Category Archives: Vegan

My Heart is

Squash and Beet Risotto 

squash_beet_risotto

Yep – winter is here and I’m already ready for spring.  Temperatures have been unusually cold, dipping in to single digits when wind chill is included which is just way too cold for mid-November.   However this is the perfect time to just stay in the kitchen and experiment with new-to-me ingredients and all sorts of flavor profiles.  Or throw a bunch of random vegetables in to a dish and see what happens – which is what happened here.  I had a bit of delicata squash left, along with two candy-stripped beets, and half a vidalia onion.  So I went for a random grain, in this case arborio rice, and started chopping!

Beet and Squash Risotto

Serves 4

Ingredients

  • 2 tbsp olive oil, divided
  • 1/2 vidalia onion, chopped
  • 2 cloves garlic, chopped
  • 3 1/2 cups vegetable stock, low sodium
  • 1/2 cup white wine
  • 1/2 cup milk
  • 1 cup arborio rice
  • 1 cup delicata squash, peeled and chopped (reserve any seeds)
  • 1/2 tbsp fresh rosemary, chopped
  • 1/2 tbsp fresh thyme, chopped
  • 2 small beets, peeled and sliced
  • salt and pepper to taste

Instructions

  1. Heat 1 tbsp of olive oil in a 2qt sauce pan over medium heat. Add the onion and garlic and cook for 7 minutes, or until the garlic starts to turn golden.
  2. Meanwhile heat the vegetable stock in a small pot over medium heat, ideally should be at a strong simmer but not boiling.
  3. Add the rice to the garlic onion mixture, stir well, and then add the white wine and milk. Allow rice to soak up the milk and wine, stirring to prevent sticking. Once the liquid has been absorbed, add the vegetable stock in 1/2 cup increments, allowing the liquid to be absorbed before adding more. After adding 2 cups, add the chopped squash along with a 1/2 cup of liquid.
  4. In a small saute pan, heat up the remaining olive oil over medium-low heat. Add the fresh herbs and cook for 1 minute before adding the beet slices. Cook for 10 minutes, turning occasionally to prevent them from burning.
  5. The risotto is ready when it no longer absorbs any liquid. Remove from heat and stir for about 3 minutes, then fold in the beet slices. Serve and enjoy!

Notes

When using a diary free milk, make sure to grab plain/unsweetened for this dish.

http://www.dancingveggies.com/blog/2014/11/my-heart-is.html

In order to avoid a pink blob, I held off on adding the beets until the last possible moment.  Not only did this ensure they were super crispy, but it also gave the squash an opportunity to shine on its own.  In the future I would most likely going for a strong squash, acorn perhaps, but there is something to be said about the subtle taste of delicata.   I enjoyed my risotto topped with a bit of pepper, while Joe was more traditional and went for the Parmesan cheese.

In my Brain

Banana Waffles

banana_waffles

When life makes you bananas – make a banana split!  Or at least so said my boss last week after a way more stressful than it needed to be week.  While I’m not much of a banana split kind of girl (milkshakes, all the way) I did get a bit stuck on the idea of using bananas.  The next day a coworker gave me a perfectly brown banana that was perfect for mashing and doing something with – so I knew the universe, or at least my colleagues, were telling me I needed to do something with bananas.  Since I was gifted the banana on a Friday it was in perfect shape for breakfast the next morning and after a quarter toss to decide between pancakes and waffles, I got to work!  I used the base waffle recipe in my Joy of Cooking book, and just swapped out the eggs for the bananas.

Banana Waffles

Serves: Yields 6 waffles

Ingredients

  • 1 1/4 cup mashed banana (about 2 normal sized bananas)
  • 1 cup almond milk
  • 1 cup flour
  • 3 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tbsp cinnamon
  • 1/4 tsp nutmeg

Instructions

  1. Mix together the banana and milk until smooth and set aside. Sift together the flour and baking powder in a large bowl. Stir in the salt, cinnamon, and nutmeg and then make a well in the middle.
  2. Preheat waffle oven
  3. Quickly whisk in the wet ingredients, and mix until just blended
  4. Spoon mixture into waffle oven based on directions. Continue until done - then Enjoy and Serve!

Notes

Our machine takes a 1/3 cup batter for each waffle

http://www.dancingveggies.com/blog/2014/11/in-my-brain.html

Joe topped his with standard maple syrup while I went for some local Pear Butter, which worked perfectly with the cinnamon in the muffins.  I know there are people out there who teased me for asking for a waffle maker on our wedding registry but I am so so so thankful that I did!  There are few things as simple and basic as a good waffle – which is why I’m sending this over to /r/52weeksofcooking for their rustic challenge.  It might not be the easiest thing to make on a camping trip, but a waffle in the morning with a cup of coffee (by which I mean Iced Caramel Latte) is pure heaven!

Having Fun

Fava Bean Soup

fava_bean_stew

I don’t willingly watch horror movies – this is a fact long established and reinforced after various events during my college years.  So when I saw the challenge for /52weeksofcooking was to use a horror movie for an inspiration, I thought about “cheating” by making some gory dessert thing and saying I was inspired by The Saw or I Know What you did Last Summer or some other horror flick thing.  Then I decided to get serious and consider the various “thriller” style movies that I do enjoy, such as Cabin in the Woods and Silence of the Lambs.  From there I was between doing a red wine dish (CitW) or something with fava beans, and in the end fava beans won out.  There is something so iconic about that moment in SotL and while liver will never appear on this blog, fava beans are certainly welcome!  I wanted to have a nod to the Chianti as well as the general feel of the movie, so I decided a chunky red tomato stew would be perfect.

Having Fun

Serves 4-5

Ingredients

  • 1 tbsp olive oil
  • 1/2 Spanish onion, diced
  • 3 cloves garlic
  • 1 cup dry fava beans, well rinsed
  • 3.5 cups vegetable stock
  • 2 tbsp dry red wine
  • 1 can stewed tomatoes
  • 1 bay leaf

Instructions

  1. Heat the olive oil over medium heat in a large dutch oven. Add the onion and garlic and cook for 10 minutes, or until slightly golden.
  2. Add the fava beans along with the vegetable stock, red wine, and stewed tomatoes. Bring to a boil, and keep boiling for two minutes.
  3. Turn down to a simmer, then add the bay leaf and pepper and cover. Simmer for at least 45 minutes, stirring at the halfway point.
  4. Season to taste with pepper - Serve and Enjoy!
http://www.dancingveggies.com/blog/2014/11/having-fun.html

This is one of those dishes that really benefits from being cooked for a long time, in fact it’s generally best at lunch the following day.  It can also be converted for the slow cooker, cooking on low for 8 hours before turning to high for 30 minutes.  For the ultimate results serve with some crusty bread that can help soak up all the tomato goodness

Dark and Deep

Soup and Stew Round Up

 Another month has ended – and with that another round up!  This time I’m focusing on soups and stews, which are starting to become a weekly feature.  I know that as winter continues to approach, more and more hearty soups are going to be appearing on our weekly menu.  So with that in mind I have a few of my favorite soup and stew recipes, some from my blog and others from blogging friends of mine!   Unless indicated all recipes are gluten free, while others are divided vegan vs. vegetarian vs swap the broth – all assuming labels are checked for hidden ingredients.    A few of these are also great transition recipes, for those days that start out just above freezing but wind up closer to mid-70s.

Vegan

Corn Bisque

 Corn Bisque with Avocado

curried_cauliflower_soup

Curry Cauliflower Soup

Five Bean Chili

Hot and Sour Soup

Farmer’s Market Soup: A Take on Ribollita

Ribollita

 

 

 

 

 

 

 

 

Roasted Butternut Squash and Pear Soup

Sweet Potato Corn Stew

Thai Eggplant Posole

Three Bean Chili

Three Bean Chili

Vegetable Soup

Vegetarian

Butternut Squash Soup

Butternut Squash Soup

Celery Root – Apple Soup

Chilled Cantaloupe Soup (easy to transition to vegan!)

Chilled Cucumber Soup (easy to transition to vegan!)

Cream of Mushroom Soup

Gazpacho with Cornbread Croutons

Moonstruck Minestrone

Tortellini and Cannelini Minestrone with Spinach

 Swap the Broth

Black Bean Soup

Busia’s Cheese Soup

Cream of Celery Soup

Pumpkin and Black Bean Soup

Roasted Cauliflower Soup

Sweet Potato & Chickpea Soup

I had a fun time pulling this together – visiting old blog posts and checking out some new-to-me recipes from my blogging friends!  I’m not a winter person, but I can certainly get on board with the food.

Come True

Acorn Squash with Dried Fruit

acorn_squash

When I saw the challenge for /r/52weeksofcooking was Native American – I was a bit nervous but not for any of the normal reasons.  Recently there has been some uproar on blogger “feedback” sites about the insensitivity of bloggers as it relates to other cultures/religions/practices with a focus on cultural approbation.  While I would hope that posting a recipe would not be considered cultural stealing,  I still paused to weigh if it would be worth being a potential target on one of those more venomous sites, especially after “yelpgate” a few weeks ago.   In the end I decided that sharing recipes should always be allowed, regardless of where (or where not) a person is from.  After all, everyone has to eat!

 

Acorn Squash with Dried Fruit

Serves 4-5

Ingredients

  • 1 tbsp oil
  • 3 cloves garlic, diced
  • 1 vidalia onion, diced
  • 1/2 tbsp fresh thyme
  • 1 tbsp fresh rosemary
  • 1 lb acorn squash, partially peeled and diced (reserve 1/4 cup of the seeds)
  • 1 1/2 cups wild rice
  • 3 cups vegetable stock (or water)
  • 1/2 cup cranberries
  • 1/4 cup golden raisins

Instructions

  1. Heat the oil in a large dutch oven over medium heat. Add the garlic, squash seeds, and onion and cook for 7 minutes before adding the herbs. Stir well and cook for a minute.
  2. Add the diced acorn squash and cook for 10 minutes, or until soft and shiny - stir frequently to prevent sticking.
  3. Add the wild rice, stir well and allow to soak up some of the liquid in the pan before adding the water/stock. Bring to a boil, then cover, and turn heat to low. Simmer for 20 minutes.
  4. Remove lid, stir, and add the cranberries along with the raisins. For a more "stewlike" option serve now - or wait 5 minutes and Serve!
http://www.dancingveggies.com/blog/2014/10/come_true.html

 In the end,  it’s a balancing act – and I can only hope that this post strikes the right note as I would really like to avoid getting messages (again) about how I need to be hit by a truck.  I enjoyed this dish as is, while my cheese loving spouse adding some Parmesan Cheese to his.  I think in the future I’ll go full stew, instead of debating back and forth while making the dish.

I’m also sending this over to Simple and in Season, hosted by the always fabulous Ren Behan since Acorn Squash is in its prime right now – and there is something very fall-like when it comes to dried fruit treats.