Wednesday, April 23, 2014

Fun at the Farmers' Market

It's been a while since I had a good market-haul post!

I got a lot.

Last week, Mr Vegan Eats & Treats went out of town for a few days. This almost never happens. I took advantage of that opportunity to eat a random assortment of odds-n-ends from the pantry and the freezer and the fridge. I wouldn't really call them "complete meals," but I made some solid headway on a few things that had been lost without a recipe to call home.

The end result was a pretty empty fridge. Happily, the Saturday morning Farmers' Market came along and solved that problem in one fell swoop. I go to the market super early - at 7:30 am before my 8:00 am workout. Maybe that's not early to you, but it's early for me... especially on a Saturday! The great thing about going early is nothing is sold out yet, and you can have your pick of all the best produce. I feel so totally lucky to live in a place with all this glorious, mostly organic, local, vibrant produce to choose from!

it was a workout just carrying all that stuff!

I really cleaned up and got one million delicious goodies. All of this went into a giant pot of minestrone soup, Easter brunch (see previous post), Giant Salad Night, and then a few other assorted snacks and nibbles.

In case you're into lists, here's what I got:
1 leek
1 bunch celery
4 small sweet red bell peppers
5 heads assorted baby lettuce
2 lbs red new potatoes
2 small zucchini
big bag of sugar snap peas (snacking heaven!)
4 smallish red onions
2 baskets of bright red cherry tomatoes
1 tub Dill Pickle Sauerkraut (my favorite!)
1 bunch fresh dill
1/2 lb green beans
3 baskets strawberries (long gone!)
1 head of garlic (roasted, into minestrone - thanks, Jess!)
1 bunch of asparagus
1 small broccoli
2 bunches of carrots
1 bunch of green onions
3 small Haas avocados
1 bacon avocado
1 lb sliced mushrooms (they come pre-sliced! perfect for lazy me!)
1 bag of sunchokes for my friend Sophia


Sunday, April 20, 2014

Happy Easter (& Cookbook Winner!)

Happy Easter! or Happy Passover! or Happy Sunday!

We had a sweet little breakfast gathering over here at our house this morning... Easter is always a good excuse to get together and have some yummy brunchy foods. It was just my mom and her two sisters (my aunties!) and a friend of my auntie's. Quiet, tasty and relaxed... a sweet little occasion.

see my super cute bunny plate? I have four and they are all different
these plates are one of the reasons that I had to host an Easter party

About a month ago, I started anticipating Easter... which basically means I wanted to eat a hot cross bun. I love baked sweeties more than pretty much any other treat, and I only make HCBs once a year. That way, they are really special. Usually I use some candied fruit in addition to raisins or currants... but this year I just used all raisins - and they came out great! Also, this year I decided to do something different - in a very belated recognition of the Spring Equinox, I made Hot Equals Buns instead of Hot Cross Buns. Just as tasty! (here's my recipe)

I wanted a nice savory dish to balance out the sweeties - so I made a batch of the Mini Crustless Quiches from Isa Does It... though I added in some sauteed broccoli, leeks and mushrooms, and also a little tahini and dijon mustard. These came out so delicious! The veggies in there add some body and texture, not to mention more flavor! I usually prefer things with a little bite to them, and the chunky brocco-bits were great in the creamy quiche base. I've noticed that I also love these guys better when they have cooled down a bit (ie straight out of the fridge)... so the few that are left over will be good for an afternoon snack later on too.

Plus - Strawberries! What good is a brunch party without fresh fruit? We were going to have fruit salad, but yesterday one of my lovely yoga students gave me many cartons of huge, beautiful, organic strawberries as a gift. How wonderful! She and her husband grow organic berries, and she often shares some with me. I am so grateful. So, who needs fruit salad when you can just dive into a ginormous bowl of these beauties?

I've been thinking about that Creamy Potato Salad from Oh She Glows ever since I first made it a couple of weeks ago, and it seemed like a great fit for Easter brunch... and it was. So quick and delicious. I love the lemon-avocado-dill dressing... it's so thick and creamy!!

Speaking of Oh She Glows, we have a winner!
Random number generator picked Krista
Krista - send me an email so I can get you your book!! (ameyfm - at - yahoo - dot - com)

All in all, today was a really sweet morning... and now I think I'll go hang out with the pets in the sunny backyard... with a book, and a big glass of sparkly water. Ahhh! 

Monday, April 14, 2014

"Oh She Glows" Review & Giveaway

I guess I was just living under a blog-rock. I had certainly heard of  Angela Liddon's blog "Oh She Glows," but for whatever reason, I hadn't ever tried any of her recipes. I started hearing good things about her new cookbook, and was getting curious. Then, as luck would have it, I was offered the chance to receive a review copy AND offer a giveaway! Yes, please!
Mr VE&T is really into this book

My first impression of the book is that it's crazy beautiful. Her pictures are so beautiful! And it's got a great layout: one recipe per page, a full-page photo of every dish, and the ingredients over in a side column. Each recipe has a "prep time" and a "cook time" estimate, and tells you all the details such as "gluten-free," "nut-free option" etc. As far as I can tell, this book is about 90% gluten-free, so that's cool for all you gf'ers out there in the world!

The first two dishes I made were the Creamy Avocado Potato Salad and the Pan-Seared Garlic Tofu. You guys. That potato salad is so damned good! The potatoes and asparagus are chopped up small and roasted to perfection. While they are roasting, you whizz up a super easy creamy avocado & lemon dressing... and then you just have to mix it all together. It's so easy and somehow just amazingly delicious. Mr. Vegan Eats & Treats fell deeply in love with this dish. He called it "Potato Chip Salad" because he says it tasted like Ranch-dressing-flavored potato chips. And it kinda did! I absolutely can't wait to make this again. It is totally great.

To go with it, for a protein blast, I made the tofu cubes and they were easy and quick and very yummy too. It was a good combo. I could definitely eat a whole bowl of tofu cubes like this in one sitting, but I practiced restraint and got a few servings out of it.

Next up, I tried the Indian Lentil-Cauliflower Soup. It's essentially like a red lentil dal recipe with cauliflower and sweet potatoes in it. I could see from the ingredients that it would be a quick and straightforward recipe and I that I might want to fuss with it. The spices she calls for are simple, so I threw in some mustard seeds and Indian chile powder for a little extra pizzazz. Once it was ready, I still thought it was a little quiet for my Indian-food-preferences, so I zinged it up with some hot sauce, fresh lime, and some tamarind paste. Yeah! Even though I modified the recipe a bit, I really liked this dish and I appreciated the framework of having this quick and yummy recipe to build off of. I would certainly use this recipe again for a foundation. I loved the chunky veggies in the dal... I don't usually do that in my dal, and they were delicious.

 this is fabric my grandparents brought home after their time in Ghana with the Peace Corps

Mr. VE&T got really excited about this book (so atypical!) - and was looking through it and picking out recipes for me to make. How fun! It was really fun to have his input and enthusiasm. Right away he picked out the African Peanut Stew. I always avoid peanut stew recipes because it seems like with all that peanut butter, it's just gonna be a giant calorie bomb. But I was so happy for Mr. VE&T's enthusiasm, that I wanted to follow through. And, actually, once I did the math, this soup wasn't very high-calorie after all - and full of good stuff. And, better yet, this soup is AMAZING. Like, holy moly, yumma-lumma-ding-dong good. We loved it so much. And it made tons. I'm not a delicate eater, and I think we got 5 big servings from this recipe. Plus, I just got the most delicious organic PB from Trader Joe's, so it was extra tasty. This soup = very good idea.

Next, I made the Protein Power Goddess Bowl. That name kinda freaks me out a little, so I just called it The Protein Power Bowl instead, and then I was comfortable again. This is a lentil-wheat berry salad with some veggies and a hefty tahini sauce on it. I made it for dinner one night and although I liked it quite a bit, Mr. VE&T thought the tahini experience was a bit intense and that it would be good with some carrots and greens. The recipe made quite a bit, so when I had some left overs the next day, I added in a diced up carrot and served it over a big bed of steamed kale. I think Mr. VE&T was right - it was really delicious like this! Also, the recipe is quite calorie-dense (and nutrient-dense!), so it was good for me to extend it with a big mess of greens. I still have some servings left, and I think I'll do this again for lunch today. It really kept me going!

Last but not least, I made myself a batch of the Spa Day Bircher Muesli. I had a big batch of homemade soy yogurt already, so this was very easy to whip up. You mix everything together, and then leave it in the fridge overnight. She says that it will keep for a few days... so in the morning, I portioned out 3 bowls and had this for breakfast 3 days in a row. So yummy! I've been having yogurt for breakfast often lately, and I really liked all the yummy stuff mixed in. Angela suggested adding maple syrup on top, which I did the first day... but actually I found that a little too sweet for my tastes. With all the fresh apple and dried fruits mixed in, I thought it was perfectly and pleasantly sweet on its own.

we are glowing with happiness after all that good food
So, as you can see, I've already made a lot of recipes from this book and I am really loving it! I have so many more recipes written down that I still want to try out... plus, I have to make that potato salad again pronto. So, this book is going to get a lot of use around here!
In general the recipes in "Oh She Glows" are definitely on the health-food side of things, which I really appreciate. There are no recipes calling for mayo or Earth Balance or such. I don't mind those ingredients, but I already have plenty of cookbooks that rely on stuff like that, and I don't want to eat that way too often. The recipes in "Oh She Glows" are almost entirely unprocessed, pantry staples. Not unusual or hard to find, but put together really nicely.

Now the good news! You too can get your grubby little paws on a copy! The publishers of "Oh She Glows" are happy to offer a copy to one lucky winner in the U.S. or Canada. You don't have to do anything weird. Just leave a comment here and say something nice or interesting. I'll pick out a winner on Friday the 18th... Good luck!

-- so you can enter both of our giveaways!

Monday, April 07, 2014

Dates Stuffed with Yum

Just recently, I have fallen in love with stuffed dates. I'm sure you're thinking "What the hell took you so long?" And the truth is, I don't know!

I've certainly made stuffed dates before - I've even featured them on my blog - but somehow I wasn't overly impressed. Then, a month or so ago, we had a little party after one of my yoga classes, and one of my students brought dates stuffed with almond butter and topped with cocoa nibs. It was a revelation! It was love at first bite!

have I ever shown you my Roaches In Love plate?
clearly, it is one of the best things ever, in all the world.

Since that moment, stuffed dates are now officially one of my favorite snacks. For a while I was making them just like that - with almond butter and cocoa nibs. It is so good. Then, I also started experimenting with shredded coconut instead of cocoa nibs (spoiler alert: also very good). Then, I realized that people often eat cheese with dates, so I busted out some of my aged cashew chevre (from Miyoko's book Artisan Vegan Cheese) and stuffed some of that into a date with a big hunk of walnut on top - and lo and behold! - that was also delicious!

Right now I am in the middle of teaching a 6-week course on Yoga Philosophy and it's keeping me hard at work. It's pretty much all Yoga Sutras all the time around here - you may have noticed that it's been cutting into my blogging time! With all this deep contemplation and concentration, I need some serious brain food to keep me going. These date snacks are perfect - fun and yummy and chewy and full of good stuff. Also, in the morning, Footie sits in the chair at the end of the table and keeps me company. It's very helpful!

Give me your stuffed date recipes! What are you favorite combos? Now that I am such a little nut for these things, I'm eager to experiment with more varieties. Plus, I've got two more weeks of this class and I'm gonna need lots of dates to get me through!

Monday, March 24, 2014

Happy NoRooz! Happy Spring!

Happy NoRooz, Everyone!

Last Thursday was my most favorite adopted holiday of the year: Persian New Year, aka NoRooz. Huzzah! NoRooz is officially celebrated at the exact moment of the vernal equinox, but, in the interest of social ease, we had a big dinner party on Friday night... which was also my dad's 77th birthday!

Although you might not know it from this picture, I was very proud of myself for not making too much food. Last year I went sorta crazy and made SO MUCH food for NoRooz... it was a bit too much. This year was just about perfect!

Kuku Sabzi
Every year for NoRooz, I like to make a few recipes that are new to me... but there are also some traditional dishes that you simply must have for the holiday - one of those is definitely Kuku Sabzi. Traditionally, kuku sabzi is an eggy omlette or quiche packed full with fresh herbs. Over the years I have tried many different veganized versions, but I think this year's vegan kuku sabzi was the best yet! 

I made a double batch of the mini quiche recipe from Isa Does It, and then "kuku-sabzied" the flavors. To a double batch of batter, I added roughly 1 cup each of: minced parsley, minced cilantro, minced fresh dill, minced scallions and minced spinach. Plus, about 3/4 c chopped walnuts, and about 1/3 cup barberries (rehydrated in warm water for +/- 30 minutes). I thought they might take longer to bake, what with all those fresh herbs in the batter, but actually they only needed about 20+ minutes in the oven, and they turned out AMAZING. Plus... so easy to do ahead of time and fun finger food for the party. I will definitely make them like this again next year! 

I also discovered how super fast this whole process is if I just use my food processor to mince all the nuts and herbs. Uh... why did it possibly take me so many years of NoRooz celebrations to realize this?? 

Sabzi Polow
Another NoRooz dish that you've just gotta have is Sabzi Polow: Persian rice with fresh herbs. If you are noticing a strong theme of fresh herbs, you are catching on. I've had really great luck with the polow technique from Terry's book Vegan Eats World... I especially like the little bit of yogurt that she suggests adding to the rice, and the cooking method is really clear. I made a 1.5 batch of her rice, but subbed out her suggested seasonings and added in about 3/4 cup each of minced dill, cilantro, chives, and parsley. As you can see, I didn't get a super golden crust (even though I cooked it longer than suggested... I think I had the heat too low)... but it still had a good crunch and it was super tasty.

Persian Sweet Potato & Orange Stew with Prunes
Here's one of the dishes that was new to me this year. I'd had it in my (excessively long) list of bookmarked recipes, and I finally tried it. I thought it was NoRooz appropriate because it was full of spinach and orange juice. I even used oranges from our own tree! You guys. This was SO GOOD and was a total hit of the party. Here is the recipe, which is very highly recommended indeed!

My excellent friend and her mom came over early to help me get ready (it was fun and helpful!!). They got put to work making these Nan e Taftoon flat breads... also a new-to-me recipe off the internet. I thought they turned out pretty well, but I actually preferred the flatbread recipe that we used last year... so I"ll probably return to that one. That said, I have a deep and abiding love for nigella/kalonji seeds and pretty much any ol' flatbread with nigella seeds is a friend of mine!

Aash e Reshteh Garnish
Somehow I failed to capture a photo of the traditional NoRooz veggie soup called Aash e Reshteh, but I did photograph the special garnish that goes with the soup. The soup (recipe here), is full of beans and veggies and spinach and noodles and generally it is bursting with flavor. This year I made a 2/3 batch, which was just about perfect! The garnish is a very special part - fried onions with dried mint and turmeric. Just the smell of the garnish fills the whole house with the smell of NoRooz. I love it so.

A big, fresh and simple Shirazi Salad: cucumbers, tomatoes, red onion and a few olives. Dressed with a combo of pomegranate molasses and olive oil. MmmMmmMmm.

I also made two special drinks. Madhur Jaffrey's World Vegetarian has a bunch of really enticing Iranian drink recipes in it... including many that I have yet to try. Using her recipe, I made a batch of Irani Mint Lemonade (sorry, no picture!). I made a small pitcher of the syrup - which used simple syrup poured over fresh mint leaves and fresh lemon juice - and then let people add as much sparkling water as they liked. I also made this Pomegranate-Lime-Mint soda with fresh pomegranate juice, fresh lime juice, fresh mint leaves, and a small amount of simple syrup ... plus a bunch of sparkly water to give it fizz and to make it lighter and less intense. They were both very tasty!

(also, check out this awesome pitcher my mom gave me! even though it looks quite Persian, it's actually from my family roots in North Carolina!)

As I mentioned, Friday was also my dad's birthday! Although it has nothing to do with NoRooz, Key Lime Pie has everything to do with my dad: he loves Key Lime Pie! After becoming a vegan, I tried many K.L.P recipes, with varying degrees of failure and success... but once I tried Isa's Latchkey Lime Pie, I didn't need to look any further. Now I make this one every year and my sweet Daddy loves it. As you probably know, my dad has had a very rough year ... and so this year's birthday celebration felt even more special than ever. I'm so glad he is still here with us to love and laugh and just be together.

Ahwazi Cookies
Here's a super-awesome new-to-me recipe!! These interesting cookies caught my eye because they looked cool and the recipe sounded amazing - cookies stuffed with dates+walnuts+tahini??? Yes, please! The recipe was a bit like one of those old-fashioned recipes "add enough flour until you have a soft dough" (I ended up using about 2.5 cups). Also, I had to look up a recipe for homemade "self-rising flour," which was easy enough. These cookies are super cute and also super delicious. We were all calling them UFO cookies, for obvious reasons. They are just barely sweet, except for the date filling, which is naturally sweet. They're a really good treat to go with tea or coffee. Loved these!

My friends Jane and JP are organic farmers and they brought along a big bowl of beautiful strawberries - their first pick of the season. So glorious and delicious!!!

Sohan As-Ali
You've got to have plenty of shirini (sweets) for NoRooz... and although I do like to mix it up, I always make a batch of my personal favorite, Sohan As-Ali. Here's my recipe. These are almond brittle candies, flavored with saffron and rosewater, and topped with pistachios. They are absolutely delicious and I look forward to them every year! I've also learned to display them on parchment paper, so that they don't stick to the serving tray (hot tip!).

And, last but not least!, my friend Jasmine and her daughter brought along a platter of these delicious coconut-rosewater candies topped with ground pistachios and cardamom. YUM. I loved these! I was feeling a bit remorseful that I hadn't made any desserts featuring the Persian favorite cardamom, and then these showed up: perfect!
We had such a wonderful evening and celebration together with family and friends. Even though I didn't grow up celebrating NoRooz, I have really fallen in love with it... and every year that we celebrate it, I feel more and more strongly connected to it. It's such a beautiful and meaningful holiday - full of symbolism and so in harmony with the natural world. I love the idea of celebrating the new year with the vernal equinox - a time of balance and a time when all of Nature is preparing to burst forth into a new cycle of growth and beauty. Happy New Year!

Friday, March 21, 2014

Asparagus Appreciation!

 my precious little spring bundle of love

Every year I look forward to the arrival of asparagus at the farmers' market. For me, it is the one true harbinger of Spring. Once the asparagus arrives, I know winter is officially over and happy days are ahead. Soon there will be berries and cherries and then stone fruits and so on and so forth!

Last week, the asparagus arrived and I went overboard and bought (and ate!) 4 bunches in one week. Mwahahaha! No regrets! To keep it simple, I just lightly cooked them in a cast iron pan over medium-heat with a tiny spray of oil... until they were soft and lightly browned. Sooooo good.

As you may know, our kitty Yummers really loves asparagus. Even though it's been a whole year since asparagus season, little Mr. Yummers had not forgotten his favorite veggie - and materialized out of nowhere ... meowing like a persistent beast until he got his share. It's so cute! (here's an old video of him eating an entire asparagus in one fell swoop - after that show of gluttony, now I only give him the little tips!)
Springtime day-dreaming in the grass with my old friend, asparagus

asparagus brings out my playful side!

Tuesday, March 18, 2014

Noshtalgia: Girl Scout Cookies

Actual picture of Baby Me as a Brownie, aged 6 (1979)

This year I got my paws on some Girl Scout cookies for the first time in a LONG time. 
Here's the scoop, Girl Scouts of America has two different bakeries that make their cookies, and only one of them makes vegan options. If your local girl scout is selling Tagalongs, you are out of luck. But, if she's selling Peanut Butter Patties... you are golden!

As far as I know, this was the first year these vegan options hit my area... so when a yoga student of mine posted something on Facebook about girl scout cookies for sale (via her daughter), I placed my order for a box of PB Patties and a box of Thin Mints. Apparently the Lemonades are also vegan, though I didn't order any of those. 
I was a Brownie for three years back when I was a wee lass. Mostly I remember singing Christmas Carols in nursing homes, which is fine, but singing isn't really my thing so I can't say I loved it. I do remember going to a really awesome overnight camp where we made tie-dyed shirts in the woods (it was the 70's). And I remember taking the dog of the lady who lived across the street from my grandparents to dog-training school for my dog-training badge (ha ha- what a stretch! He was a cool dog). But, what I really remember most of all was the cookies.

Back in the day, before Facebook, you actually had to hit the streets. With my mom's help, I remember going to neighbors' homes with the colorful cardstock order form. I went to her office and solicited her co-workers, while wearing my brownie outfit. They had to write down their name and number and check off which cookies they wanted to order.

One year, my mom was Cookie Mom... which meant that all the cookies that had been ordered arrived at OUR HOUSE. Our house was cookie central! It was so fun and exciting to see all those cookies!

I'll tell you the truth. These girl scout cookies are pretty good, but the cookies I make for myself are yummier and more to my tastes. Still, that probably won't stop me from ordering another box or two next year... to support my local girl scout, and for a walk down memory lane. Also, these cookies freeze great, and if you want a sweet little nibble, a frozen Thin Mint with your coffee really hits the spot!