The Girl with the Pearl Onion
I woke to a cold and snowy day and considered the possibilities.
I had thoughts of stew, like when I was a child. The kind that came from a big pot on the stove which mom made in the morning anticipating children who would be stuck in the house all day; a snow day.
Well, since becoming a vegan it is dishes like these that I miss the most; the kind which come from big pots and are swimming in gravy.
Then I considered, “what was my favorite part of those meals?” The pearl onions!
I loved those sweet slippery gems. For that matter I loved all the veggies and remember pushing dark beef bits to the side.
The gravy would be the tough part. I’ve kind of avoided this kind of thing as I am not a big fan of “substituting” processed fake meat products for meat.
This was really easy, just a bit labor intense.
I started by boiling the pearl onions; skin and all, in water for about 3 minutes.
Remove them and run cold water over them then cut off the root end. Gently squeeze and the “pearl” pops out.
Set those aside and prepare the mashed potatoes and keep them warm until you’re ready to serve.
½ cup olive oil
6-7 carrots chopped
2-4 cloves of garlic sliced
4-5 cups of baby bella mushrooms halved
3-4 Tbsp cornstarch
2 Tbsp vegetarian stock / bouillon
5-6 cups of water depending on your desired thickness
1 cup of peas
1-2 cups pearl onions (depending on your preference)
Pinch or so of dried Tarragon
Put the oil in the pan and start adding garlic and carrots
Allow them to sauté, add the tarragon
Add the mushrooms and the pearl onions and allow to continue cooking
Mix the water and the cornstarch and add to the pan
Add the vegetarian bouillon
Add more water if necessary
Allow to cook until everything is tender and serve over mashed potatoes.
Posted in: Food on a Budget, Healthy, Ingredients, Recipes
Tags: carrots, garlic, mushrooms, olive oil, pearl onions, peas, stew, vegan, vegan meal, vegan recipe, vegetarian
Crispy Red Skin Potatoes with Tahini Sauce
Having a recipe that you can make quickly and get right everytime is a great skill to master.
Red skin potatoes are a great side dish for so many dishes and these are great alone; as a treat.
I have made these for appetizers and as a snack to go with cocktails.
These are like a dressed-up version of potato skins minus the huge calorie count!
They take about 30 minutes from washing the potatoes to serving them. So you can whip them up in a jiff if need be.
Tahini sauce is made from tahini – a sesame seed paste. Tahini sauce is thinner and used in pita sandwiches, marinades, and dips. Tahini sauce is very easy to make. Store it in an airtight container in the refrigerator and it will keep for about two weeks.
1/2 cup tahini (sesame seed paste)
3 gloves garlic, crushed
1/2 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup lemon juice
1 teaspoon parsley, finely chopped (optional)
In a food processor or mortar and pestle, combine garlic and tahini. Add kosher salt.
Remove from food processor and add olive oil and lemon juice. If too thick, add a teaspoon of warm water until desired consistency.
I washed and quatered about 12 medium sized organic red skin potatoes
Saute in about 1/4 cup of olive oil
I added about 10 shakes of red pepper flakes and 4-5 pinches of dried rosemary
I let this cook until the potatoes became browned
I then removed them from the frying pan and wrapped them in aluminum foil and placed them on a cookie sheet in a 450 degree oven for about 15 minutes.
Salt to taste
Top them off with the tahini sauce and serve.
Posted in: Food on a Budget, Indulgences, Ingredients, Recipes
Tags: appetizers, crushed red pepper, garlic, lemon, olive oil, red skin potatoes, rosemary, snacks, tahini, tahini sauce, vegan, vegan appetizer, vegan snack, vegetarian, vegetarian appetizer, vegetarian snack
Meatless Monday! Refried Rice and Beans with Avocado, Corn and Tomato Salsa!
This meal is more than just rice and beans.
For my daughters I will turn these into big fat burritos with cheese and serve the salsa on the side with chips.
I enjoyed the vegan version of just rice and beans with a dollop of the salsa on top.
What I like the most was the cold crunchy salsa on top of the creamy hot beans and rice.
The girls are going to love this tonight. It’s nutritious and festive.
Rice and Beans
I boiled 1 cup of brown jasmine rice in 2 cups of water
I used 2 cans of pinto beans and cooked them in a frying pan with 4 big cloves of garlic
That’s it for that part.
This also works as a salad;
3 medium sized tomatoes
The juice of 2 limes
A nice handful of fresh cilantro
½ of a medium sized onion
½ a cup of yellow corn
I wished that I had some olives on hand but I didn’t. I thought that would really make this pop.
For the burritos I use whole wheat flour tortilla and shredded Monterey Jack, or Manchego cheese.
I roll the beans, rice and cheese together and bake in the oven for a bit then garnish with the salsa.
Of course, salt to taste
Posted in: Green Living, Healthy, Ingredients, Recipes
Tags: avocado, beans, brown rice, burrito, cheese, corn, corn chips, Meatless Monday, onion, refried beans, rice, salsa, vegan, vegan meal, vegan recipe, vegetarian, vegetarian meal, vegetarian recipe
Spicy Peanut Veggies and Pasta
OK. I know that some of my posts will seem really boring. I eat pretty much the same thing every day.
I follow a vegan diet and my children are primarily vegetarians; eating cheese and eggs.
But I am truly on a mission to make vegan meals tasty and completely nutritious and enjoyable for everyone. I also, try to keep these meals as inexpensive as possible.
I realize that there is a big emphasis on inexpensive meals, but keeping them nutritious is the real challange.
Adding veggies to everything is a great habit to get into and you will find that your cravings for less than healthy foods will decrease if you’re meeting your nutritional needs regularly.
Today I have put together some of my favorite flavors; garlic, coconut, peanut , and crushed red pepper.
I simply steamed the broccoli, spinach, and garlic. When that was done I added the crushed red pepper and the peanut sauce.
It was fantastic.
You can boil whole wheat pasta and add more of the peanut sauce and toss in the vegetables for a great meal or a side dish.
Use the pepper to taste. I love things hot and spicy but you could modify this.
Posted in: Food on a Budget, Green Living, Healthy, Ingredients, Recipes
Tags: broccoli, coconut, crushed red pepper, garlic, peanut noodles, spinach, thai food, vegan, vegan meal. vegan recipe
Funny Beats Fancy Everytime!
This restaurant was the scene of one of the funniest and best nights out that I have had in a while.
And this evening proved that an easy going guy with a great sense of humor is highly underrated.
Notice these chairs. My date was not a large man but definitely a man, none the less.
As we walked in and saw that these bar tables were the only available seating in the restaurant , we both shot nervous glances around the room and scanned the bar for empty stools; no luck.
So we sat, precariously balanced, on fancy “stools” designed for speed not comfort.
As we tried to maintain eye contact and to pretend that actively balancing oneself was quite normal and comfortable, my date started to descend, ever so slowly.
By the time the waiter came by my date’s chin was just inches from the top of the table.
Trying to maintain our composure took everything we had.
When the waiter arrived to take our order; also pretending that the scene was quite normal, we burst out laughing with an intensity that rendered us inaudible; silent, frozen, mouths agape, tears streaming down our faces.
An older couple at the bar, who had watched this whole scene with empathetic horror, motioned to us that there were two available seats; sturdy seats, at the bar.
We quickly maneuvered our selves off our perches and settled in comfortably offering thanks to the couple for rescuing us.
The rest of the evening went well. The bartender took care of us and made sure that our glasses were full of champagne all night long.
My date never lost his smile and enjoyed his meal of scallops and crab cakes with elbow room to spare!