Our Veggie Kitchen

My sister was in town last weekend and I wanted to treat her to a nice Indian meal. Since she detests anything spicy hot, I went with Moong Dosas, roasted potatoes, mango chutney and Channa Saag.  I love cumin and spinach together and the spices and textures blend perfectly together in this dish.

I make this quite often when I'm planning an Indian meal. It's pretty quick to make, it reheats well and it tastes really good.  Except for a few grams of fat, it's also quite healthy.



Channa Saag
2 tbs vegetable oil
1 large onion, chopped
3 jalapeno peppers, seeded & minced
4 cloves garlic
2 tsp cumin seed
3 tomatoes, grated
3 10 oz packages spinach, thawed, drained & chopped
15 oz chickpeas, drained
1/2 tsp salt
2.5 oz coconut milk (1/2 of a small can)
1 cup soy yogurt

Heat the oil over medium-high heat. Add the cumin seed and cook until the seeds begin to pop. Stir in the onions and saute until they begin to caramelize. Add the peppers and garlic and saute until the garlic is aromatic. Add the remaining ingredients (salt to taste), and bring just to a boil. Reduce heat to a low simmer

6 servings: 246 cal (10g fat, 29g carbs, 10g protein)

I frequently experiment with new ideas for vegan sandwiches, especially sandwich spreads.  They make school-time lunches a breeze and they often double as a dip for veggies or chips.  With my oldest daughter, it's often a dip for her spoon.

I've made this Artichoke Dip a few times.  It's got a subtle white bean base and just creamy enough, while avoiding a calorie overload.  And the artichoke flavor shines through.  I've also made this Spinach Dip.  With the stronger spinach flavor, I could use a whole can of white beans without tasting beany.  But my girls turn their nose up at all the spinach.  This iteration, blending the two is the perfect mix.  It's healthy enough to use it in a sandwich, its got great flavor and my girls love it.  In fact, it's my favorite of the three.



Artichoke Spinach Dip
1 bunch spinach, washed, chopped and cooked
8 oz water chestnuts, finely chopped
6 oz jar marinated artichoke hearts, minced
2 tbs pickled jalapeno peppers, minced
Sauce:
1 can white kidney beans
1/2 cup vegan sour cream
1/4 cup vegenaise
1/2 lemon, juiced
1/4 tsp salt
1/4 tsp pepper
2 cloves garlic

Add the sauce ingredients to a blender and blend thoroughly, until very smooth. To the blended sauce, add the cooked spinach, minced water chestnuts, minced artichokes, and jalapenos.  Pulse the blender to combine and refrigerate until the sauce thickens, at least a couple of hours. The dip is better if kept overnight.
Makes about 3 cups

12 servings: 139 cal (5g fat, 19g carbs, 6g protein)

September is right around the corner, and I'm start to think about fall foods.  And this hearty spaghetti sauce fits the bill perfectly.  A ragu is normally a meaty, complex sauce that simmers all day, filling the house with aromatic bliss.  I kept the ragu's essence, the onions and celery and carrots and added the earthy flavors of mushrooms, lentils and spinach.  The result was hearty and filling ... and the kids never knew they were eating their lentils and spinach.

This recipe makes enough sauce for two pounds of spaghetti.  I usually make a batch for dinner and freeze a batch for later.  It's a bit of work, so it is really worth making a full batch (or even a double) and freezing the extras.  Also, if you balk at the price of procini mushrooms, try dried shiitake instead.  They can be very inexpensive in Asian groceries.



Garden Ragu
1/4 cup olive oil
1/2 oz dried porcini mushrooms
1 large onion, chopped
2 stalks celery, finely chopped
2 medium carrots, grated
2 cloves garlic
1/2 cup red lentils
3 cups spinach, lightly packed, chopped
1/2 cup white wine
28 oz can diced tomatoes
28 oz can tomato puree (sauce)
1/2 tsp salt
1/2 cup basil, finely chopped
2 lb spaghetti pasta, cooked according to directions

Put the dried mushrooms in a bowl and cover with 1 cup boiling water.  When they've hydrated, squeeze out the moisture (into the bowl), mince and put back into the water.

In a large pot, heat the olive oil over medium heat.  Add the onions and celery and saute until the onions are soft.  Add the carrots and garlic and cook for another minute, until the garlic is aromatic.  Add the spinach and cook until the spinach has wilted.  Add the white wine, diced tomatoes, pureed tomatoes, and lentils.  Pour in the minced mushrooms, along with the soaking liquid.  Bring to a boil and cover.  Simmer until the lentils are very soft and begin to lose their shape (you want them to be mushy).  Stir in the basil and salt.

In three or four batches, pour the sauce into a blender and pulse until you get a good consistency.  There should be no large chunks, but thicker than a liquid.  Transfer back to the pot and simmer until ready to eat.  Mix with cooked pasta and serve.

8 servings:  610 cal (9g fat, 109g carbs, 21g protein)

One of my favorite blogs, Manjula's Kitchen, has been having monthly contests and I've finally joined in on one. This month's contest is for rotis or parathas. I learned the art of the paratha from her blog and, when I've got the time to spare, I love to make parathas stuffed with cauliflower or spinach. When I'm a little short, I go for simpler rotis. Tonight, I thought I'd try to combine them, by mixing the filling right into the dough.

The dough was a bit on the fragile side and the rotis didn't puff much as they cooked, but it was a success nonetheless. I adjusted my technique a bit and, by the end, I had a colorful flatbread, with slight pockets of air and a wonderful flavor and aroma. My wife and I ate the entire batch, with bowlsful of Aloo Gobi.



Spinach Roti
(inspired by Manjula's recipe)

Dough:
1 1/2 cup atta (chapati) flour or whole wheat or a mix of wheat and A/P flour
3/4 cups water
3/4 tsp salt
Filling:
1/2 tbs vegetable oil
1 tsp cumin seed
1/2 tbs ginger, minced
1 serrano pepper, seeded & minced
1 bunch spinach, washed & chopped
pinch asafoetida
1/4 tsp salt
For cooking:
about 1/4 cup flour, spread on a small plate
about 1 tbs vegetable oil, in a small dish

For the filling, heat the oil over medium-high heat. Add the cumin seed and cook until they begin to pop. Add the ginger, serrano pepper, spinach, asafoetida and salt. Cook, stirring often until the spinach has wilted and most of the liquid has cooked off. Scoop the spinach onto a small plate, cover with another plate and press to drain. Allow to cool somewhat.

For the dough, mix together the flour, salt, spinach mixture and most of the water in a large mixing bowl. Knead the dough (I do it right in the bowl) until the dough is soft and pliable. Add water as needed so you have a tacky, but not sticky dough. Divide the dough into 8 balls, cover and let the dough set for a few minutes.

To cook, Preheat a heavy bottomed frying pan to medium-high. Brush with a little oil. For each roti, dip the ball of dough into the flour and press down. Flip so both sides are dusted with flour. Roll out into a circle, about 6 inches across. The dough won't wand to roll out as much as regular roti, and will tear if you roll it too thin.

Peel off the dough and stretch a bit in your hands. Add to the fry pan and shake the pan a bit to prevent sticking. As soon as the roti begins to dry in the middle, dip a spoon in the oil, brush the roti with the back of the spoon and flip. Dip the spoon again and brush the partially cooked top. Using your fingers or a spatula, rotate the roti as it cooks. The surface contact will cause the roti to form air bubbles as it cooks, but will not puff up completely. When the roti has browned in patches, flip and finish the other side. Remove and cook the next roti.

I've still got some pumpkin kicking around from November. I'm hell bent on using all of it,so I've been looking for some creative uses. I made some Southwest Pumpkin soup that I'll post next week. It was a perfect winter treat. Tomorrow, I'll make some Massaman Pumpkin Soup, that I'll post if it's any good. But today, I've got one of the better pizzas I've made: pumpkin, spinach and mushroom pizza!

I've been reading up on bread and playing with my new mixer and I created some of the best crust I've ever made. I used a Cooks Illustrated recipe that was similar to this with no sugar and a cup more flour. I kneaded it until it was nice and pliable, gave it a good first rise, then spread the dough and plopped it on a heated pizza stone. The dough rose quickly from the heat of the stone. It was neat.

Bread Note: I am a novice bread-maker at best. I am relating my experience and I explore an art that I am slowly learning. Please don't mistake this for direction. I might be right, I might be wrong, but it's fun learning.

Update: After a few trials and a lot of reading, I've come up with a pizza dough recipe that I'm very pleased with. Here it is.



Pumpkin Pizza

Pizza Dough for 1 12" pizza
1 1/2 cups Daiya Italian Style or other vegan cheese
8 oz pizza sauce (1/2 can)
1 bunch spinach, washed & stems removed
(or 1 package frozen spinach, thawed)
1/2 lb mushrooms, wash and sliced
1 small pie pumpkin, peeled & seeded (about 5 cups)
3 tbs maple syrup
1/4 tsp rubbed sage

Chop the spinach add to a saute pan with a little water until wilted. Press the spinach between two plates to remove any excess water. Saute the mushrooms in a little oil or steam with a little water and drain. Set both aside or refrigerate until needed.

For the pumpkin, chop into quarters and, using a vegetable peeler, peel into ribbons. This creates a texture that is perfect for pizza. It's not chunky and every bit will have pumpkin melting in your mouth. Add the pumpkin to the saute pan with a cup of water. Cover and simmer for a few minutes, until the pumpkin is soft. Drain, stir in the syrup and sage and set aside.

When the pizza dough is rolled and ready, spread the pizza sauce, then the Daiya. Then spread the pumpkin evenly over the pizza. Add the spinach and mushrooms in a pleasing pattern. Bake in a preheated 450 degree oven for about 10 minute, until the crust is brown.

Christmas came early this year, as Daiya cheese made its way to Eugene.  So, in celebration, I picked up some cheddar and italian style and made this delicious lasagna.  I made a roasted red pepper tomato sauce and a spinach laden tofu ricotta to accompany the Daiya for an amazing pre-Christmas meal.

So now, I'm prepared to settle in, do a little prep for the big day, and to enjoy the rest of my end-of-the-year vacation.  It's just too bad there's not much left over to snack on.  I will be quiet until after the holidays.  So, I would like to wish everyone a happy holiday season.



Spinach Lasagna with Red Pepper Tomato Sauce

Sauce:
2 red bell peppers
3 cloves garlic
1/4 cup basil, chopped
1 tbs olive oil
1/4 tsp red pepper flakes
1 onion, chopped
1/2 cup dry white wine
28 oz diced tomatoes
15 oz tomato sauce
1/4 tsp salt

Spinach Ricotta:
2 bunches spinach, stemmed, washed & shopped
3 cloves garlic
16 oz tofu, drained & crumbled
1/2 cup cashews
1/4 cup lemon juice
2 tbs olive oil, divided
1/2 tsp salt
1 1/2 tbs miso

Other:
12 oz lasagna noodles (3/4 of a box)
3 cups vegan mozzarella cheese (or bechamel, see below)

For the sauce:
Cut the peppers in half and remove the seeds and stems.  Place them skin-side up on a baking sheet, along with the unpeeled garlic and broil until the skin is charred, about 7 or 8 minutes.  Remove the peppers in a paper bag, or just set a side and allow to cool.  When cool enough to handle, remove the skin.  They should peel right off.  Also remove the skin from the garlic.  Add the peppers, garlic and basil to a blender and blend thoroughly.

While the peppers cook, heat 1 tbs vegetable oil in a saute pan and add the onion and red pepper flakes.  Saute over medium heat until the onion has softened.  Add the diced tomatoes and wine and simmer until the tomatoes are soft and much of the liquid had cooked off.  Set aside if necessary.  Add the tomatoes & onions, along with the tomato sauce to the blender with the pepper mixture.  Pulse a few times until you have a chunky sauce.  Return to the pan, reheat and add the salt, to taste.  This can be made ahead of time.

For the ricotta:
Heat the oil in a sauce pan, set to medium.  Add the spinach, in handfuls, along with the minced garlic and cook until the spinach has wilted, just a couple of minutes.  Press between two plates, to extract the liquid and cool in the refrigerator.  Add the cashews and the lemon juice to a blender and blend thoroughly.  Add the crumbled tofu to a mixing bowl.  Pour the blended cashews, oil, miso and salt over the tofu and stir to combine.  Stir in the chilled spinach and set aside.  This is even better if made a day ahead of time.

Assembly:
Cook the pasta until the noodles are pliable, but not completely cooked. Pour off most of the hot water and add enough cold water or ice so you can grab the noodles with your hand.

Add enough marinara to coat the bottom of a 9x13 casserole. Add a layer of noodles, then half the spinach ricotta, 1/4 of the cheese and 1/4 of the sauce.  Add another layer of noodles, followed by the remaining spinach ricotta, 1/4 of the cheese and 1/4 of the sauce.  Add the final layer of noodles, the remaining sauce and cheese. Cover and bake at 350 degrees until bubbling, probably 30-45 minutes. Bake time will be longer if the sauces have been refrigerated. Allow to cool for 10-15 minutes before serving.

8 Servings:  504 cal (22g fat, 61gcarbs, 17g protein)

Bechamel Replacement for Cheese:
If you don't want to use vegan cheese, a bechamel (a simple white sauce) is a very suitable replacement.  It is a common practice in many lasagnas, vegan and omni and can be just as delicious.  Follow the directions below and use instead of the cheese in the recipe above:

2 tbs Earth Balance Margarine
2 tbs flour
2 cups unsweetened soy milk
1/4 tsp salt

Melt the margarine in a sauce pan, over medium-high heat, until it begins to bubble. Stir in the flour and cook, stirring constantly until the flour begins to brown. Remove from heat and add the soy milk. Return to heat and bring to a boil, stirring constantly. As soon as the sauce comes to a boil, remove from the heat and set aside. This can also be made ahead of time, but warm before using.

When fusion is done well, it can be beautiful. I made Indian moong dal dosas with a spicy spinach filling, based on my saag recipe, and added a savory Provencal red pepper sauce. The flavors were an amazing abundance of sweet, spicy, and savory engulfing an earthy crepe. Every aspect of tonight's dinner was satisfying.



Red Pepper Sauce
2 Red Bell Peppers
2 Tomatoes
2 small shallots (2-3 tbs total)
1 clove garlic
2 tbs chopped basil
1 tbs agave nectar
1 tbs vinegar
1/4 tsp salt
2 tbs olive oil

Preheat the oven to 450 degrees. Cut the red pepper in half. Remove the stem, and seeds and lay face down on a baking sheet. Cut the tomatoes into quarters, remove the seeds and lay face down on the sheet. Cut the shallots in half and place the unpeeled garlic and shallots on the baking sheet as well. Bake for about 10 minutes, until the pepper skins have charred. Allow to cool and remove the skins from the peppers, tomatoes, garlic and shallots. They should peel right off. Add all ingredients to a blender and blend into a creamy sauce. The sauce can be made ahead of time and reheated. Makes about 2 1/2 cups.

5 Servings: 82 cal (6g fat, 8g carbs, 1g protein)

Spinach Filling
2 tbs vegetable oil
2 tsp cumin seed
1 large onion, chopped
2 jalapeno peppers, seeded & chopped
4 cloves garlic
2 tomatoes, grated
2 bunches spinach, washed & chopped (or 2 packages frozen)
1/2 tsp salt
8 oz tofu, crumbled

Heat the oil in a sauce pan over medium heat. Add the cumin seeds and cook until they begin to sizzle. Add the onion and jalapeno and cook until they begin to brown. Stir in the garlic and cook a minute more. Add the grated tomato, salt and spinach. Increase heat to medium high and cook until the spinach has wilted and the moisture from the spinach and tomato is cooked off. Remove from heat and stir in the crumbled tofu. This can also be made ahead and reheated.

6 Servings: 109 cal (6g fat, 9g carbs, 6g protein)

I developed this in an attempt to make a lentil dish that was easier to digest, because my body likes lentils so much less than I like lentils This is packed with veggies, and I've added asafoetida, fenugreek and turmeric, along with a host of other spices. You may substitute store bought curry powder for mine (listed at the bottom), but if you have it, add a little asafoetida. It's pungent aroma is a great addition to dals, and it's supposed to make them easier to handle in the end. (literally!)



Sabzi Dal
2 tbs vegetable oil
1 onion, chopped
1 tbs ginger
3 cloves garlic
10 curry leaves
1 tomato, grated
1 bunch spinach (or 10 oz frozen), chopped
1 cup soy yogurt
1/4 cup chickpea flour
1/2 cup lentils
2 medium potatoes, diced
1 small head cauliflower
2 tbs spice mixture (or curry powder)
4 cups water
1 1/2 cup frozen peas

Heat the oil in a medium sauce pan set to medium-high. Add the onion and saute, stirring often until the onion begins to brown. Add the garlic and ginger and curry leaves, cook for a minute, then add the grated tomatoes and the spinach. Cook until the spinach has wilted and most of the liquid has cooked off. Stir in the yogurt, chickpea flour and spice mixture, then add the lentils, potato, cauliflower and water. Cover and simmer until the lentils and potato are soft, about 45 minutes. Remove the curry leaves (or left in as garnish) and stir in the peas and cook just until the peas are warm. Serve over rice or with naan or roti.

4 Servings: 400 cal (10g fat, 63g carbs, 19g protein)

Curry Spice Mixture
This spice mix is probably a bit hotter than your store brand, but not overly hot. It also has a goodly amount of pungency from the fenugreek and asafoetida. It's perfect for lentils, pulses or beans. You can substitute regular curry powder with a touch of cayenne and, if available, asafoetida.

Ingredients
2 tbs coriander seed
1 tbs cumin seed
1 tsp black peppercorns
1/2 tbs black mustard seed
1/2 tbs fenugreek seed
6 cloves
2 arbol chilies, including seeds
1/2 tbs paprika
1 tsp turmeric
1/2 tsp asafoetida

Heat a small fry pan over medium heat. Break apart dried chili peppers and add the whole spices. Dry fry, stirring constantly, or shaking the fry pan until the spices take on a slightly toasted aroma. Remove from heat and let cool for 5 minutes. Add to a a spice or coffee grinder, along with the paprika, turmeric and asafoetida. Grind into a fine powder. Makes about 5 tbs.

I've made this a couple a couple of times and it's fast becoming one of my favorite soups. It's not spicy hot, but the blending of colors and flavors is beautiful and the spinach adds a welcoming texture to this creamy soup.



Curried Tomato Soup
3 tbs vegetable oil
1 tsp cumin seed
1 tsp brown mustard seed (or yellow)
1 large onion, chopped
6 red jalapeno peppers, seeded & chopped
4 cloves garlic, chopped
1 tbs ginger, chopped
1 cup red lentils
1 tbs curry powder
1/2 tsp salt
2 tsp sugar
2 lbs tomatoes, chopped (about 5 cups)
5 cups water, divided
6 oz tomato paste
4 cups fresh spinach, chopped
3/4 cup plain soy yogurt

In a large sauce pan, heat the oil over medium high. Add the cumin and mustard seed and cook until they begin to pop. Add the onion and jalapeno and saute until the onion begins to caramelize and turn brown. Add the ginger, garlic and red lentils and saute until the ginger and garlic become fragrant. Stir in the curry powder, salt sugar and tomatoes and cook until the tomatoes begin to soften. Add 4 cups of water and bring to a boil. Simmer, covered for about 45 minutes, until the lentils have turned to mush.

In batches, blend the soup and set a side. In the now empty sauce pan, add 1 cup of water and the chopped spinach. Bring to a boil, then cover and simmer until the spinach is fully cooked, about 5 minutes or so. Add the blended soup and wisk in the soy yogurt. Bring the soup just to a simmer, then remove from heat.

5 Servings: 335 cal (11g fat, 49g carbs, 14g protein)

Lasagna is a big deal. It just is! The closest thing I've come to streamlining the process is to do as much multi-tasking as possible, or to make the different parts ahead of time and refrigerate them. Still, it's an ordeal. Luckily, sometimes it's worth it because a good lasagna is so good.



Veggie Lasagna with Fennel Marinara
1lb lasagna noodles
10 oz spinach, chopped (or frozen)
4 cups broccoli florets
2 zucchini, chopped
2 tbs almonds, ground

Marinara:
2 tbs vegetable oil
1 onion, chopped
1 fennel bulb, chopped
1 carrot, grated
3 cloves garlic, minced
1/4 tsp red pepper flakes
1/2 tsp salt
1/2 cup white wine
28 oz can diced tomatoes
15 oz tomato sauce
1/4 cup basil, chopped

Bechamel:
2 tbs Earth Balance Margarine
2 tbs flour
2 cups unsweetened soy milk
1/4 tsp salt
Ricotta:

1 lb firm tofu, drained & crumbled
1 tbs olive oil
3 tbs miso
1/4 tsp salt
1 small lemon, juiced

For the Marinara:
Heat the olive oil over medium-high heat. Add the onions, fennel and carrots. Saute until the onions are soft, then add the garlic and red pepper flakes. Saute for another minute or so, until the garlic becomes aromatic then stir in the wine, diced tomatoes, and tomato sauce. Cover and simmer for 20 minutes. Stir in the chopped basil and set aside.

For the Bechamel:
Melt the margarine in a sauce pan, over medium-high heat, until it begins to bubble. Stir in the flour and cook, stirring constantly until the flour begins to brown. Remove from heat and add the soy milk. Return to heat and bring to a boil, stirring constantly. As soon as the sauce comes to a boil, remove from the heat and set aside.

For the Ricotta:
Crumble the drained tofu into a bowl. Stir in the oil, miso, salt and lemon juice.

For the veggies:
Rinse and chop the spinach and add to a saute pan with only the water that clings to the leaves. Cook over medium high heat until the spinach has completely wilted and the water has mostly evaporated. In batches, press the spinach between two saucers to drain and set aside. If using frozen, thaw, chop, squeeze out the water and set aside.

Add the broccoli and zucchini to the saute pan with about half a cup of water and cover. Simmer for 4-5 minutes, until the broccoli softens. Drain in a colander and set aside.

Assembly:
Cook the pasta until the noodles are pliable, but not completely cooked. Pour off most of the hot water and add enough cold water or ice so you can grab the noodles with your hand.

Add enough marinara to coat the bottom of a 9x13 casserole. Add a layer of noodles (1/4 of package), then half the broccoli and zucchini, 1/3 of the ricotta mixture, 1/3 of the bechamel and 1/4 of the remaining marinara.

Add another layer of noodles, followed by the spinach, 1/3 of the ricotta and 1/3 of the bechamel.

Add another layer of noodles, then the remaining broccoli and zucchini, the remaining ricotta mixture and 1/4 of the marinara.

Finally, add the remaining pasta, then the marinara, then the bechamel. Top with ground almonds. Cover and bake at 350 degrees until bubbling, probably 30-45 minutes. Bake time will be longer if the sauces have been refrigerated. Allow to cool for 10-15 minutes before serving.

8 Servings: 585 cal (16g fat, 86g carbs, 35g protein)

I've been meaning to post my spinach pesto for a while. I made this for my wife's Christmas office party. It's refreshing and light, perfect for a summer pot luck (I know, I'm pining for the sun) or made ahead for lunches.



Pasta Salad with Almond Spinach Pesto
1 lb pasta (fusilli, farfalle, etc)
1 pint grape tomatoes, halved
Pesto:
1/2 cup almonds, ground
2 tbs olive oil, plus 1 tbs for pasta
2 cups packed basil leaves, chopped
2 cups packed spinach leaves, chopped
1/2 tsp salt
1/2 tsp black pepper
1 lemon, juiced
1 tbs miso
1/4 cup vegenaise

For the pesto: Fry the ground almonds in a dry saute pan until they begin to smell toasted. Seperate half of the spinach and basil and set aside. Add the remaining pesto ingredients to the blender and blend, adding a little more oil if necessary. Mince the remaining spinach and basil and stir in. Set aside.

Meanwhile, cook the pasta according to package directions. Drain and rinse with cold water. Toss in a little oil to prevent sticking. Add the grape tomatoes and pesto. Stir until thoroughly combined.

8 Servings (as a side): 371 cal (15g fat, 48g carbs, 10g protein)

I made this for a change in repertoire of weeknight rice meals. My intention was to start the rice, then do the prep work, make the sauce and saute the veggies in time for the rice to start cooking. The pace was brisk, but I did it. I ended with a veggie laden rice dish with Alfredo overtones. Next time, I'll use brown rice. It'll give me an extra fifteen minutes and the texture would work better in this dish.



Creamy Spinach and Rice
1 1/2 cup jasmine or brown rice
12 tbs olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 lb small button mushrooms
1/2 lb baby spinach, chopped
2 zucchini, chunked
plenty of cracked black pepper
salt to taste
Sauce:
1 tbs cornstarch
12 oz silken tofu
1/4 cup cashews, ground
1 tbs miso
1/2 lemon, juiced
1/4 cup white wine
1/2 tsp nutmeg (see note)
1/4 tsp cinnamon
1/2 tsp salt

NOTE: 1/2 tsp of nutmeg will yield a strong nutmeg flavor. You may want to add 1/4 tsp and adjust with more to taste.

Add rice to boiling water, and cook according to package directions. While the rice is cooking, heat oil in a large saute pan. Add the onions and mushrooms. Saute until the onions are soft (you should have time to chop the spinach while the onions saute). Add the spinach and cook until most of the liquid from the spinach and mushrooms has been cooked off. Add the garlic and zucchini, and saute until the garlic becomes fragrant, a minute or two. Reduce heat, cover and simmer until the rice and sauce are completed.

While the spinach cooks, combine the sauce ingredients and blend thoroughly. Combine the vegetables with the sauce. Bring to a boil and remove from heat. Add the rice and stir to combine. Add salt and plenty of cracked black pepper to taste. Pepper will definitely enhance the flavor, so don't forget it.

4 Servings: 514 Cal (13g fat, 77g carbs, 22g protein)

I've been wanting to make these for a while but, for one reason or another, never got around to it. My middle girl loves enchiladas, but I thought these may be a bit spicy for her. I was wrong. She wolfed three enchiladas and had leftovers for lunch.



Spinach & Black Bean Enchiladas
10 flour tortillas
1 tbs vegetable oil
1 red onion, chopped
8 oz spinach, chopped
1 can black beans
4 oz can olives
2 cups cooked brown rice
3 cups enchilada sauce (see below)

Saute the onion in vegetable oil. Add the spinach and saute until the spinach is thoroughly cooked. Add the black beans, olives, cooked rice and 1 cup of the enchilada sauce. Add a few more spoonfuls of sauce into a 9x13 casserole, just enough to cover.

For each tortilla, add 3-4 heaping tablespoons of filling. Wrap each tortilla and place tightly into the casserole. Pour the remaining enchilada sauce over the tortillas. Cover with tin foil and bake at 350 for 45 minutes, until bubbling.

Note: The sauce for this recipe is very thick. If you like your enchiladas more saucy, add another cup of water to the sauce.

5 Servings: 569 cal (23g fat, 78g carbs, 16g protein)

One of my favorite lunch-time restaurants has a Morrocan Chickpea Soup that I rather enjoy. This soup was an attempt to duplicate the soup and, the broth is pretty close. It has a nice blending of cinnamon and paprika and just the tiniest hint of bite. I ended up adding enough stuff to it, though, that I would classify this as more of a stew. The lentils and spinach made nice additions and the soup was hearty and tasty.

Oh, and on the chickpea front, I started the week with 4 quarts of cooked chickpeas and I managed to use all but about two cups. I froze the rest to see how they reheat.



Moroccan Chickpea Stew
2 tbs Olive Oil
1 large onion, chopped
3 stalks celery, chopped
3 cloves garlic, minced
1/2 cup dry lentils
28 oz can diced tomatoes
2 quarts vegetable broth
4 oz spinach, chopped (about 4 cups)
1/2 cup cilantro, chopped
3 cups chickpeas
1 cinnamon stick
2 tsp paprika
1/4 tsp black pepper
1/4 tsp salt
1/2 lemon, juiced

Heat oil in a large soup pot. Saute onions and celery until the onion is soft. Add the garlic and saute for a minute more, until the garlic is aromatic. Add the lentils, tomatoes, spinach, cilantro and broth. Bring to a boil and add the remaining ingredients (except the lemon juice). Cover and simmer until the lentils are tender, about half an hour. Stir in the lemon juice and serve.

6 servings: 297 cal (7g fat, 49g carbs, 14g protein)

Chickpea Salad has to be one of the vegetarian world's best kept secrets. Its cheap and easy, low fat and high in fiber, and it's universally tasty. I brought half a dozen cans of chickpeas with me when I went camping this summer. I wanted to make sure we'd have something to eat regardless of the menu. Instead, the menu became chickpea salad sandwiches. My family routinely abandoned their turkey or cheese sandwiches for a little more chickpea salad. Every vegetarian's got a recipe, but, just for giggles, I'll post mine to.

Spinach Dip is one of those foods that I've always loved, but ate sparingly because it was so calorific. I set out to make one that was vegan and a little better around the waste. I succeeded. This version works great as a dip or sandwich spread (I've been spreading it on leftover chapati). It's firm enough to spread, but still creamy and has a nice spinachy taste.



Chickpea Salad
1 can chickpeas, rinsed and drained
1 stalk celery, finely chopped
1/2 small pickle, finely chopped
1 tsp mustard
1 tbs vegan mayonnaise
1-2 tbs chopped shallots, scallions or sweet onion, finely chopped
1/4 tsp Black Indian Salt (optional)

Roughly mash the chickpeas with a fork. They should form somewhat of a paste, with some of the beans still whole and many partially in tact. Stir in the remaining ingredients. The Black Indian Salt is optional, but it gives it a faint eggy aroma that I find appealing.

4 Servings: 120 cal (2g fat, 21g carbs, 5g protein)

Spinach Sandwich Spread or Dip
1 lb baby spinach, washed and chopped
1 can water chestnuts, chopped
1 can white kidney beans
1/2 cup Tofutti sour cream
1/4 cup vegan mayonaisse
1/2 lemon, juiced
1/4 tsp salt
1/4 tsp pepper

Chop and cook the in a saute pan with just the moisture clinging to the washed spinach. Drain the cooked spinach by pressing between two plates. Put the spinach in a bowl and allow to cool in the refrigerator. Thoroughly mash the beans with a fork or in a food processor. Combine the beans, chilled spinach and remaining ingredients. Mix thoroughly.

8 Servings: 199 cal (7g fat, 26g carbs, 8g protein)

I had a couple reasons for making spanakopita. The first, and most obvious, is that I like spinach and feta and flaky crust. The second reason is that I'd never worked with phyllo dough and I've been looking for a replacement for pie crust.

You see, I had unwittingly been making tofu quiche with lard-filled pie crusts for some time. And the other options aren't too appealing. Most lard-free pie crusts have trans fat. Making a pie crust from scratch is more effort than a quiche is worth. Maybe phillo dough was the answer.

The crust turned out light and flaky; even better than any pie crust I'd had. I didn't mess with folding up individual pastries and I'm glad I didn't. The pie was perfect. The only thing I might change next time is the spice mix. As I poked about the internet, I found that there were a broad range of spices used, but most went with dill or oregano. My wife thought it was a bit off. I liked it and it was even better the next day. But, next time, I may go with dill instead.



Spanakopita
1 lb baby spinach (or 2 bunches spinach, washed & stemmed), chopped
1 bunch green onions, whites only, chopped
1/4 cup parsley, chopped
2 cloves garlic, minced
1 tsp dried oregano (or 1 tbs fresh)
1/2 tsp dried basil (or 1/2 tbs fresh)
1 tbs ground flax seed
1/2 small lemon, juiced
8 oz phyllo dough
1/2 recipe Betta Feta Tofu(see below), crumbled

For the filling:
Add the spinach, onions, parsley, spices, and garlic to a saute pan. Cook, stirring occasionally, until the spinach has wilted and most of the liquid has cooked off. Remove from heat and stir in the crumbled Feta Tofu, lemon juice and ground flax. Set aside until the pie crust is ready.


For the pie crust:
Individually, brush each piece of phyllo on both sides lightly with olive oil. Place the first piece of phyllo in the pie pan so that about half of the sheet hangs over the pie dish. Brush the next piece place it so that it mostly, but not completely, overlaps the first piece. Working this way, fan the sheets around the pie sheet until the bottom is covered and you've run out of phyllo sheets.

Assembly:
Fill the pie dish with the spinach filling. Fold the overhanging phyllo sheets over onto the top of the pie. Spray the top with olive oil spray, just to coat. Put the pie in an oven, preheated to 350 degrees. Bake, uncovered for about 40 minutes, until the crust is golden and flaky.

4 Servings: 404 Cal (21g fat, 42g carbs, 12g protein)

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Betta Feta
1 lb firm tofu, drained
1 1/2 cup water, + more to cook tofu
1/2 cup light miso
3 tbs white wine vinegar
2 tsp salt

Cube tofu into 1" cubes. Submerge in boiling water and simmer for about 5 minutes. Drain. Whisk together the water, miso, vinegar and salt. Put cubes into a marinade container and pour marinade over the tofu. Stir gently and refrigerate. Leave to marinate in the refrigerator for at least 2 days or up to 1 week. Shake the container periodically until used. To use, remove from the marinade and crumble each cube with your fingers and use in place of feta. Use within 2 weeks.

Source: The Uncheese Cookbook

The best thing about Thanksgiving is the stuffing. It always has been, always will be. Last year, I made mushroom stuffing with chantrel, shitake and cremini mushrooms and stuffed it into small pumpkins. Earlier this year, I veganized my mom's Italian Sausage Stuffing (a personal favorite). This year, in a kind of seat-of-my pants manner, I cobbled together a squash stuffing.

OK, I had enough forsight to buy some pumpkin ale, but, really, I just bought some stuff that I thought would go well together. I had an acorn squash, and added some zucchini, fresh spinach and, of coarse, good quality stuffing cubes. I still have oregano and thyme in the garden and oregano goes so well with squash, it was a natural fit. Next time I will use a butternut or a pumpkin, something sweeter and more colorful. Aside from that, I was contented. It really captured the essence of Thanksgiving stuffing.



Squash Stuffing
4 Cups winter squash, diced
2 zucchini, quarered lenghtwise and chunked
1 tbs vegetable oil
1 medium onion, chopped
3 stalks celery, chopped
3 cloves garlic, minced
1 tbs oregano, minced (or 1 tsp dried)
1 tsp thyme, minced (or 1/2 tsp dried)
3/4 tsp salt
1/4 tsp pepper
8 oz spinach, chopped
12 oz pumpkin ale (or any beer or veggie stock)
1 cup vegetable stock
12 oz dried bread cubes

Saute the onion in vegetable oil until soft. Add garlic, oregano and thyme and stir. Saute for about a minute longer. Add the celery, squash, spinach, salt and pepper. Cook, stirring frequently until the spinach wilts. Stir in zucchini. In a separate bowl, pour ale and stock over the bread cubes and toss until the liquid is absorbed. Combine with the squash mixture and toss until thoroughly mixed.

Pour into a 9x13 casserole, pressing stuffing with a wooden spoon or spatula. Cover with tin foil and bake at 350 degrees for about an hour. Remove the foil for the last 10 minutes.

8 Servings: 260 cal (4g fat, 49g carbs, 8g protein)

Long ago and far away, I made a bad batch of dal. Now, I'm a big fan of Indian food. I'm also a believer that if a dal looks apetizing, It's not ma..de right. This just wasn't right. It was horrible and, of coarse, It couldn't be my cooking. It must be that I don't like lentils. I convinced myself that they taste like dirt.

Since going veg, last year, I've started to rethink that hypothesis. After all, I love split peas and mung beans. Well, last week, I found Progresso Soups for 99 cents a can. I bought a a bunch of Split Pea --with bacon!!--agh what a waste, and one can of lentil soup. It was really good. I later found a can of Muir Glen Lentil Soup on sale. It had bits of carrot and spinach and I like it.

So I took the plunge and made my own. This is a fairly traditional, European lentil soup with a bit of carrot and lots of spinach, just enough to accent the lentils and add some color. I'm officially a lentil fan now. I'm even making Veganomicon Snobby Joes this week =)



Lentil Soup
1 lb lentils, picked through
1 tbs vegetable oil
1 medium onion, chopped
2 medium carrots, chopped
3 cloves garlic, minced
2 quarts vegetable broth
1 tbs thyme, minced (1 tsp dried)
2 bay leaves
5 oz spinach (4 cups, chopped)
1/2 tbs white wine vinegar

Saute onions in vegetable oil until soft. Stir in the carrots, garlic and thyme. Saute for a minute longer and add the bay leaf, wine, vegetable broth and lentils. Bring to a boil and simmer until the lentils are tender, about 45 minutes. Remove the bay leaves and, with an immersion blender, blend until about half of the soup is blended. Add the spinach and simmer until wilted. Stir in the vinegar, and add salt or pepper to taste.

5 Servings: 393 cal (4g fat, 62g carbs, 28g protein)

My favorite part of Thanksgiving has always been my mom's stuffing. In order, it ranks slightly above football and family, and well above pie, gravy and in-laws. Last year, I had no problems going turkey free, but had a serious relapse with the stuffing.

I wanted to be prepared this year, so I thought I'd make my stuffing a head of time. Make sure it translates well with seitan. I added a little extra oil (still way less than greasy sausage has)and, I cracked pepper over the top, but Its definitely ready for Thanksgiving.

Incidentally, when you don't have meat, gravy is really easy: Melt a couple tbs of margarine in a pan. Whisk 2 cups chicken flavored stock with 1 tbs cornstarch. Pour into the sauce pan and stir until it comes to a boil. Done!



Italian Sausage Stuffing
4 links Seitan Italian Sausage, minced or 1 lb of your favorite
2 tbs olive oil
1 tbs dried basil
3 stalks celery, chopped
2 carrots, shredded
1 onion, chopped
2 cloves garlic, minced
10 oz package frozen spinach, thawed & drained
2 cups chicken flavored broth
12 oz stuffing cubes
salt and pepper to taste

Mince the sausage links. I've tried blending the links, but don't like the texture. Either way will work. Heat the olive oil in a large pan and brown the sausage a bit. Add onion, celery, carrots, and garlic and continue cooking until the onion is soft. Add drained spinach. Chop it up some more if it is stringy. Stir into the sausage and veggies.

In a separate bowl, pour the broth over the stuffing cubes and toss until the stock is evenly absorbed. Stir the cubes in with the sausage mixture. Press the stuffing and sausage mixture into a casserole, smashing it down in with a wooden spoon. The mixture will fit into a 9 x 13 casserole or a deeper 2 quart casserole. Cover and bake at 350 degrees for 1 hour.

8 Servings: 331 cal (8g fat, 26g carbs, 20g protein)

Today, I learned that messy and turmeric do not mix! I intended to make saag and red dal, all sopped up with cauliflower stuffed parathas. I'd never made parathas before, so I did some research and decided to try a couple different techniques. I made a batch of mashed cauliflower, colored orange with turmeric and cayenne. With each attempt, I covered my countertop, my chopping board, hands, rolling pin ... and one of the cats with a turmeric colored glop. The cat's black, he'll survive.

And then there was the Saag. One of my favorite comfort foods, I always indulge in this treat, laden with butter and heavy cream. So, today, I made it with silken tofu and, although not as creamy, it was definitely a treat. I indulged with a clear conscience too.



Saag
1 tbs vegetable oil
1 large onion, chopped
3 bunches of spinach (2 1/2 lbs leaves), washed & roughly chopped
2 jalapenos, seeded & chopped
2 large tomatoes, chopped
3/4 tsp salt
4 cloves garlic
2 tsp whole cumin seeds
4 tbs Earth Balance Margarine
12 oz silken tofu, pressed & drained

Heat oil in a saute pan. Add onions and jalapenos and cook until the onions begin to brown. Add the tomatoes and cook until reduced to a pulp. Add the spinach and salt and saute for about 10 minutes.

Puree the tofu, adding a bit of liquid from the spinach if necessary. Set aside. In batches, transfer the spinach to a blender and puree.

In a clean saute pan, melt the butter over medium high heat. Add the garlic and whole cumin seeds and cook until aromatic. Stir in the spinach puree and tofu and simmer for about 20 minutes. Makes about 2 quarts.

8 Servings: 135 cal (9g fat, 9g carbs, 7g protein)