SLURP IT UP

It’s Soup Season!  My latest Delivered Dish of the Week menus feature soups nearly every week. The great thing about soups — and all my autumn & winter dishes in general — is that you can freeze them in small containers to enjoy later. Furthermore, ziploc bags of soup, frozen flat, can be stored vertically to save freezer space.

You can order online right here for any weeks you wish.  Easy peasy.  If you’ve never ordered before, do please read the full description of Delivered Dish of the Week service first.

MENUS FOR DDOW OCT 27 – DEC 1ST

Week of Oct 27th

Beautiful Beet Soup (my photo)

Blood Red Beet & Lentil Soup w/ Ginger
Vegan GF, soy-free, no added sugars. A satisfying fiber-rich soup for Halloween, to counteract any candy.  Very popular with beet-lovers plus a natural source of iron.

Fried Brown Rice w/ Shredded Cabbage & Carrots flavored with Coriander, Mustard & Fennel Seeds.
Vegan GF, soy-free, no added sugars. One of a hundred easy variations on fried rice.  I add stronger spices here to spark up organic brown rice. A great way to use up left-over rice, too. Sauteed cabbage w/ fennel seed is a lovely, mild side dish by itself and, so easy to make at home –– try it.

Week of Nov 3rd
Squash Soup w/ Red Chile & Mint
Vegan GF, Paleo, soy-free, no added sugars. Spicy red chile & cooling fresh mint adds a nice twist on a classic autumnal soup. Dollop with queso fresco or yogurt to dress it up.

Butternut Squash Soup w/ Red Chile & Mint (Splendidtable.com)

Beans & Greens Tamale Casserole w/ Tomatillo Sauce
Vegan GF, soy-free, no added sugars; contains corn. Clients voted this an all-time favorite!  I always add chopped dark greens to beans for added nutrition and fiber. The mild tangy sauce disguises the taste of greens, too, if you have fussy eaters. It comes in a mini-loaf foil pan.

Week of Nov 10th
Minestrone w/ Rice Pasta
Vegan GF, soy-free, no added sugars, Paleo option. Rice elbow noodles, kidney beans, green beans and other veg in a light tomato broth. I like Tinkyada brand rice pasta. You can request no pasta & no beans for Paleo diets.

 Roast Ratatouille w/ Lentils
Vegan GF, soy-free, no added sugars, Paleo option. I adore ratatouille. Period. Especially when made of garden-sourced veg. I roasted & froze this in Sept for a wonderful infusion of summer days gone by. And it’s incredibly versatile: plop it on mashed pots for shepherd’s pie, spread on pizza, fill burritos, add to pasta sauce, et al.  You can request no-beans for Paleo version.

Week of Nov 17th

Ripe, medium ripe and green plaintains (web photo). Called the pasta of the Caribbean.

Caribbean Coconut Curry
Vegan GF, Paleo, soy-free, no added sugars. From Isa Moskowitz’s Appetite for Reduction cookbook and featuring naturally sweet steamed plantains. Mildly spiced. Really yummy.

 Quinoa Pilaf w/ Spinach & Cilantro
Vegan GF, soy-free, no added sugars. A nice green pilaf that complements the curry.

 Week of Nov 24th: Impress your guests! Terrific with turkey.
Polenta w/ Sage
GF, soy-free, no added sugars; contains corn and dairy unless you request no dairy. Smooth polenta makes a great gluten-free side. For a stuffing substitute, brush slices w/ olive oil and broil til crispy on top, then chunk it up. Yes, it’s fab with turkey & gravy on top.

Wilted Kale & Roasted Beet Salad in Tahini Dressing
Vegan GF, soy-free, no added sugars, Paleo. Two super foods in one dish to complement (and dare I say, counteract) starchy holiday meals. Creamy tahini softens raw kale’s texture while sweet roast beets balance its flavor. Sprinkle seeds or nuts on top, and/or go more even gourmet w/ dollops of goat cheese.

Week of Dec 1st
Smoky Split Pea Soup
Vegan GF, soy-free, no added sugars. I always add chopped collard greens and puree the whole thing to hide it. Sometimes I add nori seaweed as well for extra umami (savoriness); it melts away. Smoked paprika provides that “ham” flavor.

Puerto Rican Rice
Vegan GF, soy-free, no added sugars. Another easy variation on rice w/ green bell peppers, sweet peas , tomatoes and some tumeric for color. However, it won’t be exactly the national dish of Puerto Rico as I’m omitting the grandule verde (pigeon peas) and using brown basmati instead of white.

Utilitarian Does Not Mean Boring

This is why those dishes I choose to share here and link to on my FB page lean toward the utilitarian and not the drool-inducing “gourmet” ones, gorgeously illustrated in all those columns/blogs/newsletters that I receive weekly from Splendid Table, Mark Bittman (NYT), etc. My cookbooks lean that way, too.

Of course, those recipes & photos make me sigh with desire. But, sorry, I am not going to run out to the store for artichokes, broccoli rabe, hazelnuts or creme fraiche. So if they call for such ‘fancy’ ingredients, I use them for inspiration instead of following them exactly. 

Consequently, my take on utilitarian has become more broad yet still economical through keeping many spices & herbs on hand and trying different recipes with basics like rice, barley and beans. Whether you’re eating vegan or Paleo, you’ve got to keep it interesting.

See Spice is the Variety of Life blogpost for 8 easy, different rice-based dishes.  Another example: at this week’s Paleo Basics class at Mazopiya Natural Foods Market, I demo’d Moroccan Chermoula paste, a “pesto” of fresh herbs, garlic, lemon, ground cumin & paprika. Then I gave the students samples of it with sauteed collards, with chicken AND as a creamy dressing thickened with avocado. One great condiment equals oodles of combos!

I also stock up on organic, frozen pre-cut veggies from Sno-Pac, a MN company, which I buy wholesale via my Buying Club. (You can do this, too — contact me to find out how.) Having these veggies on hand saves me much time and money, and besides, they’re organic. 

Several dishes in this Delivered Dish of the Week menu cycle is based on this Sno-Pac supply. In general, I hope the dishes described below give you some ideas about cooking basics in versatile ways!  Order here. More about DDoW service.

DDOW MENU FOR FEB 17 – MARCH 24

Feb 17 – 23

Barley Roast Carrot Pilaf  Vegan, soy-free, no added sugars. Contains gluten; you can order Brown Rice for GF option. Simple and hearty, with rosemary.

Super Green Split Pea Soup Vegan, gluten-, soy-free, no added sugars.  Another green soup, it will look like last week’s Kale Yam soup but features split pea & spinach and sports a “meaty” flavor courtesy of smoked paprika.

Feb 25 – Mar 1

Cooked kasha, aka buckwheat groats.

Indian-style Kasha & Cabbage Vegan, gluten-, soy-free, no added sugars. Kasha is a common term for Buckwheat Groats, a gluten-free grain. It’s like an earthy brown rice. Here I flavor it heavily with Indian spices cumin, coriander & mustard seed, and add lightly braised shredded cabbage for sweetness and texture. It’s terrific with spicy roasted almonds. 

4-Jewel Dal w/ Spinach  Vegan, gluten-, soy-free, no added sugars.   A lovely recipe from cookbook queen Madhur Jaffrey that uses a variety of dal legumes including small brown lentils, split yellow lentils and split white pigeon peas. Each adds a slightly different texture.

Mar 3 – 9

Basic garbanzo & veg salad. This week’s will have only or mostly cukes. (Photo by Brad Dahlgaard.)

Turkish Tomato Wheat-berry Stew   Vegan, soy-free, no added sugars. Contains gluten; choose no wheat-berry for GF option.  Thickened with red lentil dal & eggplant and brightened with fresh mint & parsley. Very popular!

Garbanzo Cuke Salad  Vegan, gluten-, soy-free, no added sugars. A substantial marinated salad flavored with Middle Eastern zatar spice mix and lemon juice. (I got the zatar at Holy Land Deli grocery in NE Mpls, a mecca for interesting spices.)

Mar 10 – 16

Veg & Bean Mole Stew  Vegan, gluten-, soy-free, no added sugars.  Organic red bell peppers & beans dominate this rich concoction. I discovered online a passable, much simplified recipe for mol-eh sauce based on raisins, cacao and tomato paste. I first made it with the kids at the Arboretum Cooking Camps last summer and they liked it.

Quinoa Corn Salad in Lime Cilantro Vinaigrette Vegan, gluten-, soy-free, no added sugars. A light refreshing complement to the hearty mole stew, with organic quinoa and organic sweet corn.

Mar 17 – 23  PALEO WEEK

You can quickly make zucchini ‘noodles’ with a spiralizer. It’s a great pasta substitute.

Carrot Coconut Soup  Vegan, gluten-, soy-free, no added sugars. Thai flavors such as lemongrass & ginger make this basic combo interesting. I was inspired by a pumpkin soup recipe in Martha Stewart’s Everyday Living mini-mag (I think). 

Veggie Noodle Salad in Ginger Peanut Dressing  Vegan, gluten-free, no added sugars; contains soy (tamari). Lovely crunchy No-Carb salad with ‘noodles’ made of carrots, zucchini and daikon, plus bean sprouts, in everybody’s favorite dressing.

Mar 24 – 30

Ruby Barley Vegan, soy-free, no added sugars; contains gluten. A brilliantly hued beets & barley dish from Moskowitz’ Appetite for Reduction vegan cookbook.

Black Bean Veg Salad Vegan, gluten-free, soy-free, no added sugars. Spiked with citrus & crunchy veg to complement the earthy & soft barley dish.

 

Vegan Shepherd’s Pie

This week’s DDoW dishes were Spanish Shepherd’s Pie and Minestrone, both vegan, gluten-free and pretty low-fat, too. Hot comfort foods hit the spot during the Arctic weather we’re suffering through this week. BRRR.

Spanish Shepherd’s Pie: Mushroom & TVP filling, spiked w/ green olives & raisins, topped with Yukon Gold mashed pots (my photo).

Minestrone soup w/o noodles, and featuring green beans, broccoli, diced collards and carrots (my photo). Simple and “clean”.

I have to say, the vegan Shepherd’s Pie is yummy. The filling comprises sauteed mushrooms, celery, onions and TVP, plus green olives & raisins a la picadillo, which is why I named it “Spanish”. Picadillo is normally a savory ground beef mixture with green olives & raisins. I think I first had it inside an empanada at a nouveau Mexican place called Zona. I’ve since used it in tamales and combined it with rice.

Shepherd’s Pie is dead easy to make and freezes well. You could experiment with different kinds of filling, both meat and vegetarian/vegan. As long as there’s gravy!  To thicken the mushroom mixture, I used starchy potato water from the bottom of the pot. Btw, I mashed the pots with olive oil and plain soy milk. 

To make this totally Paleo, omit the TVP and add ground meat. For a church basement twist, use tater tots instead of mashed pots!  Variation: a Mexican flavored filling + mashed sweet potatoes.

Per my usual Bulk Cooking habit, I made twice the amount of filling necessary. As mentioned above, the mushroom mixture works very well tossed together with a whole grain, like “fried rice” type dish. I would add finely chopped green veg, too.  See more grain dish ideas.

Also, I made a different shepherd’s pie casserole with the left-over mashed pots and last week’s Lentil & Carrot Stew. Repurposing left-overs adds variety into your repertoire, reduces food waste and saves you money and time — hitting the trifecta with one blow. 

Inspiration & Perspiration

I’ve been so remiss about blogging!  I have about 10 backlogged topics I could easily expound upon– and hope to one day– such as

• stories of teaching the Arboretum Cooking Camps to the nicest bunch of 8 – 12 year olds;
• cooking for a family with Alkaline diet needs;
• how the government shutdown affected nutrition of low-income women & children;
• all the catering I’ve been doing, from board retreats to a large wedding dinner;
• new cookbooks I just picked up, like “Viva Vegan”; etc.

But that is for another day. Today I’m announcing the next 6 week-cycle of Delivered Dish of the Week (DDoW), which takes us up through Thanksgiving.

Bonanza haul from Farmers’ Market, Sept (my pic).

I find inspiration everywhere, from my own archive of dishes and cookbooks to newsletters and restaurants.

I’m always inspired by the Farmers Markets these days. I also like to peruse the aisles of grocery stores and see what catches my eye. If I like the name of a bottled salad dressing or a sauce, I take a picture of the ingredient list and try to incorporate its flavors into something.

I also look to organic food sources such as Azure Standard (Oregon), boutique producers like Purcell Mountain Farm (Idaho) and Sno Pac Foods (from southern MN). Purcell offers heirloom beans, so I tried some last cycle. This week I was able to order cases of frozen organic ‘sweet beans’ (fresh shelled edamame) from Sno Pac, so these will be featured in December.

Perspiration is what transpires between the photo above and the photos of dishes below. I don’t always love the process but often, I find chopping and stirring rather satisfying.  I let my hands take over, while my mind listens to MPR podcasts and wanders. And, I love the results.

DDOW OCT 21 – NOV 28

OCT 21 – 26

1) Pureed Celery Parsnip Parsley Soup. V, GF, Paleo, soy-free & no added sugars. Exactly what it says, with a bit of potato added to counter the sweetness of the parsnips. Fresh parsley and lemon juice brighten it up. Very mild and comforting.

2) Barley Mushroom Lentil Pilaf. V, soy-free & no added sugars; contains gluten. A very earthy, autumnal and toothsome dish. Wonderfully chewy, in contrast to the pureed soup.

OCT 28 – NOV 1

Beautiful Beet Soup (my photo)1) Zombie Blood Soup, aka Gingery Beet & Cabbage Borscht. V, GF, Paleo, soy-free & no added sugars.  Several clients love this and always order extra. And, if a delicious nourishing soup doesn’t do it for you, throw in some hard-boiled eggs for floating eyeballs and scare the kids.

1) Zombie Blood Soup, aka Gingery Beet & Cabbage Borscht. V, GF, Paleo, soy-free & no added sugars.  Several clients love this and always order extra. And, if a delicious nourishing soup doesn’t do it for you, throw in some hard-boiled eggs for floating eyeballs and scare the kids.

2) Rat Hot Dish, aka, Polenta Ratatouille Casserole. GF,  soy-free & no added sugars.  Reprise of ratatouille layered with smooth polenta in a loaf or pie pan, with the addition of white beans. Polenta will have butter and parmesan/romano cheese unless you indicate the no-dairy version. Probably really good with Fritos on top.

NOV 4 – 8

Diff kinds of red beans: (clockwise from top) kidney, Giant Scarlet Runner Beans and  Spanish Tolosna (my pic).

1) Creamy Kidney Bean, Carrot & Collard Mafe Stew. V, GF, soy-free & no added sugars; contains peanut butter. Option of almond butter if you have peanut sensitivities. West African Mafe is one of my top 10 comfort foods. It becomes more than the sum of its simple parts ( tomato sauce, peanut butter, some spices) and morphs into a rich creamy sauce. Excellent with any ingredients– in this case, hearty veg. Serve over a grain or with crusty bread.

2) Millet & Sweet Potato Pilaf. V, GF, soy-free & no added sugars. Fluffy millet with roast sweet pots and caramelized onions. A staple in Africa, millet is a high-protein gluten-free grain. People ask me why mine is fluffy while theirs comes out gloppy. I use the same amount of water as with brown rice, no more, and, after taking it off the heat, I let it steam in the pot. However, millet tends to dry out quickly, so when you reheat this dish, you must sprinkle a bit of water on top beforehand.

NOV 11 – 15

Firecracker Slaw (my pic).

1) Pureed Pumpkin & White Bean Soup. V, GF, soy-free & no added sugars.  Ordered a case of organic pumpkin puree for this fiber-licious thick soup. White beans add protein, mire poix adds depth, and a little lime juice & cayenne adds kick. For a treat, add a dollop of sour cream that has been mixed with lime juice.  Perfect with a tart salad…like a slaw.

2) Firecracker Slaw in Smoked Paprika Vinaigrette.  V, GF, Paleo, soy-free & no added sugars. My standby all-star dish for demonstrations and holidays. Its bright colors, lively tang and considerable crunch will wake you up. Eat all you want, it’s zero points.

NOV 18 – 22

1) Caribbean Butter Bean Stew w/ Steamed Plantains. V, GF, soy-free & no added sugars. This was a big hit when I first served it in May. A light coconut sauce binds it all together. And hey, plantains are good carbs! From the terrific, must-buy “Appetite for Reduction” by Isa Chandra Moskowitz.

2) Jamaican Jerk Quinoa Pilaf w/ Corn.  V, GF, soy-free & no added sugars.  Instead of the stew being spicy, this time it’s the grain. Just for fun. If you want to cool it down, add yogurt.

NOV 25 – 29 THANKSGIVING WEEK
Bring these dishes to a holiday meal and be prepared for profuse compliments!

Braised Collards, Bell Peppers & Raisins (my photo).

1) Braised Collards w/ Red Bell Peppers & Raisins.  V, GF, Paleo, soy-free & no added sugars.  Another holiday favorite! There are many nice variations of this dish– Soul Food has one with orange juice — but my friend Carol is the source for this particular knock-out, for which I am forever thankful.

2) Roasted Tempeh & Potatoes in Chermoula Sauce. V, GF, no added sugars; contains soy. Savory Moroccan Chermoula herb paste does wonders for meats, beans, roots and grains. Here, it perfectly enhances nutty soy tempeh. This was a hearty vegan entree I served at a fall wedding.

Note: Please be aware that this week’s dishes will be priced slightly higher than usual.  Processing fresh collards take forever and organic tempeh is pricier than beans.

TO ORDER:  fill out & submit the online Order Form on this blog. You can order a bunch of dishes in advance or return to the form once a week, as you wish. Deadlines are Saturdays for deliveries the following week. See general info on Delivered Dish of the Week service.

PS: The Online Form lists the week, the name of each dish and its ingredients. These fuller Dish descriptions above are archived on the DDoW Menu Archive page in case you want to find them again. Or, search this blog for “DDoW”. 

To Market, To Market

Fresh peppers, eggplant, tomatoes & zucchini ready for making Ratatouille (my photo).

Finally, the Farmers Markets in the Twin Cities are chock-full and bursting!  Yay!  Enough for me to base Delivered Dish of the Week (DDoW) menus on nearly all locally grown produce. Everything looks gorgeous. Due to the late start, though, there aren’t enough weeks now left in summer to feature all the veg that is available, such as okra. Yeah, you’re making a face, but have you tried it crunchy and spicy, flash stir-fried with garam masala?!  

Anyway, here are the menus for the next 6 weeks of DDoW. To order, go to the online Order Form on this blog. You can order a bunch of dishes in advance or return to the form once a week, as you wish. Deadlines are Saturdays for deliveries the following week. See general info on Delivered Dish of the Week service.

PS: The Online Form lists the week, the name of each dish and its ingredients. These fuller Dish descriptions below are included on the DDoW Menu Archive page in case you want to find them again. Or, search this blog for “DDoW”. 

DDOW MENUS FOR SEPTEMBER 2013

SEPT 2 – 7

Roast Beets & Cabbage Salad  (my photo).

Quinoa Kale Salad in Horseradish Vinaigrette (V, GF, soy-free, no added sugar)  Finely chopped kale and a crunchy market veg add color, substance and fiber to quinoa, and lemon and horseradish adds a kick.

Roast Beet & Cabbage Salad with Sesame Dressing (V, Paleo, GF, soy-free, no added sugar) Tender ruby cubes and crunchy green strips, this time bound by a tahini dressing. My favorite summertime cookbook, Mediterranean Fresh by Joyce Goldstein, matches beets with sesame dressing (among many others). I adore everything in this cookbook so I’m sure this combination will delight. 

SEPT 9 – 14

A bowl of whole kernel hominy (web pic).

Spicy Chile Verde with Beans (V, GF, soy-free, no added sugar)  An opportunity to see why chef Crescent Dragonwagon in her book Bean for Bean insists there is no substitute for Santa Fe Green Chilies from New Mexico. With green bell peppers. 

Cuke, Corn & Hominy Salad in Cilantro Lime Vinaigrette (V, GF, soy-free, no added sugar) As well as being the basis of Posole stew, chewy hominy (rehydrated treated white corn kernels) is surprisingly nice in salads. I’ll use raw sweet corn for added crunch and because it’s frankly easier than par-boiling. The local sweet corn has been great this season.

SEPT 16 – 21

Zucchini Linguine with Raw Tomato Sauce (my photo).

Zucchini Linguine with Raw Tomato Sauce (V, Paleo, GF, soy-free, no added sugar)  Carb-free pasta! Fresh sage and oregano flavor the simple sauce. Super low-cal.

Heirloom Bean & Veg Cassoulet with Rosemary  (V, GF, soy-free, no added sugar)  A lightly braised stew of market veg and giant heirloom scarlet runner beans (and regular red beans). Good with crusty bread, a glass of wine and thou; or all by itself. Cool beans!

SEPT 23 – 28

Romesco Beans ‘n Rice. Romesco is a nut and red pepper-based sauce from Catalan, Spain. (my photo)

Garbanzo Bean & Veg Za’atar Salad  (V, GF, soy-free, no added sugar)  Za’atar, a spice mixture popular throughout the Middle East, comprises ground dried thyme, oregano, marjoram, toasted sesame seeds and salt, and also often ground sumac, which has a lemony tang. You might encounter it sprinkled on hummus at restaurants. Confession: I bought a large bag at Holy Land Deli on Central Ave, a local mecca of affordable spices. Run, don’t walk.

Rice Romesco  (V, GF, soy-free, no added sugar; contains almonds)  Romesco sauce is a classic Catalonian simmered sauce of mostly red bell peppers mixed with ground nuts. The carrier here is organic brown rice. You can eat this dish cold or hot. By this week, inexpensive pecks of peppers should be all over the Farmers Markets (a peck is approx 8 dry quarts, with 4 pecks to a bushel). Take advantage of the harvest bounty and make a couple quarts at home to slather on everything (can freeze). 

SEPT 29 – OCT 4

Thai Coconut Veggie Chowder — comforting, simple & quick (my photo).

Thai Coconut Farmers Market Soup (V, Paleo, GF, soy-free, no added sugar)  Like a vegetable chowder but with Thai flavors and coconut milk. Simmering it with corn cobs add extra sweetness. Expect some chopped collards or kale.

Black Beluga Lentil Salad in Sesame Ginger Dressing  (V, GF, no added sugar; will contain a little soy)  These beautiful organic lentils were another fun special-order from Purcell Mountain Farms (Idaho). I’m hoping they don’t lose their jet black color when cooked.

OCT 7 – 12

Roast Ratatouille with Beans  (V, GF, soy-free, no added sugar)  My all-time favorite late summer/ early autumn dish. Remember the animated movie, where the mean food critic finds his humanity and compassion after eating Ratatouille the rat chef’s ratatouille? It’s delicious cold or hot, by itself or mixed with grain pilaf, on pasta, in omelets, whatever. Freezes very well.

Polenta with Chopped Greens  (GF, soy-free, no added sugar; vegan option available)  Polenta is basically a creamy corn pudding flavored with butter and parmesan/romano cheese. It’s the only DDoW dish I make with dairy; you can request a dairy-free version, too. Fairly bland, polenta is a perfect foil for any dish with sauce. I’m swirling in finely chopped sauteed leafy greens. Best hot or warmed. Polenta also freezes just fine! 

Note: V = vegan, GF = gluten-free. Paleo refers to a type of diet that recommends no carbs and no sugars.

GO TO ONLINE ORDER FORM NOW

New Spring Menus

It’s supposed to hit 80s again next Tue and then cool down a bit the following week. So I’ve programmed light cool dishes and then more substantial ones.

But, who really knows these days, with this wacky ‘spring’. All I know is that I want some greens. In fact, I’ve been regularly buying bags of organic “Power Greens” which comprise baby kale, beet greens and spinach. Excellent to pair as a salad with DDoW, or throw in a soup/stew/pilaf reprise, or even in egg scramble. And, the Farmers’ Markets will soon offer all kinds of lovely crisp salad greens!

May 13 – 18

Beet Soup

Gingery Beet Soup  (vegan, gf, sf, paleo, no added sugars).
A good in-between season dish that you can eat hot OR cold! Beets, parsnips & cabbage are wintery but leeks are springy. From “Love Soup” by Anna Thomas; more delectable springy soups from this fab book coming in June. 

Dilled Quinoa, Carrot & Fennel Salad (vegan, gf, sf, no added sugars).
Just what it says, plus onions, fresh dill & cilantro white wine vinaigrette.

May 20-25

Ripe, medium ripe and green plaintains (web photo). Called the pasta of the Caribbean.

Caribbean Curried Black-eyed Peas with Steamed Plaintains (vegan, gf, sf, no added sugars).
From Isa Chandra Moskowitz’ “Appetite For Reduction”, her latest vegan cookbook. It calls for coconut milk but I’m going to sub almond milk, mainly b/c later in the month I’m doing a coconut celery soup. I have long wanted to do plaintains but didn’t want to fry them — Moskowitz says steaming brings out the sweetness just fine. Note that plaintains are a non-grain complex carb that is low in sugar.

Sauteed Collards with Grapefruit Chutney (vegan, gf, sf, paleo).
I ordered a lot of organic grapefruit for some reason, so that’s what will brighten & sweeten the greens instead of the raisins I usually use. There may or may not be stevia in it, depending on how sweet the grapefruit is.

May 27 – June 1

Chickpea Piccata (vegan, gf, sf, no added sugars).
From Moskowitz, as is the accompanying Polenta dish. Piccata refers to an Italian lemon & caper sauce that is traditionally served with chicken or veal. She recommends serving this with mashed “caulipots” or a grain — I’m going with polenta.

Polenta with Broccoli (vegetarian, gf, sf, no added sugars; contains dairy & corn).
I make this creamy corn-grits dish with butter & parmesan cheese as traditional but, you can choose a no-dairy option with olive oil & herbs instead. Chopped broccoli adds texture, plus protein & calcium. I hardly ever offer broccoli as most people eat it ad nauseum but, what the heck.

June 3 – 7

Curried Cream of Celery Soup (recipe & photo from vegetariantimes.com)

Ethiopian Millet Pilaf w/ Sweet Potato (vegan, gf, sf, no added sugars).
A slightly spicy fluffy pilaf with roast sweet pots. Millet is a high-protein grain staple of Africa, with a nutty flavor and texture of couscous. It dries out quickly so add some broth /water when you reheat.

Curried Cream of Celery Soup w/ Coconut Milk(vegan, gf, sf, paleo, no added sugars).

From Vegetariantimes.com. ‘Traditional’ cream of celery doesn’t do much for me, especially the cream part but, this sounds yummy and spring-ish. I’m imagining a mild comforting puree.

 Order any of these dishes at https://onedish.wordpress.com/dish-of-the-week-club/order/.  I didn’t design any Memorial Day dishes but, I may offer an extra chopped salad for potluck BBQs if there’s enough interest. Pls email me at onedishatatime@me.com and let me know.

Get A March on Spring

Ok, I’ve finally decided March’s menus for Delivered Dish of the Week!  You can order online — for all 5 weeks, if you wish.

And, I’m bringing back meat options, which will be offered every 3-4 weeks. March 11th is Paleo Week b/c all dishes are Paleo-friendly!  [The “Paleo” diet trend emphasizes animal protein, nuts & seeds, tubers and green veggies, while discouraging grains and sugars, and, to a lesser degree, beans.]

MARCH 4 – 10
1) Curried Oat Groat/Barley Salad with Veg & Craisins (vegan, soy-free, contains gluten)
2) Lentils & Collard Greens in Smoky Paprika Sauce (vegan, gluten-free, soy-free)

Pureed Parsnip Parsley Soup

MARCH 11- 17  PALEO WEEK
1) Green Parsnip Celery Soup (vegan, gluten-free, soy-free)
2)  Cabbage & Roast Beet Salad in Pink Horseradish Dressing (vegan, gluten-free, contains tofu in dressing but you can indicate a no-soy option)
3) Corned Beef w/ Sauteed Green Peppers (gluten-free, soy-free)

 

MARCH 18 – 24

1) Fava Bean Zahlouk w/ Chermoula Sauce (vegan, gluten-free, soy-free)

2) Cajun Rice w/ Spicy TVP (vegan, gluten-free, the TVP is soy but is optional)

March 25 – 31
1) Thai Coconut Curry w/ Squash & Chickpeas (vegan, gluten-free, soy-free)
2) Kale Salad in Avocado Lime Dressing (vegan, gluten-free, soy-free, paleo-friendly)

Chicken Mafe Stew with sweet potatoes and spinach (photo Nicky Patnaude).

April 1 – 7
1) West African Mafe Stew w/ red beans and organic green beans (vegan, gluten-free, soy-free; contains peanut butter)
2) Quinoa & Carrot Salad in Citrus Ginger Vinaigrette (vegan, gluten-free, soy-free)
3) PALEO OPTION:  Mafe Stew w/ Chicken, sweet potato and green beans (gluten-free, soy-free; contains peanut butter)

April  8 – 14
1) Spicy Potato Salad w/ Harissa Dressing (vegan, gluten-free, soy-free, paleo-friendly)
2) TBA

 

If you’re curious about how I determine these menus, see last post. For a list of past DDoW menus, see the Menu Archive. 

 

 

 

 

Decisions, Decisions!

I’m working on March’s menus for Delivered Dish of the Week and having a hard time choosing only eight dishes! I guess I’ll move some into April, then.

My process is the same as how you might plan meals at home.

First, I look at what bulk items I have in stock and want to use up: garbanzo beans, fava beans, oat groats & barley, brown rice, quinoa, tofu and TVP; left-over beets, frozen organic green beans and butternut squash. I note that I haven’t featured collards or carrots in a while.

Second, I come up with a list of dishes that include those. Here I take care to choose a wide variety of flavors, balance the carbs between whole grains, beans and root veg, and balance cold dishes with hot. Third, I make sure vegetables are in all dishes. Some dishes are heavy on protein (beans), some are heavy on carbs, and some are mostly vegetable (therefore, paleo-friendly). 

Must-buy “Mediterranean Fresh” by Joyce Goldstein

Right now I find scads of inspiration from the drool-worthy and incredibly useful cookbook Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings, by Joyce Goldstein. I want to eat every single thing in it!  In fact, the mix-and-match method is exactly how I cook and eat. And, I adore her repertoire of Italian, Spanish, Tunisian, Moroccan, Turkish and French dishes. They are intense and authentic. Her Moroccan Chermoula Dressing has become a staple, and is reprinted on my Recipe page.

My cooking lesson students learn this mix-and-match method hands-on. For instance, with just brown rice, a pantry of spices & herbs, plus a few vegetables and/or beans, you could make a different hearty rice dish every night of the week (and still not have exhausted the possibilities).  See Nov 2012 post “Spice is the Variety of Life” for details.

How else would I be able to come up with 24 different vegan dishes for a 3-month seasonal menu?

OK, so back to March menu options list. It includes some of my tried-and-true, and recipes from Goldstein.

Blanched Carrot & Kale Salad in Orange Ginger Vinaigrette (my recipe). Vegan, gluten-free, soy-free.

• Garbanzo, Peppers & Capers salad w/ spicy Harissa dressing  GF, V
• Fava bean Zahlouk Salad (cauliflower, chermoula, moroccan olives) — a rice version was FAB. GF, V
• Potato, Cauliflower & Artichoke Salad w/ Harissa dressing  P, GF, V
• Potato & Green Bean Salad w/ Lemony Horseradish Vinaigrette  P, GF, V
• Curried Barley/Oat Groat & Veg Salad w/ craisins (very popular)  V
• Quinoa, Carrot & Kale Salad w/ Citrus Ginger dressing (see Recipe page) GF, V
• Hearty Kale Salad (avocados + Tahini dressing) — Superfood Kitchen by Julie Morris  P, GF, V
• Jambalaya w/ spiced TVP, Garbanzo and peppers  GF, V
• Butternut Fava Bean Thai Curry  GF, V  
  
• West African Mafe Stew w/ beans, turnip greens (tomato & peanut butter sauce)   P,GF, V
  
  

  Chicken & Sweet Potato Mafe Stew w/ Spinach. Sub beans for meat.

• Braised Collards w/ Raisins & Butternut Squash  P,GF, V
• Beets w/ either Harissa or Tarator dressing (tahini + nuts)   P, GF, V
• Cauliflower Squash Red Lentil Soup — thanks Denise!   P, GF, V
• Green Parsnip Soup  — b/c I love it   P, GF, V 

  And then there’s the Paleo list featuring animal protein: 

• Corned Beef and Roasted Cabbage P, GF, V
• Cauliflower, Collards & Bacon (pasture-fed)  P, GF, V
• Sweet Potato Frittata  P, GF, V
• Salad Nicoise w/ tuna mayo dressing P, GF, V   (first ate ‘tonnato” sauce on cold beef in Florence, sigh….)

P = Paleo-friendly, ie no grains or beans
GF = Gluten-free
V = Vegan

See what I mean?!  Decisions, decisions….!

Cooking Classes at Valley Natural Foods Co-op

I’m teaching 2 classes on easy vegetarian meals at Valley Natural Foods Co-op in Burnsville in the next 5 weeks. 

Both are hands-on. This means bring your own knife and be prepared to get busy! You’ll take home samples of each dish we make. All dishes are vegan (dairy-free), gluten-free, soy-free, with no added sugars and no processed carbs. Just veggies, legumes and lots of flavor! 

CLASS #1: This Thursday, Feb 21, 2013, 6:30-8:30pm: Beets and Lentils. $26-30.

We’ll make 4 different dishes using the same ingredients. All are easy to make, full of nutrition and keep for a week+.  Roast Ratatouille Provencal; Beet Carrot Slaw; Roast Beet & Lentil Salad; Eggplant & Lentil Saute.

Roast Beet & Lentil Salad in Balsamic Vinaigrette (photo by Alicea Rose Photography). Vegan & Gluten-free.

CLASS #2: Thursday, Mar 21, 2013, 6:30-8:30pm: Beans & Greens. $26-30. 
Basic White Bean & Greens Cassoulet; Beans & Greens Bruschetta; Braised Kale or Collards with Red Peppers & Raisins; Sauteed Garlicky Turnip Greens with cherry tomatoes OR Wilted Kale Salad w/ Tahini Dressing.  All these are beloved staples of my Delivered Dish of the Week and Catering menu.

This price is a STEAL for 2 hours of instruction and $15 worth of food to take home!  Sign up here!  Send your spouse, your “I’m a vegetarian now” high-schooler, your colleague who’s embarked on a no-dairy or no-sugar diet…. Tell your peeps in the southern burbs! 

PS: if you want to make Beans & Greens on your own, see my Recipes for a couple variations.

Start Fresh: New Year’s and January Menus

Hoppin’ John, a traditional Southern dish served on New Year’s Day. Photo from Lanascooking.com. See her recipe/instructions.

Of course, being a fan of Black-eyed Peas the legume (not the band), I’m dishing up Hoppin’ John for New Year’s. This will be a vegan version of the ‘john’ traditionally served throughout the American South. It’s good luck to eat BEP on the first day of the New Year, therefore any kind of BEP is a MUST on New Year’s tables, from BEP salsa, “Texas caviar” or whatever. I’ll be making chef Bryant Terry’s take, from his fab book “Vegan Soul Kitchen” (his first book is The Inspired Vegan).

It’s also de rigueur to serve greens with BEP on New Year’s — and for me, on any day. [Search previous posts on Beans & Greens.] Instead of my favorite standard Sauteed Collards with Red Peppers & Raisins, I’ve decided to do a Lacinato Kale & Pomegranate Salad, a very simple dish from “SuperFood Kitchen” by Julie Morris. Why? Simply because I was able to order a lot of organic Lacinato Kale and pomegranates and want to take advantage of the texture of fresh Lacinato. I’ll serve the collards another day, very soon.

These two cookbooks provide inspiration for my upcoming winter menus, along with “Appetite for Reduction” by Isa Chandra Moskowitz (The Post-punk Kitchen, Veganomicon) and “Everyday Paleo Family”by Sarah Fragoso (Everyday Paleo book and blog).

 Lots and lots of wonderful dishes and beautiful photos. For instance, from Amazon.com blurb on Vegan Soul Kitchen: “Reinterpreting popular dishes from African and Caribbean countries as well as his favorite childhood dishes, Terry reinvents African-American and Southern cuisine—capitalizing on the complex flavors of the tradition…”.

So without further ado, here are Delivered Dish of the Week (DDoW) menus for the next several weeks.

DEC 31:
1) Hoppin’ John (vegan, GF, soy-free)
2) Lacinato Kale & Pomegranate Salad (vegan, GF, soy-free)

JAN 7 DETOX WEEK:
1) Super Green Split Pea Soup (vegan, GF, soy-free). Includes collards and a secret ingredient, nori, which lends a savoriness that replaces traditional ham hock.

2) Roast Celeriac, Beets and Cabbage Salad w/ Borscht Dressing (vegan, GF; dressing contains tofu). Let me know if you wish a soy-free dressing.

Gado-gado salad with peanut dressing (photo from http://www.minaina.com)

JAN 14:
1) Nasi Goreng (Indonesian Fried Rice) with or without tofu. (vegan, GF)
2) Gado Gado. Indonesian steamed vegetable salad with peanut dressing (vegan, GF, soy-free)

JAN 21:
1) Millet with Roast Rutabaga & Sweet Potatoes (vegan, GF, soy-free). Tinged with cinnamon so you can eat it for breakfast or whatever. And you should cuz it will fuel you for the day.
2) Chipotle Red Beans (vegan, GF, soy-free). Thick and hearty.

JAN 28:
1) Basil Quinoa w/ Sun-dried Tomatoes & Spinach (vegan, GF, soy-free)
2) Puttanesca Portabello & Lentils (vegan, GF, soy-free)

FEB 4:
1) Coconut Red Lentil Soup w/ Cardamom (vegan, GF, soy-free)
2) Cumin Kasha w/ Cabbage and Spiced Walnuts (vegan, GF, soy-free). Kasha is another name for Buckwheat Groats (berries). One of my favorite GF grain dishes.

FEB 11 (Chinese New Year):
1) Sesame Eggplant & Rice (vegan, GF, soy-free)
2) Spicy Broccoli & Edamame Salad (vegan, GF, contains soy)

 

ORDERING DDOW: 
You order, I deliver. I’ll be posting links to the online forms in the next couple days. See DDoW page. Btw, you can freeze all these dishes to “bank” up meals for later.