Weighty Kaity

Kait & Bob's Vegi Soup

1 cup Bob's Red Mill Vegi Soup Mix
2 cups water
2 cups vegetable broth
1/4 cup soy milk
1 tbsp Worcestershire sauce
Borsari (or favorite seasoning) salt and pepper to taste

Put in pot. Simmer for an hour, stirring occasionally. YEAH. IT'S THAT EASY.

Vegan Mushroom Quinoa Stew

4-6 cloves garlic, minced
1 medium onion, diced
heaping plate of various mushrooms (whatever you have/can find)
8 cups vegetable stock
1 cup quinoa
hunk of soy butter (optional)
brown mustard
olive oil
handful of fresh chopped spinach
thyme, salt, pepper, Borsari to taste

In a large stock pot, sauté the garlic, onions, and mushrooms in olive oil, adding butter and mustard. When everything begins to cook down and soften, add about 6 cups of vegetable sock.

In a separate pot, heat 2 cups of vegetable stock to a boil, add 1 cup of quinoa (and salt if desired). Lower heat and simmer quinoa, covered, until the stock is absorbed, about 10-15 minutes. When quinoa is cooked, add it to the rest of the soup.

Add a handful of spinach and spices to taste. The longer it sits, the more "stew-like" it gets.

Sweet Pineapple Rice

1 can crushed pineapple (in juice)
1/2 cup brown rice
1 cup pineapple juice (from the can)
1/3 cup water
1/4 cup vegetable stock
2 tsp orange juice
1 tsp spicy brown mustard
1/8 tsp garlic powder
1/8 tsp ground ginger
cayenne pepper, to taste
salt & pepper, to taste


In a large saucepan, heat pineapple juice (drained from the can) and water (totaling 1 1/3 cups) to a boil. Add salt, brown rice and stir, cooking for one minute. Reduce heat and simmer while cooking pineapple.

In a sauté pan, heat crushed pineapple on medium high heat. Add orange juice, mustard, and spices. Sauté until the liquid is cooked off and flavors have blended, about 10-15 minutes.

Add cooked pineapple and 1/4 cup vegetable stock to rice. Stir thoroughly, cover, and cook for 15 minutes or until brown rice is soft and most of the liquid is absorbed. Makes 1 large or 2 small servings.

Zucchini & Mushrooms

2 small zucchini, quartered lengthwise and cut into 1" pieces
1 medium onion, chopped
1/2 cup EACH: shiitake, portabella, and oyster mushrooms
4-6 cloves garlic, thinly sliced
1 cup fresh spinach, roughly chopped
2 tablespoons chopped flat-leaf parsley
1 tablespoon Jack Daniels steak sauce
about 1/4 cup olive oil
about 1 cup vegetable stock
freshly-grated nutmeg, to taste
salt & pepper, to taste
A. A. Borsari seasoning (or other salt/pepper/garlic/herb blend)

Heat olive oil over medium-high heat in large sauté pan or skillet. Add zucchini and onion, stirring well, and cook until their liquid is sweated out and pieces are soft, about 4-5 minutes. Season with salt, pepper, and Borsari.

Add mushrooms and stir, sweating the mushrooms until they start t brown. Add garlic and stir well, cooking until garlic is soft, but not browned. Stir in Jack Daniels steak sauce and mix well.

Add vegetable stock (and wine, if desired) and raise heat to high to bring liquid to boil. Cook for 1 minute, then lower heat to medium and simmer for 10 minutes or so, until liquid reduces and "glazes."

Stir in spinach and parsley and grate nutmeg over. Stir well and check seasoning. Reduce heat to low and cook a few more minutes until spinach and parsley are well-wilted.

Serve over anything (rice, pasta, couscous, even chicken).

Fassoulia

Ingredients
olive oil
1 medium onion
5-6 cloves garlic, minced
2 large cans of whole tomatoes (with garlic/basil or other spices is a good idea)
2 cans of cut green beans*
1 1/2 cups mushrooms, sliced
1/2 cup veggie stock
salt
pepper
2 tsp paprika
1 tsp cumin
1 tsp allspice
1/2 tsp cayenne

Warm olive oil in the bottom of a generously-sized pot. Mince garlic and toss in with the olive oil to let it infuse----don't burn the garlic or let it get brown! Chop onions into medium-size chunks (or dice them if you're not a chunks-of-onion person), add them to the pot. Let onions carmelize and simmer with the garlic and olive oil.

Add full can of tomatoes----don't drain them! Mush up tomatoes into chunks in the pot. Stir and combine thoroughly with onions and garlic. Drain green beans and add them to the pot along with mushrooms, then stir to combine. Add salt and pepper, then cook on medium-high heat for 10 minutes. Add veggie stock and continue to cook until stew seems to thicken a little. Lower heat and simmer for at least 30 minutes. Add salt and pepper again, as well as the other spices.

You can keep this simmering on low indefinitely, or if you need to leave the house, turn off the stove and let it sit. This is best when it's been cooked and sitting for hours. :D

*When I first made this, it was with fresh green beans. The "original" recipe that I was inspired by used canned green beans. The fresh green beans were boiled before being thrown into the stew and while they were good, they were also kind of squeaky on the teeth. Save yourself a huge step and use canned.

Roasted Vegetable Pasta

Ingredients
2 zucchini squash
2 summer (yellow) squash
1 large red onion
1 large cubanelle (Italian frying) pepper
10 cremini mushrooms, quartered
4-5 cloves garlic
1/4 cup vegetable stock
1/2 lb - 1 lb pasta of your choice
(depends on what you want your pasta/veggie ratio to be)

olive oil
parsley (fresh or flakes)
garlic powder
salt
pepper
steak seasoning (what? yeah!)
Bosari seasoned salt*

Preheat oven to 350ºF. Mince 4-5 cloves of garlic. Chop vegetables and mushrooms into large, chunky pieces and lay them in a single layer on a baking sheet. Drizzle with olive oil, then liberally add salt, garlic, pepper, steak seasoning, and Borsari --- you could also prepare the veggies in a bowl and stir the olive oil/seasonings through, then lay them out on the pan. Depends on whether you want to get another bowl dirty. Put veggies in the oven and roast for about 40 minutes, or until the veggies are slightly brown and delicious-looking.

While this is roasting, prepare the sauce/glaze/oil. Heat olive oil in a pan (generous drizzle), then add 1/4 cup of vegetable stock. Bring to a boil, then lower heat to simmer. Add parsley, garlic powder, salt, pepper, and Borsari. Stir occasionally while you continue to simmer and reduce. Cook pasta, liberally salting the water.

Drain pasta, then add roasted vegetables and glaze. Toss together and serve.


*Like I said in the Brussels sprouts recipe, A.A. Borsari seasoned salt is by far the best seasoned salt on the market. I haven't found it many places and tend to stock up when I do find it. If you don't have Borsari, try another high-quality spice blend. But I tell you, Borsari. Good on everything.

Bestest Brussels Sprouts

Ingredients
This recipe does not call for measurements. EYEBALL IT to fit however many sprouts you're cookin'. FREEEEDOM!

Brussels sprouts - however many you want to eat
olive oil
garlic powder
salt
pepper
Bosari seasoned salt*

Prepare a sauté pan with a drizzle of olive oil, heat the pan on low to warm the oil. Add a dash of garlic powder. (You can try fresh, but because the sprouts take a long time to cook, fresh garlic will probably get bitter.)

Wash the sprouts, then cut the stems off and quarter them. Make sure you dry them as thoroughly as possible before putting them in the warm oil or the oil will splatter. Cook sprouts on medium-high heat until brown, then lower the heat (low or medium-low). Add salt, pepper, garlic powder, and Borsari to taste. Continue to cook on low for 20-30 minutes or until sprouts are cooked through.

*A.A. Borsari seasoned salt is by far the best seasoned salt on the market. I haven't found it many places and tend to stock up when I do find it. If you don't have Borsari, try another high-quality spice blend. But I tell you, Borsari. Good on everything.

Non-Dairy Elvis Shake

• 1 organic banana
• 3 heaping tablespoons of creamy peanut butter
• 1/2 cup vanilla non-dairy "ice cream"
• 3/4 cup plain soy milk
• 2 ice cubes

Put in a blender, blend until smooth. Add ice cubes and blend them in last.

Peanutty Noodles

Ingredients:
8 ounces whole grain spaghetti or linguine
1/4 cup unsalted smooth or crunchy peanut butter
2 tablespoons tamari
4 teaspoons toasted sesame oil
4 teaspoons freshly squeezed lime juice
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
1/8 teaspoon cayenne
1/2 cup thinly sliced green onions
1/2 cup chopped fresh cilantro or parsley
1/4 cup finely chopped peanuts

To cook the spaghetti, fill a large pot two-thirds full with filtered water and bring to a boil over medium-high heat. Add the spaghetti and cook, stirring occasionally, according to the time on the package instructions or until tender.

Meanwhile, place the peanut butter, tamari, toasted sesame oil, lime juice, garlic, ginger, and cayenne in a medium bowl and whisk until well combined.

Drain the spaghetti in a colander, add it to the peanut sauce, and toss until evenly coated. Add all of the remaining ingredients and toss again. Serve hot, warm, or thoroughly chilled.

Yield: 2 servings (LARGE servings, unless I really overestimated the pasta amount, which I might have done)

Recipe from Vegan Bites: Recipes for Singles by Beverly Lynn Bennett

Vegan Cookbook List
(I will expand upon in time)

• Skinny Bitch in the Kitch, by Rory Freedman and Kim Barnouin : The companion volume to Skinny Bitch, this book is incredible, featuring down-and-dirty vegan versions of macaroni and cheese and onion rings to some really hoity toity appetizers. The authors are people who clearly LOVE food, and who love indulgent food, so it's right up my alley.


• Vegan BItes: Recipes for Singles, by Beverly Lynn Bennett : Cookbook designed specifically for young vegans who are making meals on their own----recipes that serve one or two people and nothing too complicated. Geared toward novice cooks and new vegans, it doesn't make assumptions about your skill level. Includes glossary of unusual terms, introduction about veganism and healthy choices, and charts re: whole grain cooking times and "the new food pyramid" (fruits, vegetables, grains, legumes).


• Vegan Cupcakes Take Over The World, by Isa Chandra Moskowitz & Terry Hope Romero : Um. Wow. Holy snot. I can't decide what I like best about this book. The recipes, the gorgeous photographs, the style of writing ... I'll let you know once I've made all 75 cupcake recipes.

Green Goddess Pasta

Ingredients:
4 cloves garlic, minced
3 tablespoons refined coconut oil
6 tablespoons vegan butter
3 quarts water
About 3 tablespoons fine sea salt
8 ounces whole wheat or brown rice elbow macaroni
2 zucchini, halved lengthwise and cut into 1/4-inch slices
1 broccoli crown, cut into bite-sized florets (about 2 1/2 cups)
1/2 bunch (about 4 oz) kale, cut into 1/2-inch strips
1/2 teaspoon pepper
1/4 cup pine nuts

In a 1-quart saucepan over low heat, combine the garlic and coconut oil and cook, swirling occasionally, until the garlic is fragrant and starting to brown, about 3 minutes. Remove from the heat, add the butter, swirling until it melts, and set aside.

In a 4- to 6-quart stockpot over high heat, combine the water with about 1 1/2 tablespoons salt. Bring the water to a boil, add the pasta, and cook according to the package directions until about 1 minute shy of being done. Stir in the zucchini, broccoli, and kale. Cook until the vegetables are tender and the pasta is cooked, about 1 minute.

Drain the pasta mixture, reserving 1/2 cup of the pasta cooking water. Return the mixture to the pot and stir in the garlic butter, pepper, 3 tablespoons of the pine nuts, and the remaining 1/2 teaspoon of salt. Transfer the pasta to plates or a platter, garnish with remaining 1 tablespoon of pine nuts, and serve.

Recipe from Skinny Bitch in the Kitch by Rory Freedman and Kim Barnouin.

Oatmeal Raisin Cookies
Low fat, low cholesterol

Ingredients:
2-1/2 cups quick-cooking rolled oats
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon (I always add a little more)
1/4 teaspoon ground cloves (not in original recipe)
1/4 teaspoon ground ginger (not in original recipe)
1/8 teaspoon ground allspice
1/4 teaspoon kosher salt
3 tablespoons unsalted butter, room temp.
2 tablespoons canola oil
1 cup firmly packed light brown sugar
1 large egg white
1/3 cup apple butter (I always add a little more)
2 teaspoons vanilla extract
1/4 teaspoon almond extract (not in original recipe)
2/3 cup raisins (I like using SunMaid Mixed Jumbo raisins... they're three different colors and very plump and juicy)

Position racks in the upper third and lower third of the oven and preheat to 350ºF. Line 2 baking sheets, preferably insulated sheets, with parchment (baking) paper. Not wax paper. Don't even think about it.

In a bowl, stir together the oats, flour, baking powder, baking soda, cinnamon, allspice, cloves, ginger, and salt until well mixed. In a large bowl (a different one than the one you just used... yes), using a wooden spoon, cream together the butter and canola oil until blended. The mixture will be oily. Add the brown sugar and beat with the spoon until the mixture is fluffy and clings together (about 3 minutes). Mix in the egg white, apple butter, vanilla, almond, and raisins. The mixture may look slightly curdled (because of the raisins). Add the dry ingredients and mix until a sticky dough forms. (It's very sticky and hard to stir, you might think it's too dry.)

Drop walnut-sized balls of the dough onto the prepared baking sheets, spacing them a couple inches apart. Dip the bottom of a drinking glass in cold water and flatten each ball until it's about half an inch thick.

Bake the cookies for 7 minutes, then switch the position of the pans between the racks and rotate each pan 180 degrees. Continue to bake the cookies until they are cinnamon brown, about 8 minutes longer (they really won't look too different, look to see if they look slightly crispy around the edges). Remove from the oven and transfer cookies to wire racks. Let cool completely. The recipe says that the cookies will crisp as they cool, but I've found that they "solidify" more than they "crisp", which is good because the cookies turn out nice and moist --- to ensure them from being too dry, I tend to go a little lighter on the flour and a little heavier on the apple butter. The recipe really doesn't rely on exact precision, which means experimenting to suit your tastes really is easy. :D

Yield: about 20 cookies, probably less.. I recommend always doing a double batch.

Taken from the Williams-Sonoma Essentials of Healthful Cooking, with a few adjustments because the recipe is badly written.

Garden Risotto
recipe by Ellie Krieger

6 cups low-sodium chicken broth
2 teaspoons olive oil
1 medium onion, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
3/4 teaspoon salt
Freshly ground black pepper
3 lightly packed cups baby spinach leaves
1 cup frozen peas
1/2 pound asparagus, steamed and cut into 3/4-inch pieces
1/4 cup freshly grated Parmesan

Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.

Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick. Serve in soup plates.

Baked Penne with Roasted Vegetables
recipe by Giada di Laurentiis

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Snip Chips

Ingredients
• 1 large parsnip or 2 small parsnips
• 1/2 to 1 teaspoon extra virgin olive oil
• coarse sea salt & fresh ground black pepper

Preheat oven to 350 degrees. Peel parsnip(s). Using the peeler, a knife, or a mandolin, shave off thin slices of parsnip----depending on the pressure used and the kind of peeler, the shape can resemble anything from shoestring potatoes to actual chips, depending on preference. Lay parsnip shavings on a cookie sheet (keeping them in one layer isn't necessary but avoid piling excessively). Add olive oil to sheet and toss parsnip shavings until evenly coated. Sprinkle with a pinch of salt and a few grinds of black pepper to taste. For variations, toss with other spices.

Bake in oven at 350º for about ten minutes or until golden and crispy. Chips on the outside of the pan will brown quicker than the inside; toss chips at five minutes so they cook more evenly. The thicker the chips, the longer the cooking time. Remove from oven and serve or store for later.

Note: When making, keep in mind that the moisture cooks out of the chips and they will shrink to about half their size.


inspired by Gillian McKeith