Last night my hubby Neil made some wonderful soup from our delicata squash that was part of our CSA this week. He used veganyumyum’s recipe for delicata squash soup and it was super yummy! I have a photo but it is on my film camera so you will have to wait until I get them developed and put on a disc. To acompany our soup we had a slice of our Elmore Mountain Pain au Levain bread from our CSA and I made a warm shallot dressing with Sweet Salad Turnips over a Bunch Mizuna. Our entire meal used ingredients from our CSA and were otherwise local and organic it was a great light meal before our first yoga class at Yoga Mountain.
I got this great Moroccan dipping sauce a few weeks ago and decided it would just takes so good on some tofu. So I marinated to tofu in the sauce for the day and then baked it in the oven for an hour.
For the couscous:
1T olive oil
1 shallot minced
2 roasted red peppers, diced
1/4 c raisins
1 c whole wheat couscous
1 1/2 c boiling water
salt and pepper to taste
Bring a kettle of water to boil. Then sautee the shallots over med-high until soft. Add the peppers, raisins couscous, salt and pepper a stir to combine. Add the boiling water and stir. Remove from the heat and cover. Let sit for 5 min and then fluff with a fork.
I haven’t charged the battery for my camera so that is why I still have no picture of my tofu loaf or of this dinner. However Neil is working from home today so he plans on photographing dinner from last night since there were left overs for lunch and then he can also upload the tofu loaf picture.
As you might have already known we have been crazy busy with trips to Northampton and Cooperstown/Albany. Along with this we have had house guest so needless to say our house is need of some cleaning. Since I had to get up early with Neil this morning I decided since I had the time I would get dinner ready. Rather than having to rush home after the gym and try and prepare dinner and clean all I have to do is heat the oven and pop my tofu loaf in and cook up some broccoli!
- 2 T Olive Oil
- 1 c medium-firm tofu, drained
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 2 T ketchup
- 2 T tamari
- 1 T dijon mustard
- 1t montreal chicken spice (my own addition)
- 1/2 c rolled oats
- 1 T tahini
- (in La Dolce Vegan the recipe calls for 1/4 t black pepper and 1/4 c parsley, minced however I had no fresh parsley so i omited these and went with montreal chicken spice which already has pepper in it)
Preheat oven to 350F. Oil a 9-inch loaf pan with olive oil and set aside. In a food processor, blend together tofu, onions, garlic, ketchup, tamari, mustard, montreal chicken spice, oat flakes and tahini until well mixed. Pour into baking dish, pressing down evenly into baking pan. Bake for 55-60 min. Let cool 10 min before removing from pan.
4 Servings; per serving: calories 220.5; sodium 697.5mg; fat 10.25g; carbs 14.5g; protein 17g
Last night for dinner we decided to try a recipe from our new book La Dolce Vegan!
This is our adaptation of the recipe:
(Eileen’s) Neil and Lindsay’s Sesame Ginger Stir-Fry
- 1 cup of whole wheat couscous
- 1 small onion, chopped
- 1 package of may way natural veg chik’n
- 1-8oz pkg of shiitake mushrooms
- 1 T sesame oil
- 3 T tahini
- 1 T water
- 2 cloves minced garlic
- 1 inch fresh ginger, grated
- 1 pkg of stir fry mix (broccoli, carrots and snowpeas) from the produce section
- 2 T soy sauce
In a medium pot cook the couscous according to directions.
While the couscous is cooking, in a wok on med-high heat, saute the onions, chik’n and mushrooms with the sesame oil. Cook until the onions are translucent.
In a small bowl, stir together the tahini and water until smooth. Set aside.
Add the garlic, ginger, and veggie to the pan and saute for 2-3 min. Add the tahini and soy sauce. Cover, reduce heat, and simmer for 4-6 min. Serve over couscous.
Makes 4 servings.
4 servings- per serving: calories 326; fat 17g; sodium 792mg; carbs 27g; dietary fiber 13g; sugar 3g; protein 15g
- 1 c flour
- 1/2 c almond meal
- 1 t baking powder
- 1 t baking soda
- 1/4 c + 2T sugar
- 1 t ground cinnamon
- 1/2 t ground allspice
- 1/4 t salt
- 3/4 plain soy milk
- 1/3 c canola oil
- 1 t vanilla extract
- 1/2 c grated apple
- 1/2 c diced apple
- 1/4 c flour
- 1/4 c brown sugar
- 1/2 t ground cinnamon
- 1/4 t ground allspice
- pinch of salt
- 3 T canola oil
- 1/4 c maple granola
Prepare the topping by mixing all the dry topping ingredients except the granola together in a small bowl. Drizzle the oil in 1 T at a time while mixing with your fingertips until crumbs form. It may be slightly went. Then add the granola in and mix to crumble. Set aside
Preheat oven to 375F, line the muffin tin.
In a large mixing bowl mix together th flour, sugar, baking powder, baking soda, spices, salt and almond meal. Create a well in the center and add the soy milk, oil and vanilla. Mix, then fold in the grated and chopped apple.
Fill each muffin cup 2/3 full. Sprinkle the crumb topping over each muffin. Bake for 22 min.
Made 11 muffins- per muffin: calories 226; fat 10g; sodium 189mg; carbs 30g; dietary fiber 1g; sugars 26g; protein 4g
Yesterday Neil and I had my parents and grandma down for lunch. I made some yummy tomato sauce to go along with the salad and apple crisp my mom brought.
The sauce was adapted from the Moosewood Cookbook by Mollie Katzen (copyright 1977)
Saute in a large pot:
3T olive oil
1 cup chopped onion
1T minced garlic
3t italian spice
2 bay leaves
2 t salt
1/2 lb coarsely chopped mushrooms
1/2 c nutritional yeast
when onions are clear and very soft, add:
1-28oz can of roasted tomatoes
1- 13oz can of diced italian tomoatoes
2T red wine
Turn the heat way down. Cover and simmer for at least 45 minutes, stirring occasionally.
1whole butternut squash (about 1 1/2 pounds)
1. Preheat oven to 400° F.
2. Cut the butternut and acorn squash in half and scoop out the seeds. Drizzle with olive oil and lightly sprinkle with kosher salt and pepper. Place face down on the prepared baking sheets and bake for 45 to 50 minutes. Remove from oven and allow to cool so that you can handle it without getting burned. (If you have a convection oven, do not preheat. Put the prepared squash on the baking sheets and put into the cold oven. Bake at 400° F for 20 to 25 minutes.)
3. Scoop all of the squash out into a large bowl and mash with a potato masher.
4. Melt the margarine in the pot over medium heat. Add onions and garlic and sauté until tender, about 10 minutes. Add the broth, mashed squash, and herbs and bring to boil. Reduce heat, cover and simmer until the squash is very tender, about 20 minutes.
5. Pour about 1/3 of the soup into the blender and puree. Pour puree out into the large bowl and repeat two more times. Pour the pureed soup back into the pot. Stir in the soy milk and maple syrup and bring to a simmer. Season with salt and pepper.
1/2 cup nonhydrogenated shortening
1/4 cup nonhydrogenated margarine, we use Earth Balance
1 1/2 teaspoons vanilla extract
1/4 cup plain soy milk or soy creamer
Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.