Non-Evil Burritos

We're having Baked Tomatoes & Zucchini again tonight, so no new recipe. But I thought I'd share my results with Monday's work taco bar. I managed to resist the cheese and sour cream and brownies with this concoction (which I'm planning on having for lunch tomorrow):

2-3 Tbsp Lentil Taco Filling (this was delicious!)
1 Tbsp Tex-Mex black beans
1 Tbsp Mexi-Spiced Zucchini
2 tsp guacamole
a scattering each of sliced black olives & chopped tomatoes
1 Tbsp chipotle salsa

Wrap all ingredients in a spinach-flavored tortilla and tuck in! (My mouth is watering just thinking about it.)

Chocolate Pudding

Me being female and all, I've been craving creamy chocolatey things lately. Thus I concocted this pudding from a homegrown protein shake recipe. It makes a delightful post-workout reward.

1/2 pkg silken tofu
2/3 cup vanilla soymilk
1 banana, mashed
1 Tbsp unsweetened cocoa powder
1 Tbsp fruit preserves (I used cherry jam)
dash salt

Combine all ingredients and blend with a stick blender until very smooth.

P.S. It's even better with fresh raspberries on top. Amazingly delicious.

On Snacks

Like many people, I have a day job, which constantly tempts me by offering up candy, homemade cookies and all other sorts of naughty things. To combat this, I try to bring in my own snacks, the theory being that if I can eat as many good things as I like, I'm less likely to eat the bad things. So voila... my list of common snacks.

• basically any raw fruits or veggies, but mostly...
  • carrots (w/ hummus)
  • apples
  • pears
• almonds or walnuts, in some moderation
• toasted nori
• popcorn w/Tobasco
• chunks of energy... I get these from the health food store, and they're damn tasty
• whole-grain cereal, like Barbara's Shredded Oats

Mexican Veggies and/or Beans (4 ways)

Tomorrow at work we're having a taco bar, so I offered to bring veggies & beans (so I'll have something to eat, and also so I won't be seduced by the cheese and sour cream).

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Mole Pinto Beans

From Dr. Weil's recipe archive. (I'm not altering it much, so I'll just link straight there.)

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Mexi-Spiced Veggies

1/2 zucchini, sliced into matchsticks
2 cloves garlic, minced
1 can diced mild green chilis, drained
a few good shakes taco seasoning
enough olive oil to form a paste with the seasoning

Combine the oil, garlic and taco seasoning in a frying pan over medium heat. After a few minutes, add the zucchini and chilis. Cook for a few more minutes, or until the zucchini is slightly wilted.

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Lentil Taco Filling

Based loosely on a recipe from VegWeb.

2/3 cup lentils
2 cups water
1/3 cup enchilada sauce
a few good shakes taco seasoning
a sprinkle of garlic powder

Optional:
nutritional yeast to taste
Chipotle-flavored Tobasco to taste

Combine all ingredients in a saucepan over medium heat and cook until the water has evaporated and the lentils are soft, about 30-40 minutes.

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Tex-Mex Black Beans

2 cans black beans, rinsed and drained
a few good shakes taco seasoning
2 Tbsp chipotle salsa

Combine in a saucepan and cook until heated through.

Balsamic-Glazed Portobello/Tomato/Eggplant Strata

(aka 'Portobello Mushroom Thing')

This is based on a delicious veggie entree I've had at Cosi Cucina. My version is not as fancy-looking, but it's damn tasty.

2 portobello mushroom caps, sliced into big pieces (I like to slice
them lengthwise)
2-3 ripe tomatoes, sliced thickly
1/3-1/2 eggplant, sliced thinly
2 cloves garlic, minced
3-4 fresh basil leaves, torn into pieces
1 generous handful pine nuts
2 healthy glugs balsamic vinegar
olive oil
salt/pepper

Drizzle a frying pan with olive oil. Heat the oil over medium heat, then add the minced garlic and pine nuts. When the garlic starts to turn golden, turn off the heat and add the balsamic vinegar. (Sometimes I add a splash of white wine, too.)

Smear the bottom of a baking dish with olive oil, then cover with eggplant slices. Top with the tomato slices. Sprinkle the tomatoes with a little salt and pepper and the basil. Top with the portobello mushroom slices, then pour the balsamic-garlic-pine-nuts mixture over the whole thing. Cover with foil (or an upside-down cookie sheet) and bake for 45 minutes at 350 degrees, or until mushrooms are cooked through.

Ingredient Note: We buy our pine nuts in bulk at Costco or Sam's Club, where they're *much* cheaper. At the normal grocery store, you can pay 4 or 5 dollars for a little tiny jar; at the bulk stores, you'll pay 8-10 dollars for a huge bag... well worth the investment, as pine nuts are dee-licious.

Zucchini-Eggplant Lasagna

I found this recipe on the 'Nutrition & Good Eating' thread on the Mothering.com forums. I was skeptical about the fake cheese; however, the finished product tasted amazingly rich and decadent. The trick here is to slice the eggplant really thin.

2 cups spaghetti sauce (I used a jar of mushroom-and-olive flavor)
oven-ready lasagna noodles
1 medium or 2 small zucchini, thinly sliced
10 ounce block vegan mozzarella cheese, grated (or low-fat 'normal' mozzarella)
1/3-1/2 eggplant, really thinly sliced
Several heaping spoonfuls tofu ricotta (or low-fat 'normal' ricotta)
garlic powder
nutritional yeast (optional)

Spread a thin layer of spaghetti sauce in the bottom of a baking dish. Lay a few noodles on top. Layer zucchini slices on top of the noodles. Sprinkle the zucchini with garlic powder and nutritional yeast and cover with sauce. More noodles. More sauce. 1/2 of the mozzarella cheese. Eggplant slices, sprinkled with garlic and nutritional yeast and covered with tofu ricotta. More noodles. More zucchini slices, sprinkled. More sauce. Top with the remaining mozzarella.

Bake at 400 degrees for 45 minutes, or until the cheese is melted.

Ingredient Notes: I used Vegan Gourmet Cheese Alternative brand mozzarella cheese, which is available at New City Market. The nutritional yeast is optional... it adds a 'cheesy' taste and provides vitamin B12, which can be hard to get in vegan diets. Make sure to slice the eggplant really thin!

Tofu Ricotta

This is taken from the a recent issue of Vegetarian Times, with a few modifications of my own. I've used it in ravioli and on lasagna, and it tastes marvelous -- I'm sure it'd also be good in stuffed shells and/or manicotti.

15oz pkg extra-firm tofu, drained
1/2 cup (5 oz.) cooked spinach, drained (optional)
1/4 cup fresh basil
1 Tbsp garlic powder
2 Tbsp olive oil
1 Tbsp dried oregano
1/4 tsp salt
1/4 tsp ground black pepper
1/2 Tbsp nutritional yeast (optional)
1/2 Tbsp lemon juice, or to taste

Combine all ingredients in a food processor.

Ingredient Notes: When you buy the tofu, make sure you're getting the kind that's packed in water, as opposed to the kind that comes in those little vacuum-packed cardboard blocks. They have a totally different texture.

Butternut-Curry-Coconut Soup

I never get Asian soups right on the first try. They're always missing something, no matter how closely I follow the recipe. This one took a bit of tinkering, but it was marvelous the next day (and the day after):

1 tsp olive oil
2 garlic cloves, minced
4 slices fresh ginger
1 lime, zested and juiced
1/4 tsp turmeric
1/2 tsp Thai red curry paste
1-1/2 cups butternut squash puree
4 cups vegetable stock
salt to taste
2 handfuls cilantro leaves
3-4 basil leaves, thinly sliced
1 can light coconut milk
1 10 oz package silken tofu
1 can diced tomatoes, drained
1/2 Tbsp sucanat or sugar

Sautee the oil, garlic, ginger, lime zest, curry paste and tumeric for a few minutes, or until the garlic is starting to brown. Add the butternut puree and tofu and cook for a few minutes more, then add the vegetable stock and salt. Cook for 20 minutes or so, then add cilantro, basil, coconut milk, tomatoes, lime juice and sugar. Cook for a few more minutes, taste, adjust seasoning. Remove from heat. Using a handheld blender, puree the soup and serve.

Curried Lentil Shepherd's Pie

This recipe takes some time, but it's well worth it. I usually coook the different layers the night before I plan on having it, then make the gravy, assemble and bake the next day. It satisfies all my longings for creamy comfort food.

Mashed Potato Layer:
Mashed Sweet Potatoes
paprika

Lentil Layer:
3 cups water
1 cup lentils
1 bay leaf
1/2 tsp each paprika, dried basil & oregano
1 tsp curry powder
salt to taste

Veggie Layer:
1 Tbsp olive oil
2 cloves garlic, minced
2 carrots, sliced
2 cups green beans, chopped or red potatoes, cubed
Cashew Gravy

The Lentils: Put 3 cups of water, lentils, salt and bay leaf in a large pan. Boil for 15 minutes or so, until lentils are no longer crunchy (but not mushy!). Drain off any excess cooking water. Add rest of the spices. Taste and adjust seasoning as needed. Spread lentil mixture in the bottom of a casserole pan.

The Veggies: Saute the garlic, carrots, green beans/potatoes and olive oil over medium heat until no longer crunchy. Spread the veggies on top of the lentils. Pour the gravy over the veggies.

All Together Now: Spread the mashed potatoes on top of the veggies. Garnish the top of the potatoes with paprika. Bake for 30 minutes or until the top of the potatoes is slightly browned.

Cashew Gravy

This is a great substitute for cream-of-whatever soups. It's salty, creamy and just a little sweet. I've used it in shepherd's pie, veggie pot pie and tuna-noodle casserole to great success.

2/3 cup UnCheese Sauce Mix
1 cup veggie broth or water

Combine dry mix and water over medium heat and whisk constantly until thickened.

Homemade Microwave Popcorn

Recent studies have shown that the same cancer-causing stuff that's in Teflon is also in microwave popcorn bags. Far better to make your own (the easy way). I used Alton Brown's recipe for general ingredient ratios.

1/3 cup organic popcorn kernels
2 tsp olive oil
1 brown paper lunchbag
1 staple

To taste:
salt
sugar (optional)
Tobasco sauce (optional)
nutritional yeast (optional)

Pour the corn kernels into the paper bag. Mix the oil, salt, sugar, Tobasco and nutritional yeast in a measuring cup, then pour the mixture over the corn and shake to mix. Fold the bag over, and close with a staple (no more, or it will spark in the microwave). Place in the microwave, and cook for 2-3 minutes, or until the pops are more than a few seconds apart.

Ingredient Notes: I got my popcorn kernels at New City Market, where you can even buy them in a paper bag. They also carry nutritional yeast powder, which provides a 'cheesy' taste and loads of vitamin B12.

Hummus

I love hummus. I love homemade hummus even more so, because I can make it exactly to my bizarre specifications. It's super-easy to do as long as you've got a blender handy. I believe this basic recipe came from Digs Magazine originally.

1 can (or 2 cups) chickpeas, drained
3 Tbsp. tahini
1/4 tsp dark sesame oil
1 good drizzle olive oil
1/4 cup lemon juice, or to taste
1 splash orange juice
1 clove garlic
2 tsp. ground cumin
salt and pepper to taste
1 Tbsp salsa
chipotle-flavored Tobasco to taste

Combine all ingredient in a blender, adding more orange juice if the mixture gets too dry. Serve with carrots or tasty bread.

Spinach-Mushroom Ravioli

This recipe was based on a free-floating idea I must have came across on the Internet (ravioli made with egg roll wrappers! Fancy that!). When I went back to research it, I found this recipe on the Food Network, which I used as a guide.

1 batch tofu ricotta, with the spinach included
1 package baby bella mushroom caps, chopped
6 egg roll wrappers
1 egg white, mixed with 1 tsp water
1/2 cup marinara sauce

Put the chopped mushrooms in a frying pan with a little water, and cook, covered, over medium-high heat until the mushrooms are cooked through. Drain and add to the tofu ricotta.

Lay out one of the egg roll wrappers on a clean surface. Brush with the egg mixture. Put four teaspoons of the ricotta-mushroom mixture on the wrapper, separated by about an inch. Lay the other egg roll wrapper on top, and press down firmly around the filling. Turn a Mason jar upside down over each filling lump, pressing to seal the edges. Cut into 4 ravioli. Lay on a floured surface and cover with a towel to prevent them drying out. Repeat with the other 4 egg roll wrappers.

Bring a large pot of water to boil. Meanwhile, heat the marinara sauce. When the water is boiling, drop 2-3 ravioli in and cook until they float, about 2 minutes. Gently remove the ravioli with a slotted spoon and lay them on a plate, covered, until the ravioli are all done. Top with warm marinara sauce.

Ingredient Note: If you don't want to make the tofu ricotta, you could use low-fat 'normal' ricotta. Just add 1/2 cup chopped cooked spinach and 1 Tbsp garlic powder, and whiz it in a food processor until it's evenly mixed. You'll probably have ricotta-mushroom mixture left over, so save it to make more ravioli with or add it to Zucchini Eggplant Lasagna later in the week.

Storage Note: If you don't cook all the ravioli at once, you can freeze them by putting them on a single layer (not touching) on a cookie sheet in the freezer. Once they're frozen solid, put them in containers or ziploc bags. (If you just throw them all into one bag and stick it in the freezer, they'll stick together and turn into a gummy mess.)

Blackened Salmon Fillets w/ Mashed Sweet Potatoes

3 frozen blackened salmon fillets

Thaw fillets, preferably overnight in the refrigerator. Lay the fillets in the bottom of a baking dish and bake for 30 minutes at 350 degrees.

Mashed Sweet Potatoes

2 large sweet potatoes
1 tablespoons non-hydrogenated margarine
1 teaspoon sea salt
1 healthy splash orange juice
2 tablespoons maple syrup or honey
1 liberal dash garlic powder
1/2 tablespoon nutritional yeast (optional)
1 dash pepper
1 dash balsamic vinegar
2 tablespoons veggie broth

Cut the potatoes into 1-inch chunks. Combine with 1 cup broth and enough water to cover potatoes with about an inch of liquid. Boil until potato chunks are very soft. Drain.

Combine the potatoes, with all other ingredients in a large bowl. Mash with a potato masher until smooth. Taste, and adjust seasonings accordingly.

Ingredient Notes: Both nutritional yeast and Earth Balance brand margarine can be found in health food stores.

Cornbread

This is my favorite cornbread recipe. It always gets rave reviews from people who have no idea there's tofu in it. The original came from VegWeb.

1 cup corn meal
1 cup whole wheat pastry flour
1/3 cup sucanat, or to taste (I like it sweet)
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons non-hydrogenated margarine or canola oil
1 12 oz. pkg silken tofu
1/3 cup plain or vanilla soymilk

Preheat the oven to 375 degrees. Mix the corn meal, flour, sucanat, baking powder and salt together. Add the margarine. Using your hands, squish the margarine into the dry ingredients until it's all evenly incorporated.

Combine the tofu and soy milk in a smaller bowl. Using a stick blender, blend until very smooth. Add to the dry ingredients and mix until moistened. Pour the whole lot into a greased glass pan and bake for 20-30 minutes.

Ingredient Notes: Sucanat is a natural sugar derivative. I use Earth Balance or Smart Balance brand margarine, which doesn't have trans fats. You can find both at most health food stores. This tofu is the vacuum-packed kind that comes in cardboard boxes.

Spicy Two-Bean Chili

I'm pretty sure this recipe is based on one from VegWeb.

1 teaspoon cumin
1 teaspoon oregano
Tobasco to taste
most of a jar of enchilada sauce (we use Pace Medium, in the glass jar)
2 cans diced tomatoes, undrained
2 cans black beans, rinsed and drained
2 cans garbanzo beans, rinsed and drained
1 cup corn (optional)

Combine spices, sauce, tomatoes and beans and simmer for 15 mins. Stir in optional corn, cook 2 minutes. Serve on its own, with cheese sprinklings or with cornbread.

Pasta w/ diced tomatoes, artichokes and olives

This is a variation on one of our favorite dishes, tomato-olive pasta with garlic and fresh basil. It's quick, and it never fails to delight.

3 cups penne pasta
5-6 cups water
a pinch of salt

Bring the salted water to a boil; add pasta and let cook until just barely not crunchy. Meanwhile..

1 tsp olive oil
2 cloves garlic, minced

Combine the oil and garlic in a frying pan over medium heat. When the garlic is starting to turn golden, add:

2 cans diced tomatoes, drained
1 can whole black olives, drained
1 can artichoke hearts, drained
2-3 basil leaves, torn into little bits
1 splash white wine (optional)

Cook for 5 minutes, or until hot. Drain the pasta, and sprinkle with a little olive oil. Top with the veggies and eat!

Baked Tomatoes & Zucchini

I believe this recipe originally came from Digs Magazine. It's a staple around here, particularly in the summer-time, when we can get fresh zucchini and tomatoes from the farmer's market.

2-3 tomatoes, sliced thickly
1-2 zucchini, sliced not quite as thickly
garlic, sliced thinly
fresh or dried dill weed
salt
pepper
olive oil

Spread a little olive oil on the bottom of a baking dish. Layer the zucchini slices in the pan, and top with garlic slices, dill, salt, pepper and olive oil. Repeat with a layer of tomatoes, alternating layers until you've run out of ingredients. Bake at 400 degrees for an hour, or until the zucchini is tender.