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Showing posts from 2011

#67 The Case of Mushroom Risotto

I f I'm  admitting to a fondness for rice, I must also fess up to a passion for Italian food. I have no Italian heritage (great friend Gina does) but I consider Italian the finest of world cuisines. Mushroom Risotto 2 cups boiling water 2 rounded teaspoons (for 2 cups) vegetable bouillon powder 1 shallot, minced (or an equivalent amount of minced onion) 1 stalk celery, chopped 3 teaspoons olive oil (plus 1 tablespoon for sautéing the mushrooms) 2/3 cup Arborio rice 1/6 cup white wine 1/2 cup dried, assorted mushrooms 1/8 teaspoon turmeric 1/8 cup chopped, fresh thyme 2 cups white mushrooms, sliced 1/6 cup grated Parmesan (or Pine Nut Parmesan for vegan option) salt pepper 4 sprigs fresh thyme to garnish Prepare a bouillon with the water and vegetable bouillon powder. In a large pot over medium heat, sauté the shallots and celery in the olive oil for 2 min. Add the rice and sauté for 5 min. Add the wine and stir until it's nearly absorbed. Add the

#66 The Case of Olive Oil and Balsamic Vinegar Vinaigrette

D ecember is here! Don't these tomatoes in their containers look like Christmas balls? Olive Oil and Balsamic Vinegar Vinaigrette 3 tablespoons balsamic vinegar 2 tablespoons olive oil salt pepper Whisk or shake together the balsamic vinegar, olive oil and salt and pepper to taste.   Serves 4.   ♥ Becki   

The Case of Panzanella

The great thing about being a foodie is the potential for growth. Not in waistline...uh...I mean the subject of food is so large, I'll never stop learning. For example – I was aware of the Italian salad Panzanella, and thought, Yuck, bread salad . The word soggy came to mind. Then I saw an Italian making it with love, and decided to give it a try. Revelation! Comforting, healthy, simple, delicious. The pieces of bread taste like wonderful, chewy Italian loaf you've chosen from the bread basket at table, and moistened in a tiny bowl of olive oil swirled with balsamic vinegar. Panzanella reminds me of bruschetta even, because the bread morsels soak in some of the tomato juices as well. Panzanella Olive Oil and Balsamic Vinegar Vinaigrette (Recipe in my next post.) 1/2 red onion, thinly sliced 8 diagonally sliced pieces Italian bread 4 cups multi-coloured grape tomatoes, halved 2 sprigs fresh basil Whisk the Olive Oil and Balsamic Vinegar Vinaigrette in the bottom of

#62 The Case of Pizza

M y pizza dough bakes up thin, crispy and redolent of yeast. Totally yum. If, however, purchased dough encourages you to make Pizza more often, I say go for it! 1 cup very warm water (120ºF - 130ºF) 1 rounded teaspoon salt 1 envelope instant yeast 3 cups flour, plus more for dusting olive oil vegan pasta sauce vegan shredded mozzarella Choice of toppings: Hot Italian Beyond Sausage Plant-based Links (crumbled and cooked), grape tomatoes (halved), sliced red onion, sliced garlic, pickled hot pepper rings, sliced medium-heat chillies, pineapple chunks, sliced green olives, sliced black olives, spinach, sliced sun-dried tomatoes in oil Choice of finishes: fresh basil, arugula, chilli pepper flakes In a large bowl, whisk together the water, salt and yeast. Whisk in 1 cup of the flour until a loose batter forms. Stir in the remaining 2 cups flour and mix until a dough forms. You may need to add more water, up to 1/3 cup. Start kneading the dough in the bowl and then transfer to a fla

#60 The Case of Maple-roasted Beet Soup

Maple-roasted Beet Soup 6 red beets, peeled and chopped 1 onion, chopped 4 cloves garlic 1 teaspoon cumin seed 2 tablespoons olive oil 1/2 cup maple syrup 4 cups water 4 rounded teaspoons (for 4 cups) vegetable bouillon powder 1 cup cashew milk salt pepper Preheat oven to 400ºF. Place the beets and onion in a 9" X 13" pan. Sprinkle with the garlic and cumin seed, and drizzle with the olive oil and maple syrup. Toss to coat the vegetables. Roast for 30 min. Scrape the roasted vegetables and juices into a saucepan with the water and vegetable bouillon powder, and simmer, covered, until the beets are tender. Blend and return to the pot. Stir in the cashew milk, thin with water if needed, season with salt and pepper to taste, and heat to serving temperature. Serves 4. ♥ Becki

#59 The Case of Tomato Cucumber Salad

T he salt in the vegetable seasoning coaxes out the juices in the vegetables so they bathe in their own "vinaigrette". Tomato Cucumber Salad 1-1/2 cups seeded, chopped cucumber 1-1/2 cups seeded, chopped tomato 1/2 cup Greek olives, pitted 1/8 cup minced onion 2 cloves garlic, minced 2 tablespoons olive oil vegetable seasoning Toss together all the ingredients, including vegetable seasoning to taste—I use plenty as you can see in the picture—then chill.  Serves 2. ♥ Becki

#55 The Case of Curried Egg Salad Sandwiches

I 'm convinced it's possible to enjoy cruelty-free eggs ever since I vacationed at a small farmstead, when early Saturday morning I strolled to the hen house out back and gathered an abundance of eggs from clean straw beds, while the chickens roamed outside. I felt no guilt scooping the eggs up, which I surely would have, had I sensed I was taking something those hens weren't willing to part with. Sadly, I'm convinced that mass production of what animals are able to offer as gifts is another story. Curried Egg Salad Sandwiches 3 extra large or jumbo eggs, hard-boiled and shelled 1/2 tablespoon grainy mustard 1-1/2 tablespoons light mayonnaise, plus more to spread on bread 1 /8 teaspoon curry powder pepper 4 slices whole-wheat bread handful sorrel leaves (lemony) Mash the eggs, and mix in the grainy mustard, light mayonnaise, curry powder and pepper to taste. Spread on two slices of the whole-wheat bread. Top with the sorrel, then the two rem

#52 The Case of Curry Fried Rice and Long-grain Rice

Curry Fried Rice 3 rounded teaspoons (for 3 cups) vegetable bouillon powder 1/8 cup boiling water 1 cup chopped onion 3 cloves garlic, minced 1 cup chopped red pepper 1 tablespoon toasted sesame oil 1 tablespoon canola oil 2 rounded teaspoons curry powder 2 tablespoons soya sauce 2 eggs, beaten (my Simply Eggless egg style liquid equivalent is 1/2 cup  for vegan option) 1 recipe Long-grain Rice (see below) (can be made ahead of time and reheated in the microwave) 1 cup chopped fresh cilantro salt Dissolve the vegetable bouillon powder in the boiling water. Stir-fry the onion, garlic, and red pepper in the two oils. Add the curry powder, soya sauce, and the vegetable bouillon mixture, and stir-fry for 1 min. Push the stir-fry mixture to the side in order to scramble the eggs, s eparating the eggs into bite- size pieces. Now s tir in the rice with the fresh cilantro. Season to taste with salt and continue to stir-fry until heated through. Serves 4 as a sid

#51 The Case of Green Basil

B lack Currant Bay herb farmer/market vendor Al Roycroft looks like a former body builder but probably built his impressive frame working his farm. He wears a white cowboy hat every time I see him, and this last time as he passed me a beautiful bunch of basil, he drawled out, "Ma'am, most cut herbs you keep in plastic in the fridge. Basil is the only herb you store stems down in a glass of water at room temperature—just like a bouquet." Thanks Al! ♥ Becki

#47 The Case of Bocconcini Salad (Cantaloup Variation)

O ne thing for sure, on a hot summer day, this salad quenches! Bocconcini Salad (Cantaloup Variation) 1 cup cucumber, chopped 1/2 yellow pepper, chopped 1 cup cantaloup balls, most of them halved 1 cup bocconcini 1/2 recipe Olive Oil and Red Wine Vinegar Vinaigrette 1/8 cup fresh chives Toss the vegetables, fruit and cheese with the Olive Oil and Red Wine Vinegar Vinaigrette. Plate, and snip the chives on top. Makes 2 meal-size salads. ♥ Becki PS Just as yummy when you replace the bocconcini with 1 cup firm tofu, cubed.

#44 The Case of Grilled Veggies

Grilled Veggies 2 zucchinis, thickly sliced on a diagonal 1 red pepper, cut in pieces 1 yellow pepper, cut in pieces 1 orange pepper, cut in pieces 2 tablespoons olive oil vegetable seasoning (Club House la Grille Vegetable Seasoning is nice) In a large bowl, toss the veggies with the olive oil and vegetable seasoning to taste. Grill on a BBQ until marked on both sides and tender crisp. Serves 4. ♥ Becki PS 8 ears of husked corn, brushed on all sides with the olive oil, sprinkled with the vegetable seasoning (or Cajun seasoning), grilled all over until golden brown and tender crisp, then slathered with vegan butter are beyond sweet.  Zucchinis on their own, halved vertically are delicious.  Plus, think outside the box. Grilled bok choi!

#43 The Case of Papaya Coconut Milkshake

1/2 cup light coconut milk 1/2 cup (at least) seeded, peeled and chopped papaya (1/4 papaya) 1/2 tablespoon raw agave syrup 1/2 teaspoon vanilla 4 ice cubes Add all the ingredients to a high-speed blender, in the order given, and blend. Serves 1. ♥ Becki PS If using cashew milk instead of coconut milk, reduce vanilla to 1/4 teaspoon. PPS Share the ♥!  

#39 The Case of Yogurt and Honey Ranch Salad Dressing and Dip

H ow to make a traditional tossed salad your own? Use the freshest greens, the crispest cucumbers, the most succulent tomatoes, and MAKE YOUR OWN DRESSING! Yogurt and Honey Ranch Salad Dressing and Dip 1/2 cup 2% yogurt (or vegan yogurt) 70g (about 1/2 cup) feta, chopped (or vegan feta) 1/3 cup light mayonnaise (or vegan mayo) 1/8 teaspoon garlic powder salt pepper honey (or agave syrup) Blend together all the ingredients, including salt, pepper and honey to taste. Thin with water if needed for that perfect pour. Serves 3-4. ♥ Becki

#35 The Case of Orange Vanilla Vinaigrette

S alad Days. Orange Vanilla Vinaigrette 2 tablespoons lemon juice 1 tablespoon orange juice 2 tablespoons olive oil 2 tablespoons raw agave syrup 1 tablespoon grated orange peel 1/4 teaspoon vanilla Whisk or shake together all the ingredients. Serves 4. ♥ Becki

#33 The Case of Not Just for Breakfast Sandwich

I n the sandwich above, a thick, juicy slice of tomato subs for ham. It's exactly like when the substitute teacher rocks in the classroom. Not Just for Breakfast Sandwich 1 egg 1 teaspoon olive oil 1 English muffin 1 slice tomato salt pepper 1 slice old Cheddar Fry the egg in the olive oil in a non-stick pan. Toast the English muffin. Lay the slice of tomato on one half of the toasted muffin, slide on the egg, salt and pepper to taste, top with the Cheddar, then the other half of the muffin. Eat enthusiastically with, say, a smoothie or a milkshake. Serves 1. ♥ Becki

#32 The Case of Lemon Risotto with Leeks and Peas

O ne of the things I promised myself when I decided to eat vegetarian was I wasn't going to consume unappealing stuff just to avoid meat. There may be vegetarians out there (hats off to you) who stick to their principles even if they have to restrict themselves to the bread basket (I mean the bread in the basket and not the basket itself) in a 5-star restaurant. Sorry, not that kind of chick. So every now and then I get stuck eating meat. Good thing about that scene is—I keep a reference to how non-veggie food tastes and ensure all my vegetarian recipes compete. Like this risotto recipe. Not a drop of chicken stock in it but you won't miss it. I promise. Lemon Risotto with Leeks and Peas 2 cups boiling water 2 rounded teaspoons (for 2 cups) vegetable bouillon powder 1 shallot, minced (or an equivalent amount of minced onion) 3/4 cup chopped leek 3 teaspoons olive oil 2/3 cup Arborio rice 1/6 cup white wine 1 cup fresh (or frozen) peas 1 tablespoon lemon juice

#26 The Case of Piña Colada Smoothie

I nspired by a glorious trip to Puerto Plata. 1/2 cup pineapple, chopped 1 banana 1/3 cup light coconut milk 2 tablespoons Sunwarrior raw vegan protein powder 1/2 teaspoon vanilla 1/2 tablespoon lemon juice 1/2 tablespoon orange juice 1/2 tablespoon lime juice 4 ice cubes Add all the ingredients to a high-speed blender, in the order given, and blend. Serves 1 (or divide into 3 cocktail glasses). ♥ Becki