tag:blogger.com,1999:blog-28215810919258874182024-02-19T07:18:26.678-05:00Jolly Green's KitchenWelcome to the gentle giant's vegan kitchenGraeme Johnsonhttp://www.blogger.com/profile/17739663579845966014noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-2821581091925887418.post-47995468034397794422013-04-14T18:43:00.000-04:002014-04-01T19:05:58.866-04:00Japanese kale salad wrapHello! Happy days to everyone, I hope you've been well since the last time we spoke. Or the last time <i>I </i>spoke <i>at </i>you, rather. It seems that summer has arrived early in Louisville (again?!), which means I've been doing my reading on the porch these days. One author who can get me hungry in a pinch is Haruki Murakami, and I just happen to be reading his take on Orwell's 1984, aptly named 1Q84 since "Kyu" in Japanese is the word for 9. <br />
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To make a long story short: Murakami starts describing a scrumptious dinner, and I suddenly find myself famished! I held off hunger pangs long enough to enjoy the rest of the chapter, then raced inside to start dinner. As any reader of Murakami is well aware, classical music is a natural part of life, so my first stop was at my computer to switch on my Mozart internet radio station. With Piano Concerto no. 27 filling the air with crescendos, I took quick mental stock of my fridge and set to work on a tasty Murakami-inspired dinner. What I wound up with was a light, incredibly tasty kale salad that I tossed on some locally made organic wheat wraps and devoured along with fingerling potatoes. Here's how you can enjoy the same!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU-cBj12dK0Ves4FQMDdUUma3i-0rdW0vlSW_Om6HSmFFd8PP6GIWSK8kE9TNfqNS2CogPzY_L_Nekr77HIhpwjC0vi_R_F1t6BSHjIB2pxfd2_X_K6e-L88-O1gAZMSMrMIdBTtjcycku/s1600/Japanese+Kale+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU-cBj12dK0Ves4FQMDdUUma3i-0rdW0vlSW_Om6HSmFFd8PP6GIWSK8kE9TNfqNS2CogPzY_L_Nekr77HIhpwjC0vi_R_F1t6BSHjIB2pxfd2_X_K6e-L88-O1gAZMSMrMIdBTtjcycku/s320/Japanese+Kale+1.jpg" height="249" width="320" /></a></div>
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<u>Ingredients</u><br />
1 medium yellow onion, thinly sliced <br />
1 medium red onion, thinly sliced <br />
1 large leek, thinly sliced <br />
1 medium cucumber, thinly sliced <br />
1 bunch of kale (any variety), chopped<br />
2 medium carrots, shredded<br />
2 cloves garlic, diced<br />
1" x 1" piece of ginger root, diced<br />
2 tsp brown mustard seeds <br />
2-3 tsp <a href="http://bragg.com/products/la.html" target="_blank">Bragg's liquid amino</a> (or similar)<br />
1-2 tsp red wine vinegar<br />
1-2 tsp toasted sesame oil<br />
1-2 tsp vegetable oil<br />
wrap of your choice<br />
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<u>Directions</u><br />
1. In a medium saucepan, heat all liquids and brown mustard seeds on medium heat. Use your own judgment on quantity of oils; I just used as much as looked right.<br />
2. As mustard seeds begin to pop, add onions, leek, cucumber, ginger, and garlic<br />
3. Mix ingredients well for 5 minutes, remove from heat<br />
4. Place small handfuls of kale and carrot along the middle of your wraps<br />
5. Dish onion/leek/cucumber mixture on top of kale<br />
6. Fold wrap and eat!<br />
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<br />Graeme Johnsonhttp://www.blogger.com/profile/17739663579845966014noreply@blogger.com0tag:blogger.com,1999:blog-2821581091925887418.post-38904743528250889442013-01-01T19:07:00.000-05:002013-01-01T19:09:06.007-05:00Mum's Favorite LasagnaHappy days to everyone! I've been spending my longest vacation in memory at home in Connecticut with my family and friends, and haven't felt this rested in ages. One of the great perks of this rest, I've found, is the plentiful time to spend as you like. So why not spend it in the kitchen? With the suggestion by my sister of lasagna for dinner, I was dealt with a dish I don't often cook. But it's just noodles, veggies, and seasoning; what better chance for impromptu cooking could there be? The result turned out quite wonderfully, and Mum dubbed it her favorite vegan (even vegetarian!) lasagna ever. <br />
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<u>Ingredients:</u><br />
1 package lasagna noodles, cooked<br />
1 jar pasta sauce of preference (or make your own! 20 oz for dry, 30 for wet lasagna)<br />
Vegan ricotta (I used <a href="http://www.skinnybitch.net/" target="_blank">Skinny Bitch</a> recipe)<br />
2 large carrots, diced<br />
1 large vidalia onion, diced<br />
1/2 cup chopped greens (I used arugula; spinach would be nice as well)<br />
1 tbsp olive oil <br />
1 cup of dry TVP, soaked in 7/8 cup warm water for 5 min, then drained.<br />
1 tbsp herbs de Provence <span style="color: black;"></span><br />
1 tbsp Italian herbs (usually oregano, basil, thyme, rosemary, and marjoram)<br />
1/2 bag of Daiya - or similar - pepper jack cheese shreds <br />
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<u>Directions:</u><br />
1. Preheat the oven to 350 degrees F<br />
2. Heat the olive oil in a large saute pan on medium heat. Add the onions and carrots and cook for 5 minutes.<br />
3. Add the TVP and seasoning to the onions and carrots, cook another 5 minutes stirring frequently<br />
4. Add the greens to this mixture, cook for 2 minutes then stir in 3/4 of sauce and remove from heat<br />
5. Spread the remaining 1/4 sauce on the bottom of a baking dish (13" x 9" pan works well)<br />
6. Layer the lasagna noodles over the sauce<br />
7. Add a thin layer of the sauce and veggie mixture over the noodles<br />
8. Add a layer of ricotta over the sauce<br />
9. Add another layer of noodles over the ricotta<br />
10. Repeat steps 7 through 9 <br />
11. Top the noodles with the pepper jack cheese<br />
12. Bake at 350 degrees for 35 minutes or until hot. If cheese begins to brown, cover with foil.<br />
13. Let cool 5 minutes, then serve with a heaping amount of bread!<br />
<br />Graeme Johnsonhttp://www.blogger.com/profile/17739663579845966014noreply@blogger.com3tag:blogger.com,1999:blog-2821581091925887418.post-27746181176816554612012-08-13T19:22:00.000-04:002013-01-01T19:10:13.413-05:00Cinnamon-Chocolate Chocolate Chip Muffins<span id="internal-source-marker_0.5869949182486962" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; vertical-align: baseline;">It's not often I get undeniable cravings, but when I do it's almost always for chocolate. Who can say they've never been thinking about dinner only to have their mind leapfrog the entree and skip right to dessert? </span><br />
<span id="internal-source-marker_0.5869949182486962" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; vertical-align: baseline;"><br /></span>
<span id="internal-source-marker_0.5869949182486962" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; vertical-align: baseline;">Last week, this overbearing demand for chocolate led me to throw together a batch of chocolate chocolate chip muffins with a huge helping of cinnamon dumped in. I ate these muffins all week for breakfast (delicious way to start the day, right?), and my craving couldn't have been more satisfied. Try these out and see what you think.</span><br />
<span id="internal-source-marker_0.5869949182486962" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; vertical-align: baseline;"></span><span id="internal-source-marker_0.5869949182486962" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;"><br /></span>
<span id="internal-source-marker_0.5869949182486962" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;"><br /></span>
<span id="internal-source-marker_0.5869949182486962" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Ingredients</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 cups buckwheat</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 cups oatmeal</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4 tbsp cacao or cocoa </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tbsp cinnamon</span> (+ 2 tsp if you really love cinnamon)<br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 tsp baking powder</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ cup sugar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">cups almond milk </span>(warmed above room temperature)<br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup water</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 tbsp coconut oil </span>(melted)<br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ cup agave</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Directions</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1. Preheat oven to 350 degrees F.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2. In a large bowl, combine dry ingredients.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3. Add the milk, coconut oil, agave nectar and water. Mix thoroughly.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4. Pour batter into greased muffin pans.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">5. Cook for 25-30 minutes, or until muffins are cooked thoroughly </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">6. Remove from oven, let cool for 15 minutes.</span><br />
<br />Graeme Johnsonhttp://www.blogger.com/profile/17739663579845966014noreply@blogger.com0tag:blogger.com,1999:blog-2821581091925887418.post-84502976564432450222012-08-13T19:00:00.001-04:002013-01-01T19:11:05.504-05:00The Grass is Always Greener SmoothieWhen most people think of an appetizing smoothie, the color green doesn't come to mind. In fact, if it does come to mind people are usually imagining adjectives that stray very far from the meaning of the word appetizing.<br />
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I'm hoping that this smoothie will change those people's minds. Don't be scared by the multiple leafy-green ingredients; this smoothie is light, smooth, and has a naturally sweet taste. Not to mention that it's full of nutrients and natural protein. Give it a try and let me know if it changes your view on green drinks!<br />
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FYI: I use all organic ingredients to help prevent the ingestion of nasty chemicals and GMOs. This isn't necessary, but it is suggested. <br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Ingredients</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 full leaves chard (or 2 leaves kale), including stem</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¾ cup spinach</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ avocado</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2’’ slice of cucumber</span><br />
<span id="internal-source-marker_0.5869949182486962" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½’’ slice lemon, rind cut off</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1’’ fresh ginger root</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ gala apple (or other sweet variety)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 banana</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ cup almond milk</span><br />
<span id="internal-source-marker_0.5869949182486962" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1½ - 2 cups water</span> (use enough for desired consistency)<br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4-6 ice cubes</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZA8w-UKZAWaRPvmMat3eW9PcfbVXvXr1pbVkpAuyWrwHEZExa1dbJ4qM1RZLD-h0MzBxALZ_nLGMEouokWmc3leq4vHLBcgYbz9YKyTEBM2FYNbpWBIijwIRSI8_2cYAuv-j8Izy5M06b/s1600/fruit+and+veggie+blend.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZA8w-UKZAWaRPvmMat3eW9PcfbVXvXr1pbVkpAuyWrwHEZExa1dbJ4qM1RZLD-h0MzBxALZ_nLGMEouokWmc3leq4vHLBcgYbz9YKyTEBM2FYNbpWBIijwIRSI8_2cYAuv-j8Izy5M06b/s320/fruit+and+veggie+blend.jpg" width="320" /></a></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Directions</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1. Combine ingredients in blender</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2. Blend</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3. Enjoy!</span><br />
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<br />Graeme Johnsonhttp://www.blogger.com/profile/17739663579845966014noreply@blogger.com0tag:blogger.com,1999:blog-2821581091925887418.post-30566341963016333632012-05-29T20:55:00.000-04:002013-01-01T19:12:19.152-05:00Buckwheat pancakesHave you eaten buckwheat before? I hadn't before I tried these pancakes a few months ago, but I'm so glad I experimented with it! Here's a fun fact: buckwheat isn't actually a wheat at all, but rather a grain. And a very healthy one, at that; it is high in amino acids and contains rutin, a chemical that strengthens capillary walls. Being a grain, buckwheat is gluten-free, making it a perfect substitute to create delicious, healthy pancakes for your gluten-free friends. So why not give it a try?<br />
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Add your own personal touch to this recipe with your favorite fruit! For the batch I made this morning, fresh bananas were the perfect compliment. However blueberries, strawberries, and peaches all work well. Which would you fancy?<br />
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<u>Ingredients</u><br />
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2 cups buckwheat flour<br />
1 1/2 cups nondairy milk<br />
1/2 cup water<br />
1 egg replacer (I prefer 1 tbsp flax meal, 2 tbsp water, mixed)<br />
1 1/2 tsp baking powder<br />
1 tsp vanilla<br />
1 banana, cut lengthwise into quarters, then thinly sliced <br />
(If you've got a sweet-tooth, you may wish to add 1/2 cup sugar or agave nectar)<br />
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<u>Directions</u><br />
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1) In a large mixing bowl, combine dry ingredients and stir well<br />
2) Mix together flax and water, let it set for a minute to congeal<br />
3) While flax is congealing, warm a pan on medium heat or turn a griddle to medium <br />
4) Add flax/water mixture and wet ingredients to the dry ingredients, stir until the batter is smooth<br />
5) Add banana slices to the pancake batter and stir well<br />
6) Spoon the batter onto the pan or griddle in any desired size or shape<br />
7) Once bubbles appear throughout the pancake, flip it<br />
8) Let the pancake cook for roughly two minutes on this side, or until it is golden<br />
9) Serve and enjoy!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU_25f_UNo7dZBQC51l3Qp-oYvHKVd4CL1qxetYhjmCPtuUD2qfr87fNvNnOHOkndaRgy99xy65XOVcBfUOkhcsvdCF4dqyZQ2RtCYfi4ZJtmKZ3WJO4xIToWiqMAbBrb5N7K0YWId1qBv/s1600/pancakes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU_25f_UNo7dZBQC51l3Qp-oYvHKVd4CL1qxetYhjmCPtuUD2qfr87fNvNnOHOkndaRgy99xy65XOVcBfUOkhcsvdCF4dqyZQ2RtCYfi4ZJtmKZ3WJO4xIToWiqMAbBrb5N7K0YWId1qBv/s320/pancakes.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A buckwheat feast! </td></tr>
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Call me crazy (my family does), but I like to eat these pancakes with peanut butter! I'll stack them three high with peanut butter in between, making a triple-decker peanut butter sandwich. Then I'll pour just a tablespoon or so of maple syrup on top, letting it soak through the pancakes. This makes a delicious breakfast with enough protein, fiber, and other nutrients to get you through any morning!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTWdPFD8DZuMXDHqSxkqfQ6lURSdx_ooYfRsSbtWy8wJb9h5g3Tp37nuq7hN0Vf5XjwcK57q2VVD2eTB4TRnYRja6PMdXlYLMSVdcl5pdSLl14VDBlM7AVG6VtOWV3XEUeksjxVjZRnfl9/s1600/pb+pancake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTWdPFD8DZuMXDHqSxkqfQ6lURSdx_ooYfRsSbtWy8wJb9h5g3Tp37nuq7hN0Vf5XjwcK57q2VVD2eTB4TRnYRja6PMdXlYLMSVdcl5pdSLl14VDBlM7AVG6VtOWV3XEUeksjxVjZRnfl9/s320/pb+pancake.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simply divine pb sandwich</td></tr>
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<br />Graeme Johnsonhttp://www.blogger.com/profile/17739663579845966014noreply@blogger.com2tag:blogger.com,1999:blog-2821581091925887418.post-57474464007100665492012-05-12T13:22:00.000-04:002014-04-01T19:08:56.887-04:00Asparagus quicheQuiche was always a favorite at our house growing up; my dad is quite the talented cook, and quiche was often inhaled as quickly as it was made. As complicated as it is to read aloud for the first time, quiche is fairly simple to make. It keeps well in the fridge, and can be sliced and reheated for meals through the week. Here's a slightly spicy asparagus rendition I made last night. I haven't mastered pastry yet, so I currently use vegan pie crusts from the grocery.<br />
<br />
<u>Ingredients</u><br />
<br />
- Filling<br />
13 (or more!) stalks of asparagus<br />
1 red bell pepper, diced <br />
1 medium yellow onion, diced<br />
2 large stalks of celery, diced<br />
2 large carrots, diced<br />
1 tbsp olive oil <br />
1 tsp purple basil<br />
1 tsp black pepper<br />
1 tsp cayenne pepper<br />
1 tsp sea salt<br />
<br />
- Base<br />
1 package of extra firm tofu, drained well<br />
2 tbsp olive oil<br />
1 tsp lemon juice<br />
2 tbsp dijon mustard<br />
1 tsp cayenne pepper<br />
1 tsp thyme<br />
1 tsp rosemary<br />
1 tsp paprika<br />
<br />
<u>Directions</u><br />
Preheat oven to 375 degrees<br />
<br />
- Filling<br />
1) Chop 8 stalks of asparagus into 1/4'' pieces, boil for 3-5 minutes. Save remaining 5 until the end.<br />
2) Add oil to a large skillet over medium heat. Saute all veggies for 7-10 minutes, or until onions become translucent and liquid has mostly evaporated<br />
3) Remove skillet from heat, add the spices and stir well <br />
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<br />
- Base<br />
1) Combine tofu, oil, lemon juice and mustard in food processor. Blend until smooth.<br />
2) Add spices, blend again<br />
3) Add the veggie filling to the base, stir well to mix<br />
4) Pour combination into pie crust<br />
5) Using remaining asparagus, lay them over the top of the quiche in any pattern you like<br />
5) Bake for 40 minutes<br />
6) Remove from oven, let cool 10 minutes before serving<br />
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<br />Graeme Johnsonhttp://www.blogger.com/profile/17739663579845966014noreply@blogger.com0tag:blogger.com,1999:blog-2821581091925887418.post-25848865897835544952012-05-12T12:36:00.000-04:002012-05-12T12:36:02.202-04:00Protein SmoothieAs I sat down to enjoy my post-run protein smoothie today, I remembered that my brother has been imploring me to post recipes for this very same shake. So Bryce, here you go!<br />
<br />
For those of you in search of a more tradition fruit smoothie, simply cut out the beans, powders, and oatmeal, and you have a delicious fresh fruit shake. <br />
<br />
<u>Ingredients</u><br />
1 banana<br />
1 handful of strawberries<br />
1 mango, sliced<br />
1/2 cup white beans (great northern or cannellini) <br />
1 1/2 cup almond milk<br />
1/2 cup water (depending on desired consistency)<br />
1/2 cup old fashioned oatmeal<br />
2 tbsp flaxseed meal <br />
1 scoop pea protein (I use Olympian Labs)<br />
3 tbsp hemp protein<br />
1 tsp glutamine powder<br />
3-5 ice cubes <br />
<br />
<u>Directions</u><br />
1. Blend fruits and milk in blender<br />
2. Slowly add remaining ingredients<br />
3. If consistency becomes too thick, slowly add more water<br />
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<tr><td class="tr-caption" style="text-align: center;">Note the color: I didn't use hemp protein, so it's much lighter than normal.</td></tr>
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<br />
<br />
<br />This is a great recovery shake after any hard workout or long run. It's packed with calories, protein, and nutrients. It's basically a meal replacer, so I will have one of these after the gym around 730 or 8pm and that will be my dinner. <br />
<br />
<u>Approximate Nutritional Facts</u><br />
Calories: 780<br />
Total Fat: 16g<br />
Protein: 61.5g<br />
Dietary Fiber: 23.5g <br />
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<br />Graeme Johnsonhttp://www.blogger.com/profile/17739663579845966014noreply@blogger.com0tag:blogger.com,1999:blog-2821581091925887418.post-41966526856642024922012-04-04T22:57:00.001-04:002013-01-01T19:12:03.419-05:00Spring's raw soft tacosThis year, it seems that Louisville transitioned straight from fall into summer, skipping winter and spring entirely. Incredibly, we've had days over 80 degrees since the beginning of March. While this makes for an unusually sweaty and humid spring, it also brings with it the wonderful feelings of summer. The latter has been inspiring my meals for the past week or two, and this week it had me craving fresh cilantro. What better way to satisfy that craving than with fresh, raw tacos? (Disclaimer: the tortilla in this incarnation is not raw, just the filling. I'll try my hand at a raw wrap next time!)<br />
<br />
<u>Ingredients</u><br />
corn tortillas (substitute raw wraps if you'd prefer)<br />
2 red bell peppers, diced<br />
1 yellow onion, diced<br />
1 large tomato, diced<br />
3 cloves garlic, diced<br />
1cup black beans, soaked and rinsed<br />
1 avocado, diced<br />
1/2 cup cilantro, chopped<br />
1 tbs chile powder<br />
2 tsp ancho chile powder<br />
1 tsp coriander <br />
<br />
<u>Directions</u><br />
1. In a small bowl, mix spices<br />
2. In a large bowl, mix remaining ingredients<br />
3. Combine and mix well<br />
4. Spoon mixture onto tortilla <br />
5. Top with salsa verde or condiment of your choice<br />
6. Serve! <br />
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Graeme Johnsonhttp://www.blogger.com/profile/17739663579845966014noreply@blogger.com0tag:blogger.com,1999:blog-2821581091925887418.post-81156967032393195502012-01-30T18:55:00.002-05:002013-01-01T19:13:16.697-05:00Kick Out The Head-Cold StewIt's the end of January, and everyone at work and school are sniffling, sneezing, and hacking their way through the day. If you haven't caught a cold in the past 2 months, congratulations! you're the lucky SOB that everyone else wishes would just get sick already. When I was attacked by a nasty sinus infection, I knew exactly what I needed. A trip to the doctor, you say? Nonsense! I can make my own stew! Remembering back to the days of when I was just a tiny, 5 foot tall preschooler, I recalled the healing power of a hot, home-made stew. Throw in some freshly baked bread and you've basically got a recipe for panacea. Just make sure that stew is packed with enough spices to knock the nose from your face, and you'll be feeling better in no time.<br />
<br />
<u>Ingredients</u>:<br />
1 lb tofu, drained and cut into cubes<br />
1 red pepper, diced<br />
1 yellow pepper, diced<br />
1 yellow onion, diced <br />
3 stalks celery, diced<br />
2 carrots, diced<br />
2 lb red potatoes, cut into cubes<br />
1 1/2 cups brown rice<br />
4 cups veggie broth (homemade in this case, feel free to use store bought)<br />
2 cups water<br />
1/2 cup fresh parsley, chopped<br />
4 bay leaves <br />
2 tbsp thyme<br />
2 tbsp rosemary<br />
1 tbsp cumin<br />
2 tsp coriander<br />
2 tsp cayenne pepper<br />
<br />
<u>Directions</u>:<br />
1. In a large pot over high heat, combine all ingredients and stir well<br />
2. When stew begins to boil, reduce to medium-low<br />
3. Let simmer for 45 minutes, or until it reaches a desired consistency <br />
4. Serve with bread and enjoy!<br />
<br />
(Pictured is this stew, as well as a modified version of my garlic and basil bread from June '11. I used all unbleached white flour, and replaced the garlic and basil with rosemary and thyme.) <br />
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Graeme Johnsonhttp://www.blogger.com/profile/17739663579845966014noreply@blogger.com0tag:blogger.com,1999:blog-2821581091925887418.post-86663634640811284382012-01-18T09:35:00.000-05:002012-01-18T09:35:47.649-05:00Israeli couscous with sun-dried tomatoI am a big fan of couscous. It's delicious, filling, and it takes about 8 minutes to make. That being said, I've never tried Israeli (the pearled variety) couscous before. I've seen it on grocery shelves, and on the rare restaurant menu, but I had never taken the initiative to stray from my good friend, the common small ground semolina. So as I walked through Kroger and Whole Foods last week, I pieced together quite an entertaining dinner with the neglected grain and a big batch of sun-dried tomatoes, plus some beans, fresh basil, and garlic. <br />
<br />
<u>Ingredients</u><br />
16 oz. pearled couscous<br />
16 oz. red beans, cooked and rinsed<br />
1 1/2 - 2 cups sun-dried tomatoes, cut into 1/4'' pieces<br />
6 cloves garlic, chopped<br />
2 tbsp basil, finely chopped<br />
3 tbsp olive oil, divided in two<br />
4 cups water<br />
<br />
<u>Directions</u><br />
1. In a large pot, combine water and 1 1/2 tbsp olive oil, place over high heat<br />
2. In a small dish, combine tomatoes, garlic, beans and basil with remaining olive oil<br />
3. When water begins to boil, add couscous and bring down to a simmer<br />
4. Allow couscous to simmer for 6 minutes, remove from heat, cover, let stand 10 minutes<br />
5. Pour couscous into serving bowl, add the mixed ingredients onto the couscous, stir well<br />
6. Serve! (Makes 4-5 servings)Graeme Johnsonhttp://www.blogger.com/profile/17739663579845966014noreply@blogger.com1tag:blogger.com,1999:blog-2821581091925887418.post-42544079531433265702011-12-19T19:01:00.000-05:002013-01-01T19:15:05.669-05:00Mexican Hot Chocolate SnickerdoodlesWell, it's the middle of December according to the Gregorian calendar, which means many of us in the Northern Hemisphere are getting a bit chilled. To stave off this wintery bite, I suggest plenty of warm goods: fires, bourbon, and loads of spicy food. <br />
<br />
This past Saturday night, a few friends came over bearing a bottle of that wonderfully warming Kentucky mash, and a tasty recipe from the <a href="http://www.theppk.com/">Post Punk Kitchen</a>. These snickerdoodles had all the right ingredients for a cold night's snack. There was chocolate, sugar, cinnamon... and cayenne pepper! We added a bit more cayenne than called for, so that the pepper would dance a fiery jig with the bourbon through the night. You can find the recipe <a href="http://www.theppk.com/2009/09/mexican-hot-chocolate-snickerdoodles/">here</a>, and please do! You won't regret it. <br />
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Graeme Johnsonhttp://www.blogger.com/profile/17739663579845966014noreply@blogger.com0tag:blogger.com,1999:blog-2821581091925887418.post-54291178516373390362011-10-13T20:42:00.000-04:002013-01-01T19:14:03.306-05:00Spicy Black Bean CalzonesA few months ago I attempted to make some black bean empanadas. The key word here being "attempted." Now, they didn't come out completely terrible: the black bean filling was delicious and had just the right kick. Unfortunately the dough was a disaster. It fell apart at the seams, was entirely too dry, and generally didn't taste like empanada dough. The one saving grace of the experience, though, was that it DID taste like calzone dough. <br />
<br />
Building on that past experience, I decided to take the two positives and put them together (purposefully this time) into a batch of black bean calzones. I modified my filling to add more of an Italian taste (basil, cilantro, and oregano), and made sure to knead enough bread to prevent any tearing. Here's what I ended up with!<br />
<br />
<u>Ingredients</u>:<br />
<b>Filling: </b><br />
2 cans (24 oz.) black beans<br />
2 medium carrots, diced<br />
1 medium yellow onion, diced<br />
4 large garlic cloves, diced<br />
2 tbsp fresh basil, chopped<br />
1 tbsp fresh cilantro, chopped<br />
1 tbsp dried oregano<br />
1/2 tsp cayenne pepper<br />
1/2 tsp ginger<br />
<br />
<b>Dough</b>:<br />
3 1/2 cups unbleached white flour<br />
1 package yeast<br />
1 cup warm water<br />
1 tbsp raw sugar<br />
1/4 cup olive oil<br />
1/2-3/4 cup water (or more as needed)<br />
1 tbsp rosemary<br />
1 tbsp fresh basil, chopped<br />
<br />
<br />
<u>Directions</u>:<br />
1. In large mixing bowl, dissolve yeast in warm water. Let stand 5 minutes.<br />
2. Add the oil and sugar, mix.<br />
3. Add 3 cups of flour, water, rosemary and basil, mix until you form a dough ball.<br />
4. Lightly oil a large bowl, place dough in bowl and cover. Set aside for at least 1 hour.<br />
5. In a medium bowl, mash the black beans together with a potato masher or the back of a fork.<br />
6. Add the rest of the ingredients to beans and mix together.<br />
7. Sprinkle some of the remaining flour on counter top.<br />
8. After dough has risen, remove from bowl and knead on the floured counter top. <br />
9. Cut dough into 6 even portions.<br />
10. Roll out each portion, sprinkling flour on dough to keep it from sticking.<br />
11. Spoon out filling into the center of each piece.<br />
12. Fold dough over filling, seal the edges by pressing with the back of a fork.<br />
13. Brush lightly with olive oil .<br />
14. Place on cooking sheet and cook for 35-40 minutes. <br />
15. Remove from oven, let cool 10 minutes. Enjoy!<br />
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Graeme Johnsonhttp://www.blogger.com/profile/17739663579845966014noreply@blogger.com0tag:blogger.com,1999:blog-2821581091925887418.post-70746602622623506012011-08-28T12:57:00.000-04:002013-01-01T19:14:33.934-05:00Toasted Sesame PastaWith the scent of freshly picked basil, my mind begins to wander through every imagineable use. After countless minutes spent staring into space, drooling on my shirt, I snap out of the food delerium with an image of what I'd like to create. This time, I settled on an Asian-inspired pasta dish. Here's how it went:<br />
<br />
<u>Ingredients</u>:<br />
3 cups whole wheat rotini<br />
1 lb potatoes, sliced to 1/4 inch cubes<br />
1 green bell pepper, chopped<br />
1 yellow bell pepper, chopped<br />
1 red chile pepper, diced<br />
6 roma tomatoes, chopped<br />
2 small yellow onions, chopped<br />
1/2 cup fresh basil, diced<br />
2 tbsp fresh cilantro<br />
1 1/2 tbsp toasted sesame oil, divided<br />
1 tbsp soy sauce<br />
1 tsp red wine vinegar<br />
1 tsp brown rice vinegar<br />
<br />
<u>Directions</u>:<br />
1) In a large pot, cook 3 cups rotini<br />
2) While rotini cooks; in a large skillet on medium-high heat, warm vinegars and soy sauce<br />
3) Add potatoes and 1 tbsp sesame oil, cook while stirring until lightly browned<br />
4) Rotini should be finished; drain and set in large mixing bowl<br />
4) Reduce heat under skillet to medium, add peppers and onions, cook 10 minutes or until onions soften<br />
5) Add tomatoes and herbs, cook for 2-3 minutes <br />
6) Combine veggies with pasta, add remaining toasted sesame oil if desired<br />
7) Serve and enjoy!<br />
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Graeme Johnsonhttp://www.blogger.com/profile/17739663579845966014noreply@blogger.com0tag:blogger.com,1999:blog-2821581091925887418.post-30444911898756569602011-08-28T12:34:00.000-04:002013-01-01T19:15:24.692-05:00Couscous SaladThis is an extremely quick and simple recipe, it takes about 10 minutes from start to finish. It's also light, delicious, and good for you. What's not to love?<br />
<br />
<u>Ingredients:</u><br />
2 cups of instant couscous<br />
1 cup cherry tomatoes, halved<br />
1 cucumber, quartered and sliced 1/4 inch thick<br />
1 bunch broccoli, chopped<br />
2 cloves garlic, chopped<br />
2 1/2 tbsp olive oil, divided<br />
2 tbsp lemon juice<br />
1 tsp crushed black pepper<br />
<br />
<br />
<u>Directions</u>:<br />
1) Boil 2 cups of water<br />
2) In a large salad bowl, combine couscous and water<br />
3) In a medium bowl, mix together garlic, lemon juice, pepper, and 1 1/2 tbsp olive oil<br />
4) Add broccoli, stirring to evenly coat broccoli in mixture<br />
5) Combine broccoli mixture, tomatoes, and cucumber with couscous<br />
6) Add remaining 1 tbsp of oil if desired<br />
7) Serve warm, or let cool in the fridge, covered, and serve chilled. <br />
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Graeme Johnsonhttp://www.blogger.com/profile/17739663579845966014noreply@blogger.com0tag:blogger.com,1999:blog-2821581091925887418.post-58139612418071310232011-08-28T11:56:00.001-04:002013-01-01T19:16:06.667-05:00Banana nut breadI've been stockpiling over-ripe bananas in the freezer, which pays dividends: a ready supply of all the bananary goodness I need for whatever I want to bake on a given day. It's perfect. Since I've already got banana chocolate chip cake down, I decided a great banana bread would be next. With it's delicious, yet almost-breakfast-taste, it's a perfect snack any time of the day. <br />
<br />
<br />
<u>Ingredients</u>:<br />
3 very ripe bananas (preferably frozen)<br />
1 1/2 cups unbleached white flour<br />
1/2 cup raw sugar<br />
1 1/2 tsp baking soda<br />
2 tbsp ground flax seed<br />
3 tbsp water<br />
1/3 cup vegetable oil <br />
1 tsp vanilla<br />
2 tsp cinnamon<br />
2-3 tbsp chopped almonds<br />
<br />
<br />
*** FYI: If substituting applecause for oil, use 1/3 cup sauce but consider adding 2 tbsp flour to offset the chewiness<br />
<br />
<br />
<u>Directions</u>:<br />
1) Preheat oven to 350 degrees<br />
2) Whisk together flax seed and water, set aside to thicken<br />
3) In a large bowl, add bananas, oil, and vanilla. Mash together. Add the sugar, and flax/water combination, mix well.<br />
5) In a medium bowl, combine dry ingredients.<br />
6) Slowly stir dry ingredients into wet ingredients, mixing until a sticky dough has formed<br />
7) Grease a loaf pan<br />
8) Pour dough into pan, top with chopped almonds<br />
9) Bake in oven for 60 minutes<br />
10) Remove from oven, let cool 10+ minutes, then enjoy!<br />
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Graeme Johnsonhttp://www.blogger.com/profile/17739663579845966014noreply@blogger.com2tag:blogger.com,1999:blog-2821581091925887418.post-57744700095588715822011-07-31T14:22:00.002-04:002013-01-01T19:17:53.962-05:00Curried sausage and okraAfter 2 weeks of missing the farmer's market (out of town for one, ultimate frisbee tournament during another), I came back to this week's market with a vengeance! Only kidding. But I did hit that thing harder that Rush Limbaugh hits his pill cabinet, and came away with even more delicious goodies than Rush would have. <br />
<br />
After filling my bag with okra, red potatoes, green beans, red onions, garlic, and a myriad other veggies, one farmer commented, as he placed a few yellow onions into my eagerly awaiting bag, "you've got quite the bounty there." Indeed I had, and I intended to cook it up as soon as I got home. Unfortunately, the activities of the day - namely training in the park and a Louisville Vegetarian Club meeting - kept me busy until 4 pm when I got my first crack at these locally grown treats.<br />
<br />
Peering into my completely stocked fridge, I'll admit I was somewhat overwhelmed by the possibilities. What to do with all of these peppers, onions, garlic, okra, potatoes, etc.? Since I like a good challenge, I decided to try my hand at making a delicious okra dish. Now, I'm not saying okra isn't tasty; freshly-picked from the plant it has quite a delicious, broccoli-like flavor. Despite this initial crispness of flavor, I've found it hard to cook okra into something flavorful without frying it. I thought perhaps infusing it with the hot spice of peppers would be a good idea, and perhaps add some other crunchy vegetables to accompany it. And so came about this sausage and okra curried dish. <br />
<br />
<u>Ingredients:</u><br />
2 large okra pods, cut into 1/4'' cross sections<br />
3 celery stalks, halved and sliced small<br />
1 large carrot, halved and sliced small<br />
1 small red onion, sliced small<br />
2 small yellow onions, sliced small<br />
4 cloves garlic, diced<br />
4 red potatoes, cut into 1" pieces<br />
1 red serrano pepper, diced<br />
1 green serrano pepper, diced<br />
2 <a href="http://www.tofurky.com/tofurkyproducts/sausages.html">Tofurkey Italian sausages</a>, halved and cut small<br />
1 tbsp fresh dill, chopped<br />
1 tsp curry powder<br />
1 tsp turmeric<br />
1 tsp ginger<br />
1 tsp coriander<br />
1 tbsp oil<br />
1 tbsp water <br />
1 tsp brown rice vinegar<br />
<br />
<u>Directions:</u><br />
1. Heat oil in large skillet over medium heat<br />
2. Add okra, potatoes, water and vinegar, cook 8-10 minutes and stir occasionally<br />
3. Once potatoes begin to brown, add remaining ingredients, cook 8-10 minutes stirring occasionally<br />
4. Remove from heat and enjoy!<br />
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Graeme Johnsonhttp://www.blogger.com/profile/17739663579845966014noreply@blogger.com0tag:blogger.com,1999:blog-2821581091925887418.post-61055047247917797852011-07-31T08:56:00.003-04:002013-01-01T19:18:25.188-05:00Love BurgersIn the past, I haven't been too inclined to fill my diet with faux-meats. When Kroger decides to put <a href="http://www.lightlife.com/product_detail.jsp?p=gimmeleanbeef">LightLife Gimme Lean Beef</a> on 50% sale, however, I'll buy a few rolls and sneak them into my normal meals. So with it being Summer and all, I decided I could make a good burger with this immitation meat. While the lightlife creations are great substitutes, there's not much to them taste-wise, so I felt the need to kick them up a notch (do I owe Emeril royalties for that?). To add that extra oomph, I added cayenne pepper, turmeric, black pepper, and a few veggies to "beef" up these faux-beef patties. Everything I added is easy to grow or find, and takes very little prep time. The best part about making these patties is mushing them together with your bare hands! I love making messes... probably because I love cleaning. Anyway. Who wants a burger?<br />
<br />
<u>Ingredients</u>:<br />
1 roll LightLife Gimme Lean Beef<br />
1 can black beans<br />
1/2 large white onion<br />
1 stalk celery<br />
1 large carrot<br />
1 tbsp chopped fresh basil<br />
1 tsp cayenne pepper<br />
1 tsp ground black pepper<br />
1 tsp turmeric<br />
2 tbsp oil<br />
<br />
<u>Directions</u>:<br />
1. Drain and rinse the black beans, pour into large bowl<br />
2. Smash beans with the back-side of a fork until they create a thick paste<br />
3. Dice onion, celery and carrot, dump into large bowl with basil and beans<br />
4. Add LightLife to large bowl, mix ingredients together by hand<br />
5. Once ingredients mixed, sprinkle spices evenly over top, mix again<br />
6. Form mixture into patties <br />
7. Heat 1 tbsp oil in skillet on medium high<br />
8. Add 2 or 3 patties to skillet, cook 5 min on each side (or until brown)<br />
9. Add more oil if necessary, cook remaining patties<br />
10. Remove patties from skillet, set on plate covered by paper towel to remove excess oil, or directly onto bun for eating!<br />
<br />
This will make 8-10 small patties or 6-8 large patties, but probably only 5 heart shaped patties. Add any toppings you like; I enjoyed mine on whole wheat bread with tomato, onion, sprouts, veganaise and barbeque sauce.<br />
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Graeme Johnsonhttp://www.blogger.com/profile/17739663579845966014noreply@blogger.com0tag:blogger.com,1999:blog-2821581091925887418.post-13338918133752943962011-07-31T08:25:00.001-04:002013-01-01T19:18:52.578-05:00Spinach Skillet Surprise!Just a few short weeks ago, I was preparing for a 15 hour drive home to Connecticut. This required all sorts of packing, rest, and caffeination - not to mention cooking. As with most people who set out on long road trips, I was concerned about the food available to me along the sides of highways as I passed through the states... especially Kentucky, Ohio, and Pennsylvania, which have given me serious meal worries in the past. So I took matters into my own hands and cooked up pretty much everything I had left in the way of food in my house. What I made turned out to be a delicious, healthy, and filling creation that lasted 4 meals and kept me out of the queues infront of the roadside fast food vendors, and it took very little preparation! <br />
<br />
<u>Ingredients:</u><br />
1 1/2 cup lentils<br />
1 cup brown rice<br />
1 can black beans<br />
4 medium Yukon gold potatoes, cut in 1'' cubes<br />
2 cups fresh spinach<br />
3 roma tomatoes, diced <br />
2 large celery stalks, diced<br />
1 tsp dried ginger<br />
1 tsp dried thyme<br />
2 tsp freshly chopped thyme for garnish<br />
1 tsp dried rosemary<br />
1 tsp ground black pepper<br />
1 1/2 cups water<br />
1/2 cup mushroom broth<br />
<br />
<u>Directions:</u><br />
1. Add lentils, rice, and potatoes in a large skillet with high sides. Pour in water and broth, turn the burner to medium high<br />
2. Chop celery, measure out spices<br />
3. After liquid begins to simmer, stir in remaining ingredients minus the spinach, reduce heat to medium and cover skillet <br />
4. Let cook for 15 minutes, or until liquid has been absorbed/evaporated, remove from heat, stir in the spinach and let sit covered for 5 minutes<br />
5. Garnish with 2 tsp freshly chopped thyme (optional)<br />
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If you have any mushrooms, I suggest adding those. I was fresh out when I made this, but I think they would add great texture and taste to the dish. <br />
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Graeme Johnsonhttp://www.blogger.com/profile/17739663579845966014noreply@blogger.com0tag:blogger.com,1999:blog-2821581091925887418.post-5618157134404205562011-07-04T11:56:00.000-04:002013-01-01T19:19:41.770-05:00Thai curried noodlesI pulled this recipe out of the latest issue of Vegetarian Times, <i>Thai Curried Noodles with Broccoli and Tofu</i>, page 38. It's delicious, has a great sweet and spicy kick to it, and is very easy to make. The original recipe called for 1 cup of shallots, but I substituted these for onions and purple garlic because that's what I had on hand. Also, the recommended amount of curry paste wasn't quite as spicey as I would have liked. I added another Tbsp. (3 total), and that was perfect. The lime wedges for garnish add a fantastic layer to the flavor complexity of this dish, so I recommend not skipping them.<br />
<br />
<u>Ingredients</u>:<br />
2 tsp. vegetable oil<br />
1 cup chopped shallots<br />
1/4 cup finely chopped cilantro stems<br />
plus 1/2 cup chopped cilantro leaves for garnish<br />
2 Tbs. yellow or red Thai curry paste (I used red)<br />
1 tsp. curry powder<br />
1 tsp. ground turmeric<br />
1 15-oz. can light coconut milk<br />
3/4 cup low sodium vegetable broth<br />
2 tsp. light brown sugar<br />
1 12-oz. package firm tofu, drained and cut into 1/2 inch cubes<br />
5 oz. dry fettuccine<br />
5 cups broccoli florets<br />
6 lime wedges (1 lime) for garnish<br />
<br />
<u>Directions</u>:<br />
1) Heat oil in medium pot over medium-high heat.<br />
2) Saute shallots in oil 2 minutes<br />
3) Add cilantro stems, curry paste, curry powder, and turmeric; cook 1 minute<br />
4) Stir in coconut milk, broth, and brown sugar; bring to simmer<br />
5) Reduce heat to medium, cook 5 minutes<br />
6) Add tofu, simmer 10 minutes<br />
7) Cook fettuccine in large pot according to directions on package<br />
8) Add broccoli to pot for last 2 minutes of cooking<br />
9) Drain, cover pasta with tofu-curry mixture<br />
10) Mix well, serve with lime wedges and chopped cilantro<br />
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Graeme Johnsonhttp://www.blogger.com/profile/17739663579845966014noreply@blogger.com0tag:blogger.com,1999:blog-2821581091925887418.post-17148770331592326402011-07-04T11:26:00.000-04:002013-01-01T19:20:26.551-05:00Summer squash burritosIf I'm looking for a simple dish to make that can last for a few meals, I often turn to burritos. Now that summer is here and vegetables are fresh and crunchy, there's almost no need to even cook your ingredients before you put them together. With the varied selection this time of year brings, you can also mix up your choices to match your mood. <br />
<br />
This is a squash-infused take on my favorite burritos, with most of the items diced while fresh and tossed in the tortillas. Since the squash (both yellow and zucchini) can be a bit chewier than the onions and peppers, I decided to cook them in a skillet for a short period of time to soften them up. Replacing the lettuce with sprouts adds a noticeable crunch, as well as changes the flavor to better match the other items.<br />
<br />
<u>Ingredients</u>:<br />
Package of tortillas (I used spinach tortillas)<br />
2 cups of whole grain brown rice<br />
1 large zucchini <br />
1 large yellow squash<br />
1 medium white onion<br />
1 red bell pepper<br />
1 greed bell pepper<br />
1 medium tomato<br />
1 can of beans (black or pinto)<br />
1 handful of sprouts<br />
2 tbsp lime juice<br />
2 tbsp cilantro leaves<br />
Salsa or topping of choice<br />
<u>Directions:</u><br />
1) Combine rice and 3 cups of water in a large pot. <br />
2) Bring to a boil, reduce heat and let simmer for 20 minutes<br />
3) While rice is cooking, cut squash in quarters lengthwise, then cut into 1/2 inch pieces<br />
4) Add squash and 1/4 cup water to large skillet on medium heat <br />
5) Cook until water evaporates, remove from heat<br />
6) While squash are cooking, dice peppers, onions, and tomato<br />
7) Drain beans, set aside<br />
8) When rice is finished cooking, drain then mix with lime juice and cilantro in a large bowl<br />
9) Build your burritos! <br />
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Graeme Johnsonhttp://www.blogger.com/profile/17739663579845966014noreply@blogger.com0tag:blogger.com,1999:blog-2821581091925887418.post-69257219690039641622011-06-26T11:26:00.000-04:002013-01-01T19:22:48.227-05:00Vegan PestoIf you're anything like me, you can't get enough Italian food. So when I harvested basil from my garden yesterday, the first thought to pop in my head was "Pesto!" With a strainer full of fresh basil, I headed into the house to wash off my booty of greens and get to cookin'. <br />
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Now, since I love making bread so much I decided that this occasion - my first attempt at pesto - needed it's own bread to go with it. So I made a small twist on the basil bread recipe below; I used fresh chives from my garden, then added dried rosemary and thyme. No basil this time around, since I needed the bulk of it for pesto. When prepping the dough for baking, I spread it out in a slab along a slightly oiled baking sheet; roughly 1" tall, 3" wide, and the length of the sheet. This made for a long, easily sliceable loaf, perfect for dabbing pesto and topping with small slices of tomato.<br />
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While the dough was rising, I headed to Whole Foods to grab pine nuts and the all-important nutritional yeast. This stuff is magic for replacing cheese, so it's a must have for this pesto recipe. Here's what you'll need:<br />
<br />
<u>Ingredients</u>:<br />
1 cup pine nuts<br />
1 1/2 cups fresh basil<br />
1/3 cup nutritional yeast<br />
6 cloves garlic<br />
1/3 cup olive oil<br />
1 tsp black pepper<br />
1/2 tsp sea salt<br />
<br />
Not too many ingredients, most of which you probably have on hand already. My one recommendation: use a food processor. I do not have one, and using a blender to make this took quite some effort and patience. <br />
<br />
<u>Directions</u>:<br />
1) Combine all ingredients in food processor. <br />
2) Blend<br />
3) If you're serving guests, perhaps save a few pine nutes to crumble on top as a garnish<br />
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Put this delicious stuff on bread, sandwiches, crackers, or anything you want to be instantly delectable. <br />
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Graeme Johnsonhttp://www.blogger.com/profile/17739663579845966014noreply@blogger.com0tag:blogger.com,1999:blog-2821581091925887418.post-46176227065481398192011-06-14T12:13:00.005-04:002013-01-01T19:23:10.245-05:00Garlic & basil breadI wish I had known how entertaining it is to make bread from scratch years ago; I'd have been doing it all this time! Like a potter at his wheel, I love to mix, shape, and form the dough into a delicious piece of edible artistry. Now, I'm not saying my bread is pretty... but it is pretty damn tasty! So here's a simple recipe for some extremely aromatic garlic & basil bread that is sure to compliment anything from garlic hummus to sweet red pepper relish. <br />
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<u>Ingredients</u>:<br />
3 cups whole wheat flour<br />
2 cups unbleached white flour<br />
1 packet active dry yeast<br />
1 tbsp raw sugar<br />
2 cups warm water<br />
2 tbsp olive oil<br />
1/2 cup chopped fresh basil<br />
1/4 cup chopped fresh garlic<br />
1 tbsp chopped fresh chives<br />
2 tsp crushed dried rosemary <br />
<br />
<br />
<u>Directions</u>:<br />
1) In a large bowl, dissolve sugar in the warm water<br />
2) Stir in yeast, let sit for 10 minutes until foamy<br />
3) In a separate bowl, combine flours (set 1/2 cup aside for rolling)<br />
4) After 10 minutes, add 1 1/2 tbsp oil to water/sugar/yeast<br />
5) Slowly add flour combination, stirring as you add roughly 1 cup at a time<br />
6) Once mixture has turned into dough, spread the 1/2 cup flour on a flat, hard surface<br />
7) Lay the dough out on this surface, sprinkle on the basil, garlic and chives as you begin to knead the dough. Knead until bread is smooth<br />
8) Use remaining 1/2 tbsp oil to coat a large bowl<br />
9) Put dough in oiled bowl, sprinkle on rosemary and turn to coat dough in oil/rosemary<br />
10) Cover bowl, let dough rise for 1 hour or until doubled in size<br />
11) Remove dough from bowl, knead and cut in half<br />
12) Shape halves into loaves, place in oiled 9x5 bread pans and let rise to the top of the pan (30 min)<br />
13) Cut 3 diagonal slits roughly 1/4 inch deep across the top of each loaf<br />
14) Bake loaves for 45 minutes at 350 degrees F<br />
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After the bread is done baking, allow to cool a few minutes before slicing. Put on your favorite toppings, and enjoy!<br />
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Graeme Johnsonhttp://www.blogger.com/profile/17739663579845966014noreply@blogger.com0tag:blogger.com,1999:blog-2821581091925887418.post-83780789139974528982011-06-08T12:50:00.000-04:002013-01-01T19:24:50.028-05:00Spinach lasagnaWell, my computer died about 3 months ago and I haven't been able to post anything since. Luckily I received a brand new ThinkPad for work, and decided it was time to start posting again! Here is a delicious lasagna I made back in the Spring along with some herb and whole grain bread. The bread recipe will be posted shortly. The two items are chock full of veggies and herbs, and they compliment each other for a hearty, filling meal.<br />
<br />
<u>Sauce:</u><br />
2 tbsp olive oil<br />
1 large yellow onion, diced<br />
8 cloves garlic, diced<br />
3/4 cup fresh basil, finely chopped<br />
1 tbsp dried oregano<br />
2 tbsp dried parsley<br />
2 tsp dried marjoram<br />
32 oz diced tomatoes<br />
8 oz tomato paste<br />
1 tsp sea salt (optional)<br />
2 tsp fresh ground black pepper<br />
<br />
<u>Tofu Ricotta:</u><br />
14 oz firm tofu<br />
3/4 cup water<br />
2 tbsp tahini<br />
2 tbsp olive oil<br />
6 cloves garlic<br />
2 tsp dried basil<br />
2 tsp dried oregano<br />
<br />
<u>Lasagna</u>:<br />
1 package spinach lasagna noodles<br />
tofu ricotta (from above)<br />
sauce (from above)<br />
1 lb spinach<br />
1 large zucchini, thinly sliced<br />
6 large carrots, thinly sliced<br />
8 oz white button mushrooms, thinly sliced<br />
1 tsp freshly ground pepper<br />
1 tsp sea salt<br />
2 tsp dried oregano<br />
2 tsp dried basil<br />
8 cloves garlic, diced<br />
2 large yellow onions, diced<br />
<br />
<br />
Directions:<br />
<br />
-<u>Sauce</u><br />
1) In a medium saucepan, heat the olive oil over medium heat<br />
2) Saute the onions and garlic for 5 minutes<br />
3) Add the seasonings and saute for 1 minute<br />
4) Add the tomato paste and diced tomatoes and simmer for 5 minutes<br />
5) Reduce heat to low and cover<br />
<br />
-<u>Ricotta</u><br />
6) Combine all tofu ingredients in blender, blend until smooth<br />
<br />
-<u>Lasagna</u><br />
7) Add 1 tbsp of oil in a large frying pan over medium heat<br />
8) Combine garlic and onions in pan, saute for 5 minutes<br />
9) Add mushrooms, basil, oregano, salt and pepper in pan, saute until mushrooms golden brown<br />
10) Add carrots and zucchini, continue to saute for 10 minutes<br />
11) Off to the side, steam the spinach for 3 minutes using a steamer basket in a large pot<br />
12) Transfer the spinach to a bowl, squeeze out excess liquid<br />
13) Oil a baking pan with extra 1 tbsp olive oil<br />
14) Spread 1/2 cup of sauce across bottom of pan<br />
15) Lay down one layer of noodles<br />
16) Spread a thin layer of cheese over noodles<br />
17) Spread a thin layer of sauteed veggies over cheese<br />
18) Spread a thin layer of spinach over veggies<br />
19) Repeat steps 15 through 18 again using the rest of the veggies and cheese<br />
20) Add a final, top layer of noodles<br />
21) Spread the remaining sauce over the top layer of noodles<br />
22) Cover with foil, bake for 1 hour<br />
23) Remove foil, bake 10 minutes, then set out to cool<br />
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Graeme Johnsonhttp://www.blogger.com/profile/17739663579845966014noreply@blogger.com0tag:blogger.com,1999:blog-2821581091925887418.post-23958224694652213272011-02-28T21:38:00.000-05:002013-01-01T19:25:40.265-05:00Sweet and Sour TempehFirst of all, I've got to thank Mum for gifting me the Real Food Daily cookbook on my birthday this year. It is where I picked up this amazing dish, and has been an inspiration for more than a few of my experiments. I've added a few ingredients to this dish, and also tweaked the ratios to get what tastes best to me. To find the original recipe, check out the<a href="http://www.realfood.com/"> Real Food Daily</a> website. This tempeh concoction may very well be the best tempeh dish I've ever had at home... and the trick is in the marinade. Let's get to it.<br />
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<b><u>Ingredients</u></b><br />
1 1/2 lb tempeh<br />
1 cup soy sauce<br />
1/4 cup water<br />
3 tbsp sesame oil<br />
8 cloves garlic, minced<br />
1 tbsp ginger<br />
1 1/2 cups maple syrup<br />
1 1/2 cups brown rice vinegar<br />
2 tbsp olive oil <br />
2 tbsp red wine vinegar <br />
2 tsp crushed red pepper<br />
2 medium onions, cut into 1/2 inch pieces<br />
4 carrots, halved and cut into 1/2 inch pieces<br />
2 celery stalks halved and cut into 1/2 inch pieces<br />
1 red bell pepper, cut into 1/2 inch pieces<br />
1 green bell pepper, cut into 1/2 inch pieces<br />
16 oz. cooked garbanzo beans<br />
1 large bunch of broccoli <br />
1/2 head green cabbage<br />
8 cups cooked rice<br />
<u><br />
</u><br />
<u>Marinade</u><u> </u><br />
1. Whisk together 1/2 cup soy sauce, water, 2 tbsp sesame oil, garlic and ginger in a medium dish.<br />
2. Cut tempeh in half crosswise (the halve the depth) and then again horizontally (to halve the length). Place in marinade and let soak 1 hour at room temperature, or overnight in the fridge (I recommend an overnight soak).<br />
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<u>Cooking</u><br />
1. Heat oven to Broil. Place tempeh on baking sheet covered in foil. Let brown for 5 minutes. Turn tempeh over, use excess marinade to baste, let brown another 5 minutes. Let cool then cut into 1/2 inch squares.<br />
2.Whisk maple syrup,vinegar, an remaining soy sauce into leftover marinade. Set aside this sweet-and-sour sauce.<br />
3.Heat 1 tbsp sesame oil, olive oil, red wine vinegar, and crushed red pepper in large skillet/wok over high heat. Saute onions for 2 minutes, add carrots and saute for 2 minutes. Add celery, saute for 2 minutes. Add peppers, broccoli, cabbage, saute for 2 minutes.<br />
4.Once vegetables crisp-tender, add tempeh and sweet-and-sour sauce. Let simmer for 2 minutes to absorb flavor. Serve with rice.<br />
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Graeme Johnsonhttp://www.blogger.com/profile/17739663579845966014noreply@blogger.com0tag:blogger.com,1999:blog-2821581091925887418.post-55050003155589088482011-02-22T18:54:00.000-05:002013-01-01T19:26:05.920-05:00Sun dried Tomato HummusHummus is definitely near the top of the list of tastiest things you can make in 5 minutes, especially when you throw in some extra flavors. My personal favorite is sun dried tomato hummus, and I make it all the time. It's quick, delicious, high in protein... what's not to love?<br />
<br />
<u>Ingredients:</u><br />
32 oz. cooked chick peas<br />
12 oz. sun dried tomato (I buy mine jarred in olive oil) <br />
1 1/2 tbsp olive oil<br />
2 tbsp tahini<br />
5 kalamata olives<br />
1 tbsp lemon juice<br />
<br />
1. In a blender or food processor, combine ingredients. Blend until smooth.<br />
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How easy is that? Too easy. You can't mess it up. And it tastes amazing! You can use it as a spread, a dip, the main ingredient in a sandwich, or whatever you can dream of. Enjoy!<br />
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Graeme Johnsonhttp://www.blogger.com/profile/17739663579845966014noreply@blogger.com0