what we eat: a recap

I’ve been working out of Supermarket Vegan by Donna Klein quite a bit in the past few weeks. And I’m telling you, each recipe has been easy and every meal has been delicious. I don’t care where you fall on the herbivore-omnivore scale, this is a must-have cookbook for real people.

I wanted to blog about each dish and include a recipe, and then I realized that it wouldn’t really be fair to Donna Klein for me to copy down her entire cookbook. But you can enjoy these photos and then order your own copy of the online or at your library.

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Chutney-Peanut Pita Pizzas with Broccoli 
Ainsley made these herself. A quick and cute little snack or lunch.

Jasmine Rice with Peas, Mushrooms, Pecans, and Currants
We used cabbage instead of mushrooms and raisins instead of currants. I love anything with pecans, and the kids love anything with raisins. Win-win.

Japanese-Style Rice Noodles with Spinach, Bean Sprouts, and Pickled Ginger
Practice makes perfect. As I cook more, I realize that I’m capable of functioning outside the exact recipe. At the last Farmers’ Market of the season, I bought a bag of bean sprouts ($1) and a bag of spinach ($2). Looking to use that up, I gave this recipe a try.

This type of food is a little outside my taste and cooking experience, but I was ready to try it. We hate ginger, and I didn’t have rice noodles. Instead we used soba noodles and left out the ginger. Again, we all liked it, which is so satisfying as a mother and cook.

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We’ve also tried Southwestern Vegetable Casserole, Three-Bean Barley Chili, French-Canadian Cabbage and Navy Bean Soup with Spinach, Quick Southwestern-Style Kidney Bean and Corn Soup, and a few desserts.

Okay, now I’m hungry.

what we eat: polenta bake

I have tried polenta before and it was a disaster. Yet, it keeps showing up in my cookbooks and is often referred to as “easy”. I had to try again.

Thankfully, while it was still a schmooey blob on the plate, it tasted so fantastic, we didn’t care and all had seconds. And the leftovers firmed up just fine and met my expectation of polenta consistency. 

Baked Broccoli and White Bean Polenta with Marinara Sauce
from Supermarket Vegan

Makes 8 servings
Total Time: Probably about an hour, mostly unattended after the first 15 minutes.

• 4 c vegetable broth
• 2.5 c water
• 2 c polenta or coarse-ground yellow cornmeal
• 3 c chopped frozen broccoli, thawed
• 1 (15-ounce) can cannellini or other white beans, rinsed and drained (I used about 1 3/4 c prepared navy beans)
• 2 T olive oil
• 2 large cloves garlic, finely chopped
• 1 t dried rosemary
• 1/2 t salt
• black pepper
• 1 c marinara sauce, plus additional, to serve

1. Lightly oil a 9×13 baking dish, and set aside. In a large stockpot, bring the broth and water to a boil over high heat. Slowly add the polenta, stirring constantly with a  long-handled wooden spoon. Reduce heat to low and add the broccoli, beans, oil, garlic, rosemary, salt, and pepper, stirring well to combine.
2. Cover and cook, stirring occasionally, until polenta is tender, about 15 minutes. Remove from heat and let stand, covered, 5 minutes.
3. Preheat oven to 350F. Spread the polenta mixture evenly in the prepared baking pan. Let stand 20 minutes or until firm.
4. Spread evenly with sauce. Transfer to oven and bake for 15 minutes, until just heated.
5. *My tip: Slice it a little and see if it is firm. If it is still runny, let it rest until it is firm all the way through.* Cut and serve, with additional sauce, if desired.

flavors of the season

Here are some reflections about today’s lunch and this time of year… I hope they encourage you as we enter into this winter and holiday season. 

Thaddeus puckers up at tart cranberries

There’s a pot of brown and wild rice with walnuts, cranberries, and sage simmering on the stove. An acorn squash is roasting in the oven. In 45 minutes, we’ll be scooping sweet, velvety squash flesh out of it’s green shell, mixing it with tart cranberries and chewy wild rice, and sighing as our bellies are stuffed with stuffed acorn squash.

Autumnal foods are probably my favorite seasonal food. It’s hunkering-down food, warm and filling and aromatic. When the world outside turns gray and dark, the food on my plate is orange, and red, and golden. Its scents are those of celebration and every day quietness and of so many holidays with loved ones gone by. With every bite, it shines its brightness into my mind, reminding me of the dormant seeds that lie below the snow, of past and future harvests, of provision, of life.

And so we eat this food,
with gratitude, gratitude.
Deep in the earth
clean waters run,
seeds in the ground,
and above, the sun.
And so we eat this food.
Gratitude, gratitude.

what we eat: southwestern penne

Do you like cilantro? Do you love pasta? Are you looking for a 30-minute meal?

Voila!

From the cutting board to the table in 30 minutes. From scratch.

Southwestern-Style Penne with Chilies, Corn, and Cilantro
Adapted from Supermarket Vegan by Donna Klein

Yield: 4 main-dish servings, 8 side dishes
Total Time: 30 minutes

• 8 ounces penne — or other short tubular pasta, preferably whole wheat, cooked according to package directions until al dente
• 2 T extra-virgin olive oil
• 1 c chopped onion
• 1 c chopped green bell pepper
• 2 large garlic cloves — finely chopped
• 1 c yellow corn — fresh or frozen
• 1 c prepared black beans
• 1 tsp ground cumin
• 1/2 tsp salt — or to taste
• freshly ground black pepper — to taste
• 4 scallions — white and green parts, thinly sliced
• 1/2 c fresh cilantro
• Optional garnish: cherry or grape tomatoes (I used canned), and/or lime juice

1. If you don’t have cooked pasta on hand, start the water boiling and chop veggies while pasta boils. This will keep your total cooking time at 30 minutes. Start cooking veggies about 3 minutes after putting pasta onto boil.
2. In a large nonstick skillet, heat the oil over medium heat. Add the onion and bell pepper and cook, stirring, 2 minutes. Add the garlic and cook, stirring constantly, 1 minute.
3. Add the corn, chilies, cumin, salt, and black pepper; cook, stirring, 1 minute.
4. Add the pasta and scallions and cook, sitrring, 2 more minutes.
5. Remove from the heat and add the cilantro and lime juice (if using), tossing well to combine. Serve warm, garnished with the tomatoes (if using).

Variation: This is a very mild, kid-friendly dish. To increase flavors, add 2 T.  chopped mild green chilies. To increase heat, add diced jalapeno with bell pepper. You can also substitute red kidney beans for black beans.

Note: This would be a nice side dish for a pot luck. Brighten the colors with red onion and red pepper. Fill your plate by serving this dish with a green salad covered in cilantro-lime dressing, or roasted sweet potatoes, or this avocado, corn, and tomato salad (add some diced fresh zucchini, too!).

what we eat: pumpkin pancakes

I love breakfast food, and I especially love yummy-smelling breakfast foods that have syrup on top. A warm kitchen on a cold morning. Cinnamon, nutmeg, and cloves reaching into every corner of the house. And syrup on top.

I tried this recipe from vegenista.com, and it turned out as delicious and filling as I had hoped. With a little drizzle of maple syrup, what’s not to love?

Vegan Pumpkin Spice Pancakes
by vegenista.com

Yield: 20 four-inch pancakes
Prep Time: 5 minutes
Cook Time: 10-20 minutes, depending on your griddle/skillet

• 2.5 cups whole wheat flour (try 1 c brown rice flour, 1 c whole wheat, 1/2 c all-purpose flour)
• 2.5 cups water
• 1/2 cup almond milk (I used rice milk, but almond would have been better, creamier)
• 2 T. baking powder
• 1 tsp salt
• 1/2 cup organic canned pumpkin (I used 1 c. homemade pumpkin puree. It made the pancakes less fluffy and heavier, but still so yummy.)
• 1/2 tsp cinnamon (I used more — I LOVE cinnamon)
• 1/4 tsp nutmeg
• 1/4 tsp allspice (I used a combination of cloves, nutmeg, and cinnamon)
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1 tsp apple cider vinegar
• Optional: I added 1 T maple syrup to sweeten

1. Combine almond milk with the tsp vinegar in a separate bowl. Give it 5 minutes to curdle (this is like using buttermilk).
2. Stir together pumpkin, spices, water & almond milk in mixing bowl. Add remaining ingredients & stir until most.
3. Let sit 5 minutes to rise & lightly stir again. Let rest 5 more minutes & cook them up.

11/20/11 UPDATE: I made these again this morning, and I followed the recipe exactly (except spices — I went crazy with those). They are SO LIGHT AND FLUFFY!! Still pumpkin-y and still filling, but much more pancake-y. I doubled it all and am freezing the leftovers. Oh yeah.

what we eat: Cuban stir fry and roasted sweet potatoes

On Tuesday, I worked with a new flavor palette — Cuban. And may I just say: Yum! and Fast! Tip: Start the potatoes first.

Cuban-Style Fried Rice with Black Beans and Pineapple
Supermarket Vegan by Donna Klein

Yield: 3 main-dish servings
Prep Time: 5-10 minutes
Cook Time: 5-10 minutes

• 4 tsp. extra-virgin olive oil
• 2 c cooked white rice
• 1 c chopped red or green bell pepper
• 2 T. chopped onion
• 2 large cloves garlic, finely chopped
• 1 (8 ounce)  can pineapple chunks, drained, or 1 cup cubed fresh pineapple
• 3/4 c rinsed, drained canned black beans or home-cooked black beans
• 1/2 tsp. salt, or to taste
• freshly ground pepper, to taste
• cayenne pepper, to taste (optional)
• 2 to 3 T. finely chopped cilantro
• juice of 1/2 lime (about 1 T.)

1. Mix 1 teaspoon of the oil with the rice, using your fingers to separate chunks. Set aside.
2. In large nonstick skillet, heat remaining oil over medium-high heat. Add the bell pepper and onion; cook, stirring constantly, until softened and fragrant, 1 to 2 minutes.
3. Add the garlic and cook, stirring constantly, 30 seconds.
4. Add the rice, pineapple, beans, salt, black pepper, and cayenne (if using), cook stirring constantly, 2 to 3 minutes (or longer if using freshly cooked rice), until rice begins to crackle and pop and is lightly browned.
5. Remove from the heat and toss with the cilantro and lime juice. Serve at once.

Cuban-Style Roasted Sweet Potatoes
The Kind Life by Alicia Silverstone

Yield: 4 servings

Prep time: 15 minutes
Cook time: 45 minutes

• 3 large sweet potatoes (about 3 pounds), peeled and quartered (I cut them a little smaller/thinner if they are really thick to speed cooking time.)
• 4 T. of extra-virgin olive oil
• Fine sea salt to taste
• Freshly ground black pepper to taste
• 1 large garlic clove, minced
• 1 T. of fresh lime juice
• 1.5 T. of chopped fresh parsley

1. Heat the oven to 400. Line a baking sheet with parchment paper or lightly grease and set aside.
2. Place the sweet potatoes in a medium bowl. Toss with 2 T of the oil and season to taste with salt and pepper.
3. Spread the potatoes on the prepared baking sheet. Roast until they can be easily pierced with a knife but still offer some resistance, about 30 minutes
4. Let cool for 15 minutes or so, and transfer the potatoes to a large bowl.
5. Toss with garlic, lime juice, parsley, and remaining 2 T of oil. Adjust the seasoning to taste with salt and pepper. Serve warm or at room temperature.

what we eat: skillet lasagna and sicilian greens

the last spoonfuls: perfect for baby Miles

Monday brought the first time in a long time that I’ve tried cooking with all three kids underfoot. It was the real test to see if I can actually cook dinner at the end of the day instead of prepping all day for it. I decided to cook something we’ve had before, and it went very well. The kids ate it up; Thaddeus even offered “mmmm!” after every bite.

Skillet Lasagna with Cannellini Beans
Supermarket Vegan by Donna Klein

Yield: 5 to 6 servings
Prep Time: 10 minutes (mostly gathering the ingredients and measuring)
Cook Time: 30 minutes (mostly unattended)

• 1 tablespoon extra-virgin olive oil
• 1 cup chopped onion
• 3 large cloves garlic, finely chopped
• 1 (15-ounce) can cannellini or other white beans, rinsed and drained
• 1/3 cup wheat germ
• 11/4 cups water
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano and/or rosemary
• 1/2 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes (optional)
• Freshly ground black pepper, to taste
• 10 curly-edged lasagna noodles (8 ounces), broken into bite-size pieces
• 1 (28-ounce) can no-salt-added diced tomatoes, juices included (I used homemade crushed tomatoes, and cut down the additional water added. It worked okay.)
• 1 cup prepared pizza or marinara sauce
• 1/2 cup chopped fresh basil or chopped kale or spinach (optional)

1. In a large nonstick skillet with a lid, heat the oil over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the garlic and cook, stirring constantly, 1 minute.
2. Add the beans, wheat germ, 1/4 cup of the water, tomato paste, oregano, salt, red pepper flakes (if using), and black pepper; cook, stirring, 1 minute. Scatter pasta over bean mixture without stirring.
3. Pour diced tomatoes with juices, pizza sauce, and remaining 1 cup water over pasta without stirring.
4. Cover and bring to a brisk simmer over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes, adding the basil (if using) the last few minutes of cooking. Remove skillet from heat and let stand, covered, 5 minutes. Serve at once.

Sicilian Collard Greens with Pine Nuts and Raisins 
from The Kind Diet by Alicia Silverstone

Yield: 2-4 servings
Prep Time: 5-10 minutes
Cook Time: 10-15 minutes (including toasting seeds or nuts)

Ingredients:

• 1 bunch collard greens (note: the stems of the greens are full of minerals, so if you want to use them, chop them into 1″ pieces and cook for a couple of minutes before adding the greens)
• 2 Tbsp pine nuts (I use toasted pumpkin seeds instead — MUCH cheaper and suggested in the book)
• 3 garlic cloves, peeled and chopped
• 1 Tbsp olive oil
• 3 Tbsp raisins
• 2 Tbsp balsamic vinegar (I prefer the flavor of shoyu, and it is an alternative suggested in the recipe)

1. Use a sharp knife to cut out the central rib and stem from each collard leaf. Rinse the leaves in a sink of cool water, lifting them onto a colander to drain a bit (you want some water to remain on the leaves).
2. Toast the pine nuts over medium heat in a dry skillet for about 5 minutes or until golden. Shake the pan often to keep the pine nuts from burning. Transfer to a plate, and set aside.
3. Place the garlic and oil in a large skillet, and saute over medium heat for 1 minute or until the garlic is fragrant. Add the damp collards and stir, then cover the pan and cook for 2 minutes longer. Add the raisins and pine nuts, and stir. Cover and cook for 2 minutes. Stir in the balsamic vinegar, cover, and cook for 1 to 2 minutes longer.