Vegan Pad Kee Mao

We all really liked this recipe including the kids!! So I don't want to lose it.

Pad Kee Mao 'Drunken noodles'⁣⁣ adapted from an Instagram recipe by @woon.heng 🧡 
Ingredients (yields 2-3 servings)⁣⁣ ⁣(NOTE: DOUBLE this recipe for 5 of us including Zoey)
  
~ 1lb fresh flat rice noodles (separate noodles to loosen them up)⁣⁣⁣
~ 1/2 package sliced fried tofu or pan-fried firm tofu⁣⁣⁣~ 4 cups mixed vegetables, thinly sliced, such as: bell peppers, onions, carrots, Chinese broccoli, regular broccoli, etc. 
~ 3 shallots⁣⁣, minced
~ 3 cloves garlic⁣⁣
~ 2 cups packed Thai basil⁣⁣ (1/2 bunch)
~ 3 chopped chili⁣⁣⁣ (I left this out for kids)
~ 1 teaspoon chili flakes plus more for garnish⁣⁣ (I left this out for kids)
~ oil & salt to taste⁣⁣⁣
~ lime juice⁣⁣
⁣⁣⁣
🍃Sauce (whisk all in a bowl):⁣⁣⁣
~ 2 tablespoons soy sauce/tamari⁣⁣
~ 2 tablespoons dark soy sauce⁣⁣
~ 4 tablespoons sweet & sour sauce⁣ (I found this in a Chinese grocery store, it said it was a japanese dipping sauce)
~ dash of white pepper⁣⁣⁣

1. In a heated pan on high heat with 3 teaspoons of oil, saute vegetables until cooked through. Remove vegetables and set aside with the sliced tofu.

2. Add 3 more teaspoons oil to pan, sauté shallots & garlic until fragrant. Then, add in tofu and vegetables, rice noodles & sauce. Stir-fry continuously so noodles are all coated with sauce.⁣⁣
⁣⁣
3. Stir in Thai basil, chili, chili flakes (if using) and toss until well combined. Season to your preference & add splashes of water, if needed. Serve warm with some lime juice. ⁣⁣⁣

*If your rice noodles appear hard to separate: place noodles in a microwaveable bowl covered with damp paper towel & heat for 2 mins. This will help soften noodles.

Beefless Stew

You know me, always trying to make a vegetarian version of my favorite meat foods. While this one really doesn't come close to real beef stew, it is a very good vegetarian stew in it's own right. Great for this time of year. Add crusty bread and life is pretty good. My son who is going through a picky phase with vegetables at least ate the carrots and potatoes and peas out of this soup, which I count as a success in my book.

a bit adapted from McDougall's beefless stew
 

Beefless stew

Ingredients

• 1 lb crimini or 2 medium portabella mushrooms, cut into ¾-inch pieces (about 4 cups) 
• 1½ large yellow or white onions, chopped into ¾-inch pieces (about 3 cups)
• 3 medium carrots, sliced lengthwise and cut into ¾-inch pieces (about 2¼ cups)
• 3 ribs celery, cut into ¾-inch pieces (about 1 cup)
• 1½ tablespoon finely chopped garlic (about 6 medium cloves)
• 5 cups water
• 2 pounds white potatoes (2 large), peeled and cut into ¾-inch chunks (about 6 cups)
• ⅓ cup tomato paste (half of a 6-ounce can)
• 1 tablespoon dried Italian herb seasoning (I used Herbs de Provence which is french but was still good)
• 1 tablespoon paprika
• 2 teaspoons finely chopped fresh rosemary (I didn't have this so left it out, it was fine)
• 1½ cups cooked peas (if frozen, rinse under warm water)
• butter or oil for cooking

Instructions

1. Heat 1 tablespoon of butter or oil in a soup pot over medium-high heat.  Add the mushrooms and fry until browned on the sides, maybe 15 minutes, stirring every few minutes to try and get as many mushroom sides brown as possible. Transfer cooked mushrooms to another bowl.
2. In the same pan add a little more butter or oil, then fry the onions, carrots, and celery for about 8 minutes, or until mostly translucent.
3. Stir in the mushrooms and garlic, and continue to cook while stirring for 5 minutes more, adding butter or oil if needed.
4. Add the 5 cups of water, potatoes, tomato paste, Italian seasoning, and paprika, and bring to a boil, uncovered. Reduce the heat to medium-low and stir in the rosemary (if using). Cover and cook for 25 to 30 minutes, stirring occasionally, or until the carrots and potatoes are very tender.
5. Add the peas and cook for 5 minutes more.
6. Place 2 cups of the stew (broth and vegetables) into a blender, and blend just briefly. Stir the mixture back into the pot to thicken the stew.

Redemption Beans

I have been on a cookbook-buying binge lately. After reading a blog post about a cookbook called The Taco Cleanse full of vegan taco recipes, I immediately ordered it. I made this Jamaica-inspired recipe today and not only was it fast and delicious -- baby loved it! So I must blog it so I don't forget about it. This recipe makes  a LOT of sauce, so if you don't want so much sauce you may want to reduce the coconut milk a bit, or add in another can of beans.

REDEMPTION BEANS

Ingredients:

-- 1 T. oil
-- 3 garlic cloves, smashed (I used a mortar and pestle)
-- 3 scallions, smashed (I used a mortar and pestle)-- 2 bay leaves
-- 1 t. thyme
-- 1/2 t. ground allspice
-- 1 t. salt
-- 1 scotch bonnet or habanero pepper, whole (I omitted this)
-- 1 13-oz can coconut milk
-- 2 cans kidney beans, drained and rinsed

Instructions:

-- Heat oil in pan. Add smashed garlic and scallions and let cook a little. Then, add in the rest of the spices and fry in oil until fragrant.

-- Add in the coconut milk, salt, and pepper if using, and boil 10 minutes or until reduced a bit.

-- Add the kidney beans and boil 5-10 more minutes or until it's thick to your liking.

Serve on with corn tortillas with roasted cauliflower, and guacamole, and hot sauce on the side.

Lentil Dosa (Moong Dhall dosa or parapu dosa)

Amma made these dosas for dinner last night, she made some minus the red chili powder for Kiran and he loved them. I brought some into work today and they were much appreciated!! People asked for the recipe, I wanted it too so I asked Amma and here it is:

LENTIL DOSA

INGREDIENTS

-- 1 cup split moong dhall (can substitue in whole moong dhal) (NOT MUNG BEANS) (you can find this in most Indian stores)
-- 1/4 cup parboiled rice (this is basically just the pre-cooked "instant" rice you see on store shelves such as Uncle Ben's) (you can substitute regular rice for this if you want)

-- 2 inch knob of ginger
-- 1 teaspoon salt or to taste
-- 1/8 tsp. red chili powder
-- 1 carrot, shredded
-- 1/2 onion, minced
-- 1 handful spinach, minced

1. Put dhall and rice separately into bowls and cover with water. Soak for 30 minutes to an hour.

2. Before grinding, wash the lentils at least three times to get rid of the cloudy water.

3. First grind rice with water in powerful blender (or Indian mixee) until it is coarsely ground.

4. Add the moong dhall to the blender and grind until it is a batter. It is better if it is a little coarse. 

5. Peel the ginger and add that to the batter in the blender, blend until it is mixed in the batter.  Add water to make into a watery batter, same consistency you would want for crepes.

6. Take the batter out of the blender, mix in salt, red chili powder, carrot, onion, and spinach. (can use other vegetables if you want here, or no vegetables)

7. You fry dosas sort of like crepes, pour approx. 1/3 cup out onto a heated frying pan or griddle, then spread it out in a circular fashion. This one will be a little chunky due to the vegetable chunks in the batter. That is okay.

8. Drip a little oil on the outside edges of the dosa as it cooks to make the edges crispy. Flip the dosa when one side is finished, cook the other side until done.

9. Eat with gunpowder, sambar, chutney, whatever you want. Or just plain.

 

Baja Avocado Tacos

In Los Angeles I used to eat Baja fish tacos all the time. Even though I'm not the craziest about fish, I loved these crunchy creamy delights. Since moving to Vancouver, Mexican food, especially anything specific I am craving any given day, seems to be in very short supply, so I have had to make do.  That why when I saw this vegetarian version of Baja fish tacos my eyes perked up. They are quite good. We normally don't deep fry things in this house, but to satisfy a craving this recipe is worth it.

Baja Avocado Tacos
adapted from Your Vegan Mom

serves 2.5

INGREDIENTS

-- 2 ripe avocados
-- oil for frying

beer batter:
-- 3/4 cup flour
-- 1/2 teaspoon salt
-- pepper
 -- 3/4 cup mexican lager (or any lager, or any beer, or soda water if that's how you roll)
-- could try adding some powdered seaweed to give a bit of that "fishy" flavor?

 sauce:
-- 1/4 cup mayonnaise
-- 1 tablespoon milk
-- 1 tablespoon yogurt
-- 1 small clove garlic, crushed or minced very finely
-- salt and pepper to taste

to serve:
-- 2 cups shredded cabbage
-- 10 or 12 corn tortillas
-- hot sauce
-- lime wedges
-- 1 medium tomato, cubed
-- 2 tablespoons minced fresh cilantro (optional)

INSTRUCTIONS

1. Make the sauce by mixing all the sauce ingredients and setting aside

NOTE: if this is your first time deep frying, please research it so you do it safely! It can be very dangerous. If not, read on:

2. In a 2 inch deep frying pan or other pot, pour 1 inch of oil. Heat on medium-high until it is good and hot.

3. While the oil is heating, whisk together your batter ingredients. It should be the consistency of pancake batter.

4. Cut the avocado into slices (I did 8 slices per avocado), dip in the batter, and ease into the batter, being sure not to crowd the pan. I cooked these in 2 batches. When the avocadoes are golden brown all over (you may need to turn them if they're not completely submerged in oil) remove to a cooling rack or paper towel covered plate. Cover with another paper towel until ready to eat.

5. Just before serving, heat tortillas on a griddle or dry frying pan, or wrap in a damp towel and microwave for about a minute until steamy.

6. To assemble taco: place 1 1/2 slices fried tortilla on a hot tortilla. Top with cabbage, a little tomato, cilantro, lime juice, mayo sauce, and hot sauce to taste. Enjoy!!

TODDLER FOOD:
For Kiran's taco, since he has a hard time with raw cabbage, I just microwaved his cabbage until it was soft and left the hot sauce out. 

Baja Avocado TacosBefore you run away in horror, keep in mind that you're not frying the tortilla, so I like to think that the fat content sort of evens out.  Am I rationalizing?  Mmm, fried avocado.  
Beer-battered avocado:

• 2 ripe avocados
• mild oil for frying 
• 3/4 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 3/4 cup Mexican lager (that's a half a beer)

- See more at: http://www.yourveganmom.com/your_vegan_mom/2010/10/taco-night-giveaway.html#sthash.isbhOSAx.dpuf

Baja Avocado TacosBefore you run away in horror, keep in mind that you're not frying the tortilla, so I like to think that the fat content sort of evens out.  Am I rationalizing?  Mmm, fried avocado.  
Beer-battered avocado:

• 2 ripe avocados
• mild oil for frying 
• 3/4 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 3/4 cup Mexican lager (that's a half a beer)

The sauce:

• 1/2 cup vegenaise 
• 2 tablespoons nondairy milk
• 2 tablespoons lemon juice
• 1/2 teaspoon garlic salt

2 cups shredded cabbage12 taco size fresh corn tortillas
hot sauce and lime wedges
- See more at: http://www.yourveganmom.com/your_vegan_mom/2010/10/taco-night-giveaway.html#sthash.isbhOSAx.dpuf

Polenta rounds with mushroom gravy

This is something I sort of made up based on a few different recipes I have been fiddling with and has become a weeknight staple in our home. 

Amounts are approximate, I have never measured most of these things, but I will make the recipe from this next time and adjust accordingly.

 Vegetarian polenta cakes with mushroom gravy

Ingredients
serves 4 (or 2.5 in our house)

-- 2 tubes pre-cooked polenta (can get in trader joe's and some italian/greek stores)
-- olive oil

-- 3/4 lb sliced mushrooms (crimini is our favorite, white would work also) -- I use 1/2 a costco container.
-- butter
-- 1 shallot, minced
-- 1/4 cup marsala wine
-- 2 cups water
-- two teaspoons better than bullion veggie stock mix
-- 1/2 teaspoon dried thyme
-- 1/2 cup milk
-- 2 Tablespoons flour

Directions:

1. In a big fry pan, get some oil heating up. Slice the polenta into 1/2 inch rounds and fry each side on medium heat until brown. This will take longer than you think, approx. 8 minutes a side or so. For Kiran, we fry a few rounds a little less because he has no back teeth to chew.

2. While that is going, heat up some butter in another big fry pan or sauce pan. Put the mushrooms in the pan and fry and stir until they are brown on both sides. This takes a while, maybe 15 minutes?

3. When the mushrooms are almost done, add in the shallots and let those cook. Maybe another 5 minutes.

4. When the shallots are cooked, add in the marsala and let it cook down to remove alcohol, 3 minutes.

5. Add in the water, stock, thyme and bring to a boil. Taste the water for seasonings, if it needs more salt or anything add it here. If this water does not taste good, your gravy will not taste good!

6. In a separate bowl, mix the milk and flour together. While the mushroom and stock mixture is boiling, whisk it rapidly, and pour the milk and flour mixture in a stream into the gravy. Keep whisking and boil the gravy until it thickens.

7. Finally, taste again for seasonings and you are done!

8. Serve the mushroom sauce over the polenta rounds, you may need to chop the mushrooms up more for a toddler who has no back teeth. 

delicious roasted vegetable salad from New York Times

We tried making this salad tonight. So good! And baby boy could eat most of it too (minus the arugula)! This is a meal I want to make again and again.

Spinach Salad with Roasted Vegetables and Spiced Chickpeas

Yield 2.5 main-dish servings

Time 1 hour

Ingredients

• 1 15-ounce can chickpeas, drained and rinsed
• 2 large sweet potatoes (1 1/4 pounds), peeled and cut into 1-inch cubes -- (or one small butternut squash, which is what I used)
• 2 medium carrots (1/2 pound), peeled and sliced 1/4-inch thick
• 8 tablespoons extra-virgin olive oil
• 3/4 teaspoon salt, more as needed
• Black pepper, as needed
• 2 thyme sprigs (or a big pinch of dried thyme)
• 1/2 teaspoon chili powder (because we were cooking for our 12-month-old, I substituted paprika for this and the recipe was still quite nice)
• 1/2 teaspoon ground cumin
• 1 clove garlic, minced
• 1/3 cup plain Greek yogurt
• 2 teaspoons fresh lemon juice
• 5 ounces spinach (6 cups) -- or arugula, or both
• 2 tablespoons thinly sliced shallot

Method

1. 1. Heat oven to 400 degrees. Line a large baking sheet with a clean dishtowel or several layers of paper towels and spread drained chickpeas evenly on top. Pat dry with another dishtowel or paper towels.
2. 2. Toss sweet potato and carrots with 2 tablespoons oil and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Spread on a large rimmed baking sheet and top with thyme sprigs. Roast, tossing occasionally, until golden-brown and very tender, 40 to 50 minutes.
3. 3. While vegetables are roasting, toss chickpeas with 2 tablespoons oil, chili powder, cumin and a large pinch of salt. Spread on another rimmed baking sheet. Transfer to the oven 10 minutes after you’ve put in the potatoes and carrots; roast until crisp and golden brown, 30 to 40 minutes.
4. 4. Using the flat side of a knife or a mortar and pestle, mash the garlic with a large pinch of salt until it forms a paste. Add it to a small bowl and whisk in yogurt and lemon juice. Slowly whisk in remaining 4 tablespoons (1/4 cup) oil. Season with salt and pepper.
5. 5. In a large bowl, combine spinach, roasted vegetables, chickpeas and shallot. Toss with enough dressing to lightly coat vegetables and greens and serve at once.

Ideas for lunches for Kiran

With a vegetarian toddler starting day care soon, I worry about packing healthy lunches for him! So I am going to list as many lunch ideas as I can so I don't worry so much:

1. Tofu fried rice
2. Egg fried rice.
3. Goop rollups on corn tortillas with salsa/yogurt dipping sauce and avocado
4. hummus, pita, and (steamed?) carrot sticks.
5. Bean, cheese, and red pepper quesadillas with salsa/yogurt dipping sauce and avocado
6. Mac and cheese with peas and tofu (or without)
7. Pasta with red sauce and edamame on the side (or mixed in)
8. Egg salad sandwich
9. Tofu salad sandwich
10. peanut butter and jam/banana/fruit sandwich
11. Grilled cheese and tomato sandwich
12. Bean burgers!
13. LEFTOVERS

 okay that's all I got.

Some things to try making:
 http://www.bestrecipes.com.au/recipe/cheesy-vegetable-muffins-L90.html

I will add others here as I find them!!

Super Simple Bean Burgers

Another lunchtime special around our house these days. These burgers can be on the table in roughly 15 minutes if you are fast at preparation, which I am!! From this link.

Super Simple Bean Burgers

-- Makes 6 thin burgers (serves 3 adults)

• 1 can (15.5 ounces each) black, white, or pinto beans or black-eyed peas
• 1/2 cup dried breadcrumbs
• 1 large egg, lightly beaten
• coarsely ground black pepper
• 1/4 teaspoon garlic powder
• hamburger buns or bread for the buns
• 
  

   

  Directions

  1. Drain beans very well, reserving the liquid, and mash the beans in a medium bowl. 

  2. Add the breadcrumbs, eggs, pepper, and garlic powder. 

  3. If necessary, add a little of the bean liquid until the mixture holds together but is not wet. 

  4. Divide into 6 equal portions and shape into 4-inch patties.

  5. Heat a generous amount of olive or canola oil in a large (12-inch) skillet over medium-high heat.
  6. Add the patties and cook, turning only once, until a crisp brown crust forms on both sides, about 6 minutes total.
  7. While the burgers are cooking, toast the buns or bread and top to your liking. (I am partial to the classic ketchup, mustard, lettuce, tomato, and maybe a little onion)
  8. If you want cheese on your burger, add it on your burger just before it is finished cooking. Cover the skillet, turn the heat to low, and let the burgers continue to cook until the cheese melts.
  9. Finish putting together your burger and enjoy!
  
  This is a tasty and easy meal that Kiran quite liked!! 

Easy tofu fried rice

Here is the recipe I use for tofu fried rice for Kiran (I double it if I am eating too). All measures approx.

-- 1/4 cup finely chopped onion
-- 1/4 cup finely chopped red bell pepper
-- 1/2 cup chopped other vegetable (brocolli, zucchinni, etc)
-- optional -- 1/4 cup tomatoes
-- 1 cup rice, already cooked
-- 1/4 cup tofu, cubed
-- soy sauce
-- olive oil
-- sesame oil

1. In a frying pan over medium heat, fry up the tofu until brownish on the outside. Remove from pan.
2. In the same pan, fry up the vegetables in a little olive oil until soft.
3. Add in the rice and tofu and a little soy sauce and a few drops of sesame oil for flavor. Mix and taste for seasonings. Not too salty for baby please!


I also use basically this same recipe for simple egg fried rice, only I fry the vegetables first, add the egg with the rice and it makes everything stick together as it cooks. 

New category: Toddler food -- First recipe: Tofu Egg Salad

Our beautiful boy Kiran is 11 months old already, and he is eating up a storm! He is eating mostly "people food" and not purees at this point. He can chew pretty well with his gums and 8 teeth, but since he doesn't have molars yet he can't grind difficult things like raw vegetables.

I try to cook as much of his food as possible, which was causing a problem because I was cooking Kiran a meal, then feeding him, then cooking myself a meal, then eating. The whole thing would take like 2 hours! So I decided to try and come up with some meals that both of us can eat at the same time! But there are many constraints, especially at lunchtime when time is short.

I have been looking for/creating meals that:

1. Use mostly foods I tend to have on hand
2. Include a protein source (varied throughout the day), vegetable and/or fruit, carb, and fats.
3. Are vegetarian (baby is vegetarian for now)
4. Are quick to prepare (for lunch this means under 20 minutes for sure, usually under 10)
5. Are yummy for baby and parents!
6. Bonus points go for foods he can pick up and eat himself (i.e. not purees)

I am lucky Kiran is a pretty adventurous eater, if he was picky things would be so much more difficult.

The other night I had some leftover tofu in the fridge so I put together a fast tofu egg salad for us to eat. It was good and I would like to share the recipe.

Tofu Egg Salad

modified from this link

• 1 block firm tofu, drained (I used medium firm and it was fine)
• 1/2 cup cooked soft vegetables (I used frozen spinach, cooked and chopped finely, but you could use cooked peas, cooked diced carrots, cooked brocolli chopped finely, or whatever you have on hand)
• 1/3 cup mayonnaise
• 1/3 cup sweet relish (or chop up some sweet pickles very finely, like I did)
• 1/2 tsp lemon juice
• 1/2 tsp. celery powder (or 1/2 stalk celery, very finely minced)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder (or 1/2 small onion, very finely minced)
• 1 tbsp mustard
• dash paprika for garnish (optional)

Preparation:

In a medium-sized bowl, mash the tofu with a fork. Add remaining ingredients and stir together until well combined. Sprinkle with paprika for garnish, if desired. Serve on bread for an "egg" salad sandwich.