The Daily Dish: Asian Rice Salad

It’s been so darned hot here in Florida, the last thing I want to do is spend hours in the kitchen. I’m constantly looking for fast, filling food that doesn’t require a whole lotta cooking. After taking a peek in the fridge to see what I had on hand (ok, I might have done more than peek – that refrigerator sure feels good!), I then searched for recipes using leftover rice and some fresh veggies that were languishing in the produce drawer. To my delight, I discovered this recipe for Asian Rice Salad, and was inspired to create my own vegan, oil-free version.

Asian Rice Salad

 


Asian Rice Salad

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Dressing:

  • 3 tablespoons orange marmalade
  • 3 tablespoons rice vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon Sriracha red chili sauce
  • 2 cloves garlic — minced
  • 1 teaspoon grated ginger root
  • 15 ounces garbanzo beans, canned, rinsed & drained
  • 11 ounces mandarin oranges in water, drained
  • 2 cups shredded red cabbage
  • 1 cup shredded carrots
  • 1 cup edamame, shelled
  • 3 cups cooked white rice
  • 1 red or orange bell pepper — chopped
  • 3 scallions — sliced
  • 1/4 cup fresh cilantro — chopped, optional
  • salt and pepper — to taste
  • 1 tablespoon toasted sesame seeds — for garnish
  • 1 head green leaf lettuce — for serving

In a bowl, whisk together all dressing ingredients & set aside.

Toss together rice, veggies & cilantro if using.

Gently stir in dressing, serve plated on a bed of lettuce. Top with a sprinkle of toasted sesame seeds and a drizzle of Sriracha for more heat.

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Makes 6 Servings; Nutrition per Serving as calculated by Mastercook: 351 Calories; 4g Fat (9.7% calories from fat); 14g Protein; 67g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 365mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

8 Weight Watchers SmartPoints as calculated on the recipe builder.

NOTES : This recipe is quite versatile; you could add sliced almonds or avocado, sub mango for the oranges, peas for edamame, or even top with chow mein noodles for more crunch!

 

Have a wonderful day!

Note: I follow a WFPBNO (whole food, plant-based, no oil) diet most of the time, allowing for a bit of oil here & there when dining out or when I just want a little treat. At the moment I am also using Weight Watchers to help me reach goal weight.

The Daily Dish: Chili-Stuffed Squash Boats

Chili-Stuffed Squash Boats

My local produce delivery provided us with some lovely spaghetti squash this past week and I was anxious to use them.

I didn’t really feel like a traditional pasta-ish dish, though, so did some searching and came up with a unique idea that I really enjoyed!

Inspired by Making Thyme for Health, I used my own family favorite chili which I just happened to have portioned out in my freezer.

The recipe is so easy, hope you enjoy it as much as I did!



Chili-Stuffed Squash Boats

  • 2 cans kidney beans, rinsed & drained
  • 2 cans canned diced tomatoes (fire-roasted or Ro*Tel are great!)
  • 1 packet chili seasoning mix
  • 1 onion — diced
  • 12 ounces frozen veggie crumbles (I like the Boca brand)
  • 3 spaghetti squash — cooked

Dump all chili ingredients in slow cooker, cook on low all day, adding a bit of water if mixture seems too thick.*

Feel free to add other veggies such as corn, bell peppers, mushrooms, etc. This recipe is infallible, freezes perfectly and can easily be doubled for large crowds or hungry teenagers.

While your chili is cooking, prepare the “boats.” Grab your spaghetti squash and a large, sharp knife.  I like to microwave the whole squash for a minute or so to make it softer and easier to cut, then slice in half lengthwise & scrape out the seeds and dark yellow stringy parts. Place upside-down on a parchment-lined cookie sheet or glass baking pan filled with a tiny bit of water to prevent sticking. Bake in 375°F oven for 30 minutes or so, until the flesh is soft and the “spaghetti” comes out easily with a fork. In this case, you want to leave that flesh in there, just mix it around a little bit.

Spoon your chili into the “boat,” sprinkle on your favorite fixings and enjoy!

*Alternatively, cook the chili on the stovetop for about an hour.

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Serves 6. Per Serving  as calculated by Master Cook (excluding toppings): 104 Calories; 1g Fat (4.8% calories from fat); 6g Protein; 20g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 443mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable.
4 Weight Watchers SmartPoints as calculated on WW’s Recipe Builder

 
Have a wonderful day!

Note: I follow a WFPBNO (whole food, plant-based, no oil) diet most of the time, allowing for a bit of oil here & there when dining out or when I just want a little treat.

The Daily Dish: Beef(less) Stew for Sunday Supper

I’m originally a Midwestern girl, born in Ohio but relocated to Florida when I was just a tot. My mother grew up in the hills of West Virginia, the daughter of a coal miner and a homemaker who struggled to clothe and feed five children on meager income, making a home in the “sticks,” as Mom called it. She called herself a hillbilly, and was proud of it, so I carry on that pride. Grandma was famous for saying, “We may be poor but we’re clean;” she kept her tiny rental house spic & span and was known for being a phenomenal cook. She was able to whip up a meal with whatever scraps of food were on hand, nobody ever went hungry at her table. In fact, my bio dad claims it was Grandma’s cooking that won him over, falling in love with her cooking before he did my gorgeous mama!

Grandma & Grandpa Smith, late 1960’s
Mom, before Me
Grandma & Me, 1967

My mother was not a particularly adventurous cook, better known for her baked goods than anything else, but we had a homecooked dinner on the table every night, even though she worked a full time job outside the home. It was the 70’s, so meat was the center piece of the meal. I know the menus well; when I turned old enough (about 12 or so) I took over the nightly cooking, giving mom a much-needed break. Baked chicken. Baked pork chops. Tuna casserole. On the weekends, there was grilled steak and the dreaded Sunday Pot Roast. Oh, how I hated that roast! I’d push the pieces around on my plate, trying to hide them under a pile of mashed potatoes, but Mom always caught me. She didn’t make me clean my plate, but I at least had to force down a couple of bites. I swear, that plate of beef is the reason I became a vegetarian! But, I digress.

Me & Mom, 1972

When the weather turned chilly (by Florida standards, this means below 75 degrees!) Mom would make a big pot of chili or beef stew and we’d “eat off” that all weekend long. Ooh, there was nothing like taking a slab of white bread and dunking it into a bowl of chili or stew! Simple comfort food, that’s a Midwestern diet.

Mom continued making her “famous” beef stew for many years; all of my girls have fond memories of sitting around Grandma’s table with a loaf of bread and a big bowl of soup. Even as vegetarians, they would pick out the pieces of beef and just eat the veggies, not willing to give up that taste and experience!

Now that mom is gone, and I’m a vegan, I have been searching for the closest facsimile to Mom’s. Dad has passed along the original “recipe,” of course, but I’ve never been able to replicate it. I pretty much gave up, thinking we’d all have to settle for a stew-less life, and then this happened..

My daughter Kristyn alerted me to this recipe, and therefore the blog where it’s posted. I must’ve been living under a rock, how is it that I’m just now discovering the Shannons? I love all things vintage and have actually modernized a few retro recipes on my other blog, but these folks took it to a whole new level, tackling the sacred Betty Crocker! A noble effort, with wonderful results!

This version is not quite the same as Mom’s; hers wasn’t as savory/spicy as the Shannon’s, but it’s close enough. I think that Mom were here she’d give it her seal of approval.

Beefless Stew

I made a couple of changes using what I had on hand; I substituted a bag of frozen mixed vegetables for the peas, and also left out the olive oil. I would definitely not prepare this without the creole seasoning as it adds a very nice punch without being too spicy. At the risk of sounding sexist, I must tell you that this is a very “man-friendly” recipe, a hearty dish that is sure to please even the biggest appetite! It’s a favorite of my omnivore hunny who swears that had I not told him, he wouldn’t know it was vegan.

Again, you can find the recipe over at the Shannon’s blog, along with some other wonderful dishes!

Note: I follow a WFPBNO (whole food, plant-based, no oil) diet 90% of the time, allowing for a bit of oil here & there when dining out or when I just want a little treat.  When the recipe calls for oil, I substitute vegetable broth or plain water when appropriate. This recipe does contain a meat substitute and since I limit my amount of processed foods we make this one of those occasional indulgences.

Have a wonderful day!

P.S. This is a re-post from my other blog, with a couple of updates/revisions.


The Daily Dish: Rainy Day Chili

2013 Asheville NC

Asheville, North Carolina ~ October 2013

It doesn’t have to be rainy to enjoy this dish, it just seems that I crave chili when it’s dreary outside, or when I’m feeling a bit under the weather and want something warm & familiar. It’s so nice to curl up on the couch with a favorite tv show, book or movie, and a big bowl of cozy comfort food! Or maybe you want to grab a cup and gobble it up while enjoying the gorgeous autumn weather.

Rainy Day Chili

I’ve been making this “recipe” for many years now, and despite it’s simplicity it always gets rave reviews.  I basically toss a couple cans of drained, rinsed beans (kidney, chili, black bean, whatever you like) and a couple cans of diced tomatoes (Ro*tel brand if you want a little extra kick) into my Crock-pot along with a chopped onion and a packet of chili seasoning. If I’m cooking for non-vegans who prefer a meatier chili, I’ll add some veggie crumbles. Turn on low to cook all day, or high for a few hours, or if you’re in a big hurry you can cook it on the stovetop for an hour or so. Like lots of veggies? Chop up some green peppers, mushrooms, etc. and toss them in. Corn? Sure, add a can or bag of frozen. Want to make your own chili seasoning? Even better! This recipe really is infallible! I usually top with a dollop of vegan sour cream and soy cheese, maybe some scallions if I have them.  Chip is a big fan of oyster crackers so he often adds those as well.

To round out the meal, I will either serve over brown rice or just with some bread or cornbread on the side, as you can see in this pic from my old blog.

Rainy Day Chili2

What about you? Do you have some favorite recipes that you turn to when you’re craving comfort food?

Have a wonderful day!

Note: I follow a WFPBNO (whole food, plant-based, no oil) diet most of the time, allowing for a bit of oil here & there when dining out or when I just want a little treat.  When the recipe calls for oil, I substitute vegetable broth or plain water when appropriate. At the moment I am also following the Maximum Weight Loss Diet by John McDougall, M.D.

The Daily Dish: Biscuits on My Mind

D

This morning I woke up craving biscuits, which is a problem because 1) most ready-made biscuits are not vegan and 2) I don’t know how to make them myself.  Over the years I have tried & tried, recipe after recipe, method after method, yet I have never been able to master the art.  Those innocent little balls of dough refuse to rise the way they’re supposed to, or they get brown on the bottom while the inside is still mushy.  I finally gave, threw my flour-covered hands in the air and admitted defeat! It wasn’t pretty, and I hated knowing that I was bested by the dough but I had no choice.

So, I’ve lived a biscuit-free life since going vegan.  It’s not been easy, ignoring the call of the dough boy.  Occasionally we’d drive by McDonald’s and I’d get a whiff of them baking, that heavenly smell wafting through the air..sigh…was I meant to live out the rest of my life this way?  What a cruel fate!  Wait, what is that?  Browsing through the McDougall Friends board, what is that I saw?  Fluffy Vegan Buttermilk Biscuits? Could it be? Should I try to make them and risk failure once again?  I decided to sleep on it, to see if I woke up brave enough to give it another go.  I did.

This morning, armed with a big mug of coffee and my trusty rolling pin, I got down to business.  I followed the recipe exactly, and while they were baking I decided to mix up a batch of gravy as well, thinking that even failed biscuits could be hidden in a sea of gravy.  Well, guess what?  They were wonderful!  Ok, not perfect, a little chewy and dense but that’s because I overworked the dough a tiny bit and I know that biscuits enjoy a light touch.  But seriously, they were yummy!  Ta-da! I heard trumpets sounding and my grandma in heaven clapping because I have finally learned the most basic skill of any good country cook.  It was a proud moment. The gravy was amazing as well, would definitely recommend both of these recipes!

Biscuits

We are off to (hopefully) view the eclipse and the big Super Moon over the ocean, seems a lovely way to end the weekend.

Have a nice evening!

The Daily Dish: Cheese

GrilledCheese1

If you ask a vegan what was the hardest part of going plant based, what he/she found the most difficult to give up, 90% of them will answer the same way: Cheese.  We love it.  We crave it.  I daresay, we are addicted to it.  And there are scientific reasons for that, something called casomorphins.  Dr. Neal Barnard of PCRM explains it much better than I can in this Youtube video, take a look/listen when you have time.

There’s lots more info out there if you’re interested, but suffice it to say: we humans have a soft spot for cheese, and though we know the reasons for avoiding and would never go back to consuming it, most vegans miss it.  To fill this void, there are many veg-friendly substitutes for the stuff, but most of it is highly processed and not very good for us.  Those of us who follow a whole-foods-plant-based-no-oil diet tend to eschew it completely, having learned that it’s better to live without it. I agree, for the most part.  I’m not perfect and I’m not a purist, so there are times when I give in to the craving, when I want something ooey and gooey and warm and comforting and nothing does that better than cheese.  Many of the substitutions out there just don’t cut it for me, I don’t like the texture or the aftertaste, something is always just a little bit “off.”  However, I found one product that meets my standards, that is so close to the real deal that I have to double-check the ingredients to assure myself that it’s not dairy: Chao.  Made by the Field Roast company, these slices are the bomb!  They make a perfect grilled cheese sandwich or, my favorite, a “toasted cheese,” basically toasted Ezekiel bread with a smear of Veganaise, slice or two of Chao, tomatoes and romaine lettuce. Yum! I am really glad that the one distributor in my area prices them so high that I can’t afford to indulge very often, because otherwise I could get into a lot of trouble.

Chao

Of course, you can also make your own as Miyoko Schinner has done in her popular book, Artisan Vegan Cheese, but I have yet to try it.

So, bottom line: I avoid cheesy-type meals most of the time but when the craving hits hard and I decide to indulge, I go for it in a big way.  This past week I did so with this Chili Fiesta Mac ‘n Cheese recipe by Vegan Yack Attack.

Fiesta Mac

Cook’s Note: As usual, I eliminated the coconut oil and used vegetable broth for sauteeing. I figured there was quite enough fat in this dish, no need to add more.

Approximately 4 large Servings – Nutritional info (provided by Mastercook) per serving:   569 Calories; 21g Fat (32.4% calories from fat); 16g Protein; 83g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 1069mg Sodium

The Verdict:  Follow Your Heart shreds are good on tacos, but I have never tried to melt them.  I had misgivings, but wanted to follow the recipe as written, so I did just that.  Once again, there was a strange aftertaste, and though it was okay, I wouldn’t use this product again for mac ‘n cheese.  The chili, however, was delicious! I doled out portions for my kids and advised them to use a box of Earth Balance as a base instead. As for myself, this is way too high in fat & calories, yikes!  I decided to have just the chili served over rice, with a little avocado on top, and enjoyed that much more!

Fiesta Mac2

Look at the difference in nutrition: Per Serving: 259 Calories; 2g Fat (6.6% calories from fat); 11g Protein; 51g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 316mg Sodium.  And that is why I don’t suggest eating cheese on a regular basis!  For a healthier version of Chili Mac, I recommend FatFree Vegan Kitchen’s wonderful recipe. 

Today I’ll be making a Chipotle Corn Chowder, can’t wait to try it!

Have a wonderful day!

The Daily Dish: Italian Noodle Soup

Italian Noodle Soup

As I mentioned, I did some batch cooking over the weekend and one of the dishes I prepared was this Italian Noodle Soup.  The recipe reminded me of a family favorite I made often when my children were small, Tortellini Soup.  It consisted of a bag of frozen tortellini, frozen spinach, broth and some spices.  It was delicious and so easy, I could throw it together with a baby balanced on one hip and a toddler at my feet!  Of course, this was before we went vegan and since I’ve yet to discover a good veg-friendly tortellini, I had to find a substitute.

This recipe from Your Cup of Cake is just as easy to prepare and if topped with some dairy-free Parmesan, I get the same cheesy flavor as the original we knew and loved!  It was so good that I packed up the leftovers and brought them to my daughter’s house where we feasted once again!

09.22 Lunch

Along with a (vegan) Antipasto, kale salad and garlic bread, this was a wonderful meal, made even better by the company I got to share it with.

Cook’s Note: I used about 2 cups more vegetable broth than suggested as the finished product was a little too thick for my taste. I threw in a chopped zucchini that I had on hand for more veggie goodness! I sprinkled dairy-free Parmesan on top of each bowl before serving. This made a generous amount of soup, at least 8 servings, especially if you accompany it with salad and bread as we did. I’d probably use a different kind of pasta next time as the long noodles made it a bit sloppy (but fun!) to eat.

Approximately 8 Servings – Nutritional info (provided by Mastercook) per serving:  224 Calories; 1g Fat (5.3% calories from fat); 9g Protein; 44g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 1071mg Sodium.

The Verdict: Delicious! So simple to make and the mild flavors make it perfect for children.

Today I’ll say a reluctant goodbye to my girls as we load up the car and head back home.  I’ll be leaving containers of food in my wake, though, some of Mom’s cooking to tide them over til the next visit!

Have a wonderful day!

The Daily Dish: Autumn

Happy Autumn to those of us in the Northern Hemisphere!  Some of you are already experiencing the gorgeous Fall weather and beautiful turning of the leaves, maybe there’s a little chill in the air?  Here in Florida the changes are much more subtle and they don’t happen for a few more weeks.  That doesn’t stop us from indulging in everything the season has to offer, though!  All sorts of squash start filling the shelves and we jump on the pumpkin-spice craze despite the 80+ degree weather outside.

Autumn Trader Joe's

There was an ever-so-slight temperature change the other day, just a little breeze that gave us hope for cooler days ahead.  I took advantage of it and cooked up this Golden Glow-Stuffed Squash from Robin Robertson’s Fresh from the Vegetarian Slow Cooker.  I used a Carnival Squash, stuffed with a combination of rice, carrots, onions & peppers and a medley of spices.  (The recipe isn’t published online but this is such a wonderful cookbook, you’ll want to buy it for yourself!)

squash

Golden-Glow Stuffed Squash

Cook’s Note: The only change I made was subbing vegetable broth for the olive oil.

Nutritional info (provided by Mastercook) per serving:  356 Calories; 3g Fat (6.3% calories from fat); 8g Protein; 76g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 57mg Sodium.

The Verdict: Delicious!  I loved how easy this recipe was, hardest part was actually cutting the squash in half. (Tip: microwave to soften first.)  Slow cooker recipes are my favorite, I use mine all year around.

I hope you enjoy this dish as much as we did.

Well, I’m off to Trader Joe’s with my girls, hoping they have as big a display of Autumn loveliness as they did last year.

Have a wonderful day!

The Daily Dish: Ethics with a Side of Curry

ethics

When I created my first blog, the whole blogging thing was in its heyday.  People were jumping at the chance to publish their own sites, to put their thoughts/feelings/ideas out there for the masses!  Some were trained writers, but most of us were just your average Joe/Josephine puttering around on the internet, doing it for fun. That was me.  I was just winging it, learning as I went along, posting pics and telling stories, sharing anything and everything that interested me..including recipes.  Back then, there were no rules or even guidelines about what could, or should, be posted on one’s personal blog.  No one talked about copyright infringement.  We just posted what we wanted and it was all good.

Well, here I am eight years later and I’ve learned a thing or two.  I now know that it’s really not cool to post other people’s original content unless you have express permission.  You shouldn’t copy recipes, ver batim, from a cookbook, even if you give credit to the author.  And while it’s not technically illegal, it’s not nice or ethical to “adapt” someone else’s recipe and call it your own.  I have done both of these things in the past, out of pure ignorance, and I am sorry.  Though I’ve never been a big-wig blogger with tons of followers so I doubt I “cost” a cookbook author any money, it still wasn’t right.  Unfortunately, this is all-too common out there in blog-land and the internet in general, and it really infuriates me when I see it.  Some folks, like me, don’t know any better but others..well, let’s just say that professionals should act as such.  No one should be making money or gaining notoriety on someone else’s hard work.

So, you will rarely see an actual recipe on this blog. Unless it’s been passed down from my family or one I’ve tweaked, modified and/or have simply lost the original origin, I won’t be sharing.  I have the utmost respect for the authors who work tirelessly developing wonderful vegan dishes and I will show my appreciation and support by linking to his/her site where he/she has published the recipe or to a store where you can purchase the cookbook.  Okay, now that I’ve gotten that out of the way..grin..how about we talk about food?!

Chip and I have a Friday night routine: happy hour at our favorite tavern, followed by take-out dinner on the way home. We often opt for Thai food as that’s my absolute favorite! I go for a spicy curry while Chip leans toward more milder fare. Well, this past Friday night I decided to save money and calories my making my own dinner. This  Sweet Potato and Chickpea Curry recipe is from Chop Chop, a magazine geared toward cooking with children! As a result, it contained only a few ingredients, was very easy to prepare and mild in flavor, perfect for sharing with the spice-averse family members.

Sweet Potato Chickpea Curry ingredients

While the ingredients were simmering, I loaded my rice cooker and had brown rice cooking as well. I then portioned out our servings (taking a little taste, yum!) so that when we came home all I had to do was scoop, reheat and plate!

Sweet Potato Chickpea Curry

Cook’s Note: The only change I made was subbing vegetable broth for the vegetable oil.

Nutritional info (provided by Mastercook) per serving:  352 Calories; 9g Fat (21.7% calories from fat); 14g Protein; 58g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 420mg Sodium.

The Verdict: Fantastic! I’d definitely give this one four stars! This wasn’t a complicated dish and though the flavors weren’t complex, it was a good solid curry that satisfied my craving.  This is an easily-adaptable recipe, some baked tofu would be a nice addition!

I hope you enjoy this dish as much as we did.

Have a wonderful day!

Labor Day Weekend

Labor-Day-Picnic

Happy Labor Day weekend to those who celebrate the holiday! It’s the unofficial end of the summer, though here in Florida we don’t really experience the seasons the same as our northern friends. Still, this long weekend is a great excuse to kick back, relax and enjoy the last days of summer.  I hope you’re able to take some time off and spend the day with your family, friends, fur-kids, or just enjoying some long overdue alone time. I’ve actually been doing a combination of the above and it’s been lovely so far.

We’ll be relaxing at home today but plan to attend a barbecue at our local Elks lodge tomorrow. The hot dogs and (in my case, veggie) burgers will be provided but the guests will be adding the side dishes. I thought long and hard about what to make, wanted to ensure that my dish would be vegan, of course, but also appeal to the omnivores. I finally decided on a tried & true family recipe, one I’ve been toting along to pot lucks, baby showers and other events for many years. (I actually won a Virtual Vegan Potluck with this dish a few years ago!) I am re-posting from my other blog, hope you try and enjoy this salad as much as we do.

Note: this is one of those occasions where I do allow some oil into my menu, though it’s still a fairly nominal amount.


Triple Bean & Artichoke Salad prep

Triple Bean & Artichoke Salad

  • Servings: 6-8
  • Time: 1hr 30mins
  • Difficulty: easy
  • Print

Ingredients:

  • 1 1/2 cups cooked Great Northern Beans — or 1 15-oz can, rinsed and drained
  • 1 1/2 cups cooked chickpeas — or 1 15-oz can, rinsed and drained
  • 1 1/2 cups cooked black-eyed peas — or 1 15-oz can, rinsed and drained
  • 18 ounces marinated artichoke hearts, quartered
  • 4 scallions, chopped
  • 2 large tomatoes, diced
  • 3 cloves garlic, minced (3 to 4)
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons dried oregano
  • Salt and freshly ground pepper, to taste

Directions:

Combine all ingredients in a large mixing bowl; blend thoroughly.

Chill for at least an hour to allow flavors to mingle.

Triple Bean & Artichoke Salad

Hope you have a wonderful day, however you choose to spend it.

Michele