Weeknight Dinner

Cucumber and Goat Cheese Toasts
Red Quinoa with Arugula, Roasted Vegetables
and Lemon Pistachio Gremolata



Cucumber and Goat Cheese Toasts
Spread approximately 1 teaspoon of plain goat cheese atop fresh or toasted bread. Top with thinly sliced cucumber and place on a plate or platter. Drizzle over a bit of extra virgin olive oil, a squeeze of lemon and a pinch of salt and pepper.

Red Quinoa with Arugula, Roasted Vegetables
and Lemon Pistachio Gremolata
This recipe is adapted from my Moroccan Quinoa with Roasted Fall Vegetables. Here I use red quinoa instead of white, which I thought had a more delicate flavor, and toss in a bit of fresh arugula. I also use seasonal summer vegetables and instead of topping off the dish with goat cheese, I make a wonderfully flavorful Lemon Pistachio Gremolata. This tangy, buttery topping is what really makes this simple vegan dish truly flavorful. To be honest, this gremolata is the most successful part of the dish and since making it, a few weeks back, I have being trying to think of what else this nutty topping could grace – maybe atop a goat cheese crostini or maybe tossed into some plain grains …




Serves 4

Ingredients

1 medium (white) sweet potato, peeled, diced into 1 inch cubes
4 medium carrots, cut into 1 pieces
1 small yellow onion, diced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
3 small zucchini, cut into 1 inch pieces
1 medium yellow or crookneck squash, cut into 1 inch pieces
1 1/2 cups quinoa
2 cups baby arugula
Gremolata
zest of 1 lemon and juice of half
1/2 cup shelled pistachios, finely chopped
1/2 teaspoon minced garlic
1/4 teaspoon salt
pinch fresh ground pepper
1-2 tablespoons extra virgin olive oil

Preheat the oven to 400 degrees F. In a large roasting pan, toss together the sweet potato, carrot and onion with the olive oil, salt and pepper. Roast the vegetables for approximately 30 minutes, or until slightly caramelized. Remove the pan from the oven and add the zucchini and crookneck squash. Toss together with the hot veggies, add more oil, if needed, and return to the oven for 18-20 more minutes, or until all of the veggies are slightly caramelized.
Meanwhile, rinse the quinoa well in a fine sieve. In a medium saucepan bring 3 cups of water to a boil. Stir in the quinoa, cover and reduce the heat to a simmer until all of the liquid is absorbed, about 15-20 minutes. Season the quinoa with salt and pepper and transfer to a large serving platter or bowl. Add the baby arugula to the warm quinoa and toss together to wilt the arugula.
To make the gremolata, mix all of the ingredients together in a small bowl. Set aside until ready to serve.
When the vegetables are caramelized, remove from the oven, season with a bit more salt. Serve the warm vegetables over the quinoa and top with a bit of the gremolata.

Something Different

Warm Chickpea and Carrot Dip with Sprouted Wheat Chips
Vegetable Coconut Curry over Basmati Rice

My Italian taste buds are a bit partial when it comes to trying different types of flavors and other types of cuisines, even when I have a completely open mind. And I do try my best to expose those stubborn Italian taste buds to new flavors and foods, in hopes to expand my repertoire of meals and recipes. However, those Italians, they can be quite stubborn.
Anyhow, I have had many different delicious curry dishes in the past few years or so and have unsuccessfully cooked up a few curries myself. I remember one occasion in particular, when I made a whole spread of authentic Thai food, by carefully following a few recipes given to me by a Thai girl who was in my pastry class in culinary school. I am certain that there was nothing wrong with the recipes or the food, since everyone seemed to really like the meal – that is everyone except me. I don’t know what it was but I was absolutely nauseous, like a pregnant woman, and couldn’t eat a bite. The flavors and smells were just too overwhelming regardless of my “open mind,” regardless of my true desire to like the meal I had just spent hours preparing.
So, when last week, I randomly got the hankering to try my hand again at curry, I decided that it would be best for me to make a really simple, really mellow dish. This time I was pleasantly surprised with the end result – a sort of clean, basic, Mon Petit Plat, take on vegetable curry. With that said – perhaps this isn’t the most authentic curry in the world, but it is very delicious nevertheless and makes a wonderful warming meal.



Warm Chickpea and Carrot Dip with Sprouted Wheat Chips
Starting dinner with this healthy dip is a great way to add a bit of protein to this vegan meal.


Makes 4 cups

Ingredients

Sprouted Wheat Chips
- 6 sprouted wheat tortillas
- 1 teaspoon dried herbs
- pinch of salt
- pinch of pepper
- 1 tablespoon olive oil
Dip
- 2 teaspoons olive oil
- 1/4 cup diced yellow onion
- 1 clove garlic, minced
- 1 fourteen ounce can garbanzo or chickpeas, drained and rinsed
- pinch of cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 carrots, shredded
- 1 teaspoon fresh lemon juice
- 1/4 cup extra virgin olive oil
- Sprig of cilantro

Preheat the oven to 375 degrees F. Cut the tortillas in quarters and then cut each quarter in half. Arrange the tortilla strips on a large cookie sheet and drizzle with the olive oil. Sprinkle with the herbs, salt and pepper. Bake for 10-15 minutes, or until light golden brown and crisp.
To make the dip, heat the 2 teaspoons of olive oil in a medium pan. Add the onions and cook over medium heat for 4 minutes, or until soft. Add the garlic and cook 1 minute more. Add the chickpea, cumin salt and pepper. Cook, stirring occasionally until the garbanzo beans are warm. Transfer to a bowl and smash well with a fork. Add the carrots, lemon juice and olive oil to the smashed garbanzo beans. Season with a bit of salt and pepper. Drizzle with a bit more olive oil and top with a sprig of cilantro. Serve warm with the Sprouted Wheat Chips.

Vegetable Coconut Curry over Basmati Rice
This curry is very simple - very basic.


Serves 6

Ingredients

- 2 cups white basmati rice
- 4 cups water
- 1/2 teaspoon salt
- 2 fourteen ounce cans whole coconut milk
- 3-4 tablespoons curry powder
- 1 teaspoon salt
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3/4 cup water
- 1 small white sweet potato, cut into 1/2 inch pieces
- 2 carrots, cut into 1/2 inch pieces
- 3 cups cauliflower, cut into 1 inch pieces
- 2 cups fresh green bean, cut into 1 inch pieces
- 1/2 cup roasted cashews
- 1/2 cup fresh cilantro

In a medium saucepan combine the rice, water and salt. Bring to boil, stir once and cover with a lid. Reduce the heat to low and let simmer with a lid for 20 minutes. After 20 minutes remove the pan from heat and let sit 10 minutes more.
To make the curry, bring half of the coconut milk to a simmer in a large sauté or saucepan over medium heat. Whisk in the curry powder and sea salt until completely dissolved. Add the onion and garlic and cook for 3 minutes at a simmer. Add the remaining coconut milk and water. Bring the mixture back to a simmer; then add the sweet potato. Cook for 8 minutes; then add the cauliflower and cook 5 minutes more. Finally, add the green beans and cook until all of the vegetables are tender, about 5 more minutes.
Serve the warm curry over the rice and top with a few cashews and a sprig of fresh cilantro.

Crumbs

I really hate wasting food. So much so, that it is even hard for me to throw out the crumbs leftover in the bottom of the cereal box. However, I also have an aversion to starting my day with a bowl of soggy cereal dust. With dismay at these choices, I have decided to opt out of both and have come up with an alternative. Instead, I put the cereal crumbs in a small glass jar in my cupboard and continue to add to the jar until I have saved enough (2 cups) to make my new favorite - Cereal Muffins. This healthy whole grain muffin is your quick breakfast all rolled into one – cereal, milk, banana, orange juice…. All you’re missing is a cup of coffee.


Cereal Muffins
These moist, hearty muffins are a great way to make something out of nothing – cereal crumbs that would have been tossed away turn into a perfect on the go breakfast or snack. It is also a great way to use up any leftover nuts or dried fruit in the pantry.


Makes 12

Ingredients

- 2 cups whole grain cereal
- 1 1/2 cup soymilk (or substitute low fat milk) 1/3 cup brown sugar
- 3/4 cup mashed ripe banana
- 1/3 cup canola oil
- 3/4 cup whole wheat flour
- 3/4 cup whole wheat pastry flour
- 1/2 teaspoon salt
- 1 tablespoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fresh ground nutmeg
- 1/2 teaspoon vanilla extract
- 2/3 cup fresh orange juice
- 1 cup dried fruit
- 1 cup toasted nuts

Preheat the oven temperature to 375 degrees F. Lightly grease 12 muffin tins with canola oil. Combine the cereal with the milk and let sit for 10 minutes.
Stir the brown sugar, mashed banana, canola oil and vanilla extract into the moist cereal. Stir in the dry ingredients (flours, salt, baking soda, baking powder, cinnamon and nutmeg). Gently stir in the orange juice. Gently fold the dried fruit and toasted nuts into the muffin batter. Fill the muffin tins just to the top of the muffin rim. Bake for 20-23 minutes or until the tops are slightly crisp and golden brown. Let the muffins cool for 1 minute in the pan. Use a butter knife to turn each muffin on its side to cool completely, or transfer to a wire rack. Serve warm or at room temperature. These muffins will keep covered for up to 4 days.

Roasted Beets

Beets have a very distinct flavor that certainly doesn't appeal to all, but dislike of this sweet root vegetable is likely because it overpowered a dish as the showcased ingredient (as with borscht), instead of working as part of a dish, complimenting other flavors as well as its own. As with all vegetables, fresh and in season is a distinctly different species than the canned variety, and unfortunately many of us are first exposed to the latter of the two. Roasting beets in a hot oven brings out their natural sugars which caramelize and concentrate and ironically mellow their pungent flavor. If you aren't totally convinced, try golden beets, which I find to be a bit more mild in flavor than their darker red cousins. (And not quite as messy either.)
These two recipes exemplify how beets can compliment a dish instead of overpower it.

Crostini with Golden Beets and Walnut Parsley Pesto
Wheatberry Salad with Roasted Beets, Grapefruit and Walnuts



Crostini with Golden Beets and Walnut Parsley Pesto
The different flavors in this two-bite appetizer compliment each other exceptionally well. The sweet roasted beets are balanced perfectly with the bit of bitterness from the fresh parsley and raw garlic in the pesto. I use fresh local walnuts that make all of the difference in this simple dish.


Serves 4

Ingredients

- 5-6 small golden beets
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
Crostini
- 1/2 of a french baguette
Pesto
- 1/2 cup walnut halves, lightly toasted
- 3/4 cup loosely packed fresh leaf parsley (about half of a bunch)
- 1 clove garlic, minced
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- pinch of fresh ground pepper
- 2-3 tablespoons extra virgin olive oil

Preheat the oven to 375 degrees F. To make the crostini, slice the baguette at an angle about 1/3 inch thick. Arrange the bread slices on a large baking sheet and bake for 10-15 minutes, or until light golden brown and crisp. Set aside to cool.
Meanwhile, fill a medium size saucepan with water and bring to a boil. Place the beets in the boiling water and cook for 7-8 minutes, or until fork tender. Drain the beets and let sit for 25 minutes; then peel the skins off of the beets. Cut into 1/4 inch slices and place on a sheet pan. Toss with the olive oil and season with the salt and fresh ground pepper. Roast the beets in an oven preheated to 400 degrees F until caramelized, about 35 minutes. Set aside and let cool.
To make the pesto, finely chop the parsley and walnuts, or place in a food processor and pulse until minced. Add the minced garlic, lemon juice, salt, pepper and olive oil. Taste for more salt and pepper and lemon juice, depending on the strength of the lemon.
To assemble the crostini place the toasted breads on a large serving plate. Top each a few slices of the warm beets and a tablespoon of the pesto.

Wheatberry Salad with Roasted Beets, Grapefruit and Walnuts
This hearty salad makes a wonderful side dish or lunch entrée served with mixed greens and avocado slices.

The beets changed the colors of the wheatberries in a matter of minutes.

Serves 6-8

Ingredients

- 1 cup soft wheatberries, rinsed
- salt
- 8 small beets
- 2 teaspoons olive oil
- fresh ground pepper
- 2 medium grapefruit
- 2 tablespoons extra virgin olive oil
- 1 teaspoon agave
- 1 tablespoon red onion, finely diced
- 1/2 cup walnuts halves, lightly toasted, roughly chopped
- 1/3 cup (loosely-packed) fresh flat leaf parsley, roughly chopped

To cook the wheatberries, combine 3 cups of water, the wheatberries and 1 teaspoon of salt in a medium size saucepan. Bring to a boil with a lid over medium heat. Cook, uncovered, over low heat for 50 minutes, or almost all of the liquid is absorbed and the grains are tender. (They should be cooked all the way through and be a bit chewy.)
Meanwhile, fill a medium size saucepan with water and bring to a boil. Place the beets in the boiling water and cook for 7-8 minutes, or until fork tender. Drain the beets and let sit for 25 minutes; then peel the skins off of the beets. Cut into 1/2 inch pieces and place on a sheet pan. Toss with the 2 teaspoons of olive oil and season with salt and fresh ground pepper. Roast the beets in an oven preheated to 400 degrees F until caramelized, about 35 minutes. Set aside and let cool.
Use a sharp knife to cut the top and bottom off of the grapefruit. Place on a cutting board and cut downward to remove the skin. Use a sharp paring knife to cut out the grapefruit segments, slicing between the membranes. Work over a bowl to catch the juice. Set the segments aside. Place 1/4 cup of the grapefruit juice in a small bowl. Add the agave, a 1/2 teaspoon salt and 1/4 teaspoon fresh ground pepper. While whisking, add the extra virgin olive oil. Set the dressing aside.
When the wheatberries are tender, drain any excess liquid and place in a large serving bowl. Add the dressing and red onion and gently toss together. Let cool 10 minutes; then add the roasted beets, grapefruit segments, walnuts and parsley. Gently toss everything together. Taste for more salt and pepper. Serve at room temperature.

A Hearty Dinner

Veggie Chickpea Stew with Parsley Couscous



Veggie Chickpea Stew with Parsley Couscous
This hearty stew will warm you from the inside out.

Serves 6-8

Ingredients

- 1/4 cup olive oil
- 1 small yellow onion, diced
- 8 celery stocks, diced
- 4 large carrots, diced
- 1 large sweet potato, peeled and diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 twenty eight ounce can diced tomatoes
- salt
- fresh ground pepper
- 1 medium eggplant, diced
- 3 zucchini, diced
- 1 fourteen ounce can garbanzo beans, drained and rinsed
- 2 tablespoons fresh flat leaf parsley, finely chopped
- 1 recipe Parsley Couscous (recipe follows)


Heat the olive oil in a large heavy bottom pan on medium heat. Add the diced onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the diced celery and carrots and cook over medium to medium/low heat for 5 minutes more. Add the sweet potato and garlic and cook 2 minutes more. Season the vegetables with salt and pepper. Add the can of diced tomatoes and their juices and the diced eggplant. Bring to a simmer, the cover and cook over low heat for 20-25 minutes or until the potato and eggplant are cooked. Stir in the zucchini and cook for 5 minutes more. Finally, add the garbanzo beans; season with salt and pepper and cook over medium/low heat until all of the veggies are tender, about 5 minutes more.
To finish the stew, season with more salt and pepper and stir in the parsley. Serve the hot stew over the couscous in individual bowls.

Parsley Couscous


Serves 6-8

Ingredients

- 3 cups water
- 1 teaspoon salt
- 2 cups couscous
- fresh ground pepper
- 1/4 cup pine nuts
- 1/4 cup fresh flat leaf parsley, finely chopped

To make the couscous, bring the water to a boil in a medium-size saucepan. Add the salt and the couscous. Stir once, cover with a lid, and remove the pan off the heat and let sit with the lid for 10 minutes. Fluff the couscous with a fork; season with salt and pepper and add the pine nuts and parsley.

Whole Wheat Pasta

It seems that practically overnight boxes of pasta made from all sorts of exotic grains (spelt, quinoa, rice, millet) have quickly cluttered the shelves in the pasta aisle. I imagine it will stay that way until the "gluten free" craze fades away. Seeing new interesting products on the shelves is exciting to me and definitely worth a try or two, even if I’m not gluten intolerant. Well, after a few tries (and it only took a few) I have concluded that taking away the gluten in pasta is like taking away the love in a marriage. A marriage without love is unpleasant and will ultimately break down and fall apart – likewise – pasta without gluten is pretty unpleasant too, and will also break down and fall apart. If you have ever made gluten free pasta, then you know what I am talking about.
Gluten is formed by the proteins present in wheat flour and develops with water when agitated. Gluten is the elasticity and extensibility essential to making breads and so many baked goods. It is what makes pasta so chewy and delicious. Since gluten is naturally formed by the protein in wheat products, flours that contain more protein develop gluten more easily, which is why one uses bread flour (which has a protein content of 11-13%) when they want a to develop the gluten for a chewy bread product, or uses cake flour (which has a protein content of 6-9%) when they don’t want to develop the glutens for a delicate cake and tender crumb. Traditional pasta is made from semolina, which comes from durum flour, which is milled from the endosperm of the durum wheat kernel. The endosperm makes up 83% of the total wheat kernel and has the largest amount of protein and starch. The rest of the wheat kernel is composed of the bran (14.5%), which contains the majority of the fiber and the germ (2.5 %), which contains the majority of the nutrients. This may be more information than you wanted to know about wheat, but what I am trying to make clear is that durum flour is made from the part of the wheat kernel devoid of the bran (fiber) and germ (nutrients) because it is the starch and protein from the endosperm that is so crucial to the development of gluten, which is essential to that wonderful chewy texture of traditional semolina pasta. Grains such as quinoa, rice, oats and spelt contain little or no gluten and therefore are biologically incapable of developing the elasticity and texture of any wheat product. It is the strands of gluten that hold everything together, which is why gluten free pastas fall apart.
Now, if you have to, or choose to eat a gluten free diet for health and dietary purposes that is one thing, but if you are like me and merely interested in trying out healthier pasta alternatives (remember durum pasta was stripped of much of its fiber and nutrients), I suggest opening a box of whole wheat pasta. Unlike durum flour, which is milled from only the endosperm of the wheat kernel, whole wheat flour is milled from the entire wheat kernel and therefore contains a higher amount of fiber, nutrients and protein. Whole wheat is not always used in pasta and other baked goods because it has a shorter shelf life, but mainly because it has a distinct flavor that is not always desired in the finished product. (Imagine eating a whole wheat cupcake under a cloud of chocolate buttercream – yuck!) However, there are many occasions where the nutty flavor of whole wheat is very appropriate and very welcomed. Pasta is one of those occasions. Whole wheat pasta has a distinct flavor that I find tastes best when brightened with complimenting ingredients rather than covered up with a heavy sauce. Whole wheat pasta does not contain as much gluten as semolina durum pasta, but has enough gluten that it will not completely fall apart. Though I have been arguing hard for the glories of gluten I also like to eat a diet high in fiber and nutrients and very often all of those tasty gluteny treats (cupcakes, bread, pizza and pasta) aren’t the most health conscious choice. When it comes to pasta I have found that whole wheat has just the right balance – it is healthy and nutritious yet won’t totally fall apart on me.
So without further ado, here are three whole wheat spaghetti dishes (my favorite whole wheat noodle) that boasts the wonderful and distinct flavor of whole wheat pasta.

Whole Wheat Spaghetti with Almond Parsley Pesto, Lemon
and Pecorino
Whole Wheat Spaghetti with Spinach and Ricotta
Whole Wheat Spaghetti with Kale, Rainbow Chard, Fennel
and Pine Nuts



Whole Wheat Spaghetti with Almond Parsley Pesto, Lemon and Pecorino
Whole wheat pasta is a perfect choice for this robust pesto.


Serves 6

Ingredients

- 3 cups flat leaf parsley, stems removed
- 1/2 cup raw sliced almonds
- 1 clove of garlic
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- pinch red pepper flakes
- 1/2 extra virgin olive oil, plus more for garnish
- 1 cup grated Parmesan cheese
- 1/3 cup grated Pecorino cheese, plus more for garnish
- 1 teaspoon lemon zest
- 1/3 cup lemon juice
- 1 pound whole wheat spaghetti

To make the pesto, place the parsley, almonds, garlic, salt, pepper and red pepper flakes in a food processor. Pulse until the ingredients are finely chopped. With the machine running, pour the olive oil into the food processor in a slow and steady stream. When the mixture is smooth and creamy add the Parmesan cheese, Pecorino cheese, lemon zest and lemon juice. Pulse a few more times, until just combined. This mixture can be made up to a day ahead of time, but cover the top of the pesto with plastic wrap to prevent it from turning brown.
To make the pasta, bring a large pot of salted water to a boil. Cook the pasta until tender, according to the package instructions. (I do not cook whole wheat pasta al dente or it is chalky and dry in the middle.) When the pasta done, drain and transfer into a large serving bowl. Toss the pesto into the warm pasta and drizzle over more extra virgin olive oil and garnish with the Pecorino cheese shavings. Serve warm or at room temperature.

Whole Wheat Spaghetti with Spinach and Ricotta
The flavors of this dish were inspired from my favorite pizza toppings from a pizzeria located just across the street from the school I attended in Florence, Italy. Though there pizza was delicious, it was the spinach and ricotta on top of the pizza that I couldn’t get enough of. I make this dish over and over again because it makes a truly satisfying complete meal – wholesome wheat pasta, slightly caramelized onions and lots of dark spinach greens makes this dish hearty and filling, while creamy ricotta cheese brings out decadence that is balance out with earthy pine nuts and subtle kick from red pepper flakes. Plus, I can prepare everything for this dish in the time it takes for the pasta water to come to a boil.


Serves 6

Ingredients

- 1 1/2 cups ricotta cheese
- zest of 1 lemon
- 3 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium white onion, sliced
- 2 shallots, diced
- 4 cloves garlic, diced
- 1/2 teaspoon red pepper flakes
- 1 pound whole wheat spaghetti
- 1 pound baby spinach, washed
- 1/3 cup pine nuts
- 3 tablespoons extra virgin olive oil
- 1/2 cup freshly graded Parmesan cheese

Bring a large pot of salted water to a boil. In a large serving dish, toss together the ricotta cheese and the lemon zest. Set aside.
In another medium/large pot heat the 3 tablespoons of olive oil on medium heat. Add the onion, shallots, garlic and season with salt and pepper. Sauté the mixture on medium/low heat until soft, about 5 minutes. Stir in the red pepper flakes. Meanwhile, when the salted water comes to a boil, add the whole wheat spaghetti and cook until tender according to the directions on the package. Once the onions are soft, translucent and a bit caramelized, add 1/3 of the spinach and toss together with the onions. When the spinach has cooked down add another 1/3 of the spinach. Let that cook down, and add the last 1/3 of the spinach. When the pasta is tender add the pasta to the large serving dish with the ricotta cheese mixture. Add the spinach and onion mixture, pine nuts, extra virgin olive oil and Parmesan cheese to the pasta; Toss everything together and serve warm.

Whole Wheat Spaghetti with Kale, Rainbow Chard,
Fennel and Pine Nuts
This simple pasta dish, full of nutrient rich ingredients, is a vegan spin off from my Whole Wheat Spaghetti with Spinach and Ricotta. Certainly you can add a bit of Parmesan cheese to this dish, but it doesn’t really need it. On nights when I want to forgo dairy for whatever the reason I am pleasantly reminded that I don’t need to cover up the flavors of my food, with whether it be cheese, butter, salt or pepper, or else I miss out on the depth of flavors in the real ingredients of the dish. Here sweet fennel and onions contrast well with the slightly bitter greens and allow the nuttiness of the whole wheat pasta to really shine through. This dish is definitely one to make in late fall or winter when you can find fresh extra virgin olive oil, which is typically harvested in late fall. Talk about flavor – fresh olive oil is spicy, fruity and pungent – it is the condiment Italians wait all year for to flavor their favorite dish.


Serves 6

Ingredients

- 1/4 cup olive oil
- 1 medium yellow onion, sliced
- 1 fennel bulb, cut in 1/2 inch pieces
- 1/2 teaspoon red pepper flakes
- 1 pound whole wheat spaghetti
- 1 medium tomato, diced
- 1 bunch Kale (about 10 cups uncooked), washed, chopped
- 1 bunch Rainbow or Red Chard (about 10 cups), washed, chopped
- 3 tablespoons extra virgin olive oil
- 1/3 cup pine nuts
- salt
- fresh ground pepper

Bring a large pot of salted water to a boil. In a large sauté pan heat the 1/4 cup of olive oil on medium heat. Add the onions and fennel and season with salt and pepper. Sauté the mixture on medium heat, stirring occasionally, until the onion and fennel are soft and slightly caramelized, about 10 minutes. Add the red pepper flakes.
Meanwhile, when the salted water comes to a boil, add the whole wheat spaghetti and cook until tender, according to the directions on the package. (Note: whole wheat pasta should not be cooked al dente as you would with semolina pasta. It should be tender and cooked all the way through, and not overcooked and gummy.)
Once the onions are soft, translucent and a bit caramelized, add the diced tomato, and chopped kale and chard. Season with salt and pepper and cover the pot with a lid or stir the greens with a spoon until they are wilted. When the greens are wilted and the pasta is cooked, toss everything together in a large serving bowl. Stir in the pine nuts and drizzle over the extra virgin olive oil. Serve warm.

Favorites Updated

Twists on two of my regularly made recipes.

Seedy Granola
Holy Vegan Peanut Butter Cookies


Seedy Granola
Here is the seedy version of my Good Granola. I really like the addition of seeds to this recipe – it brings out a very nutty buttery flavor.
I have to be honest though – I did not measure out my ingredients, so these measurements are bit of an approximate – just a sprinkle of this and a little of that. You can certainly add or subtract more or less of the seeds and dried fruit. I also sometimes substitute agave nectar for some of the honey – just enough so that the oats and nuts are completely coated.


Ingredients

- 2 1/2 cups oats (not quick cooking oats)
- 1/2 teaspoon of salt
- 2 tablespoons brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup slivered almonds
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup flax seeds
- 1/3 cup honey
- 2-3 tablespoons agave nectar
- 2 teaspoons canola oil
- 1/4 cup dried cranberries
- 1/4 cup raisins
- 1/4 cup dried apricots, chopped

Preheat the oven to 350 degrees F. Line a half sheet pan with nonstick aluminum foil. (If you do not have nonstick aluminum foil, do not line the baking sheet, otherwise the granola will stick.)
Meanwhile in a medium bowl, combine the oats, salt, brown sugar, cinnamon, almonds and seeds. (Note: Measure the oil into the measuring cup that you use to measure the honey to help the honey pour more easily.) Drizzle the honey, agave and canola oil over the oats and toss together until combined, making sure the oats and nuts are evenly coated. Spread the granola out evenly on the lined baking sheet and bake for approximately 25-30 minutes, tossing after 7-8 minutes, then after every 3-4 minutes until it is done, to help the granola cook evenly. The granola is done and can be removed from the oven when the oats and nuts are medium golden brown in color. Remove the pan with the granola out of the oven and toss in the dried fruit. Immediately lift up the aluminum foil with the granola and move to a countertop to cool completely. (If you are not using foil, transfer the granola to a large plate or another baking sheet to cool.) Serve the granola with milk or yogurt and fresh fruit. The granola will keep for approximately 2-3 weeks in a metal canister.

Holy Vegan Peanut Butter Cookies
A spin off from my Holy Vegan Cookie recipe. These are so good – you won’t even know they’re vegan!


Makes 30 cookies

Ingredients

- 1/2 cup canola oil
- 1/2 cup mashed banana
- 1 cup peanut butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- scant 1 1/2 cups flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups oats
- 12 ounces chocolate chips

Preheat the oven to 350 degrees F. In a large bowl mix together the canola oil, banana, peanut butter, brown sugar, granulated sugar and the vanilla extract and mix until combined. In a separate bowl sift together the flour, baking soda, baking powder and salt. Add the dry ingredients to the wet ingredients and gently stir until combined. Finally, stir in the oats and chocolate chips.
Drop tablespoon size drops of cookie dough onto unlined baking sheets 2 inches apart and bake for 10-13 minutes or until the cookies are light golden brown. Remove the pan from the oven and let the cookies cool on the pan for 1 minute; then transfer the cookies to a wire rack to cool. Store the cool cookies in an airtight container for up to 2 days.

Quinoa

If you haven’t yet tried quinoa, you really should, and if you have then you already know that this incredibly healthy gluten-free grain is a wonderful addition to the pantry. Quinoa is a good source of fiber, magnesium and iron and is especially valued in the vegetarian diet for its high protein content. Plus, not only is quinoa good for you, it tastes pretty darn good too – it has a light fluffy texture with just a slight crunchy bite and a mild nutty taste. Similar to couscous and rice, quinoa is exceptionally versatile and will take on whatever flavors you choose. However, I really enjoy the subtle nutty flavor of quinoa when cooked with only water. I keep quinoa stocked in the pantry and cook it up in twenty minutes, then add whatever ingredients I have on hand. Try substituting quinoa in some of your favorite rice and couscous dishes for a healthier treat.
Cooking Note: Make sure to rinse the quinoa well before cooking or it can have a bitter taste.

Quinoa with Celery, Apple and Pecans
In this recipe I use fresh citrus juice to flavor the quinoa and toss in finely chopped celery, sour granny smith apples and toasted pecans for a bit of crunch. This dish is fresh and light, and at the same time hearty and filling. You could serve this dish over mixed greens for lunch or as a side dish anytime of the year.


Serves 6

Ingredients
- 1 1/2 cups quinoa, rinsed
- scant 3 cups water
- salt
- fresh ground pepper
- 3 stocks celery, diced
- 1 granny smith apple, cored and diced
- 1/3 cups pecans, toasted, chopped
- 1 tablespoon olive oil
- 2 tablespoons lemon juices
- 1/4 cup orange juice

In a medium saucepan with a tight fitting lid combine the quinoa and the water. Bring to a boil, stir once, place the lid on and reduce the heat to low. Cook for about 20 minutes or until all of the water is absorbed. Place the cooked quinoa in a large serving bowl. Season with salt and pepper and let cool 10 minutes.
Toss the quinoa with the celery, apple, pecans, olive oil, lemon juice and orange juice. Serve warm or cold.

Spinach, Quinoa and White Cheddar Bake
This dish is substantial enough to be the main entrée serve alongside a green salad and a loaf of fresh bread.


Serves 4

Ingredients
- 1 cup quinoa, rinsed well
- 10 ounces frozen spinach, thawed
- 1 small yellow onion, peeled and diced
- 1 cloves garlic, peeled and minced
- 1 tablespoon fresh thyme leaves
- pinch of crushed red-pepper flakes
- 1 cup white cheddar cheese, plus more for sprinkling on top
- fresh ground pepper
- salt
- 1 large egg
- 1/4 cup low fat milk
- Olive-oil
- 2 small ripe tomatoes, sliced


To make the quinoa, bring to a boil 1 3/4 cups water in a pot with a tight fitting lid. Add the quinoa and reduce the heat to low. Simmer with a lid for about 20 minutes, or until all of the liquid is absorbed. Transfer the quinoa to a large mixing bowl and let cool.
Preheat the oven to 350 degrees. Coat a baking dish with olive oil.
Heat 1 tablespoon of olive oil in a medium sauté pan. Add the chopped onion and cook, stirring occasionally until translucent, about 8-10 minutes. Reduce the heat to low and add the garlic, thyme, and red-pepper flakes, season with salt and pepper, and cook 1 minute. Add the drained frozen spinach and mixture ingredients together. Transfer the spinach mixture to the quinoa, and gently combine.
Add the cheese, milk, and egg to the quinoa/spinach mixture and gently stir until combined. Pour the mixture into the prepared baking dish and top with the sliced tomato. Sprinkle the reserved cheese on top of the tomato and bake in the oven with a lid or covered with a piece of foil for 30 minutes. Remove the lid/ foil and bake 25-30 minutes more, or until the cheese is golden. Slice, and serve warm or at room temperature.

Christmas Kale

Kale... my new found love. Green kale, red kale, dino kale... kale in soups, kale in salads, kale steamed, kale sauteed...
Here is one of my favorite kale recipes, which I have appropriately named, Christmas Kale. I make this vibrant red and green salad two different ways- one sauteed and one raw - both are healthy and delicious. As we crunch on cookies and lap up the eggnog we could all use a guiltless holiday treat of Christmas Kale.

Christmas Kale Salad Two Ways

Cold – Raw
Ingredients

- 1 large bunch kale (green kale or dinosaur kale or combo)
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon red wine vinegar
- sea salt
- fresh ground pepper
- 2 tablespoons pine nuts
- 2 tablespoons craisins

Wash the kale well and use a pairing knife to cut the leafy greens away from the stem. Discard the stems and cut the greens into bit size pieces. Place the greens in a large bowl and toss with the lemon juice, olive oil and red wine vinegar. Season with salt and pepper. Add more of any ingredient if necessary. Let the mixture marinade for 10 minutes up to 1 hour, tossing every so often. Toss in the crasins and pine nuts 5 minutes before serving.

Warm - Sauteed
Ingredients

- 2 tablespoons olive oil
- 1 large bunch kale (green kale or dinosaur kale or combo)
- sea salt
- fresh ground pepper
- 2 tablespoons pine nuts
- 2 tablespoons craisins
- 1 teaspoon fresh lemon juice
- 1 teaspoon extra virgin olive oil

Wash the kale well and use a pairing knife to cut the leafy greens away from the stem. Cut the greens into bit size pieces and set aside. Cut the stems into bite size pieces. In a medium size skillet heat the olive oil over medium heat. Add the diced stems into the hot oil and sauté over medium heat for 3-5 minutes, until soft. Season with salt and pepper. Add the greens and reduce the heat to medium/low. Season with a bit more salt and pepper and sauté the greens, stirring, until wilted. Turn the heat off and add the pine nuts, craisins and lemon juice. Transfer to a serving dish and drizzle with the extra virgin olive oil. Serve warm.

Pumpkin Spice Bread

This recipe for Vegan Pumpkin Bread was adapted from my standard Pumpkin Bread recipe. The vegan version is slightly more dense but otherwise just as flavorful and delicious. To make the non vegan version of this bread substitute the 1/4 of banana (which you cannot at all taste) with 1 egg. This bread is good all on its own but is also great sliced and served with whipped cream cheese.


Vegan Pumpkin Bread

Makes 1 loaf

Ingredients
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup mashed banana
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/3 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree (fresh or canned)
- 1/3 cup vegetable/canola oil

Preheat your oven to 350 degrees. Grease a 9 by 5 inch loaf pan. In a medium sized bowl sift together the flour, baking powder, baking soda, nutmeg, cinnamon and salt. Set aside. In a separate large bowl combine the pumpkin puree and sugar until completely blended. Add the oil and mashed banana until thoroughly combined. Gently fold in the flour mixture.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool in its pan for 15 minutes or until you are able to handle the pan with your bare hands. Run a knife along the sides of the bread and invert the bread on a wire rack to cool completely. To store the bread, wrap it in plastic wrap and then again in foil to keep for up to three days.

Leftover Cranberries

What to do with leftover Thanksgiving Cranberry Sauce?
For a tart twist, I swirl and top basic healthy oatmeal muffins with my Thanksgiving Cranberry Relish with Orange Segments.



Oatmeal Cranberry Muffins

Ingredients

- 1/2 banana, mashed
- 1/3 cup plus 1 tablespoon agave
- 1/3 cup canola oil
- pinch of salt
- 1 3/4 cup oat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 cup oats
- 1/3 cup soymilk
- 1 cup cranberry relish (half for garnish on top)

Preheat the oven to 375 degrees F. Line 12 muffin tins with paper liners. Mash the bananas in a large bowl Add the canola oil, agave and vanilla and mix together well. Add the dry ingredients (oat flour, oats, baking powder, baking soda, cinnamon and salt) and gently mix together. Add the soymilk and banana and gently stir until combined. Gently fold 1/2 cup of the cranberry relish into the batter. Save the other half of the relish to top each muffin. Distribute the batter equally into the 12 muffin tins and top each muffin with a teaspoon of the remaining cranberry relish.
Bake for 17-20 minutes, or until the muffins are cooked all the way through. Let the muffins cool 1 minute in the pan, then transfer to a wire rack. Serve warm or keep in an airtight container for up to 3 days.



Cranberry Relish with Orange Segments
This cranberry sauce is tangy and refreshing. Instead of sugar, I use orange juice and agave to sweeten the cranberries. If these cranberries are too sour for your taste you can add a bit more agave.

Ingredients

- 3 oranges
- 16 ounces fresh cranberries
- 1/3 cup agave
- 2 cinnamon sticks
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 oranges, skins removed

Zest one of the oranges and measure out 1 teaspoon of zest. Peel the oranges and use a sharp paring knife to cut out the orange segments, slicing between the membranes. Work over a bowl to catch the juice. Set the segments aside. Pour the remaining juice into a 1 cup measuring cup and fill the rest with water (so that you have 1 cup total of liquid).
Combine the cranberries, agave, orange juice/water, orange zest, cinnamon sticks and salt in a medium saucepan and bring to a simmer over medium heat. Reduce the heat to low and let the cranberries simmer for 15 minutes, or until soft, but not mushy. Remove the cinnamon sticks and stir in the orange segments. Transfer the sauce to a separate container, and refrigerate. Remove the cranberry sauce from the refrigerator 1 hour prior to serving. This sauce will keep wrapped and refrigerated for up to 5 days.

A Vegan Day

Try these recipes (free of all animal products) to satisfied both your belly and your conscience.

Breakfast- Healthy Vegan Chocolate Banana Muffins
Lunch- White Bean and Kale Soup
Dinner- Basic Tostadas




Healthy Vegan Chocolate Banana Muffins
I was pleasantly surprised at how tasty these muffins turned out, considering there is no sugar or oil. These are breakfast muffins, so they are not terribly sweet. They pair well with a cup of coffee in the morning, or serve as a healthy and satisfying treat in the afternoon or evening.


Makes 9

Ingredients

- 1/3 cup agave
- 1 1/2 medium bananas (about 3/4 cup), mashed
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups whole wheat spelt flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup soymilk
- 1/2 cup semi sweet chocolate chips
- 1/4 cup slivered almonds, toasted (optional)

Preheat the oven to 375 degrees. Line 9 muffin tins with paper liners.
In a medium size bowl, combine the mashed banana with the agave and vanilla. Add the spelt flour, cocoa powder, baking soda, baking powder, salt and cinnamon mix until just combined. Gently stir in the soymilk until just combined. Finally, fold in the chocolate chips and almonds. Divide the batter amongst the lined muffin tins. Bake for 15-18 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Remove the muffin tin from the oven and let the muffins sit for 2 minutes in the tin, then transfer the muffins to a wire rack to cool. Serve warm or at room temperature. These muffins will keep in an airtight container for approximately 3 days.


White Bean and Kale Soup
This soup is very basic and very easy to make. Of course you can make your own vegetable stock or make the beans from scratch, but for a super quick and healthy soup I use canned beans and store bought stock. Just be careful to buy a veggie stock that is low in sodium and without preservatives.


Serves 8

Ingredients

- 1/4 cup olive oil
- 1 medium size leek, chopped
- 1 small white onion, diced
- 4 medium size stocks of celery, chopped
- 4 medium size carrots, chopped
- 1 medium sweet potato, peeled, chopped
- 3 large cloves garlic, finely chopped
- 1 quart vegetable stock
- 5 cups water
- salt
- fresh ground black pepper
- 2 teaspoons fresh thyme
- 1 large bunch kale (about 8 cups), rinsed well, chopped
- 2 ten ounce cans cannellini beans, rinsed well in a colander

In a large stockpot heat the olive oil on medium heat. Add the chopped onion and the leeks and cook until soft, about 5 minutes. Add the chopped celery, carrot, and sweet potato and cook 3 minutes more. Season with salt and pepper. Add the chopped garlic and thyme and cook 1 minute more. Add the vegetable stock and water and bring to a boil. Reduce the heat to a simmer and let simmer for 30 minutes, or until the vegetables are tender. Add the kale and cannellini beans and let simmer until the kale is wilted, about 5 minutes. Taste for more salt and pepper. Serve warm.


Basic Tostadas
You can top your tostadas with all sorts of things, but I keep mine really basic, with a bit of brown rice, beans and raw veggies, and lots of fresh salsa and guacamole.


Serves 4

Ingredients

- 4 sprouted or wheat tortillas
- 1-2 tablespoons olive oil
- 1 cup brown rice, rinsed
- 1 can beans (refried or black), heated in a medium saucepan
- 8 cups romaine lettuce, shredded (about 1 head)
- 4 radishes, thinly sliced
- 1 large carrot, peeled and thinly sliced
- 1/2 cup fresh cilantro leaves
Fresh Salsa
- 1/3 cup diced white onion (about 1/2 medium onion)
- 1 small jalapeño, seeds removed, diced
- 1/4 cup cilantro leaves, diced
- juice from 1 lime
- 3 medium size tomatoes, diced
- salt and pepper
Guacamole
- 2 ripe Hass avocados
- 1 -2 tablespoons fresh lime juice
- salt and pepper
- 1 tablespoon of fresh salsa

To make the brown rice, heat 1 tablespoon of olive oil in a medium size saucepan. Add the rinsed rice and sauté in the olive oil over medium/low heat for two minutes, while stirring. Add scant (just under) 2 cups of water and a pinch of salt. Bring to a boil over medium/high heat. Stir once, reduce to a simmer and cover with a lid. Let simmer for 50 minutes, then removed the pan from the heat and let sit 10 minutes more. Do not remove the lid. Fluff with a fork.
Preheat the oven to 350 degrees. Lightly rub 1 tablespoon of olive oil on both sides of each tortilla and place on a large sheet pan. Bake until crisp and golden, flipping half way through baking, about 20 minutes.
Meanwhile to make the salsa combine the diced onion, jalapeño, cilantro and tomato with the lime juice. Season with salt and pepper.
To make the guacamole, cut each avocado in half and remove the pits. Use a spoon to scoop out the flesh of the avocado. Use a fork to mash the avocado with the lime juice, and a tablespoon or so of the fresh salsa. Season with salt and pepper.
To assemble the tostada, place one crisp tortilla shell on a plate. Top with the warm rice and beans, lettuce, radish, cilantro, carrot, guacamole and salsa.

Lighter Desserts

Rossana's Fruit Salad
Holy Vegan Cookies


Rossana’s Fruit Salad
Rossana, the woman who I lived with in Italy when I was studying abroad, made this fruit salad for me every week, with the fruit changing, depending on what was in season. The key to her fruit salad is to cut up the fruit into rather small pieces and add lots of lemon juice and sugar. Eating a bowl of this fruit instantly brings me back to Rossana’s tiny Italian kitchen table. I ate (and eat) this fruit salad for both breakfast and after dinner for dessert. Certainly this fruit salad can be made with whatever types of fruit that one prefers.


Ingredients
- 2 peaches or nectarines (or 1 apple)
- 2 plums (or 2 kiwi)
- 1 banana
- 3/4 cup grapes
- 2 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons sugar

Cut the peaches or nectarines in half, remove the pits, slice into 1/2 thick wedges and then cut each slice to make 1/2 inch pieces. Cut the plums (or the apple) in a similar fashion. If you are using kiwi, cut the top and the bottom off each kiwi and use a sharp paring knife to remove the kiwi skins. Cut the kiwi into 1/2 inch pieces. Slice the grapes in half. Toss all of the fruit together in a medium bowl with the lemon juice and the sugar. Add more lemon juice or sugar depending on how marinated you want the fruit salad to be. The more lemon juice you add the more sugar you must also add. Let the fruit salad marinate in the refrigerator for at least an hour and up to 4 hours. Just before you are ready to serve the salad, peel the banana and cut into 1/2 inch slices. Cut the banana slices in half and gently toss together with the fruit salad.



Holy Vegan Cookies
Quite often I “veganize” muffin or cookie recipes by replacing the butter with canola oil and the egg with mashed banana. Depending on what I am making, I even substitute the white flour for a more hearty flour and the sugar for agave. Rarely do I ever write the recipe down or bother to remember what I had added or subtracted to a recipe in the past, which consequently varies my finished product.
On one specific occasion, I made a batch of oatmeal raisin cookies (with dark chocolate chips) for my mom to take to a church group outing. The Deacon, who was part of the day trip, apparently became quite fond of these dairy free cookies and asked for the recipe. Unfortunately, I did not have the recipe to pass on to him. For the next four months each time my mom ran into the Deacon, he kindly reminded her that he wanted the recipes for the cookies. and Ultimately I was convinced to retrace my steps and remake the cookies, and this time, writing it down for the Deacon. We therefore named these cookies ‘Holy Vegan Cookies.’
This recipe is a great base for vegan or non-vegan oatmeal cookies. Here I have added good quality semi sweet chocolate chips (that just so happen to be dairy free) and raisins. Pecans, macadamia nuts, dried cherries, golden raisins, dried apricots or other types of chocolate would also be good in these slightly healthier and heartier, oatmeal vegan cookies.


Ingredients
- 3 cups old fashion oats
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup canola oil
- 1 cup raisins
- 1 cup dark chocolate chips

Preheat the oven to 350 degrees F.
In a large bowl mix together the canola oil, brown sugar and granulated sugar. Add the vanilla extract and the mashed banana and mix until combined.
In a separate bowl sift together the flour, baking soda, baking powder, salt and cinnamon.
Add the dry ingredients to the banana/oil mixture and gently stir until combined, being careful not to over mix the dough. Finally, stir in the oats, raisins and chocolate chips.
Drop tablespoon size drops of cookie dough onto unlined baking sheets 2 inches apart and bake for 10-13 minutes or until the cookies are light golden brown. Remove the pan from the oven and let the cookies cool on the pan for 1 minute and then transfer the cookies to a wire rack to cool. Store the cool cookies in an airtight container for up to 2 days.