Tag Archives: Olive oil

Quinoa Kale Soup

17 Dec

Easy cold weather recipe –quinoa kale soup.

Look at the steam coming off of that soup!

I used a vegetable bouillon cube, some sautéed kale and carrots, and half a cup of quinoa.

Served with a side of fried tomatoes and sprouted toast with nutritional yeast.

 

TGIF. I plan to spend the rest of the night watching The Daily Show and knitting my scarf. And catching up on my sleep 🙂

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Butternut Squash Ravioli

17 Dec

Yesterday afternoon marked the first snowfall of the season.

And as the snow got heavier, the roads got worse and the bosses got more inclined to let their staff members go a little early.

American sidewalks can’t stand up to the quick snowplowing efforts of the Japanese government.

After a bitter cold walk home from the Metro stop, I knew exactly what would warm me up on this cold winter day – butternut squash ravioli.

I found this recipe on IowaGirlEats.

Ingredients:

  • 3 cups baked butternut squash
  • 1 tablespoon oil
  • 3 cloves garlic
  • 1 small onion
  • 1/2 tsp cinnamon
  • salt and pepper
  • package of eggroll wrappers

According to this recipe, it should have made about 40 small ravioli. I had over 80. Not sure how I ended up with so many.

But before we get into the recipe, I want to first talk about How-To Cut and Cook a Butternut Squash (without removing any fingers).

1. Start with a large butternut squash.

2. Use a small knife to pierce the bulb of the squash four times (one on each side). Microwave the squash for 3 minutes on high. This will make it easier to cut.

3. Next, cut the top and bottom off of the squash.

4. Then, cut the squash down the middle, making sure to keep the knife straight. GO SLOW. This is the part of the tutorial where people start cutting themselves.

5. When you’re done, you’ll have two halves of the squash. The bulbs will be full of seeds, so you’ll want to scoop those out. Looks like I let mine sit for a little too long.

A little plant started to grow inside!

6. Then, arrange the halves on a baking sheet. Cover them in oil and bake in the oven at 400F for about 50 minutes.

I seasoned these guys with a little salt and pepper.

7. Now, scrape the squash away from the peel. The peel is edible, so it’s not the end of the world if some gets into the food. It just tastes better without it.

You will now have 3 cups of cooked butternut squash.

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Now, on to the ravioli.

1. Chop and saute the onion for 5 minutes. Add chopped garlic and cook for another minute.

2. Add onion, garlic, cooked squash, and cinnamon to a food processor. Pulse until the ingredients are well blended.

3. Transfer the squash mixture to a bowl, adding more salt and pepper to it if necessary.

4. Break out the eggroll wrappers.

The original recipe calls for wonton wrappers, but they didn’t have any at Whole Foods. I was told that four wonton wrappers equal an egg roll wrapper, so I cut them in quarters.

Also, it never even crossed my mind that EGG roll wrappers had egg whites in them until I looked at the ingredients. So while these aren’t technically vegan, they could be if you had enough foresight to buy vegan wrappers.

5. Place a quartered wrapper on your cutting board. Moisten all four sides with water and place a small blob of squash in the center.

6. Fold.

7. Repeat until all of the squash is gone.

8. DO NOT pile them all on top of each other. They will stick together and turn into a giant glob like this:

Instead, put them on a wax covered baking sheet and freeze them for 1 or 2 hours. Then, you can put them in little ziplock bags. They’ll keep for 4 or 5 months in the freezer.

9. When you want to eat them, heat some oil in a frying pan and fry the raviolis for 3 to 4 minutes on each side.

Deconstructed Lasagna

15 Dec

Sometimes, the best things in life are the unplanned ones.

Like when you move into a new apartment and assume there are baking dishes there that are big enough to fit a lasagna without first checking. And when there aren’t, you decide to make two small ones with the little pan you found.

And when that doesn’t work because you didn’t use enough water in the second batch of lasagna noodles and they all stick together–

– you decide to use the leftovers to make a lasagna salad.

And it’s delicious.

I didn’t measure anything for this recipe, which is why I had too much pasta and not enough “cheese” or sauce.

For the “cheese”, I used:

  • extra firm tofu, squeezed dry and crumbled
  • turmeric
  • nutritional yeast
  • paprika
  • tahini
  • garlic, fresh
  • garlic and onion, powdered

Next, I sautéed kale, carrots, and onions in some oil and mixed it in with the cheese.

I took the tomato sauce that I made earlier in the year that was in my freezer and used it to layer the noodles and “cheese”.

Then I put the real lasagna in the oven while I made my lasagna salad.

There’s No Place Like Home For the Holidays

23 Nov

So I’m really blowing up WordPress today! But now that I’m home, I finally have time to do all of the posting I’ve been meaning to do all weekend.

It was nice to get to sleep in my old bed last night, even if the house was freezing cold and I had to wear knee high socks. My dad likes to keep it cold to save energy.

My dad has a huge container of Brewer’s Yeast in the cabinet. It’s way too expensive for me to buy for myself, so I just make sure to stock up when I get home.

Brewer’s Yeast is a really important thing to eat for a vegan diet. It’s high in B-complex vitamins, which can sometimes be lacking in a plant based diet.

It looks kind of gross and the flavor takes getting used to, but I really like it mixed into almond milk with honey or in applesauce.

Then, I made myself some sprouted bread toast with olive oil, salt, pepper, cinnamon, strawberry preserves, and coconut.

Alvarado Street Sprouted Rye Bread is my favorite bread in the world. I have not been able to find that flavor at Whole Foods and I’ve been missing it like crazy. But it was just my luck that I came home and there were three pieces in the freezer. Wonderful way to start my day.

Julia will be home from school in 2 hours. Get ready for a week of vegan cooking mania.

Make Falafel, Not War

7 Nov

I’m already starting to fail at blogging.

The end of this week was really stressful. I had two major tests and a paper revision due on Thursday. It was also my Chamber concert week, with double rehearsals on Monday and Thursday and concerts on Friday and Saturday. Blogging hasn’t even been on my priority list.

But you don’t want to hear my excuses– on to the food.

Alex and I went shopping on Wednesday. I may have gone a little overboard on the canned goods…

On Thursday, I made one of my favorite dinners of all time– zucchini chickpea pancakes.

This is one of the easiest meals I’ve ever made. I found the recipe over the summer while looking for uses of the chickpea flour I bought for sweet potato falafel.

The best thing about it is how versatile it is. You could put any spices you wanted into the batter, depending on what you like. I’m a big fan of middle eastern food, so I used garam masala, coriander, and the like.

This is one of those recipes where you can just eyeball everything.

I started with one beautiful looking zucchini.

I used a cheese grater to grate about 3/4 of it into a bowl.

Then, I took my chickpea flour and started putting quarter cups into the zucchini until it looked like batter.

Then, I added 2 cloves of garlic, garlic and onion powder, coriander, cumin, garam masala, basil, salt, and pepper to taste.

Next, put a little safflower oil in a frying pan and spoon out some batter.

And wait for it to get delicious and golden brown and top it off with a dollop of hummus.

It’s pretty hard to mess this recipe up in my opinion. Just make sure you end up with something that vaguely resembles batter and it’ll work out fine.

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Breakfast on Friday was Sprouted Wheat Bread with Almond Butter and Strawberry Jelly.

I’m a big fan of easy breakfasts. I’m usually rushing to my classes in the morning, so it’s good to have an easy fall-back breakfast that I can make in my room.

1. Toast sprouted bread.

2. Pour a little bit of olive oil on top of the toast. Sprinkle salt and pepper on it.

3. Spread almond butter and jelly over the top and top with shredded coconut.

My dad taught me to put olive oil, salt, pepper, and jelly onto my pumpernickel bagels as a kid. It’s a weird combo, but I really like it.

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Last night, I went to Amsterdam Falafelshop with Laura and Nick after my Chamber concert. They only serve falafel and fries and have a giant toppings bar at the front of the store. You can just go up and put whatever you want on top of your pita.

I got mine with this salsa thing, hummus of course, cucumbers, something else that was green, and tahini sauce. Wonderful.

They did some decorating since I was there last. As we were finding a table, I spotted a sign that really summed up my outlook on life in four words.

🙂