My favorite vegetarian sheet pan dinners

March 21, 2022 at 10:10 pm (Alma's faves, Beans, Cruciferous rich, Monthly menu plan, My brain, Quick weeknight recipe, Root vegetables, Seitan) ()

When I’m feeling beat at the end of the day I often turn to a sheet pan dinner. It just feels easier than making a “recipe”. Just throw a bunch of ingredients onto a baking sheet, drizzle with oil and spices, and bake until crispy. The main challenges/drawbacks are:

  • We usually don’t have that many leftovers. One baking sheet of food usually just makes enough for one meal for the three of us. Probably I should double the ingredients and just put half in the fridge so that I can bake a second pan for lunch the next day. Or bake two pans at once?
  • Sometimes different ingredients cook at different times, so I have to regularly check the oven and take out / rotate anything that is getting overdone. I try to prevent this by cutting the quicker cooking items into large chunks or putting the slower cooking items on the edge of the pan, but I usually can’t quite make everything cook at the same time. Still, it’s a relatively mindless activity, so even though it’s technically “work” it doesn’t feel hard.
  • It can be hard to find a combination that feels satisfying, and like a full meal. Most sheet pan suppers I see online incorporate meat or fish. Figuring out satisfying vegetarian combinations seems harder.

I don’t actually have that many variations I make. I most often make cauliflower, chickpeas, and seitan. I’ll give a rough recipe for it below. I’d really like to find more combinations we like. There are lots of recipes for vegetarian sheet pan dinners online. Perhaps I will try to make one each week for the next couple of weeks and see if I can find any combos I particularly like. Read the rest of this entry »

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Super Simple Quick Zucchini and Almond Saute

September 1, 2020 at 11:14 pm (B plus (3 stars, like a lot), Other, Quick weeknight recipe, Summer recipes)

Last week I tried this quick zucchini saute with sliced almonds from Smitten Kitchen. It’s a super simple recipe. I julienned the zucchini quickly using my mandoline, toasted the sliced almonds, and then cooked the zucchini for 1 minute. I wonder if my heat was too high, because my zucchini released a lot of water. In any case, I enjoyed the dish, but found it just a tad boring. It was better after I added some fresh basil. I would say B+.

Alma had a few bites then said she didn’t like it. Derek said it was fine but he wasn’t excited about it. Given how easy it was, I will definitely try it again.

Last month we also tried Smitten Kitchen’s zucchini fritter recipe. I don’t remember the details, but I think I had trouble figuring out the right heat level, and I probably didn’t use enough oil, so they ended up a little dry. But still we enjoyed them. Derek liked them a lot and I thought they were fine. Alma wouldn’t eat them.

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Arugula, chive, parsley pesto with farfalle and mixed vegetables

May 5, 2020 at 9:05 pm (Cruciferous rich, Derek's faves, Fall recipes, Italian, Monthly menu plan, Pasta, Quick weeknight recipe, Spring recipes, Website / blog, Winter recipes)

Derek and Alma harvested a huge bag of arugula and random herbs from our CSA farm on Saturday, but they only brought one bag so everything got mixed up together. I’ve been trying to use up the herbs over the last couple of days. I pulled out all the scallions and added them to our spicy tofu dish on Sunday. Then I threw a couple big handfuls of arugula into a pan of escarole and beans. Yesterday I pulled out all the cilantro and used it in our simmered vegetable tacos last night. But I still had a pretty big bag of stuff left. I separated out the dill and used the rest of it to make a mixed herb pesto. I roughly followed this Bon Appetit recipe for parsley and chive pesto, but I think I used a couple cups of arugula, a big handful of parsley, and a small handful of chives, as well as some miscellaneous oregano, thyme, and cilantro leaves mixed in. I didn’t roast my almonds because I was in a rush, and I think in pesto you don’t normally roast the pine nuts. I didn’t measure the olive oil, just kept pouring it into the food processor until the pesto came together as a cohesive paste. The pesto wasn’t really saucy at that point, more of a thick spoonable paste. But it tasted good so I stopped and called it a day. I couldn’t really taste any of the individual herbs. I don’t think I could have told you that it was made from arugula, chives, or parsley. But it was bright green and very fresh tasting, with some underlying floral (oregano?) and peppery (arugula? chives?) notes. Yum.

Derek said it was way better than the storebought pesto we’ve been using since we ran out of homemade pesto made from our summer CSA basil and frozen. Alma said she preferred the storebought pesto, and had some from the freezer instead of my homemade version.

We served the pesto with whole wheat farfalle noodles and steamed vegetables: broccoli, carrots, zucchini, and red bell peppers. Last time I put in mushrooms but no one but me liked them all that much. This time I threw a few chickpeas and kohlrabi slices into my dish, and quite liked the crunch that the raw kohlrabi added. Both Derek and Alma were happy with the dinner, and we have a jar (maybe two?) full of pesto to freeze for a quick dinner some other week. I steam my veggies in the same pot I cook the pasta in it, so if the pesto is made it’s basically a one-pot supper.

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Cauliflower Tikka Masala

April 27, 2020 at 11:05 pm (B plus (3 stars, like a lot), Cruciferous rich, Indian, Instant Pot, Quick weeknight recipe, Website / blog)

I wanted to make an Indian cauliflower dish, but I wasn’t in the mood for my usual dry curry, plus Alma hasn’t liked it the last couple of times I made it. I decided to make this recipe from veganricha.com instead, since you roasted the cauliflower in the oven and make the sauce separately in the Instant Pot. I figured Alma could eat the cauliflower plain if she wanted.

So I made the sauce, except I used whole tomatoes instead of chopped, and I didn’t have any fresh cilantro or dried fenugreek leaves. Also, I didn’t have vegan yogurt or cream so I used regular dairy products. Maybe I needed more cream though because my sauce came out much brighter red and not as creamy-looking as it does in the picture? In any case the sauce was good. It tasted Indian, but subtly—much brighter, simpler flavors and much less spiced or rich than the food I get in Indian recipes. Both Derek and I liked it, but I put in too much chili and it was too spicy for Alma.

I didn’t simmer the cauliflower with the sauce, just served them separately. I also roasted some chickpeas along with the cauliflower, and I cut up some seitan and served it on the side with basmati rice. Alma ate the lightly spiced roasted cauliflower and chickpeas with plain seitan (but no rice), and Derek and I mixed the seitan and cauliflower together with the basmati rice and the tikka sauce. Yum. I’d definitely make this again, but next time I will leave out the chili and see if Alma will eat it.

If you make the sauce ahead of time (can you freeze it?) then this would be a quick weeknight dinner.

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Simple spinach omelet with fresh herbs

April 19, 2020 at 11:10 pm (B plus (3 stars, like a lot), breakfast, Dark leafy greens, Derek's faves, Menus, Monthly menu plan, My brain, Quick weeknight recipe, Spring recipes)

Now that Covid has forced us to stay home for all meals, we are trying to simplify our cooking / menu planning so we don’t spend all of our day in the kitchen. We have a weekly breakfast menu, with one or two choices for each day of the week.

  • Monday: amaranth porridge with blueberry sauce or amaranth almond raspberry parfaits
  • Tuesday: almond chia pudding with sour cherries and granola for crunch
  • Wednesday: tempeh or scrambled tofu with mango or a smoothie
  • Thursday: homemade granola with chopped apple
  • Friday: oatmeal or millet porridge (with grapefruit or another fruit).
  • Saturday: müsli with mixed berries and yogurt
  • Sunday (brunch): banana oatmeal pancakes or spinach egg omelet on an English muffin

We don’t always stick to our plan, but at least it gives us some rough ideas / structure.

Normally Derek makes the omelet, but he was taking a nap so I had to improvise. I washed a bag of baby spinach and then sauteed it in a little olive oil in a nonstick skillet. I beat three eggs in a bowl with a little milk and salt and pepper. When the spinach was wilted I made sure it was distributed evenly around the pan and then poured the eggs on top of them and let the eggs sit a bit, then gave them a quick careful stir/fold and let them firm up on the other side. I sprinkled a little grated cheddar cheese on them when they were still hot and transferred it to a plate.

I decided to skip the English muffin since we were having a starchy dinner, but when I set the omelet on the table Alma wasn’t looking so excited about the lunch. I suggested making it a little more fun by doing a blind taste. I got a bunch of herbs out of the fridge. I happened to have a lot of fresh herbs at the moment. I pulled out basil, parsley, oregano, cilantro, dill, mint, chives, and scallions. I am embarrassed to admit that I mis-classified cilantro as parsley. Alma thought it was hilarious. We had a lot of fun doing our blind taste tests and rating various combinations. Alma decided her favorite combination by far was the dill. She thought the oregano and cilantro were terrible, and I agreed with her. She said mint was pretty good, and chives, scallions, parsley, and basil were all okay. I agreed with her that the dill was good, but I didn’t care for the mint. I liked the scallions and basil and chives, but the basil and chive were both extremely subtle–almost impossible to notice if you weren’t told there was an herb there. I thought the parsley was unobjectionable but uninteresting.

For lunch we have been trying to do leftovers, to avoid cooking too many times a day, but Alma is often anti-leftover. To try to appease her accomodate for reheated food while keeping my life easy, we have tried to come up with some alternative but very easy lunches she can have if she doesn’t want leftovers. So far we have six ideas: 1) bean tortillas (with any leftover cooked veggies like greens or mushrooms or squash, or with fresh veggies like avocado, sprouts, bell peppers, cucumbers,…), 1) tofu sandwiches with sprouts and pickles, 3) a bean bowl with corn, beans, avocado, and sprouts, 4) apple and peanut butter or ants on a log, 5) edamame and mixed berries from the freezer, and 6) avocado sardine toast. (Alma eats fish, but I don’t, so this one I make Derek fix for her.)

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Black-eyed peas smothered with leeks and tarragon

March 7, 2020 at 10:46 pm (101 cookbooks, B plus (3 stars, like a lot), Beans, Fall recipes, French, Quick weeknight recipe, Spring recipes, Winter recipes, Yearly menu plan)

I first tried this 101cookbooks recipe for black-eyed peas with leeks and tarragon a few years ago, but apparently I never blogged it. I make it probably once a year. Derek’s father loves tarragon, so I always make it when he’s here. It’s a lovely (albeit rich) way to serve black-eyed peas. You saute up a ton of thinly sliced leek until golden, then throw in the cooked black-eyes and the tarragon. If you have cooked black-eyed peas on hand, it’s a pretty fast recipe. Today I served it with the maple-mustard brussels sprouts I just blogged about and a side of wild rice.

The recipe calls for dried marjoram and tarragon, but I never have either on hand. Instead I just chop up lots of fresh tarragon and sprinkle it liberally into the dish. And I put more tarragon on the side for those who like it extra-tarragony.

Derek and I both really enjoy this dish, but Alma doesn’t like the tarragon flavor, and always asks for plain black-eyes instead.

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Instant Pot Tortilla Soup

February 23, 2020 at 10:48 pm (B plus (3 stars, like a lot), Beans, Instant Pot, Mexican & S. American, One pot wonders, Quick weeknight recipe, soup, Website / blog, Winter recipes)

On the vegetarian Instant Pot Facebook group, this Peas and Crayons recipe for Vegetarian Lentil Tortilla Soup gets rave reviews. It seems like every week I see someone posting it and gushing over it. And it looks good in the photo. So I decided to give it a try. If you have the black and pinto beans cooked already, it’s a pretty quick recipe. You just saute up some onions and peppers, then add the beans and lentils, tomatoes and salsa, corn and spices. I was out of corn so I skipped it, but I did add some sliced corn tortillas, because what kind of tortilla soup doesn’t have tortillas in it?

I was a bit distracted when trying to make this recipe, and I ended up adding the lentils too soon, and some of them stuck to the bottom and were starting to almost burn. So I added the water and gave it a good stir, and figured that would work. But when the Instant Pot almost got up to pressure I got the “Burn” warning and it wouldn’t come to pressure. I let it sit for maybe ten minutes, then quick-released it and try to scrape the bottom of the pot well (but didn’t actually wash it out). I tried to bring it to pressure again and got the same burn warning. Again I let it sit for a while and this time the lentils were cooked enough to eat, even though it never came up to pressure. I think there are some comments on the blog about how to prevent getting the burn warning. I’ll definitely read them next time I try this recipe. (I suspect that the soup was too thick because of the tortillas I added, and I should have added more liquid to compensate.)

Despite never coming to pressure, the soup turned out well, although it tasted nothing like any tortilla soup I’ve ever had. It was more like a thick bean stew, almost like chili, except there wasn’t that much chili powder in it. It was yummy over some corn tortilla chips. I like the idea of making a Mexican bean stew with lentils in it. I don’t usually combine pinto/black beans with lentils. It worked well.

We found the cream unnecessary, especially if you are eating the soup with sour cream. The pickled jalapenos were essential–the soup needed the acid and salt.

Alma wouldn’t try it the night I made it (after I referred to it as tortilla soup), but she did have a little bit when I served it another night (when I just called it “beans”). The wasn’t a big fan though.

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Sweet potato chickpea kale tahini buddha bowl

January 3, 2020 at 4:23 pm (Beans and greens, B_minus (2 stars, okay), Cruciferous rich, Dark leafy greens, Fall recipes, Quick weeknight recipe, Root vegetables, Sauce/dressing, Vegetable dishes, Website / blog, Winter recipes)

I like the idea of a buddha bowl, but I’ve never figured out a combination that (a) everybody likes, (b) isn’t a ton of work, and (c) doesn’t get a million dishes dirty. But I found this recipe on the Minimalist Baker website and it looked like it might be quick and easy. Alma likes chickpeas and kale and sweet potatoes and tahini, so I figured there was a good chance she would like the recipe.

I couldn’t find any broccolini, so I just left that out. I cut my sweet potatoes into quarters so they’d cook a bit faster. I cooked the veggies on a baking sheet covered in tin foil, to reduce cleanup time. The recipe only calls for a few handfuls of kale, which didn’t seem like much, so I steamed the remainder. I roasted the kale in the oven for about 5 minutes and it was starting to brown (burn?) in places. I don’t care for kale once it’s turned brown, and Alma didn’t even liked the non-brown portions of the roasted kale, although Derek liked the roasted kale a lot. Alma and I preferred the steamed version.

The method for cooking the chickpeas wasn’t great. I don’t know if I screwed up or not, but they never really got crispy. And I got a big skillet dirty. The seasoning was fine, but I think next time I might try throwing them on the baking sheet with the sweet potatoes (or maybe even before the sweet potatoes).  To save on cleanup, maybe I could mix the chickpeas with the spices in the same pot I use to steam the kale. Then I’d just have to clean that one pot and steamer basket.

We didn’t love her tahini sauce. It was too sweet and a little bland. The sauce doesn’t have any salt in it even. Maybe I added more maple syrup than I was supposed to, but still. It’s boring. I added a lot of extra lemon to try to perk it up, but we still didn’t love it.

We had a lot of ripe avocados languishing in the fridge, so we added some avocado to replace the missing broccolini. Radishes might also have been good, but I forgot I had them.

Alma didn’t end up eating a buddha bowl. She ate everything (except the onions) separate with no sauce. Typical.

Derek said everything tasted good but afterward he felt unsatisfied.

Another buddha bowl non-success? Still, with my modifications it’s a pretty easy, colorful meal. Maybe I’ll try it again sometime. How could I make it more satisfying?

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Instant Pot Lasagna Soup

February 17, 2019 at 11:50 pm (B plus (3 stars, like a lot), Instant Pot, Italian, Menus, Monthly menu plan, One pot wonders, Pasta, Quick weeknight recipe, soup, Spring recipes, Website / blog, Winter recipes) ()

I am a member of the Instant Pot Vegan Recipe group on Facebook, and almost every week someone raves about this recipe for Lasagna Soup from Vegan Richa. I like lasagna, but it always takes so long to make. A fast version in the pressure cooker? Sounds good to me!

I’ve made the recipe a couple of times now, with a few modifications (see below). The recipe is pretty fast. You basically just have to chop the onions and other veggies and measure out all the ingredients. Everyone liked it pretty well (even 4-year-old Alma who is normally very suspicious of new “mixed” dishes and Derek who typically disdains soup). It’s surprising how filling it is given that it only calls for 5 ounces of noodles for 2 to 3 servings.  Normally Derek alone will eat at least 4 ounces of noodles! The first time I made it I think we even had a little bit of leftovers! I guess the lentils and veggies and broth make it filling. Read the rest of this entry »

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Toddler-approved hummus

January 27, 2018 at 10:07 pm (B plus (3 stars, like a lot), Beans, Derek's faves, Middle East / N. Africa, Quick weeknight recipe, Website / blog, Yearly menu plan) ()

Alma likes storebought hummus, but never likes my regular homemade hummus. So I decided to try a new recipe. I did a google search and picked this random recipe for “Better than Storebought” hummus from www.inspiredtaste.net  I chose it because it had over 700 reviews and an average rating of 4.8 out of 5 stars. Plus it’s a relatively simple recipe, with a slightly different technique than I usually use. It has you blend the tahini and lemon juice first, before adding the chickpeas.

I doubled the recipe:

  • 2 (15-ounce) cans of chickpeas or 3 cups (500 grams) cooked chickpeas
  • 1/2 cup (120 ml) fresh lemon juice (about 2 large lemons)
  • 1/2 cup (120 ml) well-stirred tahini
  • 2 small garlic cloves, minced
  • 4 tablespoons (60 ml) extra-virgin olive oil
  • 1 teaspoon ground cumin
  • Salt to taste
  • 4 to 6 tablespoons (60 to 90 ml) water
  • Dash of ground paprika, for serving

Instructions:

  1. In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more, until the tahini is whipped, smooth, and creamy.
  2. Add the garlic, cumin, and salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
  3. Add half of the (drained) chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
  4. Keep adding bean cooking liquid 1 or 2 Tbsp. at a time, until the hummus is the desired consistency.

I think I followed the recipe pretty closely. I added a tad more than 3 cups of chickpeas (maybe 530g?) and a little more lemon, and used the bean cooking liquid to thin it out instead of water. I also put in only about half the cumin, just in case it would cause Alma to not like it.

The hummus came out well. Derek loved it. He said it was bright and creamy and perfect. Alma wouldn’t eat it on carrot sticks, but did deign to eat it on spelt crackers. And a few days later she ate it happily on cucumbers! I liked it. It doesn’t taste like storebought, but it was yummy. I’d make it again. I might use slightly more tahini and less olive oil.

Update as of Feb 25, 2018:

I cut out the olive oil and cumin, and added more tahini than last time. I made a double batch:

  • 1/2 cup lemon juice (122g)
  • 1 cup tahini (227g)
  • 4 garlic cloves (mine weighed around 7g, but I think 12g would be more average)
  • 1.25 tsp. salt
  • 4 cup salted chickpeas (should have been about 656g, but mine weighed 725g)
  • about 7 Tbs. bean juice (I used 111g)

I first added the lemon juice and tahini to the food processor until fluffy. Then added the garlic and salt, then the chickpeas, and finally the bean juice. I thought it wasn’t quite as tasty as my last batch, but I’m not sure what the difference is. Maybe a tad too thick? Needed a little bit more liquid maybe?

It made about 5.5 cups maybe? I left 2.5 cups in the fridge and froze 2 cups. It’s kind of a pain to clean the food processor, so if it freezes well I think next time I’ll make an even bigger batch. Maybe 6 cups of chickpeas.

How I cooked the chickpeas: I cooked 1 pound 12 ounces chickpeas in my instant pot. I hot-soaked them over the morning in about 70 C water, to fill to the 3 liter mark. I also added about 1 3/4 tsp. of salt. I left the instant pot on keep warm.  When they seemed fully hydrated I cooked them under pressure for 17 minutes. They ended up soft (maybe a tad too soft for chana masala) but not quite as soft as last time. Maybe next time do 16 minutes, take some out, then cook the rest for hummus another few minutes? I used the still very warm chickpeas in the hummus, because I heard that makes a creamier hummus.

To decide how much tahini to use, I compared a few recipes.  This nytimes Zahav-inspired recipe calls for 3 cups of cooked chickpeas and a full cup of tahini!, but no olive oil (except to garnish). That said, the nytimes version seems to be a bastardized version of the chef’s original recipe. The version of Zahav’s recipe on food52 calls for 3 cups of cooked chickpeas and only 2/3 cup of tahini, and the technique is different. Odd. This Ottolenghi recipe calls for 3 cups of chickpeas and 13.5 Tbs. (.84 cups) of tahini .

For reference, the amount of tahini for 4 cups of chickpeas ranges from 10.67 (Better than storebought recipe), 14 Tbs. (Zahav), 18 tbs. (Ottolenghi), to 21.33 (NYT version of Zahav’s). Lemon juice ranges from 4 Tbs. (Ottolenghi), 7 Tbs. (Zahav), 10.67 Tbs. (Better than storebought). And salt ranges from 1.33 tsp. salt (Better than Storebought), to 1.5 tsp. salt (Ottolenghi).

Update as of April 14, 2018:

I cooked 1.5 pounds of dry (unsoaked) chickpeas with 1.5 tsp. of salt in my instant pot for 55 minutes, and then went out and they ended up sitting on keep warm for around 3 hours I think. They ended up quite soft. Next time maybe I should add a bit less salt, just 1.25 tsp for 1.5 pounds of chickpeas or 1.5 tsp. for 1.75 pounds of chickpeas.

I made an even larger batch of hummus than last time (4x the original recipe), but I think it was too much for my food processor motor to handle, and also probably a bit too much for the freezer. Next time I’ll probably go back to the 4-cup of chickpeas version. Or divide it and make it in two batches.

  • 3/4 cup lemon juice (183g)
  • 1.5 cups tahini (341g)
  • 6 garlic cloves (around 16g)
  • 2 tsp. ground cumin (I didn’t add this at first, but it was quite bland. Was better with the cumin.)
  • 1.5 tsp. (but see note below on the bean juice)
  • 6 cup salted chickpeas (984g)
  • about 10-11 Tbs. bean juice (about 173g) [I ended up needing to add way more liquid, maybe double? That’s probably why I needed less salt, since the bean juice was salted]

Here’s the original “Better than Storebought” recipe x4, for comparison:

  • 1 cup (240 ml) fresh lemon juice (about 4 large lemons)
  • 1 cup (240 ml) well-stirred tahini
  • 8 small garlic cloves, minced
  • 2 teaspoon ground cumin
  • 2 tsp. salt
  • 4 (15-ounce) cans of chickpeas or 6 cups (1kg) cooked chickpeas
  • 1 cup to 1.5 cups of bean cooking liquid

Update as of March 23, 2018:

How I cooked the chickpeas: I soaked just shy of 1 pound of chickpeas with plenty of salt and kombu for about 24 hours, drained them, then put them in the instant pot with a bit over 2 cups of water, so they were just barely covered. I cooked them on high pressure for 14 minutes, plus natural release. They came out well—salty and soft but not falling apart soft. I maybe could have done one more minute for hummus-soft beans.

When the beans were still warm I made one batch of hummus, but I was a bit short on tahini so I cut down on the lemon juice a bit too. My beans and aquafaba were quite salty, so I cut back on salt in the hummus. The hummus came out well.

  • 1/2 cup lemon juice (122g) [I used a bit less, maybe 105g?]
  • 1 cup tahini (227g) [I ran out, and only used about 170g]
  • 8 or 9g of garlic
  • about 1/2 tsp. salt
  • 4 cup cooked salted chickpeas (should have been about 656g, but mine weighed about 700-something grams)
  • about 8 or 9 Tbs. bean juice (more than 111g)

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

January 18, 2018 at 10:41 pm (breakfast, B_minus (2 stars, okay), 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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Asparagus, pea, fava bean, and barley ragout

May 31, 2017 at 9:37 pm (101 cookbooks, Alma's faves, B plus (3 stars, like a lot), Beans, Grains, Monthly menu plan, My brain, Pasta, Quick weeknight recipe, Spring recipes, Starches, Vegetable dishes) (, )

I am embarrassed to admit that I have never cooked with fava beans. All that boiling and husking and peeling of individual beans … Seems like a lot of work. So I thought I’d start easy with basically ready-to-eat frozen, pre-shelled fava beans. But what to do with them? I found this recipe for a spring ragout on the 101 cookbooks blog, and it looked good, and toddler friendly. Alma likes asparagus and peas and pasta, so hopefully she’d like the dish. And she did. I decided to make it a second time, but then Alma got pasta at lunch at daycare, and I didn’t want to serve pasta twice in one day, so I subbed in barley instead. She loved it!  Read the rest of this entry »

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Vegetarian Okonomiyaki (Japanese Cabbage Pancakes)

February 5, 2017 at 1:50 pm (101 cookbooks, A (4 stars, love), Alma's faves, 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.

Read the rest of this entry »

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Modern Succotash with Fennel and Scallions

November 12, 2016 at 8:49 pm (B plus (3 stars, like a lot), Beans, Cook's Illustrated, Derek's faves, Monthly menu plan, Quick weeknight recipe) ()

So far Alma does not like fennel. I was looking for a recipe for fennel that she might possibly like, and I found this Cook’s Illustrated recipe for a modern succotash with corn, white beans, and (a little) fennel. She loves corn and generally likes white beans, so I figured it was worth a shot.  Read the rest of this entry »

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Saffron cauliflower with raisins and olives

July 2, 2016 at 3:09 pm (B_minus (2 stars, okay), Cruciferous rich, Fall recipes, Italian, Ottolenghi, Quick weeknight recipe, Spring recipes, Winter recipes) ()

This is a standard Sicilian combination that I’ve seen in many cookbooks. Sometimes the recipe also includes pine nuts, anchovies, garlic, basil, tomatoes, pasta, and/or parmesan. I’ve tried many different variants, but I’m never that excited by the dish. It’s flavorful, but somehow just not my preferred flavors. But a student of mine from Iran gave me a ton of saffron as a gift and I was trying to figure out what to do with it. I came across this Ottolenghi recipe in Plenty, and was surprised to see that—unlike other recipes which usually call for only a pinch or 1/8 tsp. of saffron— his version calls for 1.5 teaspoons (!?!) of saffron. I decided to give it a try. Read the rest of this entry »

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Tassajara warm red cabbage salad with sunflower seeds and raisins

July 2, 2016 at 2:56 pm (101 cookbooks, A (4 stars, love), Alma's faves, Cruciferous rich, Derek's faves, Monthly menu plan, Other, Quick weeknight recipe, Spring recipes, Winter recipes) ()

I’m trying to get more “purple” in, and wanted to use red cabbage, but never know what to do with it. I tried this Tassajara warm red cabbage recipe by way of 101cookbooks. Heidi says her version is less cheesy, less fruity, and less rich, but it still tasted plenty cheesy, fruity, and rich to us. Both Derek and I enjoyed it. Now that Alma is two, she likes it too. It’s a pretty sweet-tasting (and hence toddler-friendly) dish, due to the use of the raisins and balsamic vinegar, plus all the natural sugars in the cabbage and onions.
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Chickpea Stew with Saffron, Yogurt, and Egg

January 7, 2016 at 9:50 pm (101 cookbooks, Beans, C (1 star, edible), Necessarily nonvegan, Quick weeknight recipe, soup, Uncategorized)

This is another recipe featured on Food52’s Genius Recipes page. It’s from Heidi Swanson’s cookbook Super Natural Every Day. I chose it because I had some chickpeas and homemade vegetable broth to use up, and a student of mine from Iran got me a boatload of saffron as a gift. Also, it looked pretty easy, and I needed to make a quick lunch that was suitable for both Alma and me. Read the rest of this entry »

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Green bean, kohlrabi, and celery stirfry

September 13, 2015 at 9:41 pm (B plus (3 stars, like a lot), Derek's faves, East and SE Asia, My brain, One pot wonders, Quick weeknight recipe, Tofu, Vegetable dishes)

Tonight was a “use what’s in the fridge and be quick about it” dinner. I threw together this stirfry and Derek liked it so much that he asked me to write up what I did. I didn’t measure or time anything, so below is just a best guess. Read the rest of this entry »

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Giant black bean salad with honey jalapeño lime dressing

May 3, 2015 at 10:22 pm (101 cookbooks, B plus (3 stars, like a lot), Beans, Beans and greens, Quick weeknight recipe, Salads)

Derek’s parents brought us four pounds of giant black beans from Rancho Puerto. They’re big and meaty and delicious plain, but I thought they might also make a nice salad. We went looking for a recipe and found this recipe for a giant black bean salad with a honey jalapeño lime dressing on 101cookbooks. We’ve tried various salads from the 101cookbooks website before, and usually haven’t found them that inspiring, but everyone really liked this one. The dressing is a nice balance of sweet and spicy and tart, and it goes great with all the other ingredients (black beans, arugula, feta, and toasted almonds), each of which adds an essential taste and texture.

The only criticism I have of the recipe is that the amounts seem off. We had more than 2 to 3 “large handfuls” of arugula, but it wasn’t nearly enough greens for that amount of beans. And it seemed like there was more almonds and dressing than we needed for 3 cups of beans, although perhaps if we had had more greens, we would have used up all the dressing.

I don’t know how this recipe would be with regular small black beans, but I’d like to try it, as I can’t get my hands on giant black beans very often.

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Sautéed Cabbage with Miso and Scallions

March 7, 2015 at 9:16 pm (B plus (3 stars, like a lot), Cook's Illustrated, Cruciferous rich, Derek's faves, East and SE Asia, Quick weeknight recipe)

Alma is six weeks old tomorrow, and I’m finally finding a tiny bit of time to do some cooking. Derek brought home a savoy cabbage and a bunch of scallions, and I decided to try this Cook’s Illustrated recipe, even though it calls for green cabbage, not savoy cabbage. The recipe recommends soaking the cabbage briefly to reduce bitterness / sulfurous and provide extra moisture to help the cabbage steam. I wasn’t sure if the savoy cabbage needed this step, but I did it anyway. Read the rest of this entry »

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Thai mushroom and tofu stirfry with fresh mint

December 31, 2014 at 4:14 pm (B plus (3 stars, like a lot), East and SE Asia, Nancie McDermott, Quick weeknight recipe, Tofu, Vegetable dishes) ()

I bought a large bunch of mint for this lemon mint lentil potato ragout recipe, but didn’t use it all up, and went looking for something to do with all the mint. I found this recipe in Nancie McDermott’s Real Vegetarian Thai cookbook. It looked pretty simple and called for a whole cup of mint leaves, so Derek and I made it for dinner the other night. Read the rest of this entry »

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Tangy lentil salad with a sherry, dijon vinaigrette

July 7, 2014 at 8:03 pm (Alma's faves, B plus (3 stars, like a lot), Beans, Cook's Illustrated, Derek's faves, French, Quick weeknight recipe, Salads) ()

This recipe is based on one from the Cook’s Illustrated “The Best Light Recipe” cookbook. The original recipe is for a lentil salad with scallions, walnuts, and roasted red peppers.  But when Derek makes this dish he usually just makes the lentils, and doesn’t bother to add the other ingredients.  He’s perfectly happy with just the lentils and the über simple mustard-olive oil-sherry vinegar dressing.   Read the rest of this entry »

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Saucy Italian baked eggs

May 27, 2014 at 6:38 pm (breakfast, B_minus (2 stars, okay), Italian, Necessarily nonvegan, One pot wonders, Ottolenghi, Quick weeknight recipe, Spring recipes, Summer recipes, 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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Miso tahini soup with turnips and colorful veggies

May 25, 2014 at 7:00 pm (101 cookbooks, A (4 stars, love), breakfast, Cruciferous rich, Dark leafy greens, Derek's faves, Fall recipes, Grains, Japanese, Miso, Quick weeknight recipe, Root vegetables, soup, Spring recipes, Winter recipes, Yearly menu plan)

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? I could not imagine it. Read the rest of this entry »

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Roasted sweet potato fries

February 17, 2014 at 10:49 pm (Fall recipes, Quick weeknight recipe, Root vegetables, Starches, Uncategorized, unrated, Website / blog, Winter recipes)

I’ve decided to go on an elimination diet for a month, to see if it helps my allergies. I chose the foods to eliminate based on how allergenic they seem to be in general, as well as the results of a skin-prick test I had years ago. I decided to eliminate the three big allergens—soy, dairy, and gluten—as well as a number of other foods.

Today was my first day of what I call my “allergy-free” diet and I got home from work quite late and found very little in the fridge, since we were out of town all weekend and I didn’t get a chance to do my normal Saturday morning shopping. Normally I would throw together a pasta dish or a stir-fry with veggies and tofu, but today I had to be a little more creative. I found some sweet potatoes and a jar of giant white beans in the pantry, and so I improvised what turned out to be a quite tasty dinner of sweet potato fries and white beans with leeks and dill and parsley. (I had chopped herbs in the freezer.) 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_minus (2 stars, okay), 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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Smashed potato salad with escarole

July 21, 2013 at 3:52 pm (A (4 stars, love), Dark leafy greens, Derek's faves, Quick weeknight recipe, Starches, Website / blog, Yearly menu plan)

I’m not a huge fan of mashed potatoes, but I like this recipe a lot. The escarole adds plenty of texture and bulk and the olive oil and lemon juice and zest make it very flavorful. It’s based on a Mark Bittman recipe. He says the olive oil takes mere potatoes and greens from “humble to sublime.” Bittman says to peel the potatoes, but don’t do it–the skins are the best part! Bittman says any bitter greens will work, and recommends trying it with radicchio, dandelion, endive, or chicory.  Usually I just make it with quite mild escarole, but I’d like to try it with some of the more bitter greens someday. This dish is good hot, but it’s also good as leftovers at room temperature. It would make a nice dish to bring to a picnic. I tend to make it whenever I get a big head of escarole in my CSA basket, and I happen to have some potatoes on hand. Otherwise I use the escarole to make escarole and beans with tomato sauce. Read the rest of this entry »

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What I’ve been cooking: Spring 2013

May 12, 2013 at 2:17 pm (Alice Medrich, Beans, Cruciferous rich, Dark leafy greens, Indian, Italian, Menus, Quick weeknight recipe, soup, Website / blog)

I can’t believe it, but I haven’t posted a proper recipe to this blog since Spring 2013.  At this point my list of recipes to blog about has grown so long that I have despaired of ever posting them all.  So instead I decided to just do one quick smorgasbord post. Read the rest of this entry »

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Beer-braised seitan with sauerkraut and onions

March 6, 2013 at 12:39 am (B_minus (2 stars, okay), Cruciferous rich, Peter Berley, Quick weeknight recipe, Seitan, Winter recipes)

Yes, another sauerkraut dish!  This is a Flemish-inspired recipe from Peter Berley’s Modern Vegetarian Kitchen that I’ve been wanting to make for years.  Alex was in the mood for seitan, and I was in the mood to use up more of my sauerkraut, so we bought a bottle of dark German beer and a couple of pounds of onions and we were all set. 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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Pea, leek, white bean and sauerkraut soup

February 8, 2013 at 5:06 pm (A (4 stars, love), Beans, Monthly menu plan, Peter Berley, Quick weeknight recipe, soup, Spring recipes, Winter recipes) ()

I was in California last week visiting my friends Spoons and Kathy, and I noticed that they had a copy of Peter Berley’s newest cookbook, The Flexitarian Table.  My friends said they never use it and that I could take it with me to Germany.  Yay! I already have two of Peter Berley’s older cookbooks, and they are two of my favorite, so I was very interested in trying out his new cookbook, especially since it’s geared at mixed vegetarian/omnivore families (like us). Although the cookbook isn’t actually vegetarian, every menu has a vegetarian option, so it’s very vegetarian friendly. This recipe for navy bean, fresh pea, and leek soup caught my eye because it calls for sauerkraut, and (under my mother’s telephonic tutelage) I just finished making a big batch of sauerkraut right before I left for California.  On my return, faced with a near-empty fridge brandishing two quart jars of sauerkraut, I decided to give this recipe a try. Read the rest of this entry »

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Roasted vegetables

December 28, 2012 at 12:38 am (Fall recipes, My brain, Quick weeknight recipe, Root vegetables, Tofu, unrated, Winter recipes)

I wanted to update my post on mixed roasted vegetables, but when I went to look for it I discovered there wasn’t one!  I’ve been roasting vegetables for years, and I have never posted about it?  Wow.  Normally I roast vegetables on a rimmed baking sheet, but today I wanted to try to heal my cast iron dutch oven, and so I decided to roast the vegetables in it instead.  I’ve always thought that a baking sheet (with its low sides) is better when it comes to roasting, because it lets the moisture escape and yields crispier edges.  But my dutch oven roasted veggies turned out great.  Better than normal, I would say.  But I changed a few other things as well, so I can’t really make a direct comparison. Read the rest of this entry »

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Tunisian chickpea and eggplant stew

November 30, 2012 at 9:39 pm (AMA, B plus (3 stars, like a lot), Beans, Fall recipes, Middle East / N. Africa, Quick weeknight recipe, Summer recipes, Vegetable dishes)

This stew from the AMA cookbook is vaguely similar to the Moroccan-style tagine recipe I posted earlier this year.  Like that tagine, the recipe calls for vegetables and chickpeas and sweet spices like cinnamon and ginger, but unlike the tagine recipe the ingredient list isn’t a mile long.   And yes, I did notice that the recipe calls for eggplant.  I decided to step outside my comfort zone, as well as the season. Read the rest of this entry »

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Ginger baked tofu

November 25, 2012 at 4:16 pm (Baked tofu, East and SE Asia, Peter Berley, Quick weeknight recipe, Tofu, unrated)

I needed to use up some tofu before I went out of town a few weeks ago, and I wanted to make something I could use to make sandwiches.  I decided to try marinating the tofu in an Asian, gingery marinade, then baking it in the oven.  I started off with the recipe for sweet ginger tofu in Peter Berley’s cookbook Modern Vegetarian Kitchen, but then I modified it a bit.   Read the rest of this entry »

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Chipotle-braised pinto beans with delicata squash

November 11, 2012 at 3:00 pm (Beans, C (1 star, edible), Cruciferous rich, Fall recipes, Mexican & S. American, Peter Berley, Quick weeknight recipe, Salads, Vegetable dishes, Winter recipes)

I made this recipe for “braised pinto beans with delicata squash, red wine, and tomatoes” a few years ago when I was visiting Derek’s parents in New York.  My mom joined us for dinner.  Since Derek’s father can’t eat much salt, I cut the salt back substantially, and just let each person salt the dish to taste.  At the time, my mom really liked the dish, but no one seemed to want to eat the leftovers, but maybe it was just because I cut out the salt.  Adding salt at the table doesn’t get the salt into the center of the beans and squash, where it’s needed.  I do remember being impressed that the delicata squash skin really wasn’t tough at all.  But overall I just found the stew a bit boring.  But I finally found delicata here in small-city Germany, and decided to give it another try. Read the rest of this entry »

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