Healthy vegetarian breakfast ideas

June 18, 2018 at 10:10 pm (breakfast, Monthly menu plan, Uncategorized)

I know a lot of people eat the same breakfast every day. Here in Germany it’s often muesli or bread with jam or fresh spreadable cheese. But we get bored of the same thing. I like to mix it up. Here are some of our regular breakfast ideas. Some are quite fast, some are moderately time consuming,  and others are either ones we make ahead of time or we reserve for the weekend.

Porridge or cereal. I usually serve these with fruit (fresh or from the freezer) and flax seeds or sometimes nuts. If they’re too hot for Alma I’ll cool them off with a splash of soymilk or almond milk.

  1. Oatmeal. I often make steel cut oats, either using the overnight method or in my instant pot. Derek prefers oatmeal from rolled oats though, so sometimes we use them instead. I usually serve oatmeal with fresh or frozen fruit and sometimes nuts or nut butter. We have tried the uncooked overnight oats recipes, but no one likes them. I’ve also tried various baked oatmeal recipes, but I haven’t found one that’s reasonably healthy that everyone loves.
  2. Amaranth porridge (usually with blueberry sauce). Derek isn’t a big fan but Alma and I like it, and it makes a nice change of pace.
  3. Creamy millet porridge (often with baked pears or apples). I usually make this on the weekend and freeze the leftovers, but next time I want to try to make it in my instant pot.
  4. Muesli. I buy it, rather than mixing my own. I try to buy ones with grains and nuts and dried fruit, but not wheat. German muesli often has wheat in it, not sure why. We eat enough wheat. So I prefer the ones made from oats, rye, barley, puffed amaranth or quinoa, etc. I try to serve it with yogurt but Alma vastly prefers it with soy milk. So I do a mix, or serve the yogurt plain on the side. Often we add some granola for a little crunch. Derek isn’t a big muesli fan, so often he turns his into “oatmeal” by cooking it in the microwave for a few minutes.
  5. Granola. I make it myself, so I can use good-quality oils and keep the sugar content low and and the nuts and seed content high. I have a recipe that I like but it’s very much a work in progress.
  6. I’d like to try other porridges. When I visited China I really enjoyed having congee for breakfast. Maybe I should try congee with bok choy and scallion oil again? Or instant pot green congee? I used to make a barley quinoa porridge that I liked, but I haven’t made it since Alma showed up. Other ideas? Maybe broccoli polenta for breakfast? Or maybe some kind of a dal would be a nice change? Not sure if Alma would go for it though. Maybe kichadi?

Bread-based breakfasts. I try to buy good-quality hearty whole-wheat or rye bread for breakfasts. Toppings vary. Whatever I serve, we usually have fresh or frozen fruit on the side.

  1. Bread with nut butter, and sometimes jam or honey or date syrup, or just mashed berries. If we’re in a big hurry I’ll make sandwiches that we can eat on the run. But normally we have them open-faced at home. We prefer these with whole-wheat bread, but we’ll use whole grain rye if that’s all we have.
  2. Savory toast. Usually on 100% rye bread. Sometimes we just eat just avocado toast with fruit or a smoothie, but if we have more time I will serve the toast with pan-fried tofu slices or what Alma calls “yolky eggs.” I usually top mine with sauerkraut as well. Alma often eats her sauerkraut plain and Derek usually skips it entirely. In the summer, if we have good tomatoes I will use those instead of sauerkraut. If we have sprouts on hand, I might add those as well. Sometimes we don’t have avocado and then we have our toast with just tofu or eggs and sauerkraut.

Egg-heavy breakfasts. Sometimes eggs are a quick breakfast for us, but other times they’re more of a weekend thing.

  1. Broccoli feta lime frittata. This is another Sunday brunch item that everyone likes. We usually have enough leftovers for one more weekday breakfast. I’ve never tried freezing it. I wonder if I could freeze a whole frittata?
  2. Chard and onion quiche. This is something I’ve just recently started making. I always thought quiches were full of heavy cream and cheese, but this recipe is actually reasonably light. It’s got eggs and milk and some cheese, but not a huge amount. If I make the quiche for dinner then we’ll have enough leftovers for one breakfast a few days later. Everyone was very happy the last time I made it. I still need to blog my recipe. Stay tuned.
  3. Scrambled or fried eggs. Derek loves scrambled eggs but Alma prefers “yolky” eggs. We mix it up. We usually serve them with fruit of some sort, and sometimes with chia pudding or chestnuts or smoothie or toast (see savory toast idea above). I’d like to figure out how to make poached eggs, but no matter how many how-tos I read, I always find them a pain and error-prone.
  4. I’d love more veggie-heavy, but still quick and easy breakfast ideas. For a weekend breakfast I really want to figure out some sort of egg in tomato sauce recipe. I’ve tried this shakshuka recipe a few times, but Alma mostly ends up eating white bread, and Derek is never excited. I’ve also tried Italian baked eggs in tomato sauce, but I have trouble cooking them to the right degree, and the ramekins are a pain to clean.
  5. I occasionally try one of those egg vegetable breakfast muffin recipes, but so far I haven’t found any we’ve really liked.

Sweet breakfasts.

  1. Pancakes. I try to make healthier pancakes, but I still consider them more cake than truly healthy breakfast. But Derek and Alma love them, so we have a Sunday pancake breakfast about once a month. I make a double or triple batch and freeze extras for a midweek breakfast. We usually make banana oat pancakes with eggs and ground oats rather than wheat flour, or some variant of the “two-ingredient” banana egg toddler pancakes. Sometimes Derek makes these vegan banana nut pancakes.
  2. My mother says she prefers waffles to pancakes, but I don’t have a waffle iron. And no, Mom, I DO NOT WANT ONE. Sorry for yelling, y’all. I just want to be clear that I am not in the market for any new appliances at this time.
  3. I don’t have any sweet muffin recipes or quickbread recipes that I make regularly for breakfast, but I’d like to add one or more to my repertoire. Most of the recipes I’ve seen are really just dessert in disguise. The blogger will rave about how the muffins are “chock full of vegetables” and then you actually do the math and each muffin contains like 1/12 of a carrot or 1 tsp. of pumpkin puree or 1 spinach leaf. Oy. Does anyone have any suggestions for a muffin that’s tasty, but not dessert in disguise?

Other vegetable-included, time-intensive breakfasts. We either have these on the weekend or make them on the weekend and store the leftovers in the fridge or freezer for a midweek breakfast.

  1. Stuffed hashbrowns with steamed veggies, avocado, and/or cheese. This was one of my favorite breakfasts when I was a kid. Everyone loves it, but it’s a lot of work and doesn’t scale well. We only make it about once every six weeks as a Sunday brunch.
  2. Another vegetable-containing breakfast we occasionally make is quinoa spinach croquettes. I’ll make them for dinner and them leave some out for a breakfast two days later, and also freeze a batch for a breakfast at some future date. They take a while to make, but I like that I get enough for several meals out of them. And everyone likes them. They have both eggs and cheese in them, so they’re not at all vegan.
  3. A somewhat similar recipes I occasionally make for breakfast is cauli-tots. I’ll either make them for a weekend breakfast and have leftovers, or a weeknight dinner and have leftovers. Like the croquettes, they satisfy a desire for something warm and comforting and finger-licking good. They freeze well and reheat well in the oven. The main downside of these is that they contain quite a bit of  cheese. I’ve tried reducing the cheese content but then everybody is less excited about them.
  4. Bean tortillas with melted cheese or mashed avocado and salsa. If I have tomatoes or bell peppers or lettuce or sprouts or cucumbers on hand, I will add those as well. I also often add in any leftover cooked vegetables (especially leafy greens, winter squash, sweet potatoes, parsnips, cauliflower, and zucchini). Everyone in my family is happy with this breakfast. I usually use refried pinto beans or black beans that I’ve made in advance. I’ve never tried making a more breakfast taco version with potatoes and eggs because I’d rather get some beans and veggies in before daycare starts.
  5. Refried beans with crispy polenta squares or homemade plantain chips. This is something I’ll serve for breakfast if we have leftovers from dinner. It works well as a breakfast. I’d like to figure out a way to get some veggies in though.
  6. I occasionally try one of those tofu vegetable muffin recipes, but so far I haven’t found any we’ve really liked. Nor do I have any savory muffin recipes that I make regularly for breakfast, but I’d like to add one or more to my repertoire. Any suggestions?
  7. I thought a veggie burger might work well as a make-ahead breakfast, but I don’t have a recipe I’m happy with yet.
  8. Sweet potatoes. Sometimes I have leftover baked or roasted sweet potatoes that I serve for breakfast. I also found an interesting recipe for sweet potato peanut butter toast, but our first try wasn’t a success. You’re just supposed to slice the sweet potato and put it in the toaster and spread it with peanut butter like you would regular toast. But the texture wasn’t right. Next time I’m going to try to cook the sweet potatoes about halfway before slicing and toasting them.
  9. Another idea I’d like to explore is veggie fried rice or cauliflower fried rice. Any other ideas? I know we can just eat standard lunch and dinner foods (or leftovers) for breakfast, but right now this is still a hard sell. Plus we usually barely have enough leftovers for lunch, never mind breakfast too.
  10. I use to do miso soup for breakfast, but I stopped, not sure why.

Other ideas, to mix and match, sometimes with some of the above items, sometimes with each other:

  • Banana and nut butter. This one is so trivial is seems not worth mentioning, but we’ll often eat it along with one of the other items below and call it breakfast.
  • Yogurt and fruit. Again, pretty basic, but easy. We most often serve yogurt with frozen berries.
  • Chia pudding. I usually make my mom’s super easy recipe with just almond milk and a tad bit of date syrup, but sometimes I make my pumpkin chia pudding recipe instead (with winter squash or sweet potato puree). With fruit this makes a quite light breakfast. I usually serve it with something else as well. I always make the chia pudding the night before.
  • Roasted chestnuts. I buy bags of pre-roasted chestnuts for quick breakfasts. Alma loves them, and they’re a nice unprocessed starch source to fuel her for the day. This year I plan to learn to roast them myself, but I’m not sure how much work it will be to peel them.
  • Pan-fried tempeh strips. I get a nice gyro-flavored tempeh at my local organic store. Alma doesn’t love it, but she will eat a few of the crispier pieces. Goes well with sauerkraut.
  • Scrambled tofu. When I was growing up my Mom made sliced pan-fried tofu or scrambled tofu just about every morning. We don’t eat it that often for breakfast, but it is another idea to throw into the mix.
  • Smoothies. I don’t have any recipes that I use regularly. I just throw in whatever I have on hand. I generally prefer to chew my food, but smoothies do have some nice pluses. They’re a good way to use up fruit that otherwise wouldn’t get eaten (e.g., that peach that won’t quite ripen before going bad, the pear that somehow got a bit overripe, the banana that’s starting to turn brown…). I often throw this fruit in the freezer and save it for my next smoothie. Also, lately Alma hasn’t been very big on yogurt or flax seed, but she doesn’t mind them in a smoothie. I also make extra smoothies whenever I get the blender dirty and freeze them in regular drinking glasses or small glass juice bottles (with lids). When we’re really in a rush I put one glass in the fridge the night before and Alma drinks it in the car on the way to daycare. If the smoothie is all we’re having for breakfast, then I like to make it a bit more substantial by adding hemp seeds or hemp protein powder or flax seeds, as well as whatever nut/seed butter I have on hand. Or a bit of leftover porridge.
  • Dried fruit and nut bars. When we’re really in a rush I pull out the Lara bars. But they’re expensive. I want to try my hand at making them myself again. I’ve done it before (homemade Lara bars), but have gotten out of the habit. Clearly, real food is preferable, but if we’re really in a rush than a Lara bar is better than eating total junk.
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Amaranth porridge with blueberry sauce

May 27, 2018 at 11:24 pm (Alma's faves, breakfast, Fall recipes, Grains, Monthly menu plan, Spring recipes, unrated, Website / blog, Winter recipes) ()

About once a month I make this recipe from Naturally Ella for Blueberries ‘n’ Cream Amaranth Porridge. Derek won’t eat it, but Alma and I like it a lot. Amaranth has a somewhat odd sticky, grainy texture, but the addition of the creamy blueberry sauce helps transform it into more of a traditional tasting breakfast porridge.

I usually make it on the weekend, since it takes about 30 minutes to make. I always make extra amaranth and freeze it for a quick mid-week breakfast. Here’s how I cook the amaranth.

In a 2-quart pot, soak 1.5 cups of amaranth overnight. In the morning, drain the amaranth, and return it to the pot with 3 cups of water and three pinches of salt. Bring the amaranth to a boil, turn the heat as low as it will go, and reduce to a simmer. Cover and let simmer for 15 minutes. Remove from heat and let sit for 10 more minutes. Stir to mix in the extra water on the top of the amaranth.

Alternately, I’ve had success making amaranth in my instant pot electric pressure cooker. Lasttime I tried 1 cup of amaranth with 2 cups of water on high pressure for 3 minutes + natural release. It came out well, although it was sitting on keep warm for about an hour. Alma and I ate more than 2/3 of it for breakfast, so next time I’d try 2 cups of amaranth with 3.75 cups of water for 3 minutes + NR. I’m also curious to try a pot-in-pot method, so I don’t have to clean the large insert, but I suspect the cooking time will go up.

To make the blueberry sauce I follow the original recipe but cut the maple syrup down a tad and use vanilla extract instead of a vanilla bean:

  • 1 cup blueberries (I always use frozen, I wouldn’t waste fresh in this dish!)
  • 2 tsp. maple syrup (or 1 ripe pear, see note below)
  • 1/2 tsp. vanilla extract
  • 1 to 2 tablespoons heavy cream (I haven’t tried coconut milk yet)
  • pinch of salt

Note: I’ve also left the maple syrup out and added a ripe pear to the sauce. Once I just finely diced it (with skin on) and let it simmer with the blueberries. Another time I had a bunch of overripe pears and I cooked them into pear puree first (simmering them then pureeing them with my stick blender). I then used the puree in the blueberry sauce. Alma and I enjoyed both versions.

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Banana Oat Nut Pancakes

May 27, 2018 at 11:13 pm (Alma's faves, breakfast, Derek's faves, Monthly menu plan, unrated, Website / blog) ()

We have tried a lot of banana pancake recipes. This recipe from Cookie and Kate is currently one of our favorites. I usually add pecans as well.

The pancake batter has a lot of coconut oil in it, so I find you don’t need to use much oil in the pan. The oil could probably be cut down. The teaspoon of sweetener seems unnecessary if you eat them with maple syrup. I assume the lemon juice is there to activate the baking soda? I haven’t noticed any lemon flavor.

The recipe says it makes 8 pancakes, but they must be larger than ours, because for me it makes at least 9, usually more.

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Cauliflower fried “rice” with carrots, peas, and corn

January 18, 2018 at 10:41 pm (breakfast, B_, Cruciferous rich, East and SE Asia, One pot wonders, Quick weeknight recipe, Soy and seitan, Website / blog)

So I haven’t been blogging much lately. We have been cooking, but we haven’t been making so many new recipes. Blame my toddler. Alma (at almost 3) is not what I would call a super picky eater. She will eat most vegetables, and almost all types of beans, whole grains, fruits, and nuts. That said, in comparison to Derek and I, she is soooo picky. She doesn’t yet like most spices and herbs, she’s adverse to many “mixed” dishes, and she’s generally nervous about anything new. It’s hard to get up the energy to try a new recipe, when you know that with high likelihood it will be rejected, at least on the first attempt.

But I am still in need of quick, healthy weeknight recipes as well as healthy, vegetable-containing breakfasts. So I went on a search for “kid friendly” recipes. Most of what I found was either a dessert, non-vegetarian, or flour-, dairy-, or grain-based, with few to no vegetables. Not what I was looking for. Then I came across this recipe for a one-skillet cauliflower “fried rice” on the Super Healthy Kids blog, and it reminded me that I’d been meaning to try making fried rice out of cauliflower for a while. This particular version looks a little wan — there’s no scallions, no ginger, no chilies. But I figured it would be a good first version to test on Alma (who won’t touch scallions or chilies, and isn’t a huge fan of ginger). Read the rest of this entry »

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Easy toasted overnight steel cut oatmeal

May 29, 2017 at 8:55 pm (Alma's faves, breakfast, Derek's faves, Fall recipes, Grains, Monthly menu plan, unrated, Website / blog, Winter recipes)

Normally Derek doesn’t like oatmeal made from steel cut oats that much, but today he really liked it, and he asked me to write up what I did. I mostly followed this recipe from Marin Mama Cooks for toasted overnight steel cut oats, but I made a few changes. Read the rest of this entry »

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Baked Cauli-tots

May 15, 2017 at 8:44 pm (Alma's faves, breakfast, Cruciferous rich, Derek's faves, Monthly menu plan, unrated, Website / blog) ()

There are a million recipes online for cauliflower “tots”. They’re a fun change of pace from simple roasted cauliflower, and they’re easy to make in advance when you need a quick breakfast. Serve the cauli-tots with some already cooked beans and some fresh fruit and they’ll make a great breakfast. Read the rest of this entry »

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Creamy millet porridge with baked, spiced pears

February 19, 2017 at 1:44 pm (Alma's faves, breakfast, B_, Cook's Illustrated, Fall recipes, Grains, Monthly menu plan, Website / blog, Winter recipes) ()

Derek is not a millet fan. I remember him happily digging into a millet pilaf I made many years ago, and then almost doing a spit-take. “What did you do to the rice?” he asked with a look of intense disgust on his face. “This is the worst rice you’ve ever made!” So as you can imagine, I don’t cook a lot of millet. But Alma likes porridge, and I’m not the biggest oatmeal fan. I wanted to make some alternative-grain porridges, and I came across a recipe from Cook’s Illustrated for creamy millet porridge. They say “slightly overcooking millet causes the seeds to burst and release starch, creating a creamy consistency that makes this grain ideal for breakfast porridge.” Sounds good! I think Derek’s main problem with millet is its somewhat dry, gritty texture, so I thought maybe he’d be willing to eat millet in a porridge. And he is! Alma likes it too, and for me it’s a nice change from oatmeal.

When I made this porridge for breakfast today, I served it with my Mom’s Ayurvedic baked, spiced pears. Alma isn’t normally a huge pear fan, but she likes these baked pears, which are seasoned with cinnamon, cardamom, and nutmeg. And unlike with baked apples, she doesn’t even complain about the skin. Read the rest of this entry »

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Vegetarian Okonomiyaki (Japanese Cabbage Pancakes)

February 5, 2017 at 1:50 pm (101 cookbooks, Alma's faves, B plus, breakfast, Cruciferous rich, Derek's faves, Fall recipes, Japanese, Monthly menu plan, Peter Berley, Quick weeknight recipe, Spring recipes, Winter recipes) ()

I was looking for a green cabbage recipe that a toddler would like, and I came across this pretty simple (albeit quite Americanized) vegetarian Okonomiyaki recipe on the 101 cookbooks blog. Alma generally likes pancakes, so I decided to give it a try. Below is a doubled version of the original recipe, with a few modifications. Derek and I like them a lot, and it’s a relatively quick recipe, so suitable for a weeknight dinner or a Sunday lunch.

One thing I was concerned about in terms of making this recipe kid friendly is the name. Luckily Alma doesn’t know the word “yucky” yet (she’s only learned the German “bäh” at daycare so far). But if she did I’d be worried about her thinking the name was Okonomi-yukky. Maybe if you’re serving this to kids for the first time you should call it Okonomi-yummy instead.

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Broccoli, feta, lime frittata

December 10, 2016 at 3:28 pm (Alma's faves, breakfast, B_, Cook's Illustrated, Monthly menu plan, Necessarily nonvegan, Uncategorized) ()

The frittata is called the lazy cook’s omelet. Sounds perfect, no? I like omelets but I’m definitely lazy. I’ve tried various frittata recipes before, but neither Derek nor I ever like them. They’re always a bit too dry and rubbery. Or over-browned. Or just meh. But I’ve always thought that maybe my technique was just wrong. So I decided to give it another go, when Cook’s Illustrated came out with a new frittata series this year. And I thought it came out pretty well! Definitely better than my previous attempts.

And Alma really likes it (at least as of September 2017). I’ve since made it several times and she always really enjoys it. The magic of feta cheese perhaps? Read the rest of this entry »

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Banana egg blueberry pancakes

June 12, 2016 at 7:38 pm (Alma's faves, breakfast, Monthly menu plan, Necessarily nonvegan, Website / blog) ()

Apparently these two-ingredient pancakes have been floating around on the Internet for several years, but I first came across them on parenting blogs, where they are popular because they’re toddler friendly and not too unhealthy. Although they can be made with just two ingredients (banana and egg), I usually add a few other ingredients as well. Below is our most common version. For other variations, see this excellent writeup on thekitchen.com. Read the rest of this entry »

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My mom’s toddler-approved chana dal

April 14, 2016 at 11:13 am (A minus, Alma's faves, Beans, breakfast, Derek's faves, Fall recipes, Indian, My Mom's recipes, Spring recipes, Winter recipes) ()

My mom visited us in January and made us her favorite chana dal recipe for dinner one night. It was a hit, but we ate it all up immediately. So before she left she made us a second, doubled batch and froze it. We defrosted it a few weeks later and again it was a hit with everyone, including my 1-year-old. Since then I’ve been making a quadrupled batch of chana dal every two weeks. We eat it for dinner, freeze some of it, and eat the rest for breakfast a few days later. Then we defrost the frozen portion and have it for a dinner and a breakfast the following week. Sometimes we serve it with yogurt, but often we don’t. My now 14-month-old always eats it happily. When we have it for breakfast, I try to serve it with a piece of vitamin C rich fruit, often a grapefruit, an orange or clementine, or a kiwi. The only problem with the recipe is that it doesn’t have any vegetables in it. I’m curious to try adding some vegetables — maybe a bit of spinach or carrots? In the meantime, if I have leftover roasted or curried cauliflower, I will serve that as a side dish.  Read the rest of this entry »

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Quinoa Spinach Croquettes, Toddler Approved

February 17, 2016 at 2:59 pm (Alma's faves, B plus, breakfast, Dark leafy greens, Grains, Monthly menu plan, Vegetable dishes, Website / blog) ()

Last month I made broccoli cheddar quinoa bites, and liked them. So I decided to try this recipe for “Quinoa quiche muffins with spinach and cheese.” Although they are called muffins, the recipe is actually quite similar to the previous recipe, except that it calls for spinach instead of broccoli, has more eggs, and uses feta in addition to cheddar. Like before, I made them on a cookie sheet instead of in a muffin tin, to save on cleanup time. Although they are called “quiche muffins,” the way I made them they didn’t have the texture of a typical quiche or of a typical muffin. The texture is more grainy and crumbly, similar to the texture of these five-grain croquettes.

Alma really likes this recipe, and Derek and I enjoy it as well. The croquettes freeze well, and along with a piece of fruit they make an easy quick breakfast. I’ve made this recipe at least 5 times since I originally posted it (often with a slight variation), and it’s always a hit. It also works well as a take-along snack—just bring the frozen croquette with you and it will probably be defrosted by the time you get there. It’s fine room temperature. Just don’t giveit to your toddler inside without a plate because it can be a bit crumbly. Read the rest of this entry »

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Quinoa broccoli cheddar croquettes

January 7, 2016 at 9:30 pm (breakfast, B_, Cruciferous rich, Grains, Website / blog)

After the disappointment of November’s double broccoli quinoa recipe, I was surprised when Derek picked another broccoli quinoa recipe to try. This one for broccoli cheddar quinoa bites is easier though. Once you have the quinoa cooked you just chop some broccoli, grate the cheese, mince a few cloves of garlic, and mix it all together and bake it. Easy peasy broccolisy. Read the rest of this entry »

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California barley bowl with arugula, avocado, seeds, and feta

December 31, 2014 at 4:39 pm (101 cookbooks, breakfast, Dark leafy greens, Grains, Necessarily nonvegan, Salads, Starches, unrated)

This was another pantry-cleaning-inspired selection. I wanted to use up some whole (unhulled) barley, and Derek and I chose this refreshing-sounding recipe for a barley salad from the 101 cookbooks website. Read the rest of this entry »

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Oatmeal-less oatmeal

August 10, 2014 at 8:44 pm (breakfast, Website / blog)

I bought a new bottle of grade C maple syrup at Al Natura last week, and Derek really wanted to try it, but we were out of oatmeal. Forced to improvise, I decided to make this “better than oatmeal” recipe, which is basically mashed banana mixed with eggs, pecans, and spices. Weird, no? Read the rest of this entry »

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What I’ve been cooking lately

June 21, 2014 at 7:02 pm (breakfast, Muffins and quick breads, soup)

What have I been cooking lately? Not much. I just haven’t been in the mood. Derek has been cooking some old standbys like whore’s pasta and chilaquiles and sesame noodles, and I’ve been making a lot of really simple dishes like stir-fries or roasted veggies or big pots of beans. But I have tried two new recipes, which I’ll blog about here, briefly.

Naomi Pomeroy’s Celery Velouté With Spring Herb Salsa Verde. It’s rare that a vegetarian recipe wins a challenge on Top Chef, so I was excited to try this recipe for a creamy celery soup. Without the salsa verde, the soup was not that exciting. I generally like celery, but the soup smelled a little too strongly of cooked celery for me to really love it. It was better with the salsa verde, which added some acid and non-celery flavors. Still, overall I wasn’t so impressed. It was basically a celery vichyssoise (i.e., using celery instead of potatoes). But Derek liked it a lot more than me. I had a few bowls over a couple of meals, but he single-handedly finished off most of the pot.

Gluten-free pumpkin chocolate-chip muffins. I don’t eat gluten-free, but I bought some coconut flour and was looking for recipes to try it out with. I chose this one because the photos looked very good and the comments were generally pretty positive. I doubled the recipe to make 12 muffins. Some of the comments said the muffins were greasy so I cut down on the oil by about a tablespoon and used an extra tablespoon of pumpkin puree. I reduced the maple syrup to 1/4 cup and halved the amount of chocolate chips, because some reviewers complained that the muffins were too sweet. When the muffins first came out of the oven the texture was very odd, but by the next day they had improved. They were definitely sweet with plenty of chocolate chips (despite the halving), but not very pumpkin-y or spice-y. The outside of the muffin was a bit greasy. Derek didn’t like them at all, so I ended up giving some to a friend and eating the rest by myself. They weren’t bad, but I don’t think I’ll make this exact recipe again. Maybe next time I’ll try a recipe that calls for both coconut flour and almond flour.

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Saucy Italian baked eggs

May 27, 2014 at 6:38 pm (breakfast, Italian, Monthly menu plan, Necessarily nonvegan, One pot wonders, Ottolenghi, Quick weeknight recipe, Spring recipes, Summer recipes, unrated, Website / blog, Winter recipes)

I came across this recipe for saucy Italian baked eggs on a random blog, and immediately started drooling. I’ve been craving tomato sauce lately and this recipe is basically an egg baked in a big ramekin of marinara sauce with a little mozzarella and basil for garnish. It even looked easy enough that Derek could make it himself. Read the rest of this entry »

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Turnip gratin

May 25, 2014 at 7:35 pm (B plus, breakfast, Cruciferous rich, Derek's faves, Fall recipes, Necessarily nonvegan, Root vegetables, Spring recipes, Vegetable dishes, Website / blog, Winter recipes)

It’s (still) turnip time! So on to new turnip recipe #2 for this year: a rich and satifying turnip gratin inspired by this photo recipe on The Pioneer Woman Cooks blog. Read the rest of this entry »

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Miso tahini soup with turnips and delicata squash

May 25, 2014 at 7:00 pm (101 cookbooks, A, breakfast, Cruciferous rich, Derek's faves, Fall recipes, Japanese, Miso, Quick weeknight recipe, Root vegetables, soup, Spring recipes, Winter recipes)

It’s turnip time! My farmer’s market here in Saarbruecken is full of beautiful bunches of white turnip, with the greens still attached. The name for these turnips is Mairübchen, literally “little May root” or “May root-let.” But they’re not little. Each turnip is about 2 to 3.5 inches in diameter. I’ve been buying lots of turnips just so I can eat the greens, but I had to figure out what to do with the turnips themselves.

I’ve never been a huge turnip fan, and I don’t have so many go-to recipe. I like them raw in salads, in soup (with leeks, potatoes, and chard), and in stews (like this tagine or Thai curry).  But I had one last delicata squash from the fall that was turning soft and needed to get used up, and some leftover brown rice int the fridge, so rather than making an old recipe, I decided to try a new recipe for miso tahini soup from 101cookbooks. I love Peter Berley’s miso-based tortilla soup with avocados, so the addition of avocado didn’t seem that odd. But a miso soup with tahini and lemon juice? I could not imagine it. Read the rest of this entry »

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Buckwheat pumpkin muffins

April 13, 2014 at 9:38 am (breakfast, B_, Dessert, Muffins and quick breads)

This was the second recipe from The Splendid Grain that I chose to use up my buckwheat flour. In her recipe head notes Rebecca Woods says that the recipe is reminiscent of carrot cake, only better. That sounded so good that I willingly sacrificed my very last butternut squash of the season. Read the rest of this entry »

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Chinese cabbage with black pepper and garlic

October 3, 2013 at 3:16 pm (breakfast, B_, Cruciferous rich, Dark leafy greens, Derek's faves, East and SE Asia, Nancie McDermott, Quick weeknight recipe)

I occasionally buy napa cabbage to make this wonderful vietnamese slaw, but then I never know what to do with the leftovers.  I have very few recipes that actually call for napa cabbage.  This time I bought the napa to make kim chee, but the end result was the same—leftover napa cabbage languishing in the crisper drawer.  I searched in my cookbooks for a new recipe to try and found this one in Real Vegetarian Thai by Nancie McDermott.  It’s a really simple recipe.  You just saute up the cabbage with a lot of garlic and a bit of a sweet/salty/soy sauce, and add lots of freshly ground pepper. Read the rest of this entry »

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Autumn latkes with beets, carrot, and sweet potato

September 26, 2013 at 6:41 pm (breakfast, Fall recipes, Isa C. Moskowitz, Jewish, Root vegetables, unrated, Winter recipes)

I wanted to title this post “Oven-baked autumn latkes with beets, carrots, sweet potatoes, and fennel seeds,” but that seemed like a mouthful. In any case, these latkes are striking—they really show off the jewel tones of autumn.  Plus, they’re tasty and satisfying. The sweet potato adds lots of natural sweetness and the beets contribute their great earthy depth. And I’m always a sucker for fennel. The original recipe is from Veganomicon, and is, as you would expect, vegan, but I un-veganified it because I generally think of latkes as having eggs in them. Read the rest of this entry »

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Avoiding the German bagel curse

May 12, 2013 at 2:51 pm (breakfast, Starches, unrated, Website / blog)

I’ve tried a number of bagels in Germany, both here in Saarbruecken and a few in Berlin.  Every time I’ve been wholly (hole-y?) disappointed.  The German bagels I’ve had are nothing like a true bagel.  They’re essentially just a tasteless white fluffy bread abomination, which—by virtue of having a bagel’s shape—attempt to deceive the bagel-ignorant.  I decided that if I wanted to eat real bagels I would need to make them myself. Read the rest of this entry »

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Smoky potatoes and eggs

February 8, 2013 at 5:20 pm (breakfast, Deborah Madison, Quick weeknight recipe, Root vegetables, unrated, Winter recipes)

This recipe is from another cookbook that I “borrowed” from Spoons and Kathy:  Vegetarian Suppers from Deborah Madison’s Kitchen.  When I returned home from California, my fridge contained (in addition to sauerkraut) a pack of eggs.  And there were some soon-to-be-seeing potatoes in the pantry.  So this recipe seemed like a good fit for a welcome home dinner.   Read the rest of this entry »

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Hot and sour tofu and rice soup

November 30, 2012 at 10:01 pm (breakfast, B_, C, East and SE Asia, Grains, soup, Spring recipes, Tofu, Winter recipes)

I’ve never actually had hot and sour soup before, so I’m not sure what it’s supposed to taste like.  But Derek has fond memories of it, so I thought I’d give this recipe from the AMA cookbook a try. Read the rest of this entry »

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Mango quasi-lassi with cucumber, mint, and almond milk

November 11, 2012 at 1:08 pm (Beverage, breakfast, B_, Derek's faves, My brain, Summer recipes)

It’s really too cold here for smoothies, but I bought some almond milk that I don’t care for in coffee, and was trying to figure out ways to use it up.  I also had some mint that needed to get eaten (from the escarole, sweet pea, and mint dish) and some homemade yogurt that was becoming rather sour.  I thought I’d try making a smoothie kind of reminiscent of the “Vitality” smoothie they serve here at Dean and David, which has cucumber, yogurt, basil, mango, honey, and fresh-squeezed orange juice.  But the container of frozen orange juice that I pulled out of the freezer turned out not to be orange juice, but rather mango puree.  So this quasi-lassi was born. Read the rest of this entry »

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Apple cranberry crisp

October 16, 2012 at 7:34 pm (B plus, breakfast, Crisps and cobblers, Derek's faves, Dessert, Fall recipes, Winter recipes)

I saw the first cranberries of the year in the store this week, and decided to make an apple cranberry crisp to celebrate.  I based my recipe on the apple crisp recipe from Cook’s Illustrated, but modified it a bit. Read the rest of this entry »

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Not-quite Paleo Banana Muffins

July 29, 2012 at 2:29 pm (breakfast, B_, Necessarily nonvegan, Website / blog)

A friend sent me an email with a recipe for paleo (i.e., flour-less) banana muffins.   (I’m not sure where the recipe originally comes from.)  I tried them a while ago and thought they weren’t bad, but Derek wouldn’t eat them.  He said the texture was odd and they weren’t sweet enough.  But this week I had some very ripe bananas I wanted to use up, and decided to try something similar again. Read the rest of this entry »

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American pancake recipe

July 22, 2012 at 2:47 pm (101 cookbooks, breakfast, Cook's Illustrated, Necessarily nonvegan, Other, Quick weeknight recipe, Starches, unrated)

On a hike recently I met someone here in Germany who was reminiscing about American-style pancakes, and I suggested that she come over sometime for a pancake brunch.  I haven’t made pancakes in a few years, but back in Pittsburgh Derek and I used to make oatmeal walnut pancakes pretty often.  But for this brunch I wanted to make something more like what you’d get in an American diner.  I asked Derek to pick two recipes and he picked an Alton Brown recipe and one from 101cookbooks.

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Rice and sesame pancakes

July 15, 2012 at 5:23 pm (101 cookbooks, breakfast, Grains, Necessarily nonvegan, Starches, unrated)

I had a three-grain pilaf that I needed to use up, and was looking for recipes that call for leftover grain, when I found this rice and sesame pancake recipe from 101cookbooks.   Read the rest of this entry »

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Congee with bok choy and scallion oil

April 24, 2012 at 11:18 pm (breakfast, B_, Chinese, Cruciferous rich, Dark leafy greens, Grains, Spring recipes, Website / blog, Winter recipes)

When I visited China I found it quite difficult to find vegetarian food, but I usually didn’t have to worry about breakfast.  Most hotels offered a big pot of congee–basically porridge made from white rice.  It seems to be the Chinese version of oatmeal, except that instead of maple fruit, nuts, and fruits, the congee was served with meats, stir-fried vegetables, chili pastes, and pickles of various sorts.  I really enjoyed the combination of the hot creamy congee and the stir-fried Chinese greens.   An excellent breakfast.  Today I had some bok choy that I wanted to use up and I was excited to come across this New York Times recipe for congee with bok choy and scallion oil.  It’s from a vegetarian Chinese cookbook:  “From the earth: Chinese vegetarian cooking” by Eileen Yin-Fei Lo.  Read the rest of this entry »

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Socca (chickpea flour flatbread)

December 4, 2011 at 1:41 pm (breakfast, Fall recipes, Italian, Spring recipes, unrated, Website / blog, Winter recipes)

I bought a big bag of chickpea flour (called besan in India) over a year ago, used it once in a recipe, and then didn’t touch it again.  I decided it’s been sitting long enough, so I went searching for recipes that called for chickpea flour.  The obvious first recipe to try was socca, a simple flatbread made from chickpea flour, olive oil, and liberal amounts of salt and pepper.  I actually had a version of socca a few years ago at a bakery in Florence, but there they call it Torta di Ceci. (In other parts of Italy they often call it Farinata).  Whatever the name, despite the rave reviews online, the version I got at the bakery in Florence had a somewhat odd texture (more creamy than crisp) and not all that much flavor.  Maybe a homemade version would be better.  I used Mark Bittman’s recipe on the New York Times website. Read the rest of this entry »

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Pumpkin and feta muffins

December 4, 2011 at 12:47 am (101 cookbooks, breakfast, B_, Fall recipes, Winter recipes)

I wanted to use up some feta and milk and found this interesting looking recipe for a savory muffin on 101cookbooks.com.  It seemed a nice recipe for the cool fall (almost Winter) weather. Read the rest of this entry »

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Soysage

May 29, 2011 at 2:14 pm (Beans, breakfast, B_, Ron Pickarski, Soy and seitan, Soybeans & edamame)

I know, I know.  The name “soysage” sounds just awful.  Blame Ron Pickarski.  Soysage is the name he gives this recipe in his cookbook Friendly Foods.  He says that soysage is a vegetarian sausage substitute that makes excellent breakfast patties, meatballs, or a filling for other dishes in which you might use sausage.  Read the rest of this entry »

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Black bean and seitan tostadas

February 12, 2011 at 2:23 pm (B plus, Beans, breakfast, Derek's faves, Mexican & S. American, Peter Berley, Quick weeknight recipe, Salads, Seitan)

I brought back a big stack of very fresh corn tortillas from Austin.  The first thing I did with them was throw together some bean and cheese tortillas one morning.  But something was wrong–neither Derek nor I liked them that much.  So I decided to try Peter Berley’s Fresh Food Fast recipe for black bean tostadas with seitan.   The black bean mixture turned out much better than my improvised version. Read the rest of this entry »

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