Vegan Dal

For the past month or so I have had to live without my laptop because of a wire issue but now it is back and running and I'm thrilled!
I didn't realize how much I relied on the laptop.  I could have used my desktop but I prefer to sit very comfortably on my sofa and not on a computer chair.

We are getting ready for our summer vacation and I cannot wait to get out of the humdrum life of a housewife.
A change of scenery is what I think I need.  I'm so bored right now.
I know food will be my biggest issue.  Hitting the road will not be the same as going into my pantry or refrigerator and preparing non-dairy and mostly vegan meals.  It's going to be my biggest challenge yet.  I'm not a salad person and so far that is a lot of what I see when I check out the menus at different fast food venues.  I love soup but most, if not all, soups are made with chicken stock.  Vegetable stock is just as good if not better than the chicken stock used in restaurant soups.  Going to a vegan restaurant is not an option either.  It's a little bit intimidating for the other family members although all meals prepared at home are meatless.

I guess I'll cross that bridge next month....

Today what I have brewing in the slow cooker is one of my favorite meals.  I love Indian food so much.
This recipe is taken from the Fresh from the Vegetarian Slow Cooker.

What a Dal

2 tbsps olive oil
1 large yellow onion cut into pieces
2 garlic cloves peeled
1 tsp peeled and minced fresh ginger
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1/2 tsp ground cardamom
1/2 tsp dry mustard
1/4 tsp cayenne pepper
1/4 tsp ground allspice
1 1/2 cups dried brown lentils, picked over and rinsed
1 15 oz can kidney beans drained and rinsed
3 cups water
salt and pepper to taste

I know it's a lot but stick with me.  It's so worth it and brings out the yumminess of this dish.

Pour the oil into a 4 qt slow cooker and set it on high.
In a food processor, puree the onion, garlic, and ginger and add it to the cooker.
Cover and cook for about 2 minutes while you get the rest of the ingredients together.
Stir in the all the spices with the vegetables for about 30 seconds.
Turn down the slow cooker from high to low and add the lentils, kidney beans, and water.
Cover and cook for 8 hours.
Before serving season with salt and pepper.  For a smoother texture (like you would get in an Indian restaurant) puree up to 2 cups of the finished product in a blender or food processor and stir back into the pot.
I'll be serving this over jasmine brown rice.

Enjoy!

My 2nd March Challenge Day…

Was great! We went hiking on a trail in Altadena behind the Jet Propulsion Laboratory. It was a bit difficult going uphill and try to give bike riders room to go up and down a narrow trail but I'm so glad we did. My tween did not complain and I think she enjoyed it!
Again I did not do so well with my water intake but eating vegetables with every meal was a success. Spinach and roasted bell peppers in my sandwich for lunch and artichokes in my pasta for lunch. I didn't eat breakfast.

I know bad girl...

My Aha Moment

This morning, like most mornings in the last month, I did not want to get out of bed.  I started to ask myself what was wrong with me.  I usually get out of bed start a load of laundry or go straight to the kitchen to start my coffee.  

I only wanted to stay in bed and read a book or read the latest in Twitter or Facebook.  

Then it hit me.  

It's December 4.  Close to our school break. Close to the end of the year.  

I am burned out!  

It's the same feeling when Spring break comes around.  Counting the weeks and days until Summer break when I can just sit by the pool and read a book or play in the pool with my kids.  

Except this time I wanted to snuggle with my blankie and a good book.  

So starting tomorrow, I'm going to make myself get out of bed at 7am and start the laundry and make my coffee.  Get my blood pumping and plan out the rest of the day.  

I had some leftover Daiya cheese from our Thanksgiving feast.  I knew I needed to use it before it spoils. Realized I haven't made this delicious dish in a while....

Pasta Pizza

1 lb pasta (any shape)

pizza sauce (I used Ragu but whatever you have at hand is good. Any red/marinara sauce will do)

8oz or more of any non-dairy cheese you might have at hand

Cook pasta according to directions

While the pasta is being drained heat up the pizza sauce until it bubbles

Add the pasta back into the pot with the sauce and add the cheese

Heat and cover until the cheese gets nice and melty.

You can add whatever veggies you have, TVP, or any other vegan protein you might have.

Enjoy!

REPOST! Sofrito and Quick Bean Stew

September 15 is the beginning of Hispanic Heritage Month.  I will be doing my part here at home to cook more meals from my parent's home countries.  It is very difficult for me to do here in California since so many ingredients I grew up here are not readily available to me.  Also so many of the dishes I grew up eating had meat as the main dish.  I will be doing a whole vegetarian spin on all of the dishes.  Many I came to terms with not eating again.  Of course, everything with fish and all the meats available.

Yesterday instead of buying the sofrito at the Cuban store, I went and bought the necessary ingredients for recaito.  It took some figuring out what I could and couldn't use.  I couldn't use Italian frying or cubanelle pepper but instead used a poblano pepper.  Instead of using sweet chili peppers (ajitos) I went for red, yellow and green bell peppers. I could not find recao leaves so I used a bunch of cilantro. 

If anyone has the readily available to them, please send me your seeds.  I would really appreciate it.

Basic Recaito

1/2 medium yellow onion

1 Italian frying pepper or Cubanelle pepper

2 garlic cloves, peeled

3 sweet chili peppers or bell peppers or mini bell peppers

3 recao leaves or 3 cilantro sprigs

1 sprig cilantro

1 tbsp olive oil

cut and remove seeds from all peppers.

combine all of the ingredients in a blender or food processor.  

Refrigerate or freeze in 1/4 cup batches.  Good for stews and beans.

Vegetarian Bean Stew

(habichuelas guisadas vegetariana)

1 tbsp olive oil

1/4 cup Recaito

1 cup tomato sauce

2 cups water or vegetable stock (I like to use the stock to give it more of a nutritional value)

1/4 lb calabaza (West Indian pumpkin or whatever you can find) Peeled and diced.

1 cup alcaparrado (a mix of olives and capers but it does boost its flavor but if it's not your thing it's OK to omit)

2  cans of beans (black, pinto, kidney) drained and rinsed

1 tsp black pepper 

heat the oil in a pot.

add the recaito and tomato sauce and cook over medium heat for 5 minutes.

add the stock and calabaza.

bring to a boil and the alcaparrado, beans and black pepper.

bring to a boil again.

reduce and simmer uncovered for 15 minutes

You can enjoy this with rice, quinoa, or alone with some crusty bread and vegetables.

Are you really prepared?

Yesterday the lights went out for about 5 minutes.  I panicked!  I am not prepared in case of an emergency.
I am prepared food wise.
Plenty of snacks and boxed drinks.  Flashlight and extra batteries.  Extra battery for my cell phone.
What I am not prepared is mentally.
I freak out if we have a tiny shake.
Okay not tiny for me.  They are all HUGE to me.
I'm a New Yawker.  The most shaking we ever get is in a train.  I do remember one in 1986 (?).  I remember not being able to sleep at all.  The birds, cats and dogs were especially noisy hours before the quake.  I thought I was going to die.
Mentally I am not prepared for anything disastrous.  I scream and cry.
I really need to get my shit together.  Two out of three of my kids still living at home and they do not need to see me losing my shit because the lights went out or if we have a little shaking going on.
Or if the a/c decides not to turn on.
Seriously.
So, I am going to start calming myself down.
That means not on the verge of tears when the phone rings after 10pm (casting directors, producers, directors?  Please call me early when you need my kids on set.  You will give me a heart attack. :-)   )
Or if I hear rumbling because of an earthquake or if a truck is going by and I think it's an earthquake.  True story.
Staying calm is something I need to practice. Maybe yoga breathing and not hyperventilating breathing.
~~~~~
Over the weekend I decided to tweak my bean stew in the crockpot.  I usually just cook it over the stove but we were really busy this weekend and I wanted to come home to food.  All I had to do was make the rice and dinner was ready 20 minutes after walking in through the door.

2 tbsp olive oil
1 tbsp minced garlic (use less if you're not a fan)
1/4 cup sofrito
1 cup tomato sauce
2 cups vegetable stock
1/2 cup alcaparrado
2 cans beans (any will do.  I made mine with red kidney beans)
1 tsp adobo

Heat the oil in a saute pan.
Add the sofrito and tomato sauce and cook over medium heat for about 5 minutes.
Add the garlic and saute for 2 minutes.
Transfer to a slow cooker and the rest of the ingredients and cook on low for 6-8 hours.
You can totally double this recipe and freeze half.

Enjoy!

May Gloom

Yesterday Yesenia worked in Griffith Park near Shane's Inspiration.  The weather was not typical LA weather.  It was more like a regular day in San Francisco where it was drizzling and gloomy.  Despite the non-typical day in LA fun was to be had.  Yesenia had so much fun looking for gophers and staying very quiet to see them pop their heads out of their burrows.  At one point she was imitating a guinea pig and it was sniffing and looking around his hole in the ground.  I guess she is that good.
After being on set for close to 10 hours, we rushed back to our own city for acting class.  Although she was so tired she had fun with the other kids and high praises from her acting coach.  She's such a trooper.
Not me.  Either my new thyroid meds did not kick in or sitting outside in the cold reading and talking to other cast members (there was another child actor on set but the guardian was never seen except for lunch) really did me in.
I thank God I still had leftovers from the night before because I only reheat, ate and fell asleep still wearing my clothes!

Trying To Stay Warm Soup

1 can stewed tomatoes
3 green onions diced
4 cups vegetarian broth
1 small package of vermicilli or whatever noodles you have on hand
2 celery stalks diced
8 ozs frozen green beans
2 carrots diced
2 bell peppers diced
season with salt or whatever seasonings you have (curry, salt and pepper, vegan worcestshire sauce, etc.)
cover with water.

add all ingredients and cover with water.
boil fast for 10 minutes.
reduce to simmer and continue to cook until veggies are tender.

This is good alone or with a sandwich.

Enjoy!

Quinoa...the other grain

This was my second time cooking quinoa.  It is a staple in South American from the time of the ancient Incas.  Quinoa has more protein than any most other grains.  You can use it in soups, salads, as a breakfast cereal or prepare it and eat it like you would eat rice!
I prepared this yesterday before taking Celina on set.  It cooks quickly enough that I could have prepared it after the shoot but I knew I would be too tired.

You can add chicken or another protein before adding the vegetables.

1 cup quinoa prepared with vegetable stock ahead of time
2 cups vegetable broth
4 tbsps olive oil
1 small onion sliced thinly
1 yellow bell pepper, seeded and thinly sliced
5 garlic cloves, minced
20 leaves fresh sweet basil, julienned
grated vegan parmesan cheese
salt and pepper to taste

heat large nonstick skillet over high heat and add the oil.
add onions, bell peppers, saute for one or two minute.
add garlic and saute until peppers for 2 minutes.
season with salt and pepper.
remove the pan from heat.
add basil and quinoa.
toss until basil wilts.
garnish with parmesan cheese.

serves 4
enjoy!

If you like my blog let me know!  I love to hear from anybody who takes time out of their busy day to read it.  Let me know if you try any recipes.  Take a picture!  Do you know of any new vegan/vegetarian cookbooks?  Let me know!

Cream of Wheat Berries with Cranberries and Cardamom

I had every intention to put this together last night to have for breakfast this morning but I was so tired and crashed on the sofa until the partly sunny sky came through my window.
So, this morning, I decided to have breakfast for dinner.  It was so good the wheat berries was so yummy with the cranberries and maple syrup. You can add a splash of milk if you want, add brown sugar!

I used the smaller slow cooker (4 qt).  It serves 4 or even more if you like having a big breakfast with pancakes, toast, etc.

1/2 cup wheat berries
1/4 cup cracked wheat *I had to use bulgar because I could not find the cracked wheat*
1/2 cup rolled old-fashioned oats
4 cups water
1/2 tsp salt
1/4 tsp ground cardamom *you can use cinnamon or allspice if you like*
1/2 cup sweetened dried cranberries

in a 3 1/2 - 4 qt slow cooker, combine the wheat berries, cracked wheat, oats and water.
stir in the salt and cardamom.
cover and cook on low for 6-8 hours *after 5 1/2 hours it was ready so you might want to have a timer installed or keep an eye on it*
stir in the cranberries just before serving.

From the Fresh from the Vegetarian Slow Cooker

Enjoy!

How to Build a Better Vegetarian Lunch/Dinner

Breakfast is easy.  Cereal with nut milk (soy, almond, coconut) or rice milk.  Oatmeal with fruit, brown sugar or maple syrup.  Toast with peanut butter and jam.  Easy Peasy.
The problem, people ask me about is lunch and dinner.  Sure a salad is great but it doesn't really fill you up when you have kids to run after or when you are running around to the different business meetings or when you are working retail on the sales floor for hours and hours or running around to get to appointments, classes or auditions.
This is an easy guide you can print out and have in your wallet or refrigerator door.

1. choose something from each category
2. be mindful of portions
3. include as many colors as possible

Protein                                                                Whole grains
nut butter                                                               whole grain sandwich bread
vegan cheese                                                         whole grain pita bread or chips
beans                                                                     whole-grain tortilla
edamame                                                               whole grain English muffin
hummus                                                                 whole grain chips or crackers
tofu seitan                                                              whole grain pasta or couscous
tempeh                                                                   brown rice, quinoa or millet
nuts                                                                        whole grain muffin
sunflower seeds                                                     granola
                                                                              corn

Healthy Fats                                                        Vegetables
almonds or almond butter                                      Fruits
walnuts                                                                
avocado                                                                 Calcium
flax oil                                                                   non-dairy yogurt
flax seed                                                                vegan cheese
olives                                                                     tofu
extra virgin olive oil                                              dark leafy greens
                                                                              almonds or almond butter
                                                                              beans
                                                                              hummus
                                                                              nut or rice milk
                                                                              100% fortified orange juice

The list might look a bit scary but you should notice that there are repeat "offenders" like beans and avocado.
For example my lunch today is black beans (protein, calcium), 1 slice of flax seed whole wheat bread (whole grains, healthy fats), orange bell pepper, onions (vegetables), tomatoes (fruit), extra virgin olive oil (healthy fats) aka black bean chili with a side of bread.
No big whoop ;-)

I made a huge pot of the chili so I will be having this with cornbread for dinner.
                                                                             
                                                                             
                                                                         
                                                                           
                                                                             
                                                                             

Teen's 1st Public School Year

Is not going very well.
Don't get me wrong.  She has A's and B's and is one of the top 10 students in her class, but she has been sick twice within the first 100 days of school!  I don't know about you but I really don't like sick kids.  They are whiny and demanding.  They are not functional.  Today we are going to our friendly neighborhood family doctor to see what's wrong.
So today, for the second day in a row, dinner is in the slow cooker.

Three-Bean Chili with Chive-Flecked Cornmeal Dumplings
from the Fresh from the Vegetarian Slow Cooker

Chili:
1 tbsp olive oil
1 large sweet yellow onion, chopped
1/2 small green bell pepper, seeded and chopped
2 garlic cloves, minced
3 tbsps tomato paste
1 tbsp chili powder
1 28 oz can crushed tomatoes
1 15.5 oz can black beans, drained and rinsed
1 15.5 oz can pinto beans, drained and rinsed
1 15.5 oz can kidney beans, drained and rinsed
1 1/2 cups water
1 tsp salt
1/4 black pepper

Dumplings
2/3 cup all-purpose flour
1/3 cup yellow cornmeal
2 tsps baking powder
1 tsp minced fresh chives
1/8 tsp salt
1/2 cup fresh or thawed frozen corn kernels
1/2 cup soy milk
2 tbsps olive oil

to make the chili, heat the oil in a large skillet over medium heat.
add the onion, bell pepper, and garlic, cover and cook until softened about 5 minutes.
stir in the tomato paste and chili powder and cook about 30 seconds longer.
transfer the mixture to a 4-6 quart slow cooker.
add the tomatoes, beans and water, season with salt and pepper, cover and cook on low for 6-8 hours.
to make the dumplings, combine the flour, cornmeal, baking powder, chives and salt in a medium size bowl about 45 minutes before serving time.
stir in the corn, milk, and oil until just combines.
do not over mix.
turn the slow cooker to high and drop the batter by the spoonful onto the hot chili.
cover and cook on high until the dumplings are cooked through 30-40 minutes.
serve immediately and
ENJOY!

P.S. notice the absence of meat?  not needed with all the protein the beans carry and not an overwhelming amount of veggies that carnivores won't turn their nose.

Maple baked beans

I love buying dry beans. Picking over the beans reminds me of my mom and grandmother in the kitchen preparing meals after breakfast. Canned beans are always good to have when you forget to soak the beans overnight or for a quick meal when you've been so busy with kids, work, house, illness, etc. I soaked the beans yesterday afternoon and slow cooked the beans with garlic and onions overnight.

From Fresh from the Vegetarian Slow Cooker

You need a slow cooker at least 4 quarts.
1 tbsp olive oil
1 medium size yellow onion chopped
3 cups of slow cooked or 2 15.5 oz cans of navy beans or great northern beans drained and rinsed
1/2 cup pure maple syrup (please do not substitute. I know it's expensive but you'll thank me later)
1 tsp dry mustard
1/2 tsp salt
1/4 tsp black pepper
1/4 cup tomato paste mixed w/1 1/4 cup hot water

Heat the oil in a large skillet over medium heat.
Add the onion and cover until softened, about 5 minutes.
transfer the onion to the slow cooker. Add the beans and everything else and cook on low for 6-8 hours.

Enjoy with rice and a large side of vegetables.

Basic Red Sauce

We've been so busy these past few weeks I haven't had the chance to sit down and blog.  The girls have had so much fun dancing, performing, auditioning, and acting. It's been fun watching them having the time of their lives.

The other day I was in the mood for some spaghetti with red sauce.  Something as basic like this is so easy to make even from (almost) scratch.  I stopped at Whole Foods and picked up my basic ingredients and it was so good!

makes about 7 cups

2 tbsps refined coconut oil
1 onion cut into 1/4 inch dice
8-10 minced garlic cloves
2 28oz cans crushed tomatoes
1 6oz can tomato paste
2 tbsps finely chopped fresh basil
1 tbsp finely chopped fresh oregano
1/2 tsp salt
1 tbsp agave nectar

heat the coconut oil in a 6 qt stockpot over medium-low heat.
add the onion and cook, stirring occasionally, until tender, 6-8 minutes.
add the garlic and cook, stirring occasionally, 1 minute.
stir in the tomatoes and tomato paste, increasing the heat to high and bring to a boil.
remove from the heat.
stir in the rest of the ingredients.
use immediately or cover and refrigerate or freezer for later.

Adapted from the Skinny Bitch in the Kitch cookbook.

missing home

Just the other day I was reminiscing the good ole NY days living in Williamsburg, Brooklyn. When I can go to the Koreanos and buy platanos on sale 10 for $1. When buying sofrito down the street and not having to worry about it not readily available because they were sold out. Now I have to buy platanos 69-99 cents a pound which is maybe 2 or 3. Sofrito is sold 3 miles away and if they are sold out I can't buy ingredients to make them from scratch because it is just not sold anywhere. Substitutions are great but not wonderful. I also miss my abuela who is in Santo Domingo enjoying her last days. She used to make mofongo for me whenever I visited her in the Bronx when I was a kid. Yesterday I made a much healthier version and the only fat is what is in the oil for frying the platanos (plantains).

makes 6 mofongos

3 large green plantains
3 cups water mixed with 1/2 tbsp salt
1/2 lbs of veggie bacon (I used Morningstar Farms because they are the most delish. It is not vegan because there are traces of dairy and eggs)
3 garlic cloves, peeled and chopped
1 red bell pepper, seeded and minced
1/4 cup extra virgin olive oil
adobo to taste
1/4 cup corn oil or EVOO

peel the plantains and cut them into 1/2 inch slices, dropping them into the salted water.
saute the bacon and chop coursely then put them to the side.
mix the garlic, bell pepper, and olive oil and season with adobo.
heat the corn oil or olive oil and fry the plantain slices until golden brown.
put a few tsps of the garlic-oil mix in a mortar or a bowl if you don't have.
add 1/6 of the bacon and 5 or 6 slices of plantain.
mash and press firmly into the mortar (if using a bowl get something like a heavy spoon not a potato masher since it is tougher than a cooked potato.
invert onto a plate.
repeat 5 more times

Enjoy!
I had this with the leftover asopao but you can have it with any rice dish you desire.

Buen Provecho!

Hurry the Curry

I love the smell of curry.  There is an Indian family a couple of doors down and it smells like curry almost everyday.  I want to live there.

Potato and Pumpkin Curry w/ Brown Basmati Rice
1 1/2 cups brown basmati rice (or whatever rice you have at hand.  I used regular brown rice)
2 1/2 cups water
3/4 tsp fine sea salt
2 tbsps refined coconut oil
1 onion cut into 3/4 chunks
2 cloves garlic, minced
1 14.5 oz can diced tomatoes (all I had was the diced tomatoes with green chili.  I still used it and it was still very good)
1 cup low-sodium vegetable stock
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/8 tsp cayenne (I used chili powder)
1/8 tsp ground cloves
1 lb red potatoes cut int o 3/4 inch chunks
3 cups 3/4 inch chunks pumpkin (ok I did cheat.  I used butternut squash because they were already cut into big chunks and whole foods.  sue me.)
1 1/2 tbsps lemon juice (I was a bit distracted and didn't add.  It was still so yummy)
1 tsps chopped fresh cilantro or italian parsley.

In a 2 quart saucepan over high heat, combine the rice, water, and 1/4 tsp of the salt.  Bring to a boil, reduce the heat to a simmer, cover, and cook until the water is absorbed and the rice is tender, about 30 minutes.  Remove from the heat and let the rice stand, covered, at least 10 minutes.
While the rice is standing, make the curry.  Heat the coconut oil is a 10-12 skillet over medium high.
Side note:  I had to transfer everything towards the end to a pot because my skillet wasn't large enough.
Add the onion and cook, stirring occasionally, until almost tender, about 3 minutes.  Stir in the garlic and cook 1 minute more.  Add the tomatoes, stock, cumin, coriander, turmeric, cayenne, cinnamon, cloves and remaining 1/2 teaspoon of salt.  Bring to a boil and add the potatoes and pumpkin.  Return to a boil, reduce to a simmer, cover and cook, stirring occasionally, until the portato and pumpkin are tender, about 15 minutes.  Remove from heat and stir in lemon juice.
Serve over rice sprinkled with cilantro.

I loved it.  It was a bit spicy for the kids.  For the littlest she had a tiny bit and just ate her brown rice.  The middle kid loved the potatoes and curry but wasn't thrilled with the squash.  Hubby.  sigh.  He is still not on board with eating healthy.  He eats a tiny bit and then just makes cereal.  Which is just fine with me.  I am putting myself first.  I really do feel the need to eat better for my health and teach my kids the same.  They might not be thrilled but understands what I am doing and why I am doing it.  Coming from a family living with heart diseases and diabetes, it is my duty to break away from it and live better and healthier.  I am not there yet.  Baby steps for sure.  I have thyroid disease and with it cholestrol is very high.  When I started eating better for me my good cholestrol was very high and the bad cholestrol was borderline.  My doctor was thrilled and said because of the good cholestrol being so high he feels the bad cholestrol is normal.  He did ask what kind of changes have I been making.  I told him eating no meat and more vegetables and switching from white bread/pasta/rice to brown bread/pasta/rice.  He told me not to stop and wish his patients with extremely high cholestrol, heart disease, type 2 diabetes would all follow suit. Being vegetarian is not easy.  It takes work and dedication and support.  PETA has a wonderful starter kit you can order free online and you can easily pick up many vegetarian or vegan cookbooks at your local library.  Many of the ingredients can be found in any supermarket or farmer's market you enter.

Please forgive any spelling errors.  I seem to have lost my spellcheck.....
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