Monday, July 26, 2010

Roasted Veggie Couscous

Roasting veggies brings out a sweetness and flavor that cannot be matched with stir-fry or steam-fry.

I roasted zucchini, onion, tomato, garlic and sweet red and orange bell peppers tonight for about an hour at 325° on a cookie sheet. I had lightly brushed them with olive oil and seasoned them with salt and pepper.

After they came out of the oven, I cut them into bite-sized chunks and added them to whole grain wheat couscous that I had flavored with hot veggie broth, let sit and then fluffed with a fork. This was really wonderful with layers and layers of flavor, very healthy and very filling. Most of all, super easy to make.

Saturday, July 24, 2010

Tomato Tofu Scramble

Jeff is a wonderful gardener (even though he hates to eat veggies). He knows that I love them and that is all the encouragement he needs to get his hands into the dirt. Yesterday he harvested about a dozen and a half of Fuji apple-sized tomatoes. They are beautiful, vine ripened and OMGD delicious!

So of course that was the first thing I thought of for breakfast this morning. Tomato scramble with tofu and sweet bell pepper. I always add a bit of tumeric, celery salt, and basil to my scrambles. So delicious and easy!

Wednesday, July 21, 2010

Shitake and Cabbage Springrolls

Shitake mushrooms are so yummy. I decided to steamfry them with a combination of Napa Cabbage and regular Cabbage til the cabbage was wilted and soft but not coming apart.

I soaked my Springroll Skin in warm water til soft and placed it on a damp paper towel. I then soaked another as I was working with the first one.

I put a bit of Chinese Oyster Sauce in the middle and topped it with slivered scallions. Then I took the steam-fried cabbage and mushrooms and put that on top. I rolled them up burrito-style. Nummy!

These are a nice change from my tortilla wraps and definitely lower calorie.

Monday, July 19, 2010

Mango & Blueberry Pancakes

Need I say more?

I buy the bulk 5-grain pancake mix at Wholefoods and I love it for taste and ease. I always add a little rolled oats as well. Today I also added diced mango and blueberries. All I can say is yummmm!

I really love the bulk foods isle in Wholefoods. I find myself buying a variety of whole grain flours to make breads, hummus mix, falafel mix, whole grain rice & pastas, trail mix etc. You get really great ingredients and green packaging (brown paper bag) which I transfer to airtight jars at home.

Saturday, July 3, 2010

Vacation Time and Gathering for the Fourth of July Weekend

Summer school is finally over and I have six full weeks of vacation to look forward to.

I'll be starting this out at my brother and sis-in-law's gathering today. Jerry is firing up the grill and barbecue (he is doing feather bones for everyone). I will be bring a few vegan choices to add to the table. I am making a chilled pasta with basil pesto, lemon, toasted pine nuts, diced cucumber and topped with chopped sun-dried tomatoes. I think some great chips and dips are in order as well. So I am making a black bean, tomato and green chili dip. I will also make a creamy hummus to bring along.

This morning I found a great banana bread recipe at: I twisted mine to use stuff I had on hand, so I added a mango and switched the agave syrup for palm sugar. The results were absolutely delish.

Looking forward to seeing Paul and his daughter Haley this weekend. They are on-route to Mike and Petra's and stopping here for the night. They catch a flight in the early morning. Jeff and I are really happy to have them over.

Then tomorrow night it should be lots of fun at Mike and Pam's for friendship, fun and food...not to mention great fireworks.

Hope you all have a great holiday.