November 16, 2016
Make a meal with complimentary colors? Yes please! I thought red and green might a smidge too easy, since red and green are found so easily in plants. But blue is practically impossible (and I find that orange is such a subjective color) that I went for yellow and purple. Sadly purple is kind-of a subjective color as well. I mean I find that that beets kind-of have a deep purple color, but some people will just say they look red.
Okay I know, I’m stretching it! But the end results does look quite impressive?
So what the heck is in my bowl? Well, clearly there is some brown rice, because I probably should be eating that right now more than white rice. Then I paired it with tandoori tofu and curried beets. I actually thought of using the recipe because of My Cat Loves Daiya, who made a batch of the tandoori tofu from Vegan Eats World cookbook. BTW she made quesadillas with them and they look AMAZING! Anyways, if you want to give this tofu a try, the recipe is available on Terry Hope Romero’s blog.
But what did I make? Well, the curried beets were my brainchild. They are pretty easy to make, and a quick side dish to put together. The longest thing was to thinly slice the beets, but you can use machines to make it easier for you. Since the cooktime and clean up for this dish is pretty easy, it makes a perfect side dish. The garam masala and coconut milk really cuts into the earthiness of the beets for any of the haters out there ^__~
As for nutrition? These guys are pretty awesome. Yeah sure, these numbers don’t seem impressive. I mean one thing to keep in mind is that I have the percentages set up for a pregnant woman (aka I need more of like everything) but if you look at the mg numbers you will find that get a good amount of bang for your buck. Especially for something that is just a side dish.
November 15, 2016
I love a good bowl. I don’t eat them often, as I tend to be the type of person who just makes one big dish. Curries, chilis, soups, stir-fries, and casseroles are more up my alley. But truthfully a well balanced vegan bowl is easy to do, especially if some prep work is done before hand. For example, I use already prepared hummus, some frozen protein balls I’ve made earlier, and the eggplant was pickled a few days earlier. All I had to do was pop everything in the oven and cook the couscous!
Funny thing is that making a dish with as many colors in the rainbow can be hard. But I tried my best here using all produce from my CSA. I love being able to eat a dinner that is almost all from the same place. So what is what in the rainbow?
- Red & Orange: bell pepper, last of the season
- Yellow: pickled turmeric eggplant (again last of the season)
- Green: green leaf, arugula, and radish greens
- Blue: the bowl- duh!
- Purple: roasted beets
- Brown: hummus & chickpea beanballs
- White: Pearl Couscous tossed in soy yogurt
Overall, it took about an hour for dinner to cook, but there was a lot of down time. The beets that took the longest to roast. It might take longer than an hour if you choose to make your own hummus and beanballs/falafels. But I strongly suggest making doubles of a falafel/beanball recipe and freezing the extras for bowls like this.
For anyone who is wondering- you will need to prepare the eggplant two days ahead of time. I am a big fan of this refrigerator pickle recipe, and it is a great way to preserve some extra eggplant from the summer. If you aren’t a huge eggplant fan, this really alters the taste and the traditional mushy texture. I personally used Wegman’s brand hummus, just the good old classic hummus, though you could go for any flavored hummus if you like. And finally the balls were the Chickpea Eggplant Hemp Veggieballs from Protein Ninja. But there are lots of falafels now that you can find in the freezer section, like Trader Joe’s.
September 28, 2014
Last weekend I was pretty stressed from the week. It was pretty weird and all over the place, so I decided to lay back and relax. I made a yummy pizza dip for the Broncos and Seahawks game, and made an amazing butternut squash soup from Isa Does it. So you might see some REALLY old things on this roundup. I didn’t get to share them last weekend and I didn’t want them to be skipped completely.
This weekend I visited my Grandparents in central PA, and when I mean central I mean centered Pennsylvania. It’s in the middle of state right dab in the middle. The closest city is Altoona, if you want to google it in a map. There maybe some photos later this week and some thoughts of veganism and farming.
BUT for now—-
A2K has a lot of beets, obviously since she is tempting me to two different beet recipes! One is a dessert made with beet roots and made into cute little hearts! And she pairs it with chocolate?! I love beets and chocolate. Then she goes savory with a beetroot steak. I don’t get too many beets yet from my CSA, so these recipes are making me sad. Soon. Soon.
September 14, 2014
The summer crops are dwindling. The farmers recommend that we stock up on peppers as they won’t be around much longer. The tomatillos were a little dry and sparse. There are less tomato varieties from which to pick (slicing, cherry, peach, and plum). The clearest sign that fall crops upon us? Beets and various greens are making it back to the menu.