with olive oil and season with  salt/pepper and toss the whole thing in the oven. Please note that either the temp or the time is wrong as written in the recipe. I would roast at 400 for 25 minutes or so.

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Brussels Sprouts! and other good stuff

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I never bought or cooked brussels sprouts until this week. I don’t know why. Maybe childhood trauma? I don’t think so. I was never forced to eat anything. Anyway, up until this past Sunday I’ve been eyeing the brussels sprouts for sale at the farmers’ market and they had been eyeing me back. {This is usual behavior for me at the farmers’ market. Vegetables tend to eye me especially ones I’m scared to buy.} I had enough of the staring and bought a bunch. I’m glad I did. Not only are they delicious, they contain a bunch of good stuff too–vitamins a and c, folic acid, and lots of fiber.

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In the February 2009  issue of Vegetarian Times there is a yummy recipe for Brussels Sprouts with Walnuts and Dried Cranberries.

  • 1/2 cup coarsely chopped walnuts
  • 2 teaspoons olive oil
  • 1 1/2 pounds brussels sprouts, trimmed and halved
  • 2 cloves of garlic, minced
  • 2 medium shallots, halved and sliced
  • 1 cup water
  • 1/4 cup coursely chopped dried cranberries
  • 1 tablespoon agave syrup
  • 1 tablespoon walnut oil
  • Salt and fresh ground pepper to taste
  1. Heat a large skillet over medium-high heat. Add walnuts to dry pan. Stir occasionally, until walnuts are nice and toasty about 3 to 4 minutes. Remove walnuts and set aside.
  2. Wipe out pan and add olive oil. When hot, add brussels sprouts and saute, stirring occasionally, until they start to brown–about 5 minutes. Add garlic and shallots and cook for another minute.
  3. Add water, cranberries,  and agave. Partially cover pan and reduce heat. Simmer for 5 to 7 minutes until most of the liquid has evaporated.
  4. Transfer to serving bowl and stir in walnut oil and toasted walnuts. Season with salt and pepper.

I also made another recipe from Veganomicon, Israeli Couscous with Pistachios and Apricots. You can find the recipe here.

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This was my first time eating and cooking Israeli couscous, which is different not only size from regular couscous but also texture. I loved it and definitely will had it as a pantry staple. I realize most of my dinner recipes I  have been blogging about lately are some sort of grain-y product, with nuts, and fruits/veggies. For some reason, these are the types of recipes that are calling out to me. 😛

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Bulgur with Curried Vegetables

One of my food related new year’s  resolutions for 2009 is to eat vegan on Tuesdays. This week I made Bulgur with Curried Vegetables. I found the recipe in this month’s issue of Vegetarian Times. Very easy to make and very few ingredients. My kind of recipe. Tastes great too!

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Bulgur with Curried Vegetables

Adapted from Vegetartian Times January 2009
  • 3/4 cup bulgur
  • 2 cups  diced red potatoes, about 2 medium or 4 small
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon curry powder
  • 1 cup frozen peas
  • 1 cup chopped broccoli
  1. Bring 1 1/2 cups of water to boil in a medium saucepan. Add bulgur and a pinch of salt. Remove from heat, cover, and let stand for 30 minutes.
  2. Meanwhile coat large skillet with cooking spray and heat over medium high heat. Add potatoes and cook for 12 or so minutes until potatoes begin to brown. Add ginger and curry powder, cooking for another 2 minutes. Add frozen peas and broccoli. Cook until heat through.
  3. Combine bulgur with vegetables, season with salt and pepper, and serve.

Makes 4 to 6 servings.