Category Archives: 52Weeks

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.

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!

The Power

Cheesy Toast

cheesy_toast

I totally blame Becca over at Amuse Your Bouche for today’s post – when I saw her cheesy toast variation the other week I got a total craving.   I don’t remember the first time I had cheesy toast but I’m going to guess it was a case of my mom not having enough bread for grilled cheese sandwich and going with an open-faced variation.  Also should note as this point that I’m a HUGE fan of open-face sandwiches so thanks mom :-)  This extends as far as stripping my burgers which is why I tend to load up my cheesy toast with all sorts of goodies.  I want the bread to just barely be hanging on so in part it does become a balancing act of figuring out how many toppings a piece can handle. I also used two different spreads (or smears) as I couldn’t decide which one would work best, one being vegan and one being not so vegan.  That is of course assuming that vegan bread is being used, something I can assume since I made my own peasant bread using dairy-free stick “butter”.

Cheesy Toast

Serves: Serves 4, as a side

Ingredients

  • 1 cup kale, chopped
  • 1 tsp olive oil
  • 1/4 tsp pepper
  • 4 slices bread (assuming 1 per person)
  • 2 tbsp tofutti cream cheese (or dairy cream cheese)
  • 1/2 tbsp chives
  • 2 tbsp yogurt spread
  • 2 roma tomatoes, sliced
  • 4 pieces Daiya slices, provolone variety (or dairy variety)

Instructions

  1. Place the kale in a small bowl and massage in the olive oil over 5 minutes, toss in the pepper and set aside.
  2. In another small bowl, blend together the cream cheese and the chives until well mixed. Set aside and allow to continue softening.
  3. Preheat oven to Broil - Low
  4. Spread the cream cheese chive mixture over half of the bread pieces and then layer on the tomatoes and the massaged kale. Top with a slice of cheese.
  5. Repeat the process with the yogurt spread on the other two pieces. Then place all the slices on a cookie sheet.
  6. Broil for 5-7 minutes, or until cheese has melted and has started to bubble. Allow to cool on the sheet for another 5 minutes then Serve and Enjoy!
http://www.dancingveggies.com/blog/2014/06/the-power.html

The more I use Daiya, the more I’m starting to enjoy it in the melted form.  The texture still drives me crazy when it’s raw but that all goes away once it melts.  I’m also hoping to find some more varieties of cashew cheese as there are occasions where I can’t melt the cheese but would still like to have some, such as cold salads.  I’m also sending this open faced cheese sandwich over to 52weeksofcooking for their historic foods challenge since this Depression Era treat has become a comfort classic over the past (almost) 100 years.   Also cool to note that the original version was open-faced and it wasn’t until the 60s that the top piece was added.  Important to note that the cheese on toast is historically different than an open faced cheese sandwich, something that has been around since the 15th century – the toasting makes all the difference!

In gardening news, I have a good dozen green cherry tomatoes growing and today my first little pepper joined the party.  I’ve also got lots of purple flowers on my fairy eggplant but so far no lil eggplants, fingers crossed that will change.  I’ve never done a container garden before so I’m looking forward to seeing how it does in comparison to my awesome box garden.  I’m also hoping that the guy who bought my place appreciates the awesome box garden and is using it.

Running to the Corner

Imam Bayildi (Stuffed Eggplant)

Turkish Stuffed Eggplant

Time for another installment of /52weeksofcooking – this time featuring a Turkish dish!  I’ve had Turkish food a few times, but I’ll be honest in that it’s not a regular cuisine in our house tho after making this eggplant dish that might have to change!  In order to figure out a recipe I searched the menu of a few local Turkish restaurants, to get an idea of what kind of vegetarian dishes were out there.  I saw so many different eggplant dishes – it was insane!  Now figuring out what kind of eggplant dish, that was a bit of a challenge.  I debated doing an appetizer I found called Saksuka but in the end decided it was too close to the Shakshuka dish I’ve already done – which defeats the purpose of this challenge.  So I decided to go with a stuffed eggplant dish, specifically Imam Bayildi.  This dish features eggplant, tomatoes, onion, and garlic in addition to HUGE amounts of olive oil.

Running to the Corner

Serves: Serves 3-4

Ingredients

  • 1/4 cup extra virgin olive oil, divided
  • 2 medium eggplant, halved length wise
  • 3 cloves garlic
  • 2 medium vidalia onion, diced
  • 3 roma tomatoes
  • 1/4 tsp fresh pepper
  • 3 oz hard sheep cheese (or daiya), optional

Instructions

  1. Fill a large pot up with salt water and add the eggplant. Allow the eggplant to soak for 15 minutes
  2. Preheat oven to 425 and coat a roasting pan with 2 tbsp of the olive oil. Remove the eggplant from the salt bath, rinse, and lightly pat down with a paper towel before placing flesh down on the roasting pan. Roast for 40 minutes. Remove, cut a slit down the middle (being careful to not go thru the ends of the bottom), then set aside. Turn oven down to 375
  3. Meanwhile heat the remaining olive oil in a large skillet over medium heat. Add the garlic and onion and cook for 7-10 minutes, or until garlic is golden. Add the diced tomatoes, then cover and allow the tomatoes to breakdown - check after 10 minutes. Use a wooden spoon to help the process as needed.
  4. Carefully squeeze the ends of the eggplant to create a pocket from the cut slit, gently stuff the onion and tomato mixture inside. Top with slices of cheese (optional) then place back in the oven and bake for a final 20 minutes.
  5. Allow to cool for 5 minutes, then serve and Enjoy!
http://www.dancingveggies.com/blog/2014/06/running-to-the-corner.html

With our 4 eggplant sections I did half with the cheese and half without and for once Joe preferred the cheese-less option while I went for the cheesy ones!  It’s not your normal cheese, and I think that’s part of the reason I enjoyed it – the texture actually reminded me of daiya.  With that said, Daiya would make a great option for this and would probably go for a non-meltable in order to recreate the firmer texture this cheese had as the contrast was rather nice.  Of course there is nothing wrong with going totally naked in the cheese department – gotta love flexible dishes!  I served this up with some garlicky green beans and had planned to include some lentils but in the end decided there was already enough going on.  In the future I might include some pre-cooked lentils in the eggplant stuffing in order to “beef” them up – again with the flexibility :-D