Tag Archives: Vegan Brunch

Using up the garden: turnip greens, garlic, Anaheim chilis

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http://rcm.amazon.com/e/cm?t=thealmvegpro-20&o=1&p=8&l=bpl&asins=1558322566&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifrOne of my favorite ways to use up veggies is to add extra veggies to a likely looking recipe. I think most recipes are improved by adding more veggies, with improved taste and definitely superior nutrition! I found a couple of good candidates for this treatment when I was deciding what to make for dinner last night.

First, I have been trying to make more soups, to get more veggies into our diet, and now that I am working at home, I can actually use my crockpot (which really irks me–all the recipes have 8 hour or less cooking times, which is too short for the days that I got to the office), so I went to my copy of Robin Robertson’s Fresh from the Vegetarian Slow Cooker, and found this awesome recipe for French White Bean and Cabbage Soup.

I mostly followed the recipe, but the biggest change I made was to add a bunch of veggies. Marsha brought me some extra veggies last week, including some red bell peppers and one last zucchini. My zucchini plant died long ago, but they had one more plant that reseeded itself and produced a few late squash. So, I chopped those up and added them to the skillet for the intial sauté. Here is a picture of the veggies waiting to be softened (except the garlic):

As you can probably tell, I sliced up some baby carrots, rather than using a big carrot. I like to buy those for the kids lunches and fast cream of carrot soup. I also substituted 8 fingerling potatoes, some golden and some red, sliced thinly, for the Yukon Gold potato, and I added just a bit more thyme than the recipe called for, because I love thyme. I did not add the liquid smoke, because I can never seem to find that in the store. Here’s my bowl of the finished product:

For the main dish, I found this awesome recipe on the Vegetarian Times website. These days, I am always looking for recipes for greens, both because they are so healthy, and because I have a bunch of turnip greens in the garden that I want to use. Again, I mostly followed the recipe, but I did add an Anaheim chili to the onions and garlic. I also added a whole can of tomato sauce and water to make the full liquid amount, since I was out of veg stock, and a lot of extra garlic. I meant to add some baby spinach at the end, but after running to the Halloween store, then Target, then back to the Halloween store, then to Trader Joe’s, where I bought soy sausage, but forgot to buy more veg stock, I was feeling a bit frantic at the end of the cooking time, and I totally forgot. Next time. Here is my plate of this dish:

Predictably, the boy liked both dishes–he helped with the greens and sausage–but the girl was not a huge fan. I am going to wear her down eventually, I know.

Other things I have done lately with turnip greens and Anaheim chilis:

Tofu scramble: I used the recipe from Vegan Brunchhttp://rcm.amazon.com/e/cm?t=thealmvegpro-20&o=1&p=8&l=bpl&asins=0738212725&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr, adding the chili with the onions in the beginning, and the greens near the end of the cooking time

This Yummy Yam curry: This did call for greens, but really, there aren’t many recipes that I don’t find suitable for a nice mild chili or pepper.

Another attempt at menu planning

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http://rcm.amazon.com/e/cm?t=thealmvegpro-20&o=1&p=8&l=bpl&asins=156924264X&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifrI am trying to get better about menu planning. I have done it many times in the past, so I don’t understand why it still seems so difficult sometimes. Here is what I have so far for the next week:

Tonight: Tempeh Shepherdess Pie from Veganomicon, sauteed spinach and tomatoes, steamed broccoli. We have family coming over, and they are about as far from vegan or vegetarian as you can get. This should be sufficiently normal seeming for them to enjoy it, but still nice and healthy.

Sunday: Salmon noodle casserole, peas. I kind of thought when I started this blog that I might move closer and closer to veganism as time went on, but now I don’t think that is going to happen. I like the way we eat, and I don’t think I am going to cut out the seafood, or the occasional egg or bit of goat cheese. On the other hand, all of my favorite cookbooks are still vegan, so there will be plenty of vegan dishes in my future, too. I am thinking maybe I should change the name of my blog, though.

Monday: leftovers. We are having a big brunch in the morning, that is an interesting menu: Tempeh Scramble, Fennel Risotto, roasted butternut squash, coffee chip muffins (all fromVegan Brunchhttp://rcm.amazon.com/e/cm?t=thealmvegpro-20&o=1&p=8&l=bpl&asins=0738212725&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr), berry scones, coffee, juice, dark chocolate covered almonds. I am thinking we will need to clean out our fridge Monday night.

Tuesday: The kids will be at their dad’s, so I am thinking of using up some of the appetizer stuff I have hanging around my freezer–edamame shu mai, Thai vegetable potstickers, tiny cocktail samosas.

Wednesday: Red Beans and rice, steamed broccoli, fruit salad.

Thursday: Fried rice

Friday: No clue. Kids at dad’s, so not feeling the cooking. I will probably decide at the last minute.

So, not a bad plan. We could end up going to a friend’s one or two nights, so we should be able to make it through the week with this plan.