I am very excited to announce that I just learned that Veg Baker, J.D. was just listed as one of the top blogs to check out by Dog Health Problems and it is currently the featured blog! Thank you, I'm honored!
I checked out their website, and they have a lot of great information. I am including them in my links, but their main page is here: I hope you'll check them out! Thank you again; it's truly a privilege!
a peek into one blogger's vegan lifestyle, from cooking and baking to parenthood and family life to making vegan choices as a working professional, and everything in between
Thursday, December 10, 2009
Sick Day Solution
I am home from work today, sick with a freak cold. Well, I think it's a cold, but one of my colleagues diagnosed me, probably more accurately, with a case of hubris. Greg often gives me grief for having a "weak constitution," but frankly, I think that is patently false. Sure, my stomach felt like it was going to explode during the bar exam, but heck, that's not sickness, just a sign I care, right? And yes, I can't read in cars or trains because I apparently never outgrew motion sickness.
But consider these facts: I haven't had a cold in over two years. This summer, after continuous contact with a co-worker who ended up having swine flu, I didn't even get a sniffle. Heck, I've never even gotten a flu shot, and whenever I've worked in offices where everyone but me got a flu shot, everyone got sick - except for me.
So, um, after rereading that last paragraph, yes, the karma police definitely decided my number was up, and they are giving it to me good. And they are giving it to me with an extra dose of ugh, because Greg is out of town for business, which means I can't even get any of that awesome husband pampering which he rocks out when I'm sick. I am pleased to report, though, that I have two fluffy RNs who have decided the best way to care for Mommy is with snuggling. I can get behind that.
As I'm laying in bed, I can't help but daydream about a snack that would make me feel better, and then the answer became clear: the healing power of a warm loaf of freshly baked bread. Of course, this loaf of bread is only going to be a daydream until I feel better, but I'm convinced the next time someone is sick that I can cure what ails them with some fresh bread, and maybe some homemade soup for dipping the bread.
I found the base for this recipe at Spoof (http://spoofygirl.blogspot.com), and it definitely supplied me with what I needed to mess around and make me happy. The one big thing you're probably wondering about? Agave nectar. This has popped up in some of my recipes, and I'm happy to shout its praises. In the vegan community, agave nectar is considered a wonderful replacement for honey; it has the same sweetness as honey, but since it is plant-sourced, you can completely avoid the arguments over whether honey is okay for vegans to eat. In addition, though, agave nectar is an excellent sweetener to use for diabetics. For reasons I don't quite understand, agave nectar does not cause blood sugar to spike, which is an obvious concern for diabetics. In addition, since it comes from a natural source, you don't have to worry about any potential chemical issues from sugar replacements that are created in factories and labs. You can keep it in the pantry so it's ready to use, and I go to it again and again. If you give it a shot, leave me a comment and let me know if you like it!
"Honey" Whole Wheat Bread
Yields: one loaf
Ingredients:
2 1/2 teaspoons dry yeast
1 tsp. sugar
1 c. warm water (should feel warmish hot when you touch it, but you should be able to bear touching it for 10 seconds without scalding yourself)
1 1/4 tsp. salt
2 1/2 c. whole wheat flour
1 c. flour
1/4 c. agave nectar
1/4 c. vegetable, corn, or canola oil
1/4 c. soy milk
1/4 c. ground flax seeds
1) Proof the yeast: mix the yeast, sugar, and water together and let sit for 10 minutes.
2) In a separate bowl, combine the remaining ingredients. Once the yeast is proofed, mix it in until mostly combined (will likely be very tacky).
3) On a floured surface, knead the ingredients 5-7 minutes. The mixture will feel smooth but the dough will resist a bit when you poke it. That's how you know it's done. At any rate, I wouldn't knead the dough for more than 7 minutes.
4) Place the dough in an greased (I spray with cooking spray) bowl and cover with a towel. Let rise for an hour. The dough should roughly double in size.
5) After an hour, knead the dough once or twice, then placed in a greased (again, I use cooking spray) loaf pan, spreading the dough into a loaf in the pan. Cover again and let rise for about an hour.
6) Bake for 40-60 minutes in a 350 degree oven. You will know the bread is ready because if you "knock" the middle of it, it will sound hollow (be careful - the bread is HOT).
7) Remove from pan and EAT! Cut with a serrated knife, otherwise the bread will fall apart. Lacking a decent knife? Then let it cool all the way and then cut it.
But consider these facts: I haven't had a cold in over two years. This summer, after continuous contact with a co-worker who ended up having swine flu, I didn't even get a sniffle. Heck, I've never even gotten a flu shot, and whenever I've worked in offices where everyone but me got a flu shot, everyone got sick - except for me.
So, um, after rereading that last paragraph, yes, the karma police definitely decided my number was up, and they are giving it to me good. And they are giving it to me with an extra dose of ugh, because Greg is out of town for business, which means I can't even get any of that awesome husband pampering which he rocks out when I'm sick. I am pleased to report, though, that I have two fluffy RNs who have decided the best way to care for Mommy is with snuggling. I can get behind that.
As I'm laying in bed, I can't help but daydream about a snack that would make me feel better, and then the answer became clear: the healing power of a warm loaf of freshly baked bread. Of course, this loaf of bread is only going to be a daydream until I feel better, but I'm convinced the next time someone is sick that I can cure what ails them with some fresh bread, and maybe some homemade soup for dipping the bread.
I found the base for this recipe at Spoof (http://spoofygirl.blogspot.com), and it definitely supplied me with what I needed to mess around and make me happy. The one big thing you're probably wondering about? Agave nectar. This has popped up in some of my recipes, and I'm happy to shout its praises. In the vegan community, agave nectar is considered a wonderful replacement for honey; it has the same sweetness as honey, but since it is plant-sourced, you can completely avoid the arguments over whether honey is okay for vegans to eat. In addition, though, agave nectar is an excellent sweetener to use for diabetics. For reasons I don't quite understand, agave nectar does not cause blood sugar to spike, which is an obvious concern for diabetics. In addition, since it comes from a natural source, you don't have to worry about any potential chemical issues from sugar replacements that are created in factories and labs. You can keep it in the pantry so it's ready to use, and I go to it again and again. If you give it a shot, leave me a comment and let me know if you like it!
"Honey" Whole Wheat Bread
Yields: one loaf
Ingredients:
2 1/2 teaspoons dry yeast
1 tsp. sugar
1 c. warm water (should feel warmish hot when you touch it, but you should be able to bear touching it for 10 seconds without scalding yourself)
1 1/4 tsp. salt
2 1/2 c. whole wheat flour
1 c. flour
1/4 c. agave nectar
1/4 c. vegetable, corn, or canola oil
1/4 c. soy milk
1/4 c. ground flax seeds
1) Proof the yeast: mix the yeast, sugar, and water together and let sit for 10 minutes.
2) In a separate bowl, combine the remaining ingredients. Once the yeast is proofed, mix it in until mostly combined (will likely be very tacky).
3) On a floured surface, knead the ingredients 5-7 minutes. The mixture will feel smooth but the dough will resist a bit when you poke it. That's how you know it's done. At any rate, I wouldn't knead the dough for more than 7 minutes.
4) Place the dough in an greased (I spray with cooking spray) bowl and cover with a towel. Let rise for an hour. The dough should roughly double in size.
5) After an hour, knead the dough once or twice, then placed in a greased (again, I use cooking spray) loaf pan, spreading the dough into a loaf in the pan. Cover again and let rise for about an hour.
6) Bake for 40-60 minutes in a 350 degree oven. You will know the bread is ready because if you "knock" the middle of it, it will sound hollow (be careful - the bread is HOT).
7) Remove from pan and EAT! Cut with a serrated knife, otherwise the bread will fall apart. Lacking a decent knife? Then let it cool all the way and then cut it.
Thursday, December 3, 2009
Two Posts in One Day for Charity
I've decided to go crazy and post two entries today (this is post number two, so please make sure you read my post on pumpkin bread, which immediately follows!).
I thought two posts was appropriate because this entry does not have a recipe that follows. I decided to buck my rules, though, because this second post is for a good cause: Misericordia.
If you love to bake, are looking for a different way to give back this holiday season, and you live in the Chicago area, please consider volunteering at Misericordia's Hearts and Flour Bakery.
Misericordia is a great organization that runs an incredible number of programs to help developmentally disabled individuals of all ages and abilities. One way they do so is through the Hearts and Flour Bakery, which produces amazing goodies, baked by both volunteers and Misericordia beneficiaries, sold at Chicago area Farmers' Markets. You may have tasted their goodies and been so preoccupied with the yumminess you were eating, you didn't even know you were supporting a good cause!
Hearts and Flour is very busy during the holidays, and they are currently looking for volunteers who can come (and you don't even have to make a continuous commitment) to come volunteer in a three-hour shift during 9AM-9PM, with flexible days and times. If you are interested, please contact them with more information. I am thinking about doing it, and I hope you will consider it, too!
General information on the bakery is here: http://www.misericordia.com/bakery/
Information on volunteering opportunities (including with the bakery; scroll down to "Holiday Bakery") are here: http://www.misericordia.com/gettinginvolved/volunteer.asp
I thought two posts was appropriate because this entry does not have a recipe that follows. I decided to buck my rules, though, because this second post is for a good cause: Misericordia.
If you love to bake, are looking for a different way to give back this holiday season, and you live in the Chicago area, please consider volunteering at Misericordia's Hearts and Flour Bakery.
Misericordia is a great organization that runs an incredible number of programs to help developmentally disabled individuals of all ages and abilities. One way they do so is through the Hearts and Flour Bakery, which produces amazing goodies, baked by both volunteers and Misericordia beneficiaries, sold at Chicago area Farmers' Markets. You may have tasted their goodies and been so preoccupied with the yumminess you were eating, you didn't even know you were supporting a good cause!
Hearts and Flour is very busy during the holidays, and they are currently looking for volunteers who can come (and you don't even have to make a continuous commitment) to come volunteer in a three-hour shift during 9AM-9PM, with flexible days and times. If you are interested, please contact them with more information. I am thinking about doing it, and I hope you will consider it, too!
General information on the bakery is here: http://www.misericordia.com/bakery/
Information on volunteering opportunities (including with the bakery; scroll down to "Holiday Bakery") are here: http://www.misericordia.com/gettinginvolved/volunteer.asp
Pumpkin Puree = Thoughtful Present
I hope everyone had a wonderful Thanksgiving! And to everyone who braved Black Friday, I hope you've recovered, too!
Now that Thanksgiving and Black Friday have come and gone, many people are making two realizations. One, they have many presents to get without much time to do it. Two, they have random leftover canned pumpkin or pumpkin puree and they have no clue what to do with it.
Why not kill two birds with one stone and make pumpkin bread as a holiday gift? I made pumpkin bread for the first time a few years ago based on a Greg request. I poked around on the internet, found a winner recipe on Allrecipes.com (which I promptly futzed around with), and I've faithfully made it every year since. Pumpkin bread is something that is always appreciated, very tasty and appropriate with the season, and for some reason, it seems to be overlooked as a pastry item that people bake. I love whipping up this stuff; you can make it in big loaves or lots of little loaves, and you can mix in all kinds of things, like chocolate, raisins, coconut, or nuts, to make it your own, or just leave it as is. It also freezes like a dream and is super easy to ship.
One problem with my old recipe, though - although dairy-free because I use applesauce (which makes it very low fat, too!), my recipe had eggs. I had some thoughts for veganizing the recipe, and then I ran across the pumpkin muffin recipe in Vegan with a Vengeance. I borrowed some tips from that recipe, combined them with the old recipe, and bam - a new vegan treat that still is low in fat!
Pumpkin Bread
Yields: 1 regular loaf
Ingredients:
1 1/4 c. raw sugar
1 c. canned or pureed pumpkin
1/2 c. soy milk
1/2 c. applesauce
2 Tbsp. molasses
1 3/4 c. flour (all-purpose or whole wheat or a mixture)
1 tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. allspice
1) Combine sugar, pumpkin, soy milk, applesauce, and molasses. Let sit for about a minute so sugar crystals dissolve.
2) Slowly add remaining ingredients until batter just comes together.
3) If desired, stir in mix-ins: chocolate chips, nuts, raisins, dried fruit, flaxseed, or coconut would be great.
4) Pour batter into a greased loaf pan. Bake in a preheated 400 degree oven for 20 minutes, and then turn down temperature and bake an additional 25 minutes at 375 degrees.
5) Cool in pan for 10 minutes; remove loaf from pan and cool completely on wire rack.
Now that Thanksgiving and Black Friday have come and gone, many people are making two realizations. One, they have many presents to get without much time to do it. Two, they have random leftover canned pumpkin or pumpkin puree and they have no clue what to do with it.
Why not kill two birds with one stone and make pumpkin bread as a holiday gift? I made pumpkin bread for the first time a few years ago based on a Greg request. I poked around on the internet, found a winner recipe on Allrecipes.com (which I promptly futzed around with), and I've faithfully made it every year since. Pumpkin bread is something that is always appreciated, very tasty and appropriate with the season, and for some reason, it seems to be overlooked as a pastry item that people bake. I love whipping up this stuff; you can make it in big loaves or lots of little loaves, and you can mix in all kinds of things, like chocolate, raisins, coconut, or nuts, to make it your own, or just leave it as is. It also freezes like a dream and is super easy to ship.
One problem with my old recipe, though - although dairy-free because I use applesauce (which makes it very low fat, too!), my recipe had eggs. I had some thoughts for veganizing the recipe, and then I ran across the pumpkin muffin recipe in Vegan with a Vengeance. I borrowed some tips from that recipe, combined them with the old recipe, and bam - a new vegan treat that still is low in fat!
Pumpkin Bread
Yields: 1 regular loaf
Ingredients:
1 1/4 c. raw sugar
1 c. canned or pureed pumpkin
1/2 c. soy milk
1/2 c. applesauce
2 Tbsp. molasses
1 3/4 c. flour (all-purpose or whole wheat or a mixture)
1 tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. allspice
1) Combine sugar, pumpkin, soy milk, applesauce, and molasses. Let sit for about a minute so sugar crystals dissolve.
2) Slowly add remaining ingredients until batter just comes together.
3) If desired, stir in mix-ins: chocolate chips, nuts, raisins, dried fruit, flaxseed, or coconut would be great.
4) Pour batter into a greased loaf pan. Bake in a preheated 400 degree oven for 20 minutes, and then turn down temperature and bake an additional 25 minutes at 375 degrees.
5) Cool in pan for 10 minutes; remove loaf from pan and cool completely on wire rack.
Tuesday, November 24, 2009
Ask VBJD: What Are You Eating For Thanksgiving (The Sweet Answer)
Ask Veg Baker, J.D., The Thanksgiving Special, Continues!
As I mentioned in my last post, I am also bringing a tray of cookies. It's no real secret that I love to share desserts, but there is another practical reason for bringing dessert to a holiday or potluck dinner - when you've arrived, you're all done! No need to reheat, take up space in the kitchen, or worry that your dish is getting cold or messed up. You can deliver the final product, confident in its taste and presentation.
This year, I will be bringing three cookies on my tray: the chocolate caramel bars and sparkled ginger cookies, which I've previously written about, and a new cookie from Vegan Cookies Invade Your Cookie Jar: carrot cake cookies.
Why carrot cake cookies? A couple of reasons, actually. First, I love bringing cakes and cupcakes to parties, but sometimes, it's just not practical. When you've got a hankering for cake but the inability to deliver, I think these cookies are a good compromise.
These cookies are also great because, when fall rolls around, I feel like there are certain flavors I crave, including squash, pumpkins, apples, and root vegetables. I think carrot cake is perfect at this time of year because it incorporates carrots with all of the favorite Thanksgiving spices. It truly brings together the best of the season. The cookies are convenient because you get all of those flavors in an easy portable version.
Finally, I've also got a selfish motive. Greg's favorite cake is carrot cake, but he rarely eats it because he hates cream cheese frosting, which is the typical topping on his beloved slice. I think his distaste for cream cheese frosting makes him a weirdo, even if he's a cute weirdo. :) That's neither here nor there, though, because cream cheese frosting is decidedly not vegan, and I haven't come up with a vegan frosting yet. What's a girl to do? Bring in the cookies!
The original recipe called for a lemon glaze frosting. I'm sure that's probably delicious and all, but I didn't make it, because I didn't think the cookies needed it. In addition, these cookies have the added bonus of tasting better when they've cooled. That's at least what my official cookie tester Greg told me, and I think there's something to that. When the cookies came straight out of the oven, he said they were good and had one. The next morning, he ate four more and in between mouthfuls said he thought they were irresistible at their "equilibrium" state. That said, if you're looking for a tasty dessert that doesn't need reheating, these cookies have mass appeal.
Happy cooking and eating everyone, and most importantly, Happy Thanksgiving!
Carrot Cake Cookies (adapted from Vegan Cookies Invade Your Cookie Jar)
Yields: 3 dozen cookies
Ingredients:
1/3 c. soy milk
1 Tbsp. ground flaxseeds
1/2 c. vegetable oil
1/3 c. brown sugar
1 c. sugar
1/2 tsp. orange zest
1 1/2 tsp. vanilla
1 3/4 c. flour
1 tsp. baking powder
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
1 c. shredded or grated carrots (if you have a food processor or stand mixed attachment, it makes this a cinch! Otherwise, a hand grater will work)
1/2 c. unsweetened shredded coconut
1 - 1 3/4 c. raisins (depends on your raisin preference; go as heavy or light as you like)
1) Combine soymilk, flaxseeds, oil, sugars, zest, and vanilla until well combined.
2) Gradually add flour, baking powder, cinnamon, ginger, and nutmeg, and until just combined.
3) Mix in carrots, coconut and raisins.
4) Using an ice cream scoop or two spoons (two spoons are probably best; the dough is sticky and sometimes the scoop doesn't cooperate), scoop dough into little balls by the tablespoonful onto a cookie sheet covered in parchment paper.
5) Bake in a preheated 350 degree oven for 14-16 minutes. Remove from oven and rest on baking sheet for 10 minutes before cooling on cooling racks completely.
As I mentioned in my last post, I am also bringing a tray of cookies. It's no real secret that I love to share desserts, but there is another practical reason for bringing dessert to a holiday or potluck dinner - when you've arrived, you're all done! No need to reheat, take up space in the kitchen, or worry that your dish is getting cold or messed up. You can deliver the final product, confident in its taste and presentation.
This year, I will be bringing three cookies on my tray: the chocolate caramel bars and sparkled ginger cookies, which I've previously written about, and a new cookie from Vegan Cookies Invade Your Cookie Jar: carrot cake cookies.
Why carrot cake cookies? A couple of reasons, actually. First, I love bringing cakes and cupcakes to parties, but sometimes, it's just not practical. When you've got a hankering for cake but the inability to deliver, I think these cookies are a good compromise.
These cookies are also great because, when fall rolls around, I feel like there are certain flavors I crave, including squash, pumpkins, apples, and root vegetables. I think carrot cake is perfect at this time of year because it incorporates carrots with all of the favorite Thanksgiving spices. It truly brings together the best of the season. The cookies are convenient because you get all of those flavors in an easy portable version.
Finally, I've also got a selfish motive. Greg's favorite cake is carrot cake, but he rarely eats it because he hates cream cheese frosting, which is the typical topping on his beloved slice. I think his distaste for cream cheese frosting makes him a weirdo, even if he's a cute weirdo. :) That's neither here nor there, though, because cream cheese frosting is decidedly not vegan, and I haven't come up with a vegan frosting yet. What's a girl to do? Bring in the cookies!
The original recipe called for a lemon glaze frosting. I'm sure that's probably delicious and all, but I didn't make it, because I didn't think the cookies needed it. In addition, these cookies have the added bonus of tasting better when they've cooled. That's at least what my official cookie tester Greg told me, and I think there's something to that. When the cookies came straight out of the oven, he said they were good and had one. The next morning, he ate four more and in between mouthfuls said he thought they were irresistible at their "equilibrium" state. That said, if you're looking for a tasty dessert that doesn't need reheating, these cookies have mass appeal.
Happy cooking and eating everyone, and most importantly, Happy Thanksgiving!
Carrot Cake Cookies (adapted from Vegan Cookies Invade Your Cookie Jar)
Yields: 3 dozen cookies
Ingredients:
1/3 c. soy milk
1 Tbsp. ground flaxseeds
1/2 c. vegetable oil
1/3 c. brown sugar
1 c. sugar
1/2 tsp. orange zest
1 1/2 tsp. vanilla
1 3/4 c. flour
1 tsp. baking powder
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
1 c. shredded or grated carrots (if you have a food processor or stand mixed attachment, it makes this a cinch! Otherwise, a hand grater will work)
1/2 c. unsweetened shredded coconut
1 - 1 3/4 c. raisins (depends on your raisin preference; go as heavy or light as you like)
1) Combine soymilk, flaxseeds, oil, sugars, zest, and vanilla until well combined.
2) Gradually add flour, baking powder, cinnamon, ginger, and nutmeg, and until just combined.
3) Mix in carrots, coconut and raisins.
4) Using an ice cream scoop or two spoons (two spoons are probably best; the dough is sticky and sometimes the scoop doesn't cooperate), scoop dough into little balls by the tablespoonful onto a cookie sheet covered in parchment paper.
5) Bake in a preheated 350 degree oven for 14-16 minutes. Remove from oven and rest on baking sheet for 10 minutes before cooling on cooling racks completely.
Sunday, November 22, 2009
Ask VBJD: What Are You Eating for Thanksgiving? (The Savory Answer)
Happy Thanksgiving everyone! I absolutely love the holiday season; heck, Greg and I got married ten days before Christmas, so I must love the season! There is just a magical feeling in the air, and I always reflect on how grateful I am for all of the wonderful people in my life.
One question I get every year is: what am I making for Thanksgiving or Christmas? Truth be told, I think this is less of a vegetarian question and more of a question from curious friends and family who know I love to cook and to bake, and they're just wondering what I'll be whipping up. And because they know I can talk about food endlessly, I'm happy to oblige!
This year for Thanksgiving, Greg and I will be bringing Apple Cider Green Beans and a cookie plate to Thanksgiving dinner. As a result, I've decided to split up the answer into two days so I can talk about both of the recipes.
Apple Cider Green Beans is an adaption of a recipe my mom saw on 30 Minute Meals about five years ago. I am guessing some of my readers are Rachael Ray fans, while others are groaning, so I will do cowardly thing and bow out of the discussion. What I will say, though, is that regardless of whatever you think of Ms. Ray, I have often turned to her recipes, particularly for party situations, because they aren't fussy and often can be prepared ahead of time easily, and the final results have always come out a hit.
Apple Cider Green Beans is no exception. Basically this dish has two components: the green beans and the apple cider onion topping, and both are a snap. Basically, you buy frozen green beans and just heat them right before serving in the microwave, and you can make the apple onion mixture a day ahead of time and just easily reheat on the stove or, if you must, in the microwave (a bonus I find when I go to other houses, since extra oven space tends to be a novelty at this time of year). Mix together and serve, and you're all set. This recipe also easily doubles, triples, quadruples; you basically can't go wrong.
Also important, though, is that the final product is just delicious. The apple taste just fits right in with the season, but it's not too sweet, and the green beans give the perfect crunch. It's also not laden with fat, so it's a relatively guilt-free meal. If you're still scrambling around for a great side dish for Thursday, please consider putting this on the list!
Apple Cider Green Beans (adapted from Rachael Ray)
Yields: 4 servings
1-2 tsp. olive oil
1 medium onion, diced
2 - 2 1/2 c. apple cider or apple juice
1 lb. bag frozen green beans
1) Heat the olive oil over medium high heat (you can cut back on the fat by spraying the pan first with nonstick spray and then adding 1 tsp. of oil). Saute the onion until caramelized.
2) Pour in the apple cider or juice; reduce until there is a thick, syrupy liquid, stirring frequently. This can take from 20-30 minutes. (If you are making ahead, store in a container in the fridge at this point. Reheat right before serving over medium heat in a saucepan or in the microwave. If using the microwave, check every 30 seconds a stir frequently).
3) Cook green beans in the microwave according to package directions.
4) Mix apple cider onion and green beans together; serve.
One question I get every year is: what am I making for Thanksgiving or Christmas? Truth be told, I think this is less of a vegetarian question and more of a question from curious friends and family who know I love to cook and to bake, and they're just wondering what I'll be whipping up. And because they know I can talk about food endlessly, I'm happy to oblige!
This year for Thanksgiving, Greg and I will be bringing Apple Cider Green Beans and a cookie plate to Thanksgiving dinner. As a result, I've decided to split up the answer into two days so I can talk about both of the recipes.
Apple Cider Green Beans is an adaption of a recipe my mom saw on 30 Minute Meals about five years ago. I am guessing some of my readers are Rachael Ray fans, while others are groaning, so I will do cowardly thing and bow out of the discussion. What I will say, though, is that regardless of whatever you think of Ms. Ray, I have often turned to her recipes, particularly for party situations, because they aren't fussy and often can be prepared ahead of time easily, and the final results have always come out a hit.
Apple Cider Green Beans is no exception. Basically this dish has two components: the green beans and the apple cider onion topping, and both are a snap. Basically, you buy frozen green beans and just heat them right before serving in the microwave, and you can make the apple onion mixture a day ahead of time and just easily reheat on the stove or, if you must, in the microwave (a bonus I find when I go to other houses, since extra oven space tends to be a novelty at this time of year). Mix together and serve, and you're all set. This recipe also easily doubles, triples, quadruples; you basically can't go wrong.
Also important, though, is that the final product is just delicious. The apple taste just fits right in with the season, but it's not too sweet, and the green beans give the perfect crunch. It's also not laden with fat, so it's a relatively guilt-free meal. If you're still scrambling around for a great side dish for Thursday, please consider putting this on the list!
Apple Cider Green Beans (adapted from Rachael Ray)
Yields: 4 servings
1-2 tsp. olive oil
1 medium onion, diced
2 - 2 1/2 c. apple cider or apple juice
1 lb. bag frozen green beans
1) Heat the olive oil over medium high heat (you can cut back on the fat by spraying the pan first with nonstick spray and then adding 1 tsp. of oil). Saute the onion until caramelized.
2) Pour in the apple cider or juice; reduce until there is a thick, syrupy liquid, stirring frequently. This can take from 20-30 minutes. (If you are making ahead, store in a container in the fridge at this point. Reheat right before serving over medium heat in a saucepan or in the microwave. If using the microwave, check every 30 seconds a stir frequently).
3) Cook green beans in the microwave according to package directions.
4) Mix apple cider onion and green beans together; serve.
Thursday, November 19, 2009
Butternut Squash: It Cures What Ails Ya (Whatever That May Be)
We interrupt this spree of vegan holiday baking to kill two birds with one stone. Well, maybe not the best metaphor for a vegan website, but I'll run with it nonetheless.
Greg was a bit under weather this week. Fortunately, not H1N1 or other seasonal flu under weather, but more like day-long stomach discomfort that knocked him out. As the day went on and Greg was feeling better, I realized fairly quickly that he would need to eat something that was "real food" without sending his stomach back into a downward spiral.
I poked around the kitchen and found another trusty butternut squash. Yes, I've been buying these up at probably too great a clip, but I just can't say no 1) to tasty seasonal food and 2) a sale. I was wondering if I could turn this bulbous beast into a tasty soup, and after some poking around, I found a recipe from Weight Watchers for curried butternut soup, so I gave it a shot.
After making this soup, I think this is a new favorite that will be in the rotation. First, for those that are a little unsure of curry, let me say that you can't actually taste curry in the final product, and the soup doesn't get spicy when you add it. Instead, the toasted curry powder adds a depth of flavor that gives the soup body, but you can't put your finger on what that ingredient is, so I would definitely recommend you try it. Second, once you prep the vegetables, this soup just cooks itself. That is definitely a big thumbs up here; anything that tends to itself is a friend of mine. Finally, you can easily make this ahead of time and reheat it. Greg and I had some of the leftovers later, and it was still delicious.
And, I am pleased to report that the soup did the trick for curing Greg, on many levels. While the vegetables were roasting, Greg perked up at the smell. I brought him the soup, and he sat up and slurped it down, and then had seconds! He said it was delicious and felt comforted, which are all important things.
On a final note, maybe what "ails you" isn't sickness, but figuring out what to bring for Thanksgiving. This dish would be great. It is easy to make ahead of time and can either stay warm in a slow cooker or be quickly reheated on the stove. It's festive for the season and easy to handle, either if you're the host or bringing a dish along. Two thumbs up from our house!
Butternut Squash Soup (adapted from Weight Watchers)
Yields: 12 servings (1 serving = 3/4 cup)
Ingredients:
One butternut squash, peeled, seeds removed, and cubed
One medium onion, peeled and chopped into large pieces
32 ounces vegetable stock (one of the cardboard boxes from the store)
1 1/2 tsp. curry powder
Salt and pepper
1) Put squash and onion in a roasting pan. Cover with the vegetable stock. Place in preheated 425 degree oven for one hour, stirring occasionally. (If some of the vegetables brown, don't worry.).
2) Remove vegetables from oven and puree. If you are using an immersion blender, cool for about five minutes and then puree until smooth. If you are using a regular blender or a food processor, cool for about 15 minutes so you don't hurt yourself with ridiculously hot vegetables and puree in batches.
3) Toast the curry powder in a nonstick pan on the stove at medium high heat for about two minutes. Stir continuously so the powder doesn't burn.
4) Mix the curry powder and a couple cracks of salt and pepper into soup.
Serve!
Greg was a bit under weather this week. Fortunately, not H1N1 or other seasonal flu under weather, but more like day-long stomach discomfort that knocked him out. As the day went on and Greg was feeling better, I realized fairly quickly that he would need to eat something that was "real food" without sending his stomach back into a downward spiral.
I poked around the kitchen and found another trusty butternut squash. Yes, I've been buying these up at probably too great a clip, but I just can't say no 1) to tasty seasonal food and 2) a sale. I was wondering if I could turn this bulbous beast into a tasty soup, and after some poking around, I found a recipe from Weight Watchers for curried butternut soup, so I gave it a shot.
After making this soup, I think this is a new favorite that will be in the rotation. First, for those that are a little unsure of curry, let me say that you can't actually taste curry in the final product, and the soup doesn't get spicy when you add it. Instead, the toasted curry powder adds a depth of flavor that gives the soup body, but you can't put your finger on what that ingredient is, so I would definitely recommend you try it. Second, once you prep the vegetables, this soup just cooks itself. That is definitely a big thumbs up here; anything that tends to itself is a friend of mine. Finally, you can easily make this ahead of time and reheat it. Greg and I had some of the leftovers later, and it was still delicious.
And, I am pleased to report that the soup did the trick for curing Greg, on many levels. While the vegetables were roasting, Greg perked up at the smell. I brought him the soup, and he sat up and slurped it down, and then had seconds! He said it was delicious and felt comforted, which are all important things.
On a final note, maybe what "ails you" isn't sickness, but figuring out what to bring for Thanksgiving. This dish would be great. It is easy to make ahead of time and can either stay warm in a slow cooker or be quickly reheated on the stove. It's festive for the season and easy to handle, either if you're the host or bringing a dish along. Two thumbs up from our house!
Butternut Squash Soup (adapted from Weight Watchers)
Yields: 12 servings (1 serving = 3/4 cup)
Ingredients:
One butternut squash, peeled, seeds removed, and cubed
One medium onion, peeled and chopped into large pieces
32 ounces vegetable stock (one of the cardboard boxes from the store)
1 1/2 tsp. curry powder
Salt and pepper
1) Put squash and onion in a roasting pan. Cover with the vegetable stock. Place in preheated 425 degree oven for one hour, stirring occasionally. (If some of the vegetables brown, don't worry.).
2) Remove vegetables from oven and puree. If you are using an immersion blender, cool for about five minutes and then puree until smooth. If you are using a regular blender or a food processor, cool for about 15 minutes so you don't hurt yourself with ridiculously hot vegetables and puree in batches.
3) Toast the curry powder in a nonstick pan on the stove at medium high heat for about two minutes. Stir continuously so the powder doesn't burn.
4) Mix the curry powder and a couple cracks of salt and pepper into soup.
Serve!
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