Archive for the ‘yum!’ Category

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Day 21 – #30daysofGOODFOOD – Ravioli in Sweet Potato Sauce

2012/03/30

So I’ve obviously been lacking as far as keeping up with a daily vegan recipe for this fun food challenge. The best part of this “challenge” is that it’s just for fun and low stress so ha I can take as long as needed to get 30 days in… ;) and with my motivation for searching out recipes/prepping/shopping/and even cooking lessens each day as this pregnancy moves towards the last stretch, I’m gonna go ahead and keep taking my time ;)

I did however make this last night for dinner [albeit, no photo was taken]. It was good…definitely felt like a better Fall meal though, than Spring…
<h1>Ravioli in Sweet Potato Sauce

grocery list, serves 4
2 packages vegan rising moon ravioli
1 TBS EVOO
2 tsp minced garlic
1/2 medium yellow onion, chopped
1 large sweet potato, peeled + diced
water
1 C almond milk
1/2 tsp salt
2 red bell peppers, cut into strips
parsley for garnish

Heat olive oil in a medium saute pan over medium heat. Add garlic + onions, saute until tender (around 5 mins), add sweet potato + water until just covered. Raise heat until simmering, cover + keep at a simmer for 15 minutes. Meanwhile, saute red bell peppers until cooked, but still w/ a bit of crunch. And start salted water to bring to a boil. Add milk + salt to a blender, once potato mixture is done simmering, add to blender + puree. Add raviolis to boiling water, gently + soft boil for 8 minutes. Remove raviolis, add to medium saucepan, add in saute’d peppers + drizzle w/ sauce. [you may have tons of extra sauce, depending on how you like it…we happened to have lots left over.] Reheat briefly, plate in shallow bowls + top with fresh chopped parsley garnish. Yum!

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Rosemary Olive Oil Cake

2012/03/18

Decided we needed some sort of bread to go with our family dinner tonight so last minute decided to make this rosemary olive oil cake I found on gojee…. Ummmm it’s effing delicious and I plan on consuming it weekly ;)
I think it’d be awesome for breakfast.

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grocery list
4 large eggs
1/2C sugar
2/3C olive oil
2TBS minced fresh rosemary
1 1/2C flour
1TBS baking powder
1/2 tsp salt

Preheat your oven to 325-and spray a loaf or pie pan. I used a 9″ pie pan.
Beat the eggs for 30 seconds, add in the sugar until foamy light mixture. While on a slow stir, add in the olive oil. Add in the rosemary. Use a spatula to make sure everything is mixed in.
In a dry bowl-mix flour, baking powder and salt. Slowly pour dry ingredients and beat until just fully mixed.
Pour into pan and bake 40-45 minutes, rotating half way through to get a consistent color.

AHHHHH-mazing ;)

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Day 20, #30daysofGOODFOOD – spicy squash and lentil salad

2012/03/16

Found this recipe via one of my favorite blogs – Domestic Reflections. [umm, hello – i want to be this woman and have her family (+ home, style, looks, blah blah blah) nope, not a stalker, not at all…] and just adapted it to make it vegan by switching out the goat cheese w/ this cashew/pine nut “goat cheese” sub I used in the beet raviolis

Spicy Squash and Lentil Salad

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Grocery List
3/4C black or green lentils
3 butternut squashes, peeled + seeded, cut into 1″ cubes
3 TBS EVOO, divided
1 tsp yellow curry [supposed to be cumin, but i realized i’m out still]
1 tsp piment d’espelette [supposed to be a smokey paprika…this piment d’espelette has an amazing taste and is a nice mix between spicy yet sweet but still smokey paprika~didn’t want it too spicy for our lil man]
1/2 tsp coarse salt
4C arugula
1C of the “goat cheese” [1/2C raw pine nuts, soaked – 1/2C raw cashews, soaked – 1/8C EVOO – 1/2 medium shallot, diced – 1 TBS lemon zest – 2 TBS lemon juice – 1 tsp nutritional yeast – S+P] or for a non-vegan version, 1C soft crumble goat cheese
1 pkg or 1/4C mint, thinly sliced
2 TBS red wine vinegar
1/4C toasted pepitas
1/4C dried cranberries

Make the goat cheese, following these directions *soaking your nuts ahead of time. (or to make it quicker but not vegan, sub in a soft goat cheese that can crumble, any chevre will do)
Pre-heat your oven to 400. Toss squash cubes w/ 2 TBS olive oil, cumin/curry, paprika, and salt. Keep bowl set-aside. Roast 20 minutes, toss and roast another 10 minutes. Meanwhile, soak lentils for 10 minutes in water, drain + rinse. Boil in salter water for 30 minutes until firm but soft. When squash is roasted, remove and allow to cool. When lentils are done, remove, drain, rinse and allow to cool.
While everything is cooking, mix arugula, red wine vinegar, mint and half of the cheese in the same bowl you mixed the squash in before roasting. Scooping up any extra oil and seasoning. Add an additional TBS olive oil. Once lentils + squash are cooled, add and toss gently.
Serve shallow bowls, top w/ extra cheese, pepitas and cranberries.

Serves 4.

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Day 19, #30daysofGOODFOOD – Ravioli Salad

2012/03/10

So since Cassandra (the chicka mastermind behind 30daysofGOODFOOD pointed out Rising Moon makes a vegan ravioli (I’ve been scouring for a non-dairy rav to keep for back up dinner in the freezer but ha obviously not hard enough! ;) geez!) I was super stoked to find it happily sitting in the freezer aisle right next to all the other raviolis.

Ravioli Salad

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Grocery List
Frozen (or homemade) vegan raviolis
Bunch cilantro
1/3C toasted , + some for garnish
2 TBS lemon juice
2 tsp minced garlic
3/4C EVOO
1/3C almond cheese shreds
1/3C oil soaked blk olives (found mine just at the bulk olive bar at whole foods)

Cook raviolis according to package. Meanwhile, blend all other ingredients except olives to make into a pesto. Toss half pesto mix with raviolis-add more pesto if needed, reserve rest for left overs. Gentle toss with olives, top with extra toasted pepitas.

Quick and easy :)

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Day 18, #30daysofGOODFOOD – Blk Bean Puree Cheesy Tortillas

2012/03/09

So since we had tons of cuban blk beans left-over (we’ve been also adding them on top of salads, mixing in with our eggs [when we’re eating non-vegan] and just feeding them plain to rwd) I puree’d some up and we made vegan cheesy tortillas.

Black Bean Puree Cheesy Tortillas

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Grocery List
4C cuban black beans in their cooking liquid
1C water
corn tortillas
almond shredded cheese
spanish rice (also left over from the night we made the cuban blk beans)
shredded iceberg lettuce
diced tomatoes
sliced avocado
serve w/ chips + also the left-over salsa romesco

In a small fry pan, over medium heat, ‘toast’ one side of the tortillas. Place almond shreds, and a few small spoonfuls of spanish rice on the ‘toasted’ side…fold over and toast outside until just barely browned and crisped up. Top w/ blk bean puree, shredded iceberg, tomatoes + avocado slices. Super simple but surprisingly yum.

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Day 17, #30daysofGOODFOOD – Cuban Blk Beans

2012/03/06

So I received the Martha Stewart Everyday Food mini mag the other day in the mail and smack in the middle was a “BIG BATCH” feature of cuban blk beans and recipes to make w/ the left-overs. So tonight we made the big batch and used a portion for dinner, plan on mixing some in with scrambled eggs for lil man tomorrow morning and on Thursday using some for one of the other ‘left-over’ recipes. It took a minute to get this made, between allowing the beans to soak and then the actual simmer time to soften them up…but it’s a huge batch so if you cut it you may be able to make it quicker…?? not sure. Otherwise, they’re store 5 days in the fridge, or 6 months in the freezer :)

BIG BATCH of Cuban Black Beans

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grocery list
1 TBS EVOO
1 yellow onion, diced
2 celery stalks, diced
2 carrots, peeled + cut into 1/4″ rounds
1 1/4 tsp yellow curry powder [or cumin]
S+P
1 lb blk beans, soaked 8-12 hrs-drained and rinsed
8C water
1 small bunch cilantro, stems + leaves separated, stems tied w/ kitchen twine and leaves reserved
1 bay leaf

In a large dutch oven or large heavy bottom pot, heat oil over medium. Add onions, celery and garlic – cook until onion is soft, about 6 minutes. Add carrots and curry powder, cook an additional minute until fragrant. Season w/ S+P. Add blk beans, water, bay leaf and cilantro stems. Bring to a boil and reduce heat to a simmer, simmer until beans are soft and liquid thickens. It took ours about 2hrs and 15 minutes. Adding water if needed to keep everything covered. Season w/ S+P, remove bay leaf + cilantro stems.

Healthy, cheap and can be used in lots of ways…

For dinner tonight, we served over spanish rice w/ fresh cilantro leaves.

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Day 16, #30daysofGOODFOOD – Salsa Romesco

2012/03/06

The first time I had this ‘salsa’ I was amazed! The ingredients are definitely unique and it’s soooo delicious. We first had it with fish taco’s, I made it yesterday as an afternoon snack w/ salted pita chips. Plus we plan on using it Thursday night w/ dinner :)

Salsa Romesco

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Grocery List
1C sun-dried tomatoes, chopped
1/2 small red onion, diced
1C canned paquillo peppers, rough chopped
1C shelled toasted pistachios, chopped
2 tsp minced garlic
1/2 bunch cilantro, leaves
6 green onions
6 pitted dates, chopped
1 tsp paprika
1 tsp cayenne
1/4C apple cider vinegar
1/4C dry sherry vinegar
1/4C agave
S+P

Mix everything together ;) serve.

xo!