Archive for the ‘Martha Stewart Monday’ Category
17
Oct
Posted by Kristen in Martha Stewart Monday, veganmofo. Tagged: Autumn, Farmers Market, veganmofo. Leave a Comment
I changed so much from this recipe,Delicata Squash Salad with Kale and Cranberry Beans, that it is more of an “inspired by” post rather than a review. The grocery store was out of kale, so I used turnip greens; there are no cranberry beans in the burbs, so I used cannellini beans. I discovered half way through the recipe that I am out of balsamic vinegar and red wine vinegar! And, of course, I substituted agave nectar for honey. That’s five of the eleven ingredients in this recipe. I also sauteed the greens, because that just sounded better.
10
Oct
Posted by Kristen in Martha Stewart Monday, veganmofo. Tagged: curry, quick & easy, veganmofo. Leave a Comment
The name says it all. However, I took the advice of some of the commentators on Martha’s page who said it was too bland. It’s slightly more complex, but still in the realm of easy weeknight meal.
Simple Vegetable Curry
Adapted from Martha Stewart
Ingredients
- 1 tablespoon vegetable oil
- 2 teaspoons brown mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander
- 1 medium onion, diced
- 1 cup long-grain white rice
- coarse salt and ground pepper
- 1/2-1 jalapeno, diced
- 2.5 – 3 tablespoons red curry paste
- 1 13.5-ounce can of unsweetened coconut milk
- 1 teaspoon of garam masala
- 1 large sweet potato, peeled and cut into 1-inch pieces
- 1 large cauliflower, cut into florets
- 1 15- ounce can chickpeas, rinsed and drained
- fresh cilantro, for serving
Directions
- In a medium saucepan, heat 1 teaspoon oil over medium-high. Add seeds and half the onion and cook, stirring often, until onion is soft, 3 minutes. Add rice and stir to combine. Add 1 1/2 cups water, season with salt and pepper, and bring to a boil. Cover and reduce to a simmer; cook until water is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork before serving. Add extra water if it’s too dry.
- Meanwhile, in a large Dutch oven or heavy pot, heat 1 teaspoon oil over medium-high. Add remaining onion and jalapeno pepper and cook, stirring often, until soft, 3 minutes. Add curry paste and stir until fragrant, about 1 minute. Stir in coconut milk and 1 cup water and bring to a boil. Add sweet potato and cauliflower and season with salt and pepper. Reduce heat to medium, cover, and simmer until vegetables are tender, 10 to 20 minutes.
- Stir chickpeas into curry and increase heat to high. Simmer rapidly until liquid reduces slightly, 2 minutes. Serve curry over rice with cilantro.
The rice might be the best part. It’s so good.
Ingredients
- 1 tablespoon vegetable oil
- 2 teaspoons brown mustard seeds
- 1 medium yellow onion, diced small
- 1 cup long-grain white rice
- coarse salt and ground pepper
- 1 tablespoon red curry paste
- 1 cup unsweetened coconut milk (from a 13.5-ounce can)
- 1 sweet potato (about 3/4 pound), peeled and cut into 1-inch pieces
- 1 small cauliflower, cut into florets
- 1 can (15.5 ounces) chickpeas, rinsed and drained
- fresh cilantro, for serving
Directions
- In a medium saucepan, heat 1 teaspoon oil over medium-high. Add mustard seeds and half the onion and cook, stirring often, until onion is soft, 3 minutes. Add rice and stir to combine. Add 1 1/2 cups water, season with salt and pepper, and bring to a boil. Cover and reduce to a simmer; cook until water is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork before serving.
- Meanwhile, in a large Dutch oven or heavy pot, heat 2 teaspoons oil over medium-high. Add remaining onion and cook, stirring often, until soft, 3 minutes. Add curry paste and stir until fragrant, about 1 minute. Stir in coconut milk and 1 cup water and bring to a boil. Add sweet potato and cauliflower and season with salt and pepper. Reduce heat to medium, cover, and simmer until vegetables are tender, 10 to 15 minutes.
- Stir chickpeas into curry and increase heat to high. Simmer rapidly until liquid reduces slightly, 2 minutes. Serve curry over rice with cilantro.
3
Oct
Posted by Kristen in Martha Stewart Monday, veganmofo. Tagged: tofu, veganmofo. 5 Comments
Tasty, easy weekday meal and it’s already vegan.
I managed to cook the broccoli without burning it or turning it into a soggy mess. Success!
19
Sep
Posted by Kristen in Martha Stewart Monday. Tagged: apples, Farmers Market, Veganizing. Leave a Comment
Apples are everywhere at the farmers market, which means fall is officially here. I’m looking forward to some hot apple cider this weekend. I had a bag of apples from last week’s market that I needed to use, so I browsed through Martha’s apple slideshow this morning. This recipe was a quick and easy with the help of frozen vegan pork fillets from Chinatown. The apple chutney is vegan, so all I had to do was sub pork fillets.
Recipe
29
Aug
Posted by Kristen in Martha Stewart Monday. Tagged: Ice Cream! Ice Cream!. Leave a Comment
I have purchased peaches three times this year and more often than not they go bad before I eat them. Determined to not let this happen to the four beautiful peaches I bought at the farm stand on Sunday, I searched the Martha Stewart archives for something to do with them. This recipe both looked good and called for the exact number of peaches I had: Peach & Buttermilk Sherbet.
Ingredients
- 4 large ripe yellow peaches (about 1 3/4 pounds), pitted and quartered
- 3/4 cup sugar
- 1/4 cup brown rice syrup
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon coarse salt
- 1 1/2 cups almond milk
- 1 1/2 teaspoons apple cider vinegar
- 1 cup non-dairy creamer
Directions
- Bring peaches and sugar to a gentle simmer in a medium saucepan over medium heat. Cover, and cook, stirring occasionally, until peaches are soft, about 20 minutes. Let cool 10 minutes. Puree peaches and their syrup in a food processor. Pass through a medium sieve into a bowl;
discard solids save solids and put it on your oatmeal the next morning.
- Create “buttermilk” by whisking vinegar with almond milk. Set aside for a couple minutes to curdle.
- Whisk together brown rice syrup, lemon juice, and salt, and pour into peach puree. Whisk in “buttermilk” and milk. Cover, and refrigerate 30 minutes.
- Freeze in an ice cream maker according to the manufacturer’s instructions, until thick and creamy, 35 to 45 minutes. Transfer to an airtight container.
22
Aug
Posted by Kristen in Martha Stewart Monday. Tagged: Daiya, margarita. Leave a Comment
Tonight I made Martha’s red and black bean pie, which is a delicious bean mixture over polenta and topped with Daiya pepper jack.
Ingredients
- 2 tablespoons vegetable oil
- 2 scallions, white and green parts separated and thinly sliced (I used a leek, because scallions weren’t available at the farm stand).
- 4 garlic cloves, minced
- Coarse salt and ground pepper
- 2 cans (15 ounces each) pinto beans, drained and rinsed
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, in juice (I pureed mine)
- 1 package (16 ounces) plain prepared polenta, patted dry
- 1 cup packed fresh cilantro leaves, roughly chopped, plus more for garnish (optional)
- 1/2 teaspoon hot sauce, such as Tabasco
- 1 1/2 cups coarsely shredded Daiya pepper Jack cheese (6 ounces) (I probably only used 1 cup)
- Salsa (optional – didn’t use)
Directions
- Preheat oven to 400 degrees. In a large saucepan, heat 1 tablespoon oil over medium; add white part of scallions and garlic. Season with salt and pepper. Cook until softened, stirring constantly, 2 to 3 minutes. Add beans, tomatoes with juice, and 1/2 cup water. As you bring to a boil, mash about 1/4 of the beans with the back of a spoon against side of pan to release starch. Reduce to a simmer; cook until mixture has thickened, 10 to 15 minutes.
- Meanwhile, brush eight 10- to 12-ounce ramekins or custard cups with remaining oil. Slice polenta crosswise into 8 rounds; place 1 round in each ramekin. Or if your ramekins are too small/you don’t have ramekins, place polenta in a square baking pan.
- Remove bean mixture from heat. Stir in green part of scallions, cilantro, and hot sauce; season with salt and pepper. Spoon bean mixture into ramekins (or pan); top each with Daiya. Bake at 400 degrees for 15 to 20 minutes. Let stand 10 minutes before serving. If desired, garnish with cilantro, and serve with salsa.
I also made Watermelon margaritas, which were incredible! The farm stand was selling seedless watermelon, so I couldn’t pass that up.
Ingredients
- 1/2 cup sugar
- 1/2 cup water
- 3 wide strips orange zest
- 12 ounces watermelon cubes (about 2 cups)
- 1/4 cup fresh lime juice
- 3/4 cup white or silver tequila
- Lime wedges
Directions
- In a small saucepan, bring sugar, water, and orange
zest to a boil over high. Reduce to a simmer and cook until sugar dissolves, 3 minutes. Let syrup cool
in a bowl. In a blender, puree watermelon cubes until
smooth. Strain through a fine-mesh sieve, pressing on solids, into a pitcher (you should have about 1 cup juice). Stir in syrup, lime juice, and tequila. Fill salt-rimmed glasses with ice, then pour margarita mixture over top. Garnish with lime wedges.
8
Aug
Posted by Kristen in Blog Recipe, Martha Stewart Monday. Tagged: Farmers Market, sorbet, tofu, Vegan Dad. Leave a Comment
Tonight on Martha Stewart Monday: Grilled Vegetable & Tofu “Lasagna” with Pesto. The tomatoes, zucchini and squash came from the Woodstock Farmers Market.
This was good, but there is a lot of olive oil in this recipe. I did not use as much as she suggests and it was plenty flavorful and nothing stuck to my stovetop grill. I also made an arugula pesto because Jewel was out of basil. If you have a real grill, this is a great summer night meal. Grilling inside makes it really hot and smokey. The smoke alarms went off and we turned on all the fans in house, but it was worth it.
For dessert we had this amazing strawberry daiquiri sorbet from Vegan Dad. I’m usually not one to get excited over sorbet, but this stuff is delicious!
25
Jul
Posted by Kristen in Martha Stewart Monday. Tagged: farm stand, Farmers Market. Leave a Comment
Wax beans were on sale 2 for $5.00 at the farmers market. I hate prepping beans, I don’t know why I keep buying them. I veganized this recipe with Upton Natural’s Chorizo-style seitan. I also made a spicy swiss chard dish.
Wax-Bean Salad with Chorizo-Style Seitan
Ingredients
- 1 teaspoon extra-virgin olive oil
- 1 package Chorizo-style seitan, crumbled
- 2 large shallots, thinly sliced
- 2 farmers market sized boxes of wax beans, trimmed
- 2 tablespoons sherry vinegar
- 1/2 cup chopped fresh parsley leaves
- Coarse salt and ground pepper
Directions
In a large skillet, heat oil over medium-high. Add shallot to skillet and cook, stirring, until it begins to brown, 2 minutes. Add beans and 1/4 cup water. Reduce heat to medium, cover, and cook until water evaporates and beans are crisp-tender, about 6 minutes. Add seitan to skillet and stir in vinegar and parsley. Season with salt and pepper, if needed.
I could not even taste the ginger; this was so spicy. I could not stop coughing while I was cooking this dish. I used farm stand jalapenos, so maybe they are more potent? I This is the hottest dish that I have ever made. Even worse than the time I halved only the seitan and didn’t remove the seeds of 6 jalapenos in an Ethiopian recipe.
Ingredients
- 1 bunch Swiss chard
- 1 tablespoon olive oil
- 2 teaspoons minced peeled fresh ginger
- 2 sliced jalapenos
- Coarse salt and ground pepper
Directions
Separate stems and leaves from Swiss chard. Chop leaves and dice stems small. In a large skillet, heat olive oil over medium-high. Add chard stems, minced peeled fresh ginger, and jalapeno slices; cook until stems soften, 3 minutes. Season with salt and pepper. Add chard leaves, cover, and cook until wilted, 3 minutes. Uncover and cook until tender, 4 minutes.
18
Jul
Posted by Kristen in Martha Stewart Monday. Tagged: H's favorite, Vegan meats. Leave a Comment
Tonight I tried “Vegan Crab” from the Chinatown market and made Cold Udon with Crab and Cucumber.
Ingredients
- Coarse salt
- 8 ounces udon (or soba)
- 1/4 teaspoon sesame oil, plus more for drizzling
- 5 tablespoons soy sauce
- 2 tablespoons grapeseed oil
- 2 teaspoons unseasoned rice vinegar
- 1/2 teaspoon (or more) Asian chili sauce, preferably sriracha
- 1/4 teaspoon
yuzu juice (lemon juice/lime juice/vinegar mix if you don’t have access to yuzu)
- 1 package vegan crab
- 1/2 cucumber, julienned
- 1 cup sprouts, preferably radish, trimmed (I used gourmet sprouts, because I’m fancy like that)
- 1 tablespoon black sesame seeds
Directions
- Bring a pot of salted water to a boil. Add udon, and cook until al dente. Drain, and rinse. Drizzle with just enough sesame oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.
- Combine sesame oil, soy sauce, grapeseed oil, vinegar, chili sauce, and juice.
- Cook “crab” according to package (pan fry method)
- Divide udon among bowls. Top with crabmeat, cucumber, sprouts, and sesame seeds. Drizzle with dressing.
This does not go with Udon noodles at all, but I also made an
Arugula Salad. I did use some soy parm, but I added capers to replace the saltiness that the cheese would add.
Ingredients
- Zest and juice of 1 lemon
- 2 tablespoons olive oil
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground pepper
- 1.5 tablespoons capers with juice
- 1 pound (2 to 3 bunches) arugula
- Soy Parmesan cheese
Directions
- In a small jar or bowl, combine lemon zest and juice with olive oil, coarse salt, and ground pepper; shake or whisk to combine.
- Wash arugula and remove stems; place leaves in a large bowl; toss with dressing and capers. Sprinkle with soy parmesan
Both dishes were good, but the udon gets the coveted title of “H’s favorite.” The “crab” was something different and it went well with the noodles and dressing.
11
Jul
Posted by Kristen in Martha Stewart Monday. Tagged: Ice Cream! Ice Cream!, Nutrition, Vegan Scoop. Leave a Comment
The purpose of tonight’s dinner was to use up a bunch of spinach from the farmers market. It’s an uninspired dinner. I rushed home from work because an electrician was coming to give us an estimate to install a ceiling fan and H had to go to the hospital. I didn’t want to go back out to the store and I had lentils, so this was our dinner. No veganizing necessary. It’s not very flavorful, so I added a couple teaspoons on cumin and some ground ginger. I tripled the recipe and got four servings (main course servings, not side servings).
But the big news is that I got two new books today: Vegan for Life: Everything You Need to Know to Be Healthy and Fit on a Plant-Based Diet and The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream that Tastes Better Than the “Real” Thing. While there’s generally a nutrition section in vegan books, I decided I wanted one exclusively dedicated to vegan nutrition. I read Ginny Messina’s blog, The Vegan RD and follow her on Twitter. I’m looking forward to reading the book she wrote with Jack Norris.
It’s obvious why I bought the second book. Experiment one: using up black raspberries from the farmers market in a coconut & almond milk based black raspberry ice cream.
