Archive for the ‘vegetarian’ Category

Slow Cooker Black Bean Soup

Monday, March 5th, 2012

When she heard I was finally conquering my slow cooker phobia, my friend Jill was quick to share her favorite black bean soup recipe. I made a few substitutions, starting with vegetable broth instead of chicken to make it Meatless Monday-friendly. Instead of the spicy serrano pepper I used a canned chipotle pepper with a bit of the adobo sauce, which gave it just a subtle flavor kick. (In fact, I may serve it with some sliced jalapeños for the adults, next time.) And as Jill noted in her instructions to me, don’t skimp on the lime juice, which really brightens the flavors of this soup.

slow cooker black bean soup

Tofu-fearing- and bean-adverse-husband wasn’t wild about it (“needs bacon,” he suggested), but both kids devoured their bowls — which counts as a definite win in my book. We were out of tortilla chips so I toasted some corn tortillas to serve on the side.

Recipe: Slow Cooker Black Bean Soup
Adapted from Cooking Light, March 2009

Ingredients:

  • 1 pound dried black beans
  • 4 cups (32 ounces) vegetable broth
  • 1 yellow onion, chopped
  • 2 cloves garlic, chopped
  • 1 cup water
  • 1 tablespoon ground cumin
  • 3 bay leaves
  • 1 chipotle pepper and 1 tablespoon adobo sauce (chipotle canned in adobo sauce)
  • juice of one lime
  • 1 teaspoon kosher salt
  • sour cream
  • fresh cilantro, chopped (optional)

Instructions:

Rinse beans, place in a large bowl and cover with cold water. Let soak overnight, then drain.

Combine beans, broth, onion, garlic, water, cumin, bay leaves, chipotle pepper and adobo sauce in slow cooker. Cover and cook on low 10 hours.

Discard bay leaves. Add lime juice and salt, then serve. Top with sour cream and chopped cilantro.

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Mostly Not Potato Salad

Tuesday, May 24th, 2011

As a long-time fan of Heidi Swanson’s 101 Cookbooks blog, I was eager to get my hands on her newest cookbook, Simply Natural Every Day. This lovely book features the recipes Heidi makes often at home, and they are all straight-forward and approachable. While going through and trying to narrow down the recipes to make first, the “Mostly Not Potato Salad” jumped out at me. Unlike the usual bland, mayo-laden potato salads that are ubiquitous at summer picnics, this verdant salad uses potatoes as a background ingredient to crisp green vegetables. In Heidi’s version, celery and green beans star. As it is just asparagus season here (I told you I was hung up on asparagus), and green beans won’t be at market till later in the summer, I used it instead. I swapped the dill with parsley, as that’s what I had on hand. The original also calls for tofu, in which case you could even serve this as the entree on a summer Meatless Monday — I was serving it as a side to chicken, so I skipped the tofu.

The salad is dressed with caramelized leeks and a light vinaigrette. Let it stand for a while before serving, at room temperature. A warning to anyone who comes over, or invites us, for a cookout this summer: expect to see this on the menu. I can’t wait to try it with the yellow and purple beans from the market later in the season.

potato asparagus celery salad

Recipe: Mostly Not Potato Salad (with Asparagus & Celery)
slightly adapted from Simply Natural Every Day/via Whole Living, May 2011

Ingredients:

  • 1 pound red-skinned potatoes, unpeeled, cut into 1/2-inch pieces
  • 1/2 pound asparagus, trimmed and sliced into 1-inch pieces
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons red-wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon natural cane sugar
  • sea salt
  • 1 leek, white and tender green parts, trimmed and chopped
  • 1/4 cup finely chopped fresh parsley
  • 6 small stalks celery, trimmed and diced

Instructions:
1. Bring a medium pot of well-salted water to a boil. Add potatoes and cook until tender but not falling apart, about 9 minutes. Just before potatoes are done, add asparagus to the pot for 1 minute. Drain and set aside.
2. Whisk mustard, vinegar, 2 teaspoons oil, sugar, and 1/4 teaspoon salt in a bowl.
3. Heat remaining oil in a large skillet over medium-high heat. Add leek and saute, stirring occasionally, until golden and slightly crispy, 4 to 5 minutes.
4. Gently toss potatoes and asparagus, celery, parsley, and leeks with the mustard dressing in a bowl. Adjust salt if necessary. Serve at room temperature.

I’ve also made Heidi’s Oat Cakes from the book — my first time baking with coconut oil. Loved them. If you have the book, let me know what recipes you’ve enjoyed.

Meatless Monday: Warm Red Quinoa Salad

Monday, February 14th, 2011

Okay, so quinoa may not be the first thing to come to mind for a romantic Valentine’s dinner, but what better day to think about heart health? This warm and hearty salad is loaded with super foods — broccoli for vitamins A & K (and lowering cholesterol), dried cranberries for antioxidants, walnuts for healthy omega-3s, and the aforementioned quinoa, a source of protein. And, it’s naturally red. To go totally vegan, substitute sauteed tofu for the feta. This would also make a nice side dish to some wild salmon. Happy *Heart* Day!

Recipe: Warm Red Quinoa Salad with Broccoli, Cranberries & Walnuts

Ingredients:

  • 1 cup red quinoa (rinsed*)
  • 2 cups water
  • 2 tablespoons olive oil
  • 1 shallot, thinly sliced
  • 1/3 cup walnut halves
  • 1 pound broccoli, cut into small pieces
  • 1/4 cup water
  • 1/2 cup dried cranberries
  • 1/2 cup feta cheese, cubed (optional)

Vinaigrette:

  • 1/2 teaspoon sea salt
  • pinch black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons pomegranate balsamic vinegar
  • squirt of lemon juice

Instructions: In saucepan, heat 1 tablespoon olive oil over medium heat. Add quinoa, stirring to coat with the oil and cook for 1 minute, continuing to stir. Add water, increase heat to high and bring to a boil. Reduce heat to a simmer, cover and cook for 15 minutes, or until water is absorbed.

While the quinoa cooks, whisk together vinaigrette ingredients and set aside. Heat dry skillet over medium low heat and toast walnuts, stirring frequently, for about 4 minutes. Remove walnuts from pan and set aside. Add 1 tablespoon olive oil and shallot to pan and cook, stirring occasionally, until shallots begin to brown. Add broccoli and water, cover and cook until broccoli is tender — about 5 minutes. Uncover, add cranberries and remove from heat.

Combine quinoa, broccoli, walnuts and vinaigrette and toss gently to combine. Add feta, if using, and serve. Makes 4-6 servings.

* Note: I used pre-rinsed quinoa in this recipe. If your quinoa is not pre-rinsed, rinse it in a fine mesh colander and let drain for several minutes before cooking.

quinoa broccoli feta cranberries

Feeding Baby: Broccoli’s not recommended until baby is well established on solid foods as it is harder to digest. For babies 8+ months, pull out a few pieces of the cooked broccoli, a spoonful of quinoa and puree with a little water as needed to reach the desired consistency. (The boy is in a no-mingling-of-flavors phase, so the above is his salad, deconstructed. This is also ideal for serving finger-feeding toddlers.)

(And just so you don’t think I’m a total Valentine’s scrooge — here’s our dessert: black and pink cookies …

black and pinks

In the Bag: Baked Ratatouille

Tuesday, September 21st, 2010

It’s been a while since I’ve shared what we’ve been getting in our CSA bag, from Potomac Vegetable Farms. Of course tomatoes were the star over the past month or so, along with lots of beans, onions and garlic. Oddly, we went for three weeks without a zucchini, only to get two small ones last week. And of course now that my own, once-prolific basil succumbed in our last crushing heat wave, we aren’t getting it from the CSA either. As summer winds down, we continue to get peppers and squash (though summer squash is giving way to butternut), and eggplant.

Now I find eggplant quite lovely to look out, but they’ve been piling up in my fridge as I lacked the motivation to make something with them. I finally decided to try a ratatouille and searched the food blogs for inspiration. I came across this one from Smitten Kitchen, inspired by the movie. Well, duh. If a rat could make something delicious out of it, surely I could. Unfortunately the movie endorsement didn’t hold much sway with the boy, who declared that “only rats eat ratatouille!” I happened to find it quite delicious, with the addition of some cherry tomatoes from our garden and freshly-grated parmesan cheese. And aside from slicing the vegetables (which you can do earlier in the day, if you have time), it’s relatively fast as you simply arrange the sliced squash, peppers and eggplant in the baking dish, season, and toss in the oven. Make a side salad while it cooks and voila, a simple meatless supper to savor the waning days of summer. Enjoy!

Recipe: Baked Ratatouille
Adapted from Smitten Kitchen

Ingredients:

  • 1 zucchini
  • 1 eggplant
  • 1 red pepper
  • 1/2 cup cherry tomatoes, halved
  • 2 cloves garlic, finely chopped
  • 1 cup crushed tomatoes
  • 1/4 cup grated parmesan cheese
  • 1/2 tablespoon dried oregano (unless you have fresh on hand)
  • sea salt
  • pepper
  • 1 tablespoon olive oil (plus more to oil baking dish)

Instructions: Preheat oven to 375 degrees. Brush shallow baking dish with olive oil. Thinly slice the zucchini, eggplant and pepper. In the baking dish, spread tomato sauce on the bottom. Add garlic, and a pinch of salt. Over the sauce, arrange alternating slices of zucchini, pepper and eggplant in rows across the dish. Season with another pinch of salt and pepper.

Sprinkle oregano over vegetables, then tuck cherry tomato halves in between the rows. Drizzle olive oil over the top. Cover with a piece of parchment paper, trimmed to fit inside the pan. Bake for 40-45 minutes, until vegetables are tender when pricked with a fork. Remove from oven and sprinkle parmesan cheese over top. Serve warm or cold. Makes 4 servings.


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Meatless Monday — and FoodieTots — on NPR

Monday, August 9th, 2010

Y’all know that the FoodieTots family participates in Meatless Mondays. Today on NPR, you can hear more about the movement and hear an interview with yours truly, cooking my quinoa-stuffed zucchini boats.

foodie tots on npr

And if you’re looking for more family-friendly Meatless Monday recipes, visit our new Meatless Monday resource page.

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