Rock & Ro… okay, enough of that.

Wish I had better lighting in the kitchen.

I had to write a paper today for a class I am taking on Medieval Manuscripts, but I still set aside the time to make a healthy dinner (and to post about it apparently, since it still isn’t done). Anyway, I put together a sweet potato & avocado roll, made with brown rice. I roasted the sweet potato, which had been cut into 1/2″ wide strips and simply rolled it up. With no mat or seran wrap, mind you.

Oh and I served it with tamari, or wheat-free soy sauce since I may be allergic to gluten. Still trying to figure it out.

So, wish me luck on this paper. Only two pages left!

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Guilty Thieves

We took this recipe for stuffed portobello mushrooms from the blog, Guilty Kitchen.

We followed the blog author’s suggestions and served it over tomato sauce and quinoa. Except that we served it over my favorite pink sauce! And of course, we didn’t add the cheese that was called for in the recipe. Instead we sprinkled some bread crumbs over the mushrooms.

All in all, a very successful meal.

-Anita

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An Excuse to Eat Cupcakes

Agatha’s birthday is coming up so I’ve enlisted the help of her Gna – baker extraordinaire to make vegan cupcakes. Of course we had to do a test run and after eating a better part of a dozen, I think I may have gained about 5 pounds. I’ve been afraid to step on the scale. These were decadent. Don’t they look it?

Even the pink is all natural!

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Sigo probando recetas

Portobello salad with spicy mustard dressing

Salio muy rico,no parece carne?

Ya servido en el plato.

Asi sorprendo a Papa cuando viene de dar sus clases.

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Tostones

who needs plates?

Richard has proven himself to be a master of the tostone. Just wanted to put that out there.

They are amazing. (More posts coming soon!)

-Anita

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Probando recetas de mi libro

Double-sesame tofu with tahini sauce

Tempeh and sweet potato shepherd's pie

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Those Crazy Kids & Their Polenta Pie

Parfait!

Rounding it off with a salad

So, I decided that I would try my own inexperienced hand at the polenta pie. I used the pink sauce as the base, which was not a good idea because it ended up drying up and you could hardly taste it. Next time, I’ll do it like the pros and spoon it on afterward.

Lesson learned! But all in all, it was really tasty. Richard prepared a salad, which I dressed a la Gna, and it felt like I was at home.

I definitely have some kinks to work out, but it’s a pretty good job for my first time! I’m a really self-assured vegan.

-Anita

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Polenta Pie

I’m currently addicted to Vegan Yum Yum’s pink sauce and trying to eat it every chance I get.  Which means that I’m trying to incorporate the sauce into every recipe I see. I mean any recipe. Thankfully, instead of resorting to adding it to my next batch of black beans, I found this polenta pie in the Moosewood Cookbook that I thought would work well with the sauce.  And work it did.  I changed a few things about the recipe. I added tomato sauce instead of sliced tomatoes and added the amazing sauce, first in dots until the addict in me took over at which point I started added gobs of it. See for yourself.

The goodness close up

The slice with the most sauce is mine!

The crust is made from polenta which you pre-bake in order for it to get crispy. Here’s a close up.

Crispy then soft

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Split Pea and Millet Poetry

Split pea has always been one of my favorite potajes. It gets creamy and rich effortlessly and it’s so full of flavor. I’ve been making it ever since my mom taught me but I’ve Arlene-fied it cause she makes it with animally things.  You can check my recipe below but I’ll warn you, I’ve very bad with measurements and timing so if you’re gonna try making it, just call me and I’ll walk you through it.

I usually have it with rice but today I just dunked some millet in it and it was sheer poetry. On the side, I had some daikon radish and red onion dressed with olive oil, salt and lime.

Split Pea Soup

1 C green split peas                                     1/2 C tomato paste/sauce

5 C vegetable stock or water                  1 t oregano

2 T olive oil                                                    pinch of cumin

1 large onion chopped                               splash of white wine (optional)

1 carrot chopped                                         salt and pepper

3 garlic cloves chopped

Heat olive oil in skillet. Saute onions for 4 minutes then add carrots. Saute until caramelized. Add  a splash of wine if adding and scrape up the caramelized bits from the pan. Otherwise add tomato paste/sauce and stir. Add garlic and saute for 1 minute. Add the split peas then veg stock or water, oregano, cumin, a pinch of salt and and pepper. Cover and cook on medium heat for 30 minutes. Check in 30 minutes for seasoning and add salt or seasonings if necessary.  Continue to cook, stirring every once in a while, until the split peas start to break up. When it gets creamy and you no longer see any whole peas, it’s ready. Serve with a drizzle of olive oil and freshly ground black pepper.

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Getting Creative With Quinoa

I had a lot of quinoa but wanted to prepare it a bit differently. I decided to caramelize some onions, then sautee some mushrooms and mix it all together. The result was a mild but flavorful pilafy sort of thing that worked great with brown rice syrup and mustard coated brussel sprouts and salad.

Quinoa n Onions Recipe

1 C quinoa

2 C water

1 onion cut in half moons

1 8 oz pack of mushrooms

1 t thyme

3 T olive oil

1 T balsamic vinegar

salt and pepper

Heat olive oil in skillet. Saute onions for 10 minutes uncovered. Add the balsamic vinegar and a pinch of salt, stir and cover. While onions soften and cook, place quinoa and water in another pot with a pinch of salt. Cook covered on medium heat for 25 minutes.  Fluff with a fork and turn off heat.  Stir the onions, they should be light brown, very soft and sweet to the taste. Taste for seasoning and add salt if needed. Remove from fire. In another skillet, heat 1 T of olive oil and saute the sliced mushrooms along with the thyme and another pinch of salt and pepper. When the mushrooms are soft but not soggy, throw them in with the quinoa, add the onions, stir and taste for seasoning. Add salt and pepper if necessary.

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