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Latest meal plan

  • Spinach and Artichoke Filo Pastry
  • Baked Bean Soup and Coleslaw
  • Soba Noodle Salad with Spicy Sesame Orange Dressing
  • Quinoa Stuffed Peppers with Harissa
  • Maple Roasted Tofu with Asparagus and Rice Noodles

Recipes to Try
Written by Cassie Young   
Thursday, May 8 2008

A few of my latest del.icio.us bookmarks and some recipes I plan to try in the near future:

I'm out of the kitchen and off my feet now due to an injury - but hoping to have a new recipe or meal plan to share with you relatively soon.

Enjoy the rest of your week!

 
Nutty Carob Rice Squares - no baking required
Written by Cassie Young   
Tuesday, May 6 2008

Nutty Carob Rice SquaresWe're having a big family get-together here and I've been making up a few goodies to serve, including these Nutty Carob Rice Squares. The recipe is based on one found at Alive.com and I've basically followed along but have added crisp brown rice.

Original Recipe and Instructions: Nutty Carob Squares from Alive

I used a 9x13" baking pan for my doubled batch and included the following ingredients:

  • 2 cups ground nuts - almonds, pecans and cashews
  • 1 cup roasted carob powder
  • 1 cup maple syrup
  • 1 cup hazelnuts, coarsely chopped
  • 1 1/2 cups crisp brown rice cereal
  • dessicated coconut, unsweetened, for topping

Notes: Fingertips dipped into water makes pressing the stiff mixture into the pan quite a bit easier. I've also made a separate batch of the squares using shelled hemp seeds as part of the ground nut mixture which is nice, but no need to grind the hemp. I got about 50-60 small squares out of my 9x13" pan.

 
Soba Noodle Salad with Spicy Sesame Orange Dressing
Written by Cassie Young   
Friday, April 25 2008

Soba Noodle Salad with Spicy Sesame Orange DressingSoba noodle salad with romaine, sweet peppers, sugar snap peas, peanuts and spicy sesame orange dressing. So good we decided to have it for dinner two nights in a row.

For the dressing, I've taken my usual peanut butter based version I've been making for a while and switched it up with tahini - an idea inspired by a delicious recipe for Simple Sesame Noodles from Trina at Your Vegan Mom - and we both loved it!

For the Noodle Salad

I don't measure for the salad and generally go with about 3 times the amount of veggies to cooked noodles. Feel free to vary the ingredients.

 

cold, cooked soba noodles

sugar snap peas, cooked tender-crisp

romaine lettuce, torn into bite-sized pieces

yellow bell pepper slices

red onion slices

toasted peanuts

spicy sesame orange dressing - enough to coat everything (recipe below)

optional: sliced seitan flavored and cooked any way you like

Get the soba noodles cooking and toss the snap peas into the pot of boiling noodles one minute before they're finished cooking. Drain together, rinse with cold water and drain again.

I used a homemade 5-spice seitan but use any you like - or leave it out entirely. Great either way!

Spicy Sesame Orange DressingSpicy Sesame Orange Dressing

2 tablespoons well-stirred tahini

1 tablespoon toasted sesame oil

2 tablespoons soy sauce

2 tablespoons lime juice

2 tablespoons agave nectar

zest of 1 orange

1 large clove of garlic, minced to a paste

1 teaspoon fresh grated ginger

red chile peppers, finely minced, as much as you like

Whisk tahini and sesame oil together until smooth. Add remaining ingredients and adjust flavors if needed.

Yields approximately 1/2 cup of dressing.

 

Related Recipe:

Spicy Sesame Peanut Noodles with Veggies

 
Baked Bean Soup and Coleslaw
Written by Cassie Young   
Thursday, April 24 2008

Baked Bean SoupThe Baked Bean Soup recipe is from Ashley over at Eat Me, Delicious. My cooking notes can be found in the meal plan post for the week. Like many soups, it tasted even better the next day, and I'd definitely make this again with plenty of extras for freezing.

To complete our meal, I tossed a coleslaw together using shredded cabbage, carrot, red onion, sunflower seeds and a creamy poppy seed dressing. For the dressing, I whizzed 5-6 tablespoons of silken tofu with a small dollop of Dijon, a little agave, cider vinegar, fresh garlic, a drizzle of grapeseed oil, then mixed in poppy seeds, salt and pepper.

Other side salad/dressing suggestions:

  • Use the Apple-Flax Vinaigrette from my Three-Bean Dinner Salad with a mix of romaine, sliced red onions and apples and a sprinkling of walnuts. Or make the 3-bean salad without the lima and white beans beans and add a good handful of corn kernels in their place.
  • Cauliflower and Radish Salad is a favorite of mine and would make an excellent side.
  • Use the Mango-Chili Vinaigrette with any salad you like, but it's especially good with a spring mix.
 
Spinach and Artichoke Filo Pastries
Written by Cassie Young   
Tuesday, April 22 2008

Spinach and Artichoke Filo PastriesThis meal was prepared on Saturday with plenty of leftovers for Sunday - and perfect to have after a nice day of bird-watching. It was a light meal and we finished up with a fruit and soy yogurt smoothie.

I ate two slices of spinach pastry cold, right from the fridge, as that's how I prefer to eat most of my leftovers. My husband thinks it's odd and I know I can't be the only one! And I wonder...do you like to eat your leftovers cold or do you prefer to reheat them?

Spinach and Artichoke Filo Pastries

Not so much a formal recipe as it is the simple method I used to put everything together. I assembled the pastries like two long strudels as I find it easier and quicker than making individual triangles. This gave us about ten 3” slices.

Spinach filling:

2 onions, chopped

4-5 garlic cloves, minced

1 kg frozen spinach, thawed and squeezed of excess liquid

1 1/2 teaspoons oregano

chopped dill, as much as you'd like

1 cup chopped, marinated artichoke hearts

black pepper, to taste

 

Tofu crumbles:

175g firm tofu, crumbled

ume plum vinegar*

 

8-10 sheets filo, thawed

olive oil, for brushing (use a pastry brush or oil mister)

Get the tofu crumbles marinated

Combine the tofu and ume plum vinegar and allow to sit while preparing the spinach filling.

* Ume plum vinegar adds a pleasantly tart, salty flavor. I used 3 teaspoons but you could go with more if you think it needs it. I opted for less in the interest of keeping the total sodium content from creeping up higher than I'd of liked. I'll leave it up to you to decide for yourself how much to include.

Prepare the spinach filling

Saute onions in a little oil until translucent. Add the garlic, spinach and herbs. Saute just until any more excess liquid evaporates. Season with black pepper to taste. Allow to cool completely. Stir in tofu.

Assemble the pastries and bake

Assemble one long pastry at a time using 4-5 sheets of filo for each and half of the spinach filling. (I do this right on the baking sheet.) Work quickly and give each layer of filo a very light brush or spray of olive oil before folding up with the spinach filling. Place seam side down. Brush olive oil over the outside of the pastry and sprinkle with extra dill, if desired. Repeat process for the second pastry. Score the tops with a knife about every 3 inches. Bake at 350F for 30-40 minutes, or until filo is golden brown and flaky.

 
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