Unstirfry with Cauliflower Rice

A new friend lent me some cookbooks, so hopefully we will have many recipes to post in the next few weeks!

Until then, here is a recipe we tried out a little while ago. The recipe is raw (although we had to substitute a few non-raw ingredients.) I like the idea behind eating raw foods, and whole foods in general, although my love for warmth keeps me from going raw. Maybe if I lived in a warmer climate, like Hawaii, but for now, I'll stick with my cooked food, thank you!

This recipe is from "Vegan Fusion", with a few changes.

2 1/2 cups chopped red cabbage
1/2 cup thinly sliced carrots
1 red bell pepper, seeded and julienned
1/2 cup julienned snow peas
1 cup thinly sliced shitake mushrooms
1/4 cup thinly sliced onion
3/4 cup cashews

Dressing

1/2 cup sesame oil
3 TBS agave nectar or pure maple syrup
2 TBS umeboshi plum vinegar or raw apple cider vinegar
3 TBS Nama Shoyu **
1 small kaffir lime leaf, or zest of 1 lime
1 (1/2″-inch piece) peeled fresh ginger
1 garlic clove
1 TBS dehydrated onion flakes
1 tsp seeded and diced Thai chile or jalopeno
1 TBS tamarind paste

Cauliflower “Rice”
4 cups cauliflower florets
1/2 cup macadamia or pine nuts
1/2 tsp sea salt
1 TBS dehydrated onion flakes
1/2 tsp garlic powder

1. Combine all of the vegetable medley ingredients in a large bowl and mix well. Place all of the dressing ingredients in a blender and blend until creamy. Add to the vegetable medley and toss well.
2. Prepare the cauliflower rice by placing all of the ingredients in a food processor and pulse-chopping until a smooth but textured consistency is reached. Do not over-process or it will get too mushy.
3. Serve the vegetable medley on a bed of cauliflower rice

** We didn't have Nama Shoyu, plus I can't have soy anyway, so we used BBQ sauce. This is our non-raw substitution.

This salad was delicious! I was a huge fan of the cauliflower rice... I think it would be a perfect thing to bring on a picnic, and eat lying in the sun. The recipe says that if you want softer veggies, you can leave them in the sun for about 30 - 45 minutes, stirring them occasionally.

I'd really like to try and lose some weight. I'm already down to my pre-pregnancy weight (and have been for a while), but I would like to try and get into better shape for the summer. I have some pretty bad eating habits, such as skipping breakfast, and eating big meals late at night. I don't really have much more to say on this subject, but I figure that now that it's out on the internet, it'll be harder for me to give up on it and slack off! Now all you readers can get on my back when you see me eating entire cakes. Only half the cake from now on! 

Roasted Squash Manicotti

I know, I know, it's been forever since I've updated this blog. This is how it always happens - we get off to a good start, and then life just takes over!

We've been so busy that we haven't been doing a lot of cooking lately. It's been mostly quick things, like stirfrys or burritos that really don't have a recipe. It's hard to find the time - or the enthusiasm - to make a real meal! But we had some family over a few weeks ago, and this is what we made to feed the masses! (Okay, six people).

This recipe takes quite a while, but you can prepare the filling earlier in the day, or even the day before, and just stick it in the fridge until you need it. 

INGREDIENTS

- 2 lbs roasted winter squash (we used butternut and mystery squash..)

- olive oil

- salt

- 1 cup walnuts

- 1 head of elephant garlic

- 1 tbsp sage

- salt and pepper to taste

- 8 manicotti shells

- alfredo sauce* 

-1 package vegan cheese, grated

1. Preheat oven to 400. Toss squash and pumpkin in a bit of olive oil and salt. Roast in the oven on a cookie sheet lined with parchment paper for 20 to 30 minutes, turning every 10 minutes. Roast garlic head at the same time, for about 15 mins, until soft. Allow squash to cool. Roast walnuts on a cookie sheet for 6 mins, turning after 3 mins. Allow to cool. Reduce oven heat to 350 degrees.

2. Mash squash and the head of garlic with a fork. Pulse walnuts in a food processor until they resemble coarse bread crumbs. Mix into the squash mixture along with the sage and the grated "cheese". Season to taste with salt and pepper.

3. Cook manicotti shells for 4 minutes in boiling water. Drain, and stuff with squash filling. (We found it was easiest to just use our hands to stuff the manicotti.) Place in a large baking dish and cover with Alfredo sauce. Cover dish and bake for 45 minutes. Remove cover and bake for 10 minutes. 

 

I need to remember to photograph first, eat later.

* Here is the recipe we used for the alfredo sauce. It was just kind of improvised, you could try a lot of different recipes
-3 C. rice milk
-1/4 C. corn starch, mixed with 1/4 C. oil
- 1/4 tsp. salt
-1 Tbsp. dried basil
-pinch cumin, sage, thyme each

1. Bring  rice milk and spices to a boil, stir in oil and corn starch mix, and then reduce heat. Let simmer until ready to use, whisking often.  
So delicious! John's mom brought a butternut squash soup, so we had that as a side, as well as some roasted asparagus! It was a hit with everyone. 

R

                                                                Rowan loves the soup! And messes!

Macaroni and Cheese!

We all like to eat healthy. But, sometimes, when you've been taking care of a sick baby all week, when you're sick yourself, when winter just won't get the hint and leave...you need something more than salad. You need CARBS! Lots of carbs! But still cruelty-free carbs.

Ingredients:
- 450 g. elbow pasta (whole-wheat or spelt)

- 1 C. nutritional yeast
- 4 Tbsp. flour
- 2 C. rice milk
- 1/4 tsp. salt
- 1/4 tsp. garlic powder
- 1/8 tsp. mustard powder
- pepper, to taste

- 1 C. bread crumbs
- 1/2 tsp. garlic powder

- 1/4 C. chopped onion
- 1 C. frozen peas

Step 1: Boil water, preheat oven to 350F.
Step 2: Start cooking pasta! But don't cook all the way. Cook maybe 80% of the way.
Step 3: Add middle section of ingredients (nutritional yeast to pepper) in a large saucepan and mix together. Bring to a boil, then simmer, stirring constantly for about 3-4 minutes.
Step 4: Add partially cooked pasta to oven-safe casserole dish. Add nutritional yeast "cheese". Mix in those peas! Top with bread crumbs, garlic powder, and onions.
Step 5: Bake in oven for approx 20 min.

You will probably want to serve this with a big serving of some delicious steamed vegetables, like cauliflower. Just to show that you haven't given up the whole health food thing COMPLETELY.

We didn't take any photos, because we were all too busy eating.

John's Ridiculously Tasty Chili

While I'm not usually one to toot my own horn, I have to say that I have both made and eaten a few chilies in my day, and this one is most certainly one of the very best.  It takes a bit of work, but the finished product is well worth the time.  And it makes enough to feed several people for a couple of days.  The outcome is moderately spicy, so feel free to add or subtract to taste if you prefer it hotter or milder.  Without further ado, here's what I'd take to the cookoff:

The Chili!

Ingredients:

2 C. kidney beans*
1 large bell pepper, chopped
4 large potatoes, skin on, scrubbed and cubed
1 C. corn
1 medium zucchini, sliced
1 small-medium onion, chopped
500mL crushed tomatoes
2 stalks celery, sliced
1 can of flat dark beer (leave open in the fridge overnight)
1 C. lentils
4 C. veggie stock

  - Seasonings:

1 Tbsp basil
3 dashes tobasco
1 tsp. salt
1 Tbsp chili powder
1/2 tsp. cayenne pepper
1 dash liquid smoke
1 tsp. thyme
1/2 tsp. coriander seed
3 Tbsp olive oil

Directions

If you're preparing the beans from dry, see below.

1. In a large pot, heat the oil at medium heat, then saute the onion, celery, zucchini and pepper for 5 minutes.
2. Add the crushed tomatoes and all of the spices and seasonings.  Stir thoroughly.
3. Add the stock and beer to the pot and bring to a boil.  Add the lentils, beans, corn and potatoes, stir, and reduce heat slightly to a simmer.
3. Add all the remaining ingredients and cook uncovered, stirring occasionally, for at least 1 hour.

*It's okay to use canned beans, but it will turn out better if you cook them from dry.  One cup of dry beans makes two cups cooked.  The easiest way to do this is to soak the beans in a bowl of water overnight.  You can also do a quick soak by covering the dry beans with water and bringing them to a boil with some olive oil for 3 minutes.  Then drain, rinse with cold water, cover, bring to a boil again, then simmer for 1 hour before continuing with the recipe.

As with all soups and stews, the longer you let it sit, the better it'll turn out.  Gives all of the ingredients time to get to know each other.  I like to serve the traditional way with a green side salad, garlic toast and a nice red wine.  If you have a family chili recipe that you'd like to share, I'd love to try it.  Post it in the comments and we'll make yours!

Home-made "Sausage"!

My best friend is a celiac, which means she can't eat gluten. I made this recipe to spite her. And because I missed sandwiches. 

Ingredients
- 1 1/2 C. vital wheat gluten
- 1/4 C. nutritional yeast
- 1/2 tsp. salt
- 2 Tbsp. paprika
- 1/4 tsp. cinnamon
- 1/4 tsp. cumin
- 1-2 tsp. pepper
- 1/8 tsp. cayenne pepper
 - 3/4 C. cold water
- 2 1/2 Tbsp. crushed tomatoes
- 2 1/2 Tbsp. ketchup
- 2 T. olive oil (I used canola because I was out of olive oil)
- 2 Tbsp. vegetarian Worcestershire sauce (or soy sauce, or, if you can't eat soy like me, check out our Stroganesque recipe for a vegan soy free version!)
-1-3 cloves garlic, crushed well

Now go like this! 



1. Preheat oven to 325°.
2.In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.
3. Add the liquid ingredients to the dry ingredients. Mix well, then knead for several minutes. (I'm lazy, so I only kneaded it for 3 minutes. The longer you knead it, the better the texture)
4. Form into a log (6-8" long), wrap tightly in foil, twisting ends.

 Looks like Christmas!

Bake for 90 minutes. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate. Slice to use as desired.

I didn't take any finished photos, but here is a picture of the pig you DIDN'T eat!

We probably made about 10-12 sandwiches with the finished product, so it's much cheaper than the store bought veggie slices! And I liked it just as much. You could also use it in jambalaya or any recipe calling for sausage. Nom nom nom.

Bed Sharing

My three favourite things are

• John
• Rowan
• Sleep

So it makes perfect sense that I would want them all in the same place. Rowan has a crib, but he's never slept in it. John sleeps on the futon sometimes, but then I forgive him. And there's nothing more wonderful than waking up next to my two loves.

On second thought, maybe there is... 

All to myself! Yes! Finally!

Banana Coconut Creme Pie

I've never really been a big "pie" fan. Generally, I don't like cooked fruit. But then someone told me about creme pies, and my life was changed!

John and I made this pie last night to celebrate Rowan's 6 month birthday. He didn't get to eat any, but it was the thought that counts.

Ingredients:

- 19 oz coconut milk
- 1/4 C. maple syrup
- 1/4 C. cornstarch
- 1/2 C. granulated sugar
- 1 tsp. yellow food colouring (optional)
- 1 tsp. vanilla extract
- 1 Tbsp. Ener-G egg replacer mixed with 1/4 C. rice milk
- 3 to 4 ripe bananas, thinly sliced

1. Set aside 1/4 C. of coconut milk (about 2 oz). Combine the remaining coconut milk and maple syrup in a heavy saucepan over medium heat. Heat, stirring, until it begins to bubble. Remove from heat.
2. In a new bowl, whisk together the reserved coconut milk, cornstarch, sugar, food colouring, and vanilla.
3. Add egg replacer to the coconut milk/maple syrup, then add the cornstarch mixture. Heat over medium heat, stirring continuously, until it comes to a simmer. Cook, stirring continuously, for about 4 minutes or until thickened.
4. Spread a small amount of the custard in the bottom of the pie shell. Place a layer of sliced banana on top of the custard. Repeat! Repeat again! Let cool to room temperature, and then refrigerate until ready to nom.
5. Nom nom nom.

You can do whatever you want for a pie crust. Store-bought, or home made, doesn't really matter. You're going to want to cook it, though, and let it cool completely before putting in the custard.

John and I tried out a random recipe I found online, and it FAILED. John's theory is that a bitter chef posted it online to screw with all the amateurs.

 

"Let's see them make delicious pie NOW! A-ha-ha-ha!"

And he's probably right. So don't trust random recipes posted on the internet! If you want to make your own pie crust, use THIS recipe! 

Ingredients:

- 1 1/4 C. flour

- 1/4 tsp. salt

- 1/2 C. coconut butter

- 3 Tbsp. very cold water

1. In a large bowl, stir together the flour and salt. Cut the shortening in the flour mixture until very well mixed, then add the water. 

2. Mix together until a dough forms.

3. On a lightly floured surface, knead for a minute or two and then roll into a ball. 

4. Wrap dough in wax paper, and chill for 30 minutes. Roll the dough into a pie crust. (about 9")

5. Bake in oven at 450°F for about 15 minutes! 

Here's our pie with two generous slices taken out!