Paradigm Shift

Buddha Bowls

 buddha_bowl

Summer time and the vegetables are going crazy! Perfect time for a Clean Eating challenge thanks to /52weeksofcooking.   For the most part I try to avoid highly processed foods, including fake meats, but there is something to be said about the convenience that comes with those items.  However, this week I wanted to go all out, so I decided to all incorporate elements of raw eating in my recipe which is what lead me to making a buddha bowl.  A budha bowl is a (traditionally) vegan dish featuring raw fruits and veggies with a whole grain.  I decided to use brown rice, but quinoa and barley were also debated.

 

Buddha Bowl

Serves: Serves 2-3

Ingredients

  • 2 cups brown rice, cooked
  • 2 tbsp olive oil
  • 1/2 tbsp balsamic vinegar
  • 1 tsp apple cider vinegar
  • 1 tsp fresh rosemary
  • 1 tsp fresh thyme
  • 1 avocado, sliced
  • 6 cherry tomatoes, halved
  • 2 cups chickpeas, presoaked
  • 2 carrots, sliced
  • 1 ear corn, kernels sliced off

Instructions

  1. Toss the rice with the olive oil, vinegar and fresh herbs in a large bowl. Allow to chill for at least 30 minutes, then toss again and add more oil if needed.
  2. Place in a bowl and layer the vegetables on top
  3. Top with cheese (optional) or nuts (optional)
http://www.dancingveggies.com/blog/2014/07/paradigm-shift.html

I was lucky enough to have tomatoes from my garden, along with all the herbs, while the corn comes from the Eastern Shore.  I tried to use all local ingredients but I couldn’t pass by the avocados at the store without grabbing a few.  I could easily eat one, or more, of those each day – they are simply fantastic!  At some point I want to try the fried egg in an avocado dish but a bit terrified of having raw egg and overcooked avocado.  Anyone ever tried it before? Any tips???

In gardening news – I have no idea where I am tomato wise!  Every day I go out I grab another handful and they are amazing.  I’ve also harvested four jalapenos, with another 4 on the vine.  However no eggplants yet – three stopped growing while a few more of showing some promise.  They are a smaller variety so not expecting massive veggies but thought they would be a bit bigger than their current state.  Fingers crossed the random chilly weather last week didn’t stunt them or something.

Everything is Awesome

Summer Pasta Salad

Pasta Salad

I’m a firm believer in go-to-recipes – ones that always turn out perfect and can be varied to fit the event.  Pasta salad has the advantage of being not only an easy recipe but one of those recipes that can also unite vegans and meat-eaters.  Growing up my mom had her go-to variation and my first few pasta salads were basically her recipe – but over time I decided to branch out and have established my own “standard”.  While a few of the characters might change based on what’s growing in the garden, I keep the same dressing and rarely ever switch out the beans!

Everything is Awesome

Serves: Serves 5-6, as a side

Ingredients

  • 1 lb tri-color rotini
  • 1 tsp garlic scrapes, diced (or 2 cloves garlic, diced)
  • 1/2 vidalia onion,
  • 1 cucumber, sliced
  • 2 carrots, diced
  • 2 cups cannellini beans, presoaked and well washed
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp white wine vinegar
  • 3 basil leaves, chopped
  • 2 argula leaves, chopped
  • 1/4 cup feta, crumbled

Instructions

  1. Cook the pasta per box instructions, then drain and rinse with cold water.
  2. Meanwhile prepare the vegetables and place in a large pyrex bowl. Mix together the olive oil, vinegar, and herbs.
  3. Toss the pasta with the vegetables then stir in the dressing.
  4. Top with feta (optional) - then serve and enjoy!
http://www.dancingveggies.com/blog/2014/07/everything-is-awesome.html

I generally enjoy this pasta salad with bbq tofu but with the addition of the beans it works just fine as a cold dinner – and generally it is eaten solo for lunch the next day.  It can also be made in advance, just be sure to add a tbsp of EVOO to the bowl and then toss well in order to insure it doesn’t dry out.  I’m sending this over to July’s Simple and in Season since everything about this recipe screams summertime!  This month Sally at MyCustardPie is hosting this awesome round up as our normal hostess is quite occupied with a new baby boy!

In gardening news I’ve now harvested almost a dozen cherry tomatoes, with more popping up every day!  I’ve also collected two jalapenos, what is most likely the last of my argula (which was used in this recipe!), and I’m still waiting on my first eggplants.  There’s a chance I’ll need to pull my veggies inside later this week, something about  a July Polar Vortex – which is another advantage of having a pot garden!

Be Unforgettable

Vegetable Pancit

Pancit

One thing I love about blog challenges is that they push me out of my comfort zone, on the flip side one thing I hate about blog challenges is how they push me out of my comfort zone.  When I saw the theme for /52weeksofcooking was Filipino I was once again thrown for a loop – but unlike other challenges were I was totally in the dark at least this time I had some friends who could help out.  After crowd sourcing ideas and recipes, I decided to make a vegetarian variation of Pancit – a dish I had heard of but never experienced.  Traditionally this dish features one of the white meats and while I debated adding tofu I decided to stick with the normal vegetables featured in the dish just in MUCH larger amounts.

Be Unforgettable

Serves: Serves 4-5

Ingredients

  • 1 tbsp vegetable oil
  • 5 cloves garlic
  • 4 scallions, cut half way up the green
  • 1 vidalia onion, diced
  • 1 small head of broccoli, chopped
  • 1 lb napa cabbage, chopped
  • 1/2 lb red cabbage, chopped
  • 4 carrots, sliced
  • 1/2 lb thin rice noodles
  • 1 tbsp teriyaki sauce
  • 1/2 tbsp rice vinegar
  • 1/4 cup soy sauce, low sodium

Instructions

  1. Heat the vegetable oil in a large work or sauce pan over medium heat. Add the garlic, onion, and white part of the scallions. Cook for 7 minutes, and then add the broccoli and carrots. Continue cooking for 5 minutes before slowly adding in the cabbage, being careful to not crowd the pan. Cook for 10 minutes, uncovered, stirring to prevent sticking.
  2. Meanwhile bring a pan of water to a boil and cook the rice noodles per instructions on bag (or box). Once cooked rinse with cold water and set aside.
  3. Add the cooked noodles to the vegetables and stir in the teriyaki, rice vinegar, and soy sauce. Toss well then top with the green part of the scallions.
  4. Serve and Enjoy!
http://www.dancingveggies.com/blog/2014/07/be-unforgettable.html

I was blown away but how flavorful this dish was, especially considering how quickly it came together.   Based on the fact he took his chopsticks directly to the pot I think it’s safe to say my other half also greatly enjoyed this dish!  Next time I might leave out the teriyaki sauce since the recipes I found online were rather split on including it – but it was a nice addition to the dish!   Looking forward to seeing where /52weeksofcooking sends me next!

Out in the Rain

Peach Dutch Baby

Peach Dutch Pancake

There is nothing like a good rain storm to make everything seem fresh and new and wonderful.  There is also nothing like waking up on a rainy day to the smell of peaches and cinnamon – or baking something that smells like cinnamon and peaches!  Hurricane Arthur decided to chill off the coast a few days ago and while I waited for the heavier bands to go away I decided to make my hubby a delicious (and not so nutritious) breakfast featuring fresh peaches.   I’ve had dutch babies before and while I thought I made them before apparently that was not the case – so husband was quite surprised by the fluffy breakfast item.

Out in the Rain

Serves 2-3

Ingredients

  • 2 tbsp unsalted butter
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup flour
  • 1/4 tsp salt
  • 2 peaches, pitted and sliced
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg

Instructions

  1. Preheat oven to 400. Place the butter on a 10 inch tart pan and preheat in the oven.
  2. Whisk the eggs until foamy in a large bowl before adding the milk, set aside. Blend the dry ingredients together in a small bowl then quickly blend with the wet ingredients until just mixed.
  3. Toss the sliced peaches in the cinnamon and nutmeg, once the tart pan has been preheated align the peaches on the bottom. Pour the dough over top and then bake for 20-25 minutes or until the outer rim is golden brown.
  4. Remove and Serve!
http://www.dancingveggies.com/blog/2014/07/out-in-the-rain.html

I enjoyed mine “naked” but powdered sugar would be a great addition to this treat for those who like things on the sweeter side.   I’m sending this over to /52weeksofcooking for their pit fruit challenge – and as a bonus this recipe would also work fantastically with cherries and other pit fruits.  In fact I might give a cherry version a try this weekend – regardless of weather!

Back to the Corner

Mexican Corn Dip

Corn Salsa

It’s the first Monday of the month which means that once again it’s time for the Secret Recipe Club!!!!  I was so excited to see that I had been partnered up with Jessie – aka The Vanderbilt Wife.  After all, how can you not like a blog that sponsors so many amazing charities!  For the longest time I was planning to make her delicious peach cake, which would have been perfect for my pit fruit entry but I couldn’t move past a certain dish with “magically delicious” in the title.  I’m a sucker for a good dip, as evident from past secret recipe club posts, and since I was hosting a day of board gaming I just couldn’t pass up her Corn Dip.  The only change I made was to up the spice level since everyone attending enjoys things on the hotter side.

Back to the Corner

Serves: Makes 3 cups

Ingredients

  • 3 ears of corn
  • 1 green pepper, diced (optional)
  • 1 can Rotel
  • 8 oz cream cheese (tofutti or dairy)
  • 1 garlic clove
  • 1/4 tsp cayenne powder (optional)

Instructions

  1. Preheat oven to 350
  2. Cut the corn off the cob and then mix in with the remaining ingredients in a large casserole dish.
  3. Bake for 30 minutes, then stir, allow to sit for 5 minutes and Enjoy!
http://www.dancingveggies.com/blog/2014/07/back-to-the-corner.html

Yes – this recipe is magically delicious and magically quick to put together!  While most of it was killed the day of serving there was just enough left to serve on top of some chilaquiles the next evening.  The corn dip added the perfect crunch along with a bit of heat which was perfect.  I also took advantage of some local “early corn” at the market, instead of the canned corn – and while it’s a pain to cut the kernels off I’m a sucker for local produce.   I also tossed in a green pepper for color and extra crunch, which worked perfectly with the corn and tomatoes.  I served this dip hot and cold, and both ways was a hit!

Speaking of local produce I’ve now harvested three cherry tomatoes, with another 40+ on the horizon, and one jalapeno.  At last check there were 10 (!!!) fairy eggplants growing and fingers crossed will be able to pick some this week!  The cold snap we had the other day also brought some life back to my arugula so maybe that’ll give up another harvest?  So far so good – just have to hope the weather continues to cooperate.   Thanks again for stopping by for another awesome SRC!