Category Archives: lunch

Simple Soba with Kale

Posted on November 29, 2011 | Leave a comment

The past few days, with Christmas fast approaching, gift shopping to do & to plan, decorating (& cleaning) the house, upcoming birthdays to remember and just taking care of the every day needs of my two kids, I feel like I’ve barely had time do to anything… except eat leftovers!  Though after several days of eating the same (wonderful) things – I’m not one that likes to throw out delicious food – we finally couldn’t do it another night, so we “dragged ourselves” out to eat at our favorite restaurant in Athens.  I think most Athenians were feeling the same way because it was especially crowded for a Tuesday evening. (And now, guess what – I have more leftovers to eat!)

If the holiday season has already got you feeling short on time, this recipe is one I recently discovered that will feed not only your belly, but also your soul 🙂   Throwing together a few simple ingredients has never tasted so good.   Kale is fast becoming one of my favorite greens. I think it used to intimidate me  because I didn’t know how to cook it, but I’m finding that it is really easy to prepare. Kale is SO good for you and the health benefits are amazing.  This recipe is really easy & great… and  surprisingly, my kids couldn’t get enough of it… and I can’t complain about that!

Simple Soba with Kale

  • 1 large bunch  kale (any kind of kale will do, but I used lacinato)
  • 8-12 oz. soba noodles (my 8 oz. made plenty of noodles)
  • 1/2 tsp minced garlic
  • 2 Tbsp toasted sesame oil
  • 2 Tbsp tamari soy sauce
  • 2 Tbsp toasted sesame seeds (brown them lightly in a dry skillet)

Place a large pot of salted water to boil over high heat.

Wash and trim kale as needed.  Hold in bunch form and thinly slice remaining stems and leaves.  Place in large bowl of cold water and swish to remove any remaining grit.

Once water has come to a roiling boil, add soba pasta and cook 3 minutes less than the noodle packet instructs.  Add kale to the boiling pasta, pressing down with the back of a large spoon as kale likes to float. Continue cooking, uncovered, until kale and pasta are tender, about 5 minutes or so.

Drain pasta and kale then put back into the pot. In a small bowl, mix minced garlic (can be sautéed for a milder flavor), toasted sesame oil, tamari, and sesame seeds.  Pour over the kale and soba, toss to combine. Serve hot or at room temperature.

simple but sensational

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Posted in dinner, lunch, pasta, Vegan, vegetables

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Mac-N-Cheeseless

Posted on November 18, 2011 | 3 comments

My kids could NOT get enough of this “mac-n-cheese” I made the other night!  I didn’t want to put too much hope that my kids were gonna think this was as yummy as me, so I gave them each small bowls, but that didn’t last long. My daughter kept asking “Can I have some more?!”  and she also told me “This is the best dinner ever!” three times during our meal! My son apparently felt the same way because he cleaned his plate! They are both picky eaters, so I knew I had to share this recipe! 

My husband thought the taste was similar to the boxed faux mac-n-cheese by Roads End Organics called (Diary Free) Mac-N-Chreese.  I dont know if you have ever had that, but it’s pretty good for vegan mac-n-cheese (though it honestly tastes nothing like Kraft mac-n-cheese, if that is what you are used to).  However this homemade macaroni was easy to make and it’s full of healthy ingredients!  I will definetly be whipping this together a lot more often rather than going for the boxed kind.

NOTE: I have had mac-n-cheese made with Vegan Gourmet cheddar cheese, and it was really great (in fact, my mom made some at Thanksgiving one year and everyone loved it –  non-vegans included) but I wanted to know I could make a decent mac that didn’t contain pre-made “cheese”.  I have also seen recipes for mac using Daiya cheddar vegan cheese, which I’m sure tastes similarly delicious.  If you are truly stuck on the Kraft brand MacN-Chz taste and want to make some vegan macaroni, I would try to make it vegan using the fake brands of cheese that are out there, such as Daiya or Vegan Gourmet… BUT… if you are going for the au natural route, this recipe is for you!!

Here is my son eating his mac-N-cheeseless with gusto!

MACARONI-N-o-CHEESE (aka Mac-N-Cheeseless)

  • 1  1/2 cups uncooked elbow macaroni noodles

Cook the noodles al dente according to directions (mine took about 7 min).  While noodles are cooking, blend together the sauce in a food processor. When noodles are done, drain them & put them back into the pot.  Add the sauce and cook on a low-med temp until the sauce thickens and cooks down a little (this takes about 5-7 min, depending).  Enjoy!

To make sauce, blend the following (this sauce will make 2 cups):

  • 1/4 cup raw cashews
  • 1 cup soymilk
  • 1 Tbsp olive oil
  • < 1/2 cup nutritional yeast
  • 1 cup xtra firm silken tofu – this is about 3/4 block silken tofu (though I think regular, drained & pressed, tofu would also work fine)
  • 1/2 Tbsp dijon mustard
  • 1/4 tsp turmeric
  • 1 Tbsp (light yellow or white) mellow flavored miso
  • 1/4 tsp garlic powder
  • heavy dash of onion powder
  • < 1/2 tsp paprika
  • fresh ground black pepper

    Hmmm...is it just me, or is a pile of mac not easily photographed?!

    I haven’t tried to do so, but I don’t see any reason why this couldn’t also be baked in a casserole dish, if that is what you desire.  I would suggest following the directions and then instead of combining into a pot to cook the sauce down, simply combine/mix then pour into a casserole dish (covered?),  keeping an eye on it until it is bubbling & cooked down, then top with breadcrumbs and broil until browned on top. Let me know how it works out if you try it!

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Butternut Squash Soup

Posted on October 26, 2011 | 2 comments

Lately time has been passing by so quickly.  I really can’t believe that Halloween is almost here and then we will be heading towards Thanksgiving… & then Christmas!! Well, I’m glad the holidays are coming up.  I am definitely the kind of person that actually enjoys being with family for the holidays.  In that sense, the holidays can’t come fast enough. Speaking of holiday gatherings, I made this soup at my family’s last Thanksgiving feast. Need I say, it was a huge hit.  I think this soup is perfect for holiday gatherings.  The kids loved it, it is easy and can be made rather quickly. If you have a emulsion blender (the stick-like blender you “stir” with, if you will) it is even faster to make this as you wont have to dirty up your food processor to purée.  One thing you surely won’t have to wash are the serving bowls – they will be licked clean!

~Butternut Squash Soup~

  • 1 large butternut squash
  • olive oil (2-3 Tbsp)
  • 1 large yellow onion
  • 5 cups vegetable broth
  • 1/2 tsp dry ginger
  • 1/4 tsp cinnamon
  • 2 cups soymilk
  • 2-3 Tbsp maple syrup
  • 1/2 tsp mustard
  • 1/2 Tbsp salt
  • 1/4 cup arrowroot flour

First, cut the butternut squash in half, de-seed it & lay it flat side down on a baking sheet (I usually cover the baking sheet with tin foil and lightly oil it first).  Roast at 400 F for 50-60 minutes until soft. Once it is done, remove the squash from the oven and let it cool while you assemble the rest of the soup.

Saute the onion in 2-3 Tbsp oil in a large stockpot & set aside.  Add the broth to the stockpot.  (NOTE * If you do not have an emulsion blender, you will want to puree the sautéed onion first in the food processor with about 1-2 cups of broth.) Next, add all the other ingredients (except the squash) to the stockpot.

When the butternut squash is cool enough,  scoop the yummy out of the shell. If you are using a food processor, puree the squash before adding it to the stockpot.  If you are using an emulsion blender, just plop the butternut squash into the stockpot, & puree away.  Heat until ready to serve & ENJOY!

Mmmmm... I think I can hear it calling me!

This soup is gluten-free and can be made soy-free as well if you use a different non-dairy milk, such as almond milk. Honestly, I haven’t ever tried it that way, but I’m sure it would be just as delicious! Oh – I almost forgot to tell you – this soup freezes well… and yes, I suppose I have ‘a thing’ for orange soup! 🙂

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Posted in dinner, fall, gluten free, holidays, lunch, soup & stew, Uncategorized, Vegan, winter

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Rita’s Vegan Chili

Posted on October 1, 2011 | 3 comments

So… Did you know that October is Vegetarian Awareness Month? October 1st is actually World Vegetarian DAY – and of coarse, since we’re talking vegetarian (& since eggs, dairy & cheese is included in the vegetarian diet) there’s NO excuses to not do your part for the Earth by saying no to meat for ONE day! YOU CAN DO IT!!  Hopefully you will want to shoot for all 30 nights of meat-less meals (or more)!!

I have been wanting to share this recipe for a while, which is (like all of my recipes) 100% vegan.  I have had many rave reviews on my vegan chili and I hope I can add yours to my comments below!  Did I mention that my kids really love it too?!  They usually arent crazy about spicy stuff, but they make an exception for this mildly spicy delicious chili!

I like using Lightlife Smart Ground in my chili, but there are many different kinds of vegetarian crumbles you can find in the grocery store! Look in the freezer section if you can’t find it by the tofu. (Boca makes frozen crumbles but they may contain eggs if I recall correctly…  that is also typical of Morningstar Farms varieties.  (Unless you are vegetarian, look for the vegan symbol on the box.)  Get one or two boxes depending on how “meaty” you like your chili!

Mmmm! There's nothing like some good homemade chili!!

~Rita’s Vegan Chili~

First, crumble and brown the “meat” in a non-stick pan in a little olive oil. (I don’t even know if this step is really necessary, but for some reason, I always felt weird about just dumping it into the pot… but since there’s no chance of e-coli or anything, you could honestly probably just do that & save a step if you wanted!)

  • 2 packs of Lightlife smart ground (or “mock-crumbles” of choice)

Saute everything in a little olive oil and combine it with the “meat” in a large stockpot – or the biggest pot you have!

  • 1 large green pepper, chopped
  • 1 large red pepper, chopped
  • 1 large onion, chopped
  • 3 cloves garlic, minced

Stir in all other ingredients and cook until heated through!

  • 2 (15 oz) cans black beans, rinsed & drained
  • 2 (15 oz) cans red kidney beans, rinsed & drained
  • 1 (15 oz) can white kidney beans, rinsed & drained (or you bump it up to 3 cans of red kidney beans)
  • 1 (6 oz) can tomato paste
  • 1 (28 oz) can fire-roasted crushed tomatoes
  • 1 (15 oz) can diced tomatoes
  • 1 (28 oz) can diced tomatoes
  • 1/2 Tbsp cumin
  • 2 tsp salt
  • 3 Tbsp chili powder
  • 1/2 Tbsp each oregano, basil
  • 1/2 tsp crushed red pepper
  • 1/2 Tbsp raw sugar

Cover and simmer.  The longer it cooks together, the better the flavor!  Top with soy cheese & vegan sour cream if desired! Serve with crackers or cornbread (my personal fave)!  This chili also freezes great!

OPTIONAL: You can even add 1/2 cup – 3/4 cup each chopped carrot, celery, or corn to the mix to throw in some more veggies, but allow some extra cooking time to soften those carrots!

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Posted in beans, dinner, fall, lunch, soup & stew, Vegan, vegetables

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Thai Carrot Soup

Posted on September 16, 2011 | 2 comments

Ahhh… I love Fall… and my family loves this amazing soup! This is one of my favorite recipes.  It is wonderful as a starter or as a meal on its own.  It is perfect for this time of year because its healthy ingredients (esp. the fresh ginger & garlic) help prepare our bodies for colder temperatures and flu season.

Another wonderful thing about this soup is that it freezes well – my husband always teases me about my obsession of freezing things, but I’m sure many of you other moms know how nice it is when you can defrost something easily that was originally homemade!

While preparing this soup today, my daughter saw the fresh ginger on the counter & said, "What IS that?! It's got FINGERS on it!"

~ Thai Carrot Soup ~

(Since these ingredients will get pulsed in the food processor, you can leave the ingredients chopped kinda chunky, though I would mince up the ginger & garlic to avoid a large chunk in your soup… Also, since it will be blended up, it isn’t necessary to peel the carrots unless you really want to!)

Bring to a boil & simmer until carrots are tender in a large pot (about 20 minutes):

  • 1 small-medium sized red onion, chopped
  • nice big handful of basil, chopped
  • nice big handful of cilantro, chopped
  • 8 chopped carrots (between 4  1/2 – 5 cups, sliced into 1/4″ rounds)
  • 3 Tbsp fresh ginger, chopped/minced (I think the fastest way to peel fresh ginger is to scrape off the peel with a spoon)
  • 3 Tbsp fresh garlic, chopped/minced
  • 5 cups vegetable broth

Process/pulse in small batches in food processor until smooth (or as chunky) as you prefer! This part can get a little messy! Return to pot and add the remaining ingredients.

  • juice of 2 limes (you must use fresh limes – do not use lime juice in a jar!)
  • 1 can regular coconut milk
  • 1/4 cup soy sauce (I usually use a low-sodium kind)
  • 3 Tbsp brown sugar

Simmer on low-medium to let flavors blend together for several more minutes (don’t let it boil) until ready to serve!

(Though I always blend mine up, I’ve always wondered how this soup would be without doing that!  I think it would still be just as good! If you try it that way, let me know how it is!)

My 3 1/2 year old loves to eat this thai carrot soup!

THIS SOUP CONTAINS… (aka a little health lesson)

The health benefits of carrots include reduced cholesterol, prevention from heart attacks, warding off certain cancers, improving eyesight & more. Most of the benefits of carrots can be attributed to its beta carotene & fiber. It is also a good source of antioxidant agents as well. Carrots are rich in vitamins A, C, K & potassium!

Ginger does many amazing things for the body… It relieves morning & motion sickness, has anti inflammatory properties, is a natural painkiller, provides heartburn relief, helps upset stomachs and is a natural treatment for colds & flu.  It has also been found to help with menstrual cramps, migraines, allergies, coughs, diabetes, high blood pressure, high cholesterol, toothaches & warts! Its newest findings show that it helps fight colon & ovarian cancer cells as well! I’d certainly call that a super-food!

After my 19 month old finished his, he tried to eat the rest of his sister’s bowl too!

Garlic is one of the most amazing things you can put in your body… It can be used to treat high cholesterol, parasites, respiratory problems, digestion & low energy… Studies suggest eating garlic regularly helps lower blood pressure, controls blood sugar, blood cholesterol & boosts the immune system.  It has also been found to reduce the risk of esophageal, stomach & colon cancer! WOW!

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Posted in dinner, fall, lunch, soup & stew, Vegan, vegetables

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V’egg Salad

Posted on September 11, 2011 | Leave a comment

I have been eating this v’egg salad for the past 10 years, ever since I moved to Athens in 2000.  It is originally from the Daily Co-op Deli on Prince Ave.  I have never had a better faux-egg salad!  My kids love this stuff (& its packed with protein)!  It’s easy to prepare and it also can be eaten many ways: My husband’s favorite way to eat it is on crackers with a splash of frank’s hot sauce on each bite! It’s also great in a sandwich or alone. I have eaten this sandwich on many picnics & even while floating down the Broad River a time or two!  Believe me… it never disappoints.

  • 1 block tofu, crumbled (I always use tofu in bulk or the xtra firm water packed kind)
  • 1/4 cup nutritional yeast
  • 1/2 cup Vegenaise (vegan mayonnaise)
  • 1 celery stalk, chopped finely
  • 1/4 small onion, finely chopped
  • 1 large pickle, finely chopped
  • 1/2 tsp turmeric
  • 3/4 tsp dry dill
  • 1/2 tsp salt

Combine all ingredients except tofu.  Break up the tofu into crumbles and then mix all together.

~ makes 3 ( 8 oz.) containers

I actually served this v’egg salad at a recent party as “deviled v’eggs” by cutting a block of xtra-firm silken tofu into 8 pieces, and using a melon-baller to scoop out the center of each piece, which I then filled with the v’egg salad & a dash of paprika.  It truly looked and tasted like the real thing!! The silken tofu tastes completely like a hard-boiled egg and with the faux egg center – well – let me just say I had quite a lot of compliments on my h’ordeurve!

my deviled v'egg horderves

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Posted in appetizers, lunch, sandwiches, snacks, tofu, Uncategorized

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Easy Chick-Peazy Hummus

Posted on September 7, 2011 | 5 comments

I thought I should start out my first blog recipe with something that I make all the time… hummus.  This recipe is easy & fast.  You can serve it immediately or pop it in the fridge.  It’s great for a party or just for personal snacking! Its gluten-free.  I cannot tell you how many times I have whipped up this hummus in a hurry for a quick nutritious snack! And the best thing is that you probably already have most of the ingredients on hand already! (Sesame tahini is sometimes stocked by the peanut butter in the grocery store.  You’ll want to stir it really good because of the natural separation that may occur. After opening, keep it in the refrigerator to keep it fresh.)

My kids will literally eat this with a spoon if I forget to take it out of the serving bowl!  Hummus is a great way to get your kids to eat their vegetables – broccoli, carrots, celery, cucumber, cherry tomatoes, green or red peppers, what have you! Or throw it between two pieces of bread, add some sprouts, sliced cucumber, shredded carrots, spinach (or lettuce) & it makes one heck of a sandwich! Did I mention that garbanzo beans  (aka chickpeas) are a terrific source of protein AND iron?! (Homemade hummus contains WAY more protein than the store-bought varieties & has no preservatives. This hummus will last a good 4-5 days!)

BASIC HUMMUS

Throw all ingredients together and blend in the food processor, scraping the sides down occasionally until its smooth & creamy.  Add an extra splash of water or olive oil in the end if you prefer to thin it a little!  This hummus will thicken up slightly in the fridge.  For a nice presentation, drizzle with olive oil & add a dash of cayenne!  Makes a bit more than 2 ½ cups.

  • 3 ½ cups (or 2 cans) drained & rinsed garbanzo beans (aka chickpeas)
  • 2 cloves garlic, minced
  • < ¼  cup sesame tahini
  • ¼ cup olive oil
  • 4 Tbsp lemon juice
  • ¾ tsp salt
  • > 1/8 tsp cumin
  • 2-3 Tbsp water

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Posted in appetizers, lunch, sandwiches, snacks

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