Book Review: VEGAN PLANET

Robin Robertson’s Vegan Planet has long been a staple in our house. No matter what kind of food we feel like, I am sure to find a recipe in that colossal, comprehensive cookbook. In the mood for Chinese? Try the To-Fu Yung. Indian? Make Robin's Checkpeas Vindaloo. There are vegan versions of food from just about everywhere, such as Italy, France, Greece, Thailand, and Africa--and plenty of U.S. favorites like California Chili made with olives and avocados. And how about Tempeh and Red Bean Jambalaya with Chipotle Chiles? Robin also offers a section of Vegan Basics with recipes for meat substitutes like Seitan, Marinated Tofu, and Tempeh Bacon Bits. One of my favorite features is the amazing variety of delicious dressings and sauces sure to add zest to any meal. She includes everything from an Easy Vegan Hollandaise and Bechamel to Bourbon-Spiked Barbecue Sause and Ginger Lime-Dipping Sauce. 

So, when I received a copy of the new revised Vegan Planet, I immediately checked to make sure my favorite recipes from the first edition were included . . . and yep, they were--including the Tomato-Basil Lasagna Spirals that have gotten me through many a potluck (and believe me no one misses the meat or dairy). And phew, there were the Barley-Stuffed Cabbage Rolls that I make whenever I’m missing my mom’s German cooking. But the good news is that Robin has added 50 NEW recipes to the book, with dishes like Picatta-Style Cauliflower Steak, Paella-Stuffed Peppers, Pulled Portobello Barbecue, and Tiramisu Cheesecake. Robin has also updated the information and recipes from the original book to make them even healthier and more environmentally-friendly. Whether you are a long-time vegan needing fresh ideas or a new vegan wondering where to start, this cookbook is sure to satisfy. Check out some sample recipes here.

BONUS RECIPE: Chickpea Noodle Soup

Robin Robertson was kind enough to share a recipe from her new book One-Dish Vegan. 

Chickpea Noodle Soup

Recipe © 2013 by Robin Robertson and used by permission of The Harvard Common Press

 Gluten-free option | Soy-free| Serves 4

This comforting, versatile soup can be altered easily to suit your taste. For example, vary the vegetables according to personal preference, or substitute seitan, tempeh, or different beans for the chickpeas. As the noodles cook in the soup, they will absorb some of the broth, so you may want to add a little more broth before serving. Alternatively, if you have leftover cooked pasta from another meal, you can just add it when ready to serve instead of cooking the noodles right in the soup. To make this soup gluten-free, use gluten-free pasta and, of course, make sure that your vegetable broth is gluten-free.

Ingredients:

·          2 teaspoons olive oil or 1/4 cup water

·          1 medium-size yellow onion, chopped

·          2 carrots, peeled and thinly sliced

·          1 celery rib, thinly sliced

·          3 garlic cloves, minced

·          1 teaspoon dried basil

·          1 teaspoon dried thyme

·          7 cups vegetable broth, or more if needed

·          4 ounces green beans, trimmed and cut into 1-inch pieces

·          4 cups coarsely chopped stemmed kale or cabbage

·      3 cups cooked chickpeas or 2 (15.5-ounce) cans chickpeas, rinsed and drained

·          1 (14.5-ounce) can diced tomatoes, undrained

·          Salt and freshly ground black pepper

·          6 ounces uncooked linguine, broken into thirds

·          1/2 cup fresh or frozen peas

·          2 tablespoons minced fresh Italian parsley

 Directions:

 1. Heat the oil or water in a large pot over medium heat. Add the onion, carrots, and celery, and cook for 5 minutes to soften. Stir in the garlic and cook for 1 minute longer, then add the basil, thyme, and broth and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.

 2. Add the green beans, kale, chickpeas, and tomatoes with their juices. Season to taste with salt and pepper. Simmer until the vegetables are tender, about 20 minutes.

 3. Stir in the pasta, peas, and parsley. Simmer until the pasta is tender, about 15 minutes longer. Taste and adjust the seasonings if needed. Serve hot.

BOOK REVIEW: One-Dish Vegan

I absolutely love meals that can be served out of one bowl and have all of the important nutrients right in that dish, so Robin Robertson’s new cookbook, One-Dish Vegan was right up my alley. The book contains over 150 hearty soups, salads, and entrees that really are complete meals. As is usual with Roberson’s recipes, they are drawn from cultures all over the world. You’ll find everything from Senegalese-Inspired Red Lentil Soup to Louisiana Red Beans and Rice to Turkish-Style Stuffed Eggplant with Walnut Sauce. And for chili lovers, she has a whole chapter devoted just to chili with selections like Tequila Sundown Chili, Devil’s Food Chili and Orange-Scented Chipotle Chili.

We tried the Cauliflower Comfort Casserole made with layers of butternut squash, potatoes, cauliflower,  greens, and walnuts covered in a white bean sauce and it was absolutely delicious (though you might want to allow extra time because I needed to bake this quite a bit longer than the recipe indicated). We also loved the Lentil and Butternut Soup as well with its complex array of spicy, sweet, and savory flavors. My daughters have asked for the Fettuccini with Creamy Cannellini Tomato Sauce next and it is simple enough that I think they will be able to prepare it themselves.

All of the recipes in the book have clear, easy-to-follow instructions. Although many of the recipes are fast and easy to make, there are more complex dishes too that will take more than one bowl or pot to prepare them—but I think you’ll find those worth the effort. I just love that these recipes are so healthy and made with whole food ingredients and there is enough variety to suit pretty much any taste. This is a great book to use during the busy holiday season ahead, and would make a wonderful gift as well.  

Why Use a Slow Cooker?

  

I am so excited to host a guest post by one of my favorite vegan cookbook authors: Robin Robertson. She is about to release a new cookbook called Fresh from the Vegan Slow Cooker (The Harvard Common Press, 2012). I haven't gotten to see this one yet but from reading her post, I certainly can't wait to get it . . . and you can be sure I'll post a review when I do. So without further ado . . . here's Robin!

Why Use a Slow Cooker?

by Robin Robertson

Most slow-cooker enthusiasts would agree that convenience, economy, and great taste are what keep them coming back to their slow cookers time and again. When you cook in a slow cooker, the longer cooking times allow the flavors of the ingredients to meld into a deep complexity that is often unparalleled in other cooking methods. Slow cooking can be more nutritious, too, since the long cooking time allows the nutrients to concentrate in the food as it draws more flavor out of the ingredients. When you factor in the convenience quotient, you’ve got a kitchen helper worthy of the name.

What could be easier than assembling your ingredients, putting them in the slow cooker, and turning it on? That’s it! Several hours later, dinner is served. For added convenience, your meal can be served directly from the ceramic pot in which it was cooked. In addition, the removable ceramic insert can be refrigerated, so you can prepare your ingredients the night before and refrigerate them overnight right in the insert so it’s all ready to cook the next day. Slow cooking can be a terrific solution for busy people who want to eat healthy delicious meals.

In addition to cooking soups and stews, a slow cooker can be used to do such diverse things as cook corn on the cob, braise tofu, and make seitan from scratch. Its versatility extends to casserole-type dishes such as lasagna or mac and cheese, and even “bake” breads and desserts—dishes usually associated with the oven.  It’s also ideal for making jams, chutneys, and other condiments.

Perhaps one of the most popular dishes to make in a slow cooker is chili. One of my favorite chili recipes in Fresh from the Vegan Slow Cooker is this Two-Lentil Chili.  Using two kinds of lentils give this chili a great texture — the red lentils cook down and thicken while the brown lentils hold their shape.  I hope you enjoy it as much as I do.

Recipe: Two-Lentil Chili

Serves 4 to 6

Slow Cooker Size: 4- to 6-quart

Cook Time: 6 to 8 hours on Low

Gluten-free

Soy-free Option

Ingredients

·          2 teaspoons olive oil (optional)

·          1 medium-size yellow onion, chopped

·          4 garlic cloves, minced

·          1 or 2 jalapeño chiles, seeded and minced

·          1 bell pepper (any color), seeded and chopped

·          3 tablespoons chili powder

·          1 teaspoon dried oregano

·          1 teaspoon ground cumin

·          1 cup dried brown lentils, rinsed and picked over

·          1 cup dried red lentils, rinsed and picked over

·          1 (28-ounce) can crushed tomatoes

·          1 tablespoon soy sauce

·          1 teaspoon natural sugar

·          1 teaspoon unsweetened cocoa powder

·          Salt and freshly ground black pepper

·          4 cups water

·          Diced avocado, minced onion, vegan sour cream, shredded vegan cheese, and/or chopped cilantro, for garnish

Directions

1. For the best flavor, heat the oil in a medium-size skillet over medium-high heat. Add the onion, garlic, chiles, and bell pepper and sauté until softened, about 4 minutes. Add the chili powder, oregano, and cumin and sauté for 30 seconds longer. Alternatively, omit the oil and sauté these ingredients in a few tablespoons of water or combine them in a microwave-safe bowl with a little water, cover, and microwave for 2 minutes.

2. Transfer the onion mixture to the slow cooker. Add both lentils, the tomatoes, soy sauce, sugar, cocoa, and salt and pepper to taste. (You may need to add up to 2 teaspoons of salt.) Stir in the water, cover, and cook on Low until the lentils and vegetables are tender, 6 to 8 hours.

3. Taste and adjust the seasonings, if needed. Serve hot, garnished with your favorite chili toppings.

Recipe © 2012 by Robin Robertson and used by permission of The Harvard Common Press.

Massaged Kale Salad????

So if you've taken one of my workshops, tried a recipe from The Vegetarian Mother's Cookbook or have just been following my blog for a while, you know I am a big fan of greens--especially kale. So you can imagine how I excited I was when one of my favorite authors Nava Atlas came out with a new cookbook called Wild About Greens. I have really been enjoying her recipes such as the White Bean and Greens Burgers that were such a hit with my kids, Greens and Polenta Wedges (so quick and easy with precooked polenta!), and tonight's dinner of Sweet Potato and Corn Stew with Hardy Greens . . . but the recipe I really want to try is her Massaged Kale Salad. So what's stopping me, you ask? I don't know. Three times now I have gotten kale with the intention of making it but every time, I end up making one of her cooked kale dishes. I guess I just can't believe that my family will like a raw kale salad. So tell me: have you made massaged kale salad? Or tried it somewhere? How is it? Did you like it? Did your kids like it?

I know I should trust Nava . . . she hasn't steered me wrong yet but I seem to have some kind of a block here . . . help me out!

(Pictured is Nava's Sweet Potato and Corn Stew to which I added black beans, red bell peppers, and zucchini and served over brown rice. YUM!)

Quick and Healthy Dinner: Tempeh-Kale Pasta

Here is this month's quick and healthy dinner idea. If you have leftover pasta, it'll take about 15 minutes . . . and only a few minutes more if you are cooking the pasta from scratch. Just start the pasta water boiling before you chop your veggies and cook the pasta while you are cooking them. I didn't include measurements because this is one of those flexible dishes that you can make just for yourself or for a crowd.

Olive oil
Chopped onion
Sliced red bell pepper
Diced tempeh
Chopped kale (I prefer dinosaur kale)
Cooked linguine (hot or cold)
Marinara sauce
Red pepper flakes
Minced fresh parsley (optional)

Add enough olive oil to coat bottom of skillet and place over medium-low heat. Add the onion and pepper and saute for a couple of minutes to soften. Stir in the tempeh and kale. Cover and cook for a couple of minutes, until kale is bright green. Add the linguine, just enough marinara sauce to coat pasta and red pepper flakes to taste. Stir and cover. Cook a couple of minutes until heated through. Serve with fresh parsley, if desired.

Do you plan your meals or just wing them?

So I'm wondering . .. . do you decide what your menu will be in advance and then shop for the needed ingredients?

I've tried that but it doesn't really work for me. Well, maybe once in a while when I am making a special meal . . . but in general, I kind of do things backwards. When I head to the farmers' market or to pick up my CSA box, I don't really know in advance what I'm going to get. I mean really that's part of the fun of shopping at farmer's markets. I don't exactly know what I'll find or what's going to look good to me.

Like yesterday, I stopped at the natural foods store and came home with these beautiful long, slim Chinese eggplants, a head of cauliflower, yellow cherry tomatoes. So when I got home, I had to decide what to have for dinner. I looked in my refrigerator and found a half box of mushrooms and some marinara sauce left over from the girls' pizza making slumber party. Add to that a red onion and a can of garbanzo beans that I decided would all go well with pasta.

I tossed the vegetables and garbanzo beans in olive oil and an herb/spice mix and roasted them at 450 degrees until tender as I cooked the pasta. Then I tossed the veggies into the hot pasta with the marinara sauce and some fresh basil, parsley, and thyme from my herb garden.

That's pretty typical on how meal planning goes for me.

PRODUCT REVIEW: Rigoni di Asiago organic spreads

The Rigoni di Asiago company was kind enough to send me samples of a few of their organic spreads to try. We received:

1 jar Nocciolata, an organic hazelnut spread with cocoa and milk, gluten free, no trans fat, no palm oil, no artificial flavors, aromas or colors, made with skimmed milk, raw cane sugar and cold-pressed sunflower oil.

1 jar Fiordifrutta Strawberry & Wild-Strawberries

1 jar Fiordifrutta Pink Grapefruit

1 small jar Seville Orange

2 small jars Apricot

According to the company documentation, Fiordifrutta fruit spreads are organic, and each jar contains 3 pounds of fresh fruit naturally sweetened with apple juice. They contain no sugar, and are gluten free, low glycemic index, low calories, certified NON GMO, and have many different flavors available.

So, this morning the girls and I taste-tested the spreads. We spread mutli-grain waffles with each spread and tried them out. Here are our opinions:

Nicciolata (chocolate-hazelnut spread) -- rich, creamy, chocolatey, sweet . . . a yummy treat. We all liked it.

Strawberry & Wild-Strawberries -- Very fresh strawberry flavor . . . Emily said it tasted like wild strawberries. We all liked it very much.

Pink Grapefruit -- Slightly bitter. Emily hated it. Aimie and I felt it was just okay . . . not something we would go out of our way for.

Seville Orange -- Very strong bitter taste. We all disliked it. Aimie (very bluntly) said it tasted like rotting oranges.

Apricot -- OUR WINNER! We loved this jam. Great flavor and taste. Aimie said it was the perfect blend of tartness and sweetness. We all wished we had gotten a large jar of this flavor as the two little jars were cleaned out in short order.

Final thoughts . . . I'm happy to find products made with organic ingredients without artificial colors or flavors, are processed with low temperatures and natural ingredients--and they are gluten-free for those of you watching that--just steer away from the citrus flavors. For more information or to find US stores that carry these products, go to the Rigoni di Asiago website

Cooking for One

Though my cookbooks are geared for families, I'm often asked for tips and suggestions on cooking for one, and since this is an issue I too face at times, here are my ideas on the subject.

There are two issues that I see:

1) It often seems too much trouble to prepare a meal (and do all the cleanup) just for yourself.

2) Most recipes are geared for multiple people.

I know that when my kids are with their dad, it can be tempting to fall into a bowl of cereal for dinner or maybe heating some frozen thing--not the most healthy or satisfying dinner, that's for sure. But I have found a solution that works well for me. One that gives me healthy, yummy meals with not too much work.

My solution?

Cook like I would if my kids were there. In other words, make a full meal for 4-6 people. However, the beauty is I can cook foods that I really like that the kids don't . . . like eggplant or mushrooms for example. Or curries and spicy foods. So yes, I have to spend one night cooking a full meal but then . . . leftovers! So for the next few meals, I have premade food that just needs to be heated up. Or you can use the cooked foods to make other easy meals. Like I'll roast a big batch of veggies and then mix them into pasta for one meal or put them in a salad for lunch.

Of course, there are days when I am inventing dishes or trying a gourmet recipe and I hit on something so good, I really want to share. But I've found that usually it just takes a phone call or two before I find someone willing to come over and share a meal with me :) And that's really nice too.

Feel free to share your cooking for one ideas with me as well.

Veggie Pasta Salad

In the winter, soup is my staple food. I make a big batch at a time so we have enough to last for a few days for dinners, lunches, etc. Well, in the summer I do the same thing but with salads . . . especially hearty salads made with potatoes, beans, or grains. This pasta salad that I made this weekend that was a such a hit with my kids. We had some for dinner, took some to the beach, and the kids even ate it for snacks. It would be a great choice for a potluck as well.

Veggie Pasta Salad

I basically used all the veggies from my trip to the farmer's market and herbs from my garden, so don't feel like you have to stick to this exact combination. You can also add cooked beans or some crumbled feta cheese.

1 cup asparagus cut into bite-sized pieces
1 yellow summer squash, sliced
1 zucchini, sliced
2 cups green beans cut into bite-sized pieces
2 cups chopped kale (packed)
1 pound penne pasta
1 pint cherry tomatoes, cut in half
3 tablespoons minced fresh chives
3 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1/2 cup chopped walnuts
1/4 cup black currant champagne vinegar (or flavor of your choice)
1/4 cup olive oil
salt and black pepper to taste

Prep:
Bring a big pot of water to a boil. Blanch asparagus by putting in boiling water and letting cook a couple of minutes, until bright green and slightly tender. Use slotted spoon to remove asparagus to a colander. Immediately rinse with very cold water to prevent it from cooking further. Repeat with squashes, beans, and kale. When veggies are cooked, use the same boiling water to cook pasta according to package directions. Drain pasta.
To Assemble salad:
Put pasta in large mixing bowl. Add cooked vegetables and remaining ingredients. Toss together and chill until ready to serve.

Makes at least 10 servings

Quick Hot Cereal Alternative

A few weeks ago, I posted an alternative to processed cold cereal . . . well, today I'm posting an alternative for processed hot cereals. Now, hot cereals are typically less processed than cold ones but the less processed they are the longer they typically take to cook. This hot cereal uses leftover cooked brown rice and is ready to eat in minutes. We call it:

Breakfast Rice Pudding

Place cooked brown rice in a saucepan with enough milk (dairy or nondairy) to cover the rice. Sprinkle on some cinammon and a dash of vanilla extract. Cover and cook over medium-low heat until warm. Serve with fresh or dried fruit. We also like to sprinkle on chopped nuts or seeds.

Tip: Whenever you cook grain or beans for dinner, make extra. The leftovers can be used for future dinners, lunches, and as in this recipe . . . breakfast. You can find lots of other recipes for hot and cold cereals in The Vegetarian Mother's Cookbook.

Ah . . . Sundays

I love Sundays for many reasons--one of which it's the day that not only do I have lots of yummy fresh local fruits and veggies from my weekend farmers' markets . . . but I actually have enough time to prepare them.

This was our Sunday dinner this weekend . . . steamed artichokes; roasted red, yukon gold, and sweet potatoes; and salad made with the most buttery butter lettuce, cherry tomatoes, and snap peas . . . with dressing made from local olive oil and vinegar.

Oh and can't forget dessert! Strawberry shortcake of course. I love spring on the central coast!

Quick and Easy Dinner

We all need those quick and easy dinners in our repertoires for those hectic nights. Here's one that my family gobbled up.

Stir-fry a bunch of your favorite veggies in a large skillet--this time I did onions, carrots, zucchini, bok choy, and spinach--until almost to the doneness you like. Then stir in some diced baked tofu (I like Trader Joe's Organic Baked Teriyaki Tofu) and some leftover cooked spaghetti. Sprinkle on soy sauce and a little mango vinegar. Sweeten with agave nectar or your sweetener of choice if you like. Toss and heat through.

That's it!

Destressing weekday meals

I love my routine of cooking on Sunday afternoon/evening to make the start of a busy week less hectic. This Sunday morning, I put some black beans to soak as soon as I got up. Then before I went out in the afternoon, I put them in the crock pot on high. When I got home a couple of hours later, they were cooked. We were able to have black beans burritos for dinner, then I made a big pot of soup for Monday dinner and lunches, and still had enough beans to freeze for later on. Mondays are so much less stressful when I have food already figured out.

How about you out there? Any good ideas for making weekday meals easier?

And btw--this soup took about 20 minutes to make. I sauteed chopped onions, potatoes, carrots in a little olive oil. Added broth, chopped caulifower and cooked 10 minutes. Then added black beans, chopped spinach, and frozen corn and cooked another 5 minutes. Seasoned with salt and herbs and spices.

Roasted Winter Vegetable Pot Pie

When I was at the Farmers' Market yesterday picking up my favorite winter veggies, I was surprised to see signs of spring coming when I was able to buy fresh berries! Wow . . . can't wait to get asparagus--my absolute favorite spring vegetable. But before I skip ahead, I wanted to pay homage to all the great produce available in winter and created a pot pie made from roasted vegetables--and I have to say this is one of the best meals I've ever made. It takes a bit more work than my usual recipes, but I think you'll agree it's worth it.

Roasted Winter Vegetable Pot Pie
Roasting the veggies before putting them into the pie really brings out the sweetness. This is a great one for company. To save time you can use a sheet of puff pastry or a prepared pie crust instead of the homemade crust below. We like it with a winter fruit salad or applesauce.

Crust:
1 cup whole wheat pastry flour
1/3 cup cornmeal
pinch salt
1/3 cup vegan butter
4-6 tablespoons ice water

Filling:
1 large Yukon gold potato
1 sweet potato
2 carrots
1 rutabaga
1 large parsnip
20 medium Brussels sprouts
3 tablespoons walnut or olive oil
1 tablespoon fresh thyme
1 teaspoon minced fresh rosemary

Sauce:
Walnut or olive oil
1 small onion, minced
2 cloves garlic, minced
1/4 cup flour
2 tablespoons nutritional yeast flakes
1 cup vegetable broth or water
2 cups nondairy milk
1/4 teaspoon pumpkin pie spice or nutmeg
2 teaspoons fresh thyme
1/2 teaspoon minced fresh rosemary
salt and black pepper, to taste

Prepare crust by mixing the flour, cornmeal, and salt together in a food processor or bowl. Cut in the butter until mixture resembles coarse meal. Add 4 tablespoons water and mix. Add additional water a tablespoon at a time until the dough holds together when pinched. Form into a ball, cover, and place in refrigerator while you prepare the vegetables.

Preheat oven to 450 degrees F. Trim ends of vegetables and peel if necessary (sometimes the rutabaga can be a bit hairy). Cut into bite sized pieces and place in a mixing bowl. Add the remaining filling ingredients and toss until vegetables are coated with oil. Spread on a baking sheet. Sprinkle with salt and black pepper. Bake 20 minutes. Reduce oven heat to 375 degrees.

Meanwhile, prepare sauce. Add just enough oil to a medium saucepan to coat the bottom and place over low heat. Add the onion and garlic. Sauté 5 to 10 minutes, or until soft. Stir in the flour and nutritional yeast. Whisk in the broth until smooth. Add the milk, spice, thyme, rosemary, and stir or whisk until smooth. Bring to boil over medium heat. Boil 30 seconds to thicken. Season with salt and black pepper to taste.

To assemble, place the roasted vegetables in a 2-quart baking dish. Pour the sauce over the vegetables. Roll out the crust to the size of the baking dish and place over the filling, trimming edges as necessary. Use a sharp knife to poke slits in the crust. (Make sure you reduced the oven heat to 375 degrees!) Bake 30 minutes, or until crust is golden.

Serves 6 to 8

Note: This is a versatile recipe. Use whatever root vegetables you like best—they should add up to 9 cups cut up. Also, if you’re not a Brussels sprouts fan (hard to believe that some people are just not fans), substitute 2 cups of cauliflower or broccoli florets. You can also 1 cup frozen peas along with the sauce.

Dreamy Smoothie and Balsamic Roasted Vegetables

My favorite place to go in Los Olivos is the store, Global Gardens. They have wonderful local, organic oils, flavored vinegars, and other cool sauces and condiments. Most everything is organic and/or sustainably grown. Several of their products inspired a couple of delicious dishes today and I thought I'd share. I don't have exact measurements, but they're not really the type of recipes that need exact measurements anyway. I'll tell you as best I can and you can use your intuition when making these yourself.

Dreamy Smoothie
I add some "Dream Dust" made from sustainable rainforest, pure 100% cacao, Guatemalan Vanilla Bean, Indian
Cardamon, Clove & Vietnamese Cinnamon to my usual smoothie and it was AMAZING!

Orange Juice
Plain or vanilla yogurt (dairy or dairy-free)
1 large banana
Frozen mangos
Frozen blueberries
Frozen raspberries
Pinch Dream Dust

Puree until smooth. Serves 2 to 3.

Note: If you can't get your hands on some Dream Dust, just add a pinch of each of the spices listed.

Balsmic Roasted Vegetables

I tossed asparagus spears, whole white mushrooms, broccoli spears, carrot chunks in walnut oil with a little Blood Orange Balsamic Vinegar. I laid the veggies out on a baking sheet and sprinkled them with Caliterranean Garden Blend (dried herbs and sea salt). Bake at 400 degrees for about 20 minutes, or until tender on inside and carmelized on outside.

Super Quick and Yummy Dinner

I'm often surprised that the amount of time and effort it takes to prepare a meal does not always equal how much my family enjoys it. For example, tonight's dinner took me about 15 minutes to make, but the girls loved it so much, they ate every last bit--and I expected to have leftovers for lunch tomorrow.

So if you need a quick and easy hit, try this Sausage, Onion, Apple Fry-Up.

Heat a large skillet (I love cast iron for this) over medium heat. Add enough oil to coat the pan. Cut 4 Italian-style veggie sausages (made nonGMO soy) into diagonal 1/2-inch slices and add to pan. Peel an onion and slice in half-moons. Add to pan. Core and dice 2 apples. Add to pan. Toss everything together. Cover and cook about 10 minutes, stirring every few minutes to brown sausage and onions. I served this over steamed potatoes and squash, but I think it would also be great over mashed potatoes or with rice.

A Very Vegan and Delicious Holiday Week!

What a delicious week this has been . . . family, friends, cooking, and of course eating. Here's a sampling of our favorites:

For friends and neighbors, we baked: Harvest Cookies from Quick-fix Vegan -- plus my own chocolate chip cookies to which I added a little orange extract and Global Garden's Dream Dust.

For dinner:

Hearty Lentil and Mushroom Shepherd's Pie, Agave and Mustard-Glazed Green Beans and Red Wine-Roasted Brussels Sprouts, Challah Bread (made with squash instead of eggs!) from Vegan Holiday Kitchen

For dessert:

Chocolate Chai Ice Cream Pie with Gingersnap Crust and dusted with Dream Dust (ice cream and crust recipes from Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love)

Nava Atlas's Red Wine Roasted Brussels Sprouts

As we count down the days until Christmas, I'm planning my holiday dinner--so I naturally turned to Nava Atlas's new cookbook: Vegan Holiday Kitchen--especially since her recipes were such a hit on Thanksgiving.

I had found some beautiful little brussels sprouts at one of my favorite local growers: Rutiz Farms last weekend so I thought I'd preview Nava's Red Wine-Roasted Brussels Sprouts. To make it more of a meal, I added some cauliflower and tofu and served it with baked butternut squash and applesauce. All I can say is WOW! The outsides of the sprouts were crispy and sweet, the insides just melted in our mouths. They were so good . . . and it wasn't just me, the kids loved them too. These will definitely be on our Christmas dinner menu!

Autumn Veggie Stew

The inspiration started when I cooked a big pot of white beans . . . and then took shape after a trip to the Farmers' Market . . . and then was finished off by homemade Thai Green Curry Sauce purchased at Rutiz Farms to create one of the best stews I've made. It's so darn good, we are eating it for snacks as well as meals . . . and I'll share the recipe with you. (Since the types and strengths of curry sauces and pastes are so different, add a little at a time until it's to the spiciness and flavor that you like--I used about a tablespoon of Ruth's Green Curry Sauce.)

Autumn Veggie Stew

olive oil
2 cups sliced leeks (white part of about 3-4 leeks)
4 cloves garlic, minced
4 stalks celery, sliced
1 butternut squash, peeled and cut into 1-inch cubes
1 red bell pepper, cut into bite-sized pieces
1-2 anaheim chilis, minced
2 cups diced tomatoes (or 1 15-ounce can with juice)
1 quart vegetable broth
1 3/4 cups cooked white beans (or 1 15-ounce can)
6 cups chopped kale
green curry sauce or paste to taste
salt and black pepper to taste

Place a large pot over low heat. Add enough olive oil to coat the bottom. Add leeks, garlic, and celery. Cook about 5 minutes to soften. Add squash, pepper, chilis, tomatoes, and broth. Cover and bring to a boil over high heat. Reduce heat to low and simmer 10 minutes. Add beans and kale. Cover and simmer another 15 minutes, or until squash is tender. Season with curry sauce/paste and salt and pepper, to taste.

Serves 8