Peruvian Seitan and Potatoes, Yellow Rice with Garlic

Friday night, my husband and I had a wonderful dinner with our downstairs neighbors. We decided to cook out in the backyard and didn’t really plan anything elaborate. We each just brought what we wanted to eat as a couple and shared what food we had.

Tired of the same-old veggie burgers and hot dogs, I decided to make the Peruvian Seitan and Potato Skewers  (you can download the recipe here) and Yellow Rice with Garlic featured in “Viva Vegan!” The Yellow Rice I’ve made before, but the skewers I’ve been wanting to make since I first got the book. And, wow, it did not disappoint.

The pictures you see in this post aren’t of the skewers we put on the grill (it was too dark to take pictures), but of the leftover seitan and vegetables that we cooked in a cast iron skillet the next day. Both cooking techniques produced delicious results. The marinade for the skewers was tangy and spicy, with ancho chile powder, garlic and red wine vinegar, among other ingredients. I only marinated the seitan and veggies about 30 minutes for the cookout, and it was very flavorful. For the leftover dish in the pictures, everything was allowed to marinate overnight.

I really wish I could have taken pictures of the whole meal because, even though we didn’t plan it that way, all of the dishes worked together so perfectly. My neighbors made chicken on the grill, but also brought Calabacitas, a wonderful Southwestern squash and corn dish. They also made a grilled Romaine salad that was so, so good. It was a wonderful way to share an evening with good friends.

Hope you’re having a great weekend!

Butternut Rancheros

Can you believe it? Two new dishes and two back-to-back posts. I know, it’s crazy.

Our CSA items have been dictating our meals, so I needed to find a recipe that would be a great fit for the small butternut squash I received. The first place I looked was the Post Punk Kitchen website, where I found this Butternut Rancheros recipe. And, seriously, it’s one of the best dishes I’ve had in a while. The beans are so flavorful and pair perfectly with the roasted butternut squash.

I did change up a few things. The original recipe calls for cumin and coriander seeds, but I only had ground for both, so I just added it to the onions, jalapenos and garlic instead of roasting first. Also, the recipe calls for blending the onion and tomato sauce mixture before adding the beans, but I just left them whole. And, honestly, my only reasoning was that I didn’t want to have to wash my blender. Call me lazy. And I had some flour tortillas that needed to be eaten, so I threw them on the side, but they’re not necessary.

The dish comes together really fast. While the butternut squash is roasting in the oven (be careful slicing it!!), you can prepare the beans. And it’s really budget-friendly, too, if you have the spices on hand. I’ll definitely be making this dish again.

Enjoy!

CSA Week 10

Sorry for the lack of posts. It’s been a busy, but boring, few weeks. I’ve been really lazy with my cooking lately, too, which has led to some not-so-healthy takeout meals. As you can see, I haven’t been keeping up with my CSA posts, but our bounties have been pretty good, with the addition of potatoes, onions and garlic. We’ve gotten a few cases of blueberries, which I love. I’d be happy getting blueberries every week.

This week’s pickup is one of the best so far. We got two heads of cabbage, turnips, golden beets, red potatoes, zucchini, squash, garlic and two kinds of kale. I can definitely make quite a few meals out of this pickup.

I hope everyone is doing well!

 

CSA Week 7

This week’s CSA pickup introduced new items, such as red onion, garlic and cabbage. We also received some more sugar snap peas, as well as a bunch of radishes, which I sliced up for lentil tacos, and a couple of heads of lettuce. I’m starting to get tired of lettuce. I love me some salads, but I’m finding that we can’t keep up with all the lettuce and we’re having to throw some out at the end of the week, which is frustrating. Still, I feel like we’re starting to receive more veggies that can take center stage in a meal.

I hope everyone is doing well!

And I would like to take a moment to personally thank my awesome friend and neighbor, Neil, who solved my blurry picture problem. Apparently, I just needed to clean my camera lens (I told you I suck at photography).

Miso Udon Stir-fry with Greens & Beans

I know I’ve professed my love of Isa Chandra Moskowitz’s newest book, “Appetite for Reduction,” here before, but I just have to do it again. If you buy one cookbook this year, I highly recommend that you buy that book. The recipes are simple, clean and healthy, which I love. This Miso Udon Stir-fry with Greens & Beans is so good that I actually made it twice in the same week. And you’re in luck because the recipe is featured on her website, which you can find here.

Once you chop the broccoli, swiss chard and garlic, the dish comes together really fast. You can use any kind of miso you like; I used red miso for the dish you see in the pictures. And be sure to add some Sriracha for added color and heat.

Enjoy!

Pizza, Pizza!

In addition to making sushi, I wanted to use my time off to make homemade pizza dough. And like the sushi, it was a lot easier than I thought. For the pizza dough recipe, I looked to “Vegan with a Vengeance” from Isa Chandra Moskowitz, so I won’t post it on here. The dough is super-easy to make and freezes easily. The only thing it requires is time because, like anything dealing with yeast, you have to let it sit in order to rise.

For the pizza you see above, I made a simple sauce using a can of diced tomatoes (I was out of crushed tomatoes), olive oil, garlic, oregano, thyme, salt and pepper. For the toppings, I used cremini mushrooms, green pepper and onion. I topped it with Daiya Mozzarella-style Shreds, and a little dried basil. I then brushed the edges with a little olive oil.

The final result tasted way better than the takeout pizza we’re used to and was way cheaper. I was able to get two large pizzas out of the pizza dough recipe. Because I had most of the dough ingredients in my pantry, I’d say both pizzas cost less than $10 to make.