Vegetarian Foodie

Jalapeno Salsa

I needed a jalapeno recently and lucky for me, the husband was about to pop out to the shop for a 6 pack of our favorite local brew.

He returned with about 20 jalapenos.....just in case 1 wasn't enough. Remember the great garlic clove crisis of 2008? If you don't recall... that is when the husband thought a clove of garlic = a bulb of garlic and nearly made a sauce with 3 bulbs of garlic.

So, enter jalapeno salsa. 

So, I have researched and pondered the foamy salsa phenomena. I photographed this salsa right after it was made so I am dubious about the theory of the foam signifying breakdown/salsa going off. If anyone has a theory, let me know. 

Jalapeno Salsa recipe from All Recipes

• 10 fresh jalapeno peppers
• 2 tomatoes
• 1 white onion, quartered
• 1/4 cup chopped fresh cilantro, or more to taste
• 2 cloves garlic, smashed
• 1 lime, juiced
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Directions

1. Place jalapenos in a saucepan with enough water to cover. Bring to a boil. Simmer until jalapenos soften and begin to lose their shine, about 10 to 12 minutes. Remove the jalapenos with a slotted spoon, chop off the stem, and place them in a blender. Add the tomatoes and boil for 2 to 3 minutes to loosen the skin. Peel the skin from the tomatoes and add tomatoes to the blender.
2. Place the onion, cilantro, garlic, lime juice, salt, and black pepper in the blender or food processor with the jalapenos and tomatoes. 

 

Socca

Socca is a delicious crepe made with Chickpea Batter and cumin. Tradionally a Parisian street food snack we chose to make it a meal with kale and roasted cauliflower, red onion and green bell. I whipped up some magic sauce to drizzle and WOWSERS.... everyone loves Socca. 

Thanks David Lebovitz for the Socca recipe

 

How I love these nights filled with friends and food.

 

Baked Tofu in BBQ Sauce

I have been eating a variety of soft foods in the last few days because I am still waiting for my mouth to heal fully from the tooth extraction. 

Aside from smoothies and miso broth.... Baked Tofu in BBQ sauce with mashed potatoes has been of the best meals. I baked a block of tofu drenched in BBQ sauce for about 45 minutes at 300 F. Delicious- you'd be surprised really. Even if your mouth is in top condition.

 

2012

Happy New Year. I admit it, I was in bed Saturday night by 9 PM. I woke up very early on the 1st because I did have the pleasure of hosting a vegan brunch for some favorite girls. Brunch normally around here consists of various frittatas, coffee cakes and assorted non-vegan goods. So, I turned to Vegan Yum Yum for some inspiration...

Vegan Brunch Menu

Coffee, Tea, Champagne and Izze soda selection

Olive Assortment 

Crunch: Red Bell, Crackers, Yellow and Green Beans

Chopped Salad Greens with Vinaigrette

Fresh Bread

Chickpea Dip

Cherry Kuchen

Summer Vegetable Cassarole

Delicious and simple...tastes like sunshine.

Potatoes sliced, zucchini, yellow bell,onion, tomatoes, thyme and drizzled with olive oil. Bake at 425 covered for 40 minutes then uncover and continue to bake at 325 for 20 minutes. Top with Parmesan or don't.

Vegetables...... As Is

Summer loot.... vegetables: Perfect as is.

 

Roasted Bell with Leeks....

 

Potatoes and green beans.....

I can eat them all day....

Almond Milk Recipe

 

We have recently gone off soy milk around here for many reasons... We have switched to rice milk but thought we would have a go at making a batch of almond milk. Thanks to our pals who offered a tutorial as well as the almonds and the mesh to strain the almonds -we had a successful round of almond milk.

It is very easy to make your own.... so easy.

1/2 Cup almonds (preferably raw and organic) to 4 times the water. Soak for 24 hours then place in a blender. Pass through the mesh and there you have it: Almond mIlk. Feel free to add vanilla to taste, I am quite pleased with it as is. The yield is about a quart-feel free to adjust recipe to suit your needs.

It is my understanding that there are plenty of uses for the almond paste that the mesh collects when straining the liquid. I myself have yet to explore the uses...

Baked Tofu

Pictured, a family lunch for your Friday afternoon. Front and center, baked tofu in BBQ sauce.

• Tofu Block
• BBQ sauce

• Preheat oven to 450 F
• Smother block of tofu in your favorite BBQ sauce or sauce....
• Bake for about 40 minutes

Serve with your favorite meal sides (see some of mine below), or even better as one of the fixings for your vegetarian taco spread...

In this case, pictured: Gazpacho, steamed artichokes and olive oil for dipping, a simple tomato salad, and greens.

Enjoy and have a splendid week end.

Tomato and Onion Salad

To round up the wedding week festivities, the ladies that traveled from across the pond fixed all of us dinner.

The menu was a squash curry that was so good we all devoured it before a photo was shot, a delicious salad on the side, Cucumber Mint Yogurt Dressing, Naan (store purchased) and plenty of wine.

Here is a sneak at the girls prepping the ingredients:

Tomato and Onion Salad

• Cherry tomatoes halved
• Chopped white onions
• Chopped cilantro
• Lime juice
• Salt and pepper to taste

This salad goes perfectly alongside a curry.

Thank you ladies-this was one of my favorite dinners of the summer!

Curried Lentils in a Lettuce Wrap

I didn't have a chance to post last week because I was busy eating these lentils at any chance I had:

• Brown Lentils Washed and Boiled until Soft
• Heat Chopped Onion and 3 Garlic Cloves in Olive Oil
• Add Cumin and Turmeric to Taste
• Add Lentils
• Mix and allow all tastes to marry for a few minutes

Serve in a Lettuce Leaf posing as a wrap and if you are not Vegan, top with this delightful Greek Yogurt, diced cucumber and chopped mint topping:

A variation on the lettuce wrap: I also ate these lentils atop baby spinach and with the yogurt topping-salad delicious!