Tag Archives: tofu

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

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).

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. 

 

 

 

 

Start Fresh: New Year’s and January Menus

Hoppin' John, a traditional Southern dish served on New Year's Day.

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)

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.

Keen for Quinoa

NOTICE: I am taking next week off. Delivered Dish of the Week returns for Thanksgiving.

Yesterday I spent the afternoon with a family who is going gluten- and dairy-free for behavioral/medical reasons. I showed them 4 easy ways to eat quinoa: plain like rice; hot cereal w/ soy milk & raisins; in a tabbouleh-like vegetable salad dressed w/ vinaigrette; and mixed with roasted butternut squash & apples. We also pureed silken tofu, white beans, herbs & garlic to make a dairy-free creamy ricotta-like sauce that is works well in gluten-free lasagna and moussaka.

This weekend, for the 4th year in a row, I am serving as executive chef for a church auction event. Many volunteers and I will cook a Caribbean-themed dinner for 175 people! As usual, the menu is primarily vegetarian (with one meat course) and gluten-free! See menu on next post.

THIS WEEK’S MENU

Nov  7 – 13

1) Pumpkin & White Bean Soup. Vegan and gluten-free. You knew pumpkin was coming. Cumin & coriander will dominate seasoning of this pureed soup. Sprinkle with roast pepitas. I don’t usually puree soups, but I got a new immersion blender!  :^) Btw, this is a very low-fat high fiber dish.

2) Spicy Cactus & Rice Salad w/ Lime & Cilantro Dressing. Vegan and gluten-free. Spicy pickled nopalitos come in jars or cans in the Hispanic aisle. Think pickled green beans. Celery & purple cabbage will add crunch.

Nov  14 – 20   ON VACATION
No deliveries this week!!

Nov  21 – 27  THANKSGIVING

1) Sauteed Collards w/ Cranberries & Red Peppers. Vegan and gluten-free. Nothing like traditional southern collards which are cooked (usually with ham or bacon) til very soft, this very lightly braised dish preserves the firm texture, deep green color and nutrients of this Super Food vegetable from the immune-boosting cabbage family. Pretty red Craisins and bell peppers add the perfect sweet piquant flavor to contrast and complement.

2) Lemony Quinoa & Lentils. Vegan and gluten-free. A nice light side dish that pleases vegetarians at your table, as well as being a gluten-free, more nutritious companion/alternative to heavy bread-based stuffing. And, you don’t have to warm it up.

Dishes of the Week

SEP 26 – OCT 1 

Farmers Market Chowder with Coconut Milk & Lemongrass

1) Thai Farmers’ Market Chowder. Vegan & gluten-free. Will contain corn. A take on a milk-based chowder, but with coconut milk and lemongrass. Serve with rice, quinoa, etc.

2)  “Laab” Thai Noodle Salad with TVP. Vegan; contains gluten. OK, I’m breaking down and using spaghetti* for the first time in 2 years, b/c spaghetti doesn’t get smushy over time like rice noodles in sauce or dressing. “Laab” is a delicious tangy spicy Thai meat & lettuce wrap dish. (See photo & post “Fabulous Summer Luncheon”). Client Sue H says “I could eat this every day for the rest of my life!”.

OCT 2 – 7

1) Tangy Turkish Wheatberry & Chickpea Soup. Vegan; contains gluten. If you want it gluten-free, pls notify me in advance. A very hearty, multi-textured, tomato-based soup with eggplant and lots of lemon & mint. You can add fresh or frozen chopped greens (spinach, collards, etc) too. A good one-dish meal that freezes well.

2)  Cuke & Daikon Salad with Orange-Tahini Dressing. Vegan & gluten-free. Sorry, had planned on zucchini but today there was very little at market. It’s done. So I’ll use cukes & daikon instead. That may be it for cukes, too.

OCT 8 – 14

1) Gingery Lentil & Carrot Stew. Vegan & gluten-free. Simple and comforting, this dish highlights flavorful market carrots. Collard greens will add more texture and nutrition. (That’s two super foods, if you’re counting.) This stew is very easy to make and to freeze. Lentils are quick to cook (15 min) and so versatile.

2)  Millet with Curried Apples, Squash & Caramelized Onions. Vegan and gluten-free. I am adapting a couscous recipe from 101cookbooks.com blog by Heidi Swanson, author of “Super Natural Every Day” and “Super Natural Cooking”. Heidi says curried apples + couscous is a super fast dish to make. But, as you know, I don’t offer couscous (pasta product) and was looking for a millet recipe. The lentil stew and this millet will be lovely together, as well as fine on their own.

NEXT: Beets. Can’t go a month without beets. Besides they’re all over the markets right now. So are tomatillos. If they’re still there in 2 weeks, I’ll do a tomatillo bean tamale pie.

See all past Dishes of the Week from 2011 at the DDoW Menu Archive.

You say ‘potahto’, I say ‘pohtayto’

Wasabi Kohlrabi Herb Potato Salad is Vegan and Low-fat!  Its creamy herb dressing based on silken tofu, not dairy.

Wasabi Kohlrabi Herb Potato Salad is Vegan and Low-fat! Its creamy herb dressing based on silken tofu, not dairy.

Here’s the “After” picture promised in previous post of my vegan Wasabi Kohlrabi Herb Potato Salad (see recipe).

Redolent of fresh dill, flat-leaf parsley and cilantro, the salad was a CROWD PLEASER on Sunday, as well as at a Labor Day picnic I catered the following day. People are always surprised there is NO MAYO in this creamy flavorful salad dressing.

This particular batch made at the Market included purple potatoes and chopped fresh beet greens and celery leaves, and was garnished with whole beet leaves and dill.  Chopped dark leafy veggies — in addition to the chopped kohlrabi & celery — improves the dish by adding contrasting flavors and lovely dark green flecks to a typically bland, yellow dish. Adding dark leafy veg adds  significantly more antioxidants (vitamin C & A), minerals, iron and much needed fiber.

You could use any fresh green leaves, such as spinach, young turnip greens,  kale, collards, sweet potato leaves, arugula, etc, as long as they’re chopped small. Beet greens taste like spinach — see last week’s post “Beets Beat Carrots”.)

I love Wasabi and it rhymes with Kohlrabi, so I added 1 TB Wasabi paste per 2 cps of dressing (mixed in blender). Result is a mild horseradish kick that you taste only at the end. (Nevertheless, I may try regular white horseradish, not the mayo-based kind, to compare.)

Ruby Chocolate Beet Bundt Cake

Ruby Chocolate Beet Bundt Cake

I also served up slices of Ruby Chocolate Beet Bundt Cake for that last show. This photo does not show, unfortunately, the raspberry beet syrup and darling pink icing I drizzled on top.

I will be making another pink-iced beet cake for a 7 yr-old girl’s birthday party and will try to remember to photograph it before it’s devoured!

“Before” photos

For tomorrow’s last Mpls Farmers Market “Little Locavore” show of the season, the kids and I will be making and offering samples of Vegan Wasabi Kohlrabi Herb Potato Salad. We’ll also serve more of last week’s hit Ruby Chocolate Beet Bundt Cake, this time with an icing.

So far, I have only the “Before” photos. Tomorrow, I’ll get pix of the finished products and some feedback from market audience.

New red and purple potatoes!

New red and purple potatoes!

Batter for Ruby Chocolate Bundt cake

Batter for Ruby Chocolate Bundt cake

I’ve been making versions of this vegan potato salad for parties I’ve catered (mentioned in previous posts), but, I have not yet demonstrated it at the Farmers Market shows. Besides boiled potatoes, it includes chopped red onions, celery, radish or kohlrabi for crunch, all bound together by a creamy tofu herb dressing.

It’s vinegary yet creamy, has little crunchy bits to contrast with smooth potato, and tastes of fresh herbs. A delightful,  “lite”, low-fat,  non-dairy version of traditional potato salad.

Tomorrow, for fun, I’m going to mix red and purple new potatoes and add a bit of wasabi to the  dressing, for a little kick. This wasabi dressing is excellent for coleslaw and sliced veggies of any sort. Very refreshing!


Aunty Oxidant to the rescue

Today at Little Locavores (Mpls Farmers Market), rascally free radicals (ie, adorable kids) ganged up on a poor adult, who was feeling sick and weak. Why didn’t his body’s defenses fight them off? Because he did not eat enough vegetables or fruits, and therefore had no antioxidants to boost his immune system. 

Enter stage left: Aunty Oxidant, who quickly threw a purple bell pepper to Mr Schlumpy. Upon eating said pepper, he immediately felt strong and vigorous, and the free radicals made a hasty retreat. HA! 

 

 Aunty Oxidant at Mpls Farmers' Market (photo by Brad Dahlgaard)

Aunty Oxidant at Mpls Farmers' Market (photo by Brad Dahlgaard)

The free radicals, having reformed, helped me make fresh salsa. The kids, aged 5-10, cut up green bell peppers with kids’ scissors and tomatoes and onions with big kitchen shears. They plopped those in the mini-food processor, along with lime, cilantro & garlic and BAM. Super fresh salsa, tasting of summer.

Besides enjoying as a dip, try it as a gazpacho type cold soup. Using fewer tomatoes (less juice), this standard salsa is very similar to the fresh veggie topping on Indian pappadums (Indian tostadas).

Thank you to locavore volunteers Clara, Melissa, Hitanche, Prabun, Ranjit and the others! They were very excited and proud to make this dish nearly all by themselves.

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In other news, I made some converts to the Kohlrabi club this past week, at a small reception I catered. Mint vinaigrette (see Recipes) is a lovely way to add zing to these crunchy but rather bland vegetables. 

 

Creamy Herb Tofu Dressing (photo by Brad Dahlgaard)

Creamy Herb Tofu Dressing (photo by Brad Dahlgaard)

I also served a vegan, lower-calorie version of new potato salad — bound together by a light creamy herb dressing made with tofu instead of mayonnaise. (See Recipes.) It also had minced celery, kohlrabi, onion, giving a little texture contrast to the creamy potatoes.