Melange of Roasted Autumn Veggies with Tempeh Bacon

No use crying over spilt milk...or burnt carrots.  Yesterday I had sliced 25 lbs of carrots for a salad at work, and thrown them in the oven to roast thinking they were going to come out all delicious and toasty, only to have my timer fail on me and smell burnt carrots about 45 minutes later.  Oh the joys of relying on technology...but that is what happens when you are multitasking and can't keep an eye on the oven yourself!  But you know what?  I didn't get upset, in fact I found it kind of funny the fact that I went through all that work and would have to do it again.  Sometimes I wonder with the amount of chopping I do with my right arm why it isn't twice the size of my left.  I sliced more carrots, placed them in the oven and this time they emerged perfectly roasted.  Success!  I am not one to give up...especially in the kitchen.  When I got home I did not simply heat up some soup I had in the freezer for dinner, instead I decided that I would like some roasted veggies!  How odd, after my carrot burning experience, but that is what I craved.  I had all sorts of delicious things to roast that I knew would make a delicious melange of sorts. 

Some chanterelles and lobster mushrooms I was expecially excited to enjoy along with brussels sprouts, carrots (yes I didn't hate them), red peppers, purple potatoes, and rutabagas.  I threw in some onions as well and roasted them all to deliciousness.  I needed some protein, so some tempeh bacon was added as well, and to give it all a wonderful flavor a balsamic thyme vinaigrette with a touch of truffle oil.  It was nice and hearty, which was nice for a cool night.  Never mind the burnt carrots, when I have a plate of good food in front of me I don't remember the negatives of the day.  Here is the recipe for my roasted veggies if you would like to try it.  It is simple to prepare, but so good!

Melange of Roasted Autumn Veggies with Tempeh Bacon
Serves 2

olive oil
2 cups purple potatoes (or other small potatoes), halved if bigger
2 cups brussels sprouts, trimmed and halved
3 cups mixed mushrooms, cut into bite sized pieces if large
1 medium red bell pepper, sliced
1 large onion, sliced
1 cup sliced rutabaga
2 large carrots, sliced
1 8 oz pkg tempeh bacon

1 Tbsp olive oil
1 Tbsp truffle oil
1 Tbsp balsamic vinegar
2 tsp dried thyme
2 cloves of garlic, minced
sea salt and pepper to taste

Preheat oven to 475 degrees.  Since the veggies take different times to roast, they need to be dine separately.  Toss the potatoes and brussels sprouts with olive oil and spread out on a baking sheet.  Do the same with the mushrooms, bell pepper and onion on another sheet. Then the carrots and rutabagas on another.  Place the sheets in the oven and roast for about 15-20 minutes until the veggies are tender and browned at edges (may take longer for potatoes) then remove from the oven and place in a large bowl.  Meanwhile, Heat 1 Tbsp olive oil in a non-stick pan and cook tempeh bacon until crisp on both sides, about 4 minutes per side.  Remove from pan and when cool enough to handle, cut into small pieces.  Place in a bowl, along with roasted veggies.  Whisk together olive oil and truffle oil, balsamic, garlic, thyme and sea salt and pepper to taste, then toss it with the veggies and serve!

Sweet and Sour Vegan Meatballs

When I was little and I would be begging for something I couldn't have, my Dad would sing me the song "You Can't Always Get What You Want", by the Rolling Stones.  It would irritate the crap out of me and I just hated hearing that song.  I am sure I heard the song hundreds of times played or sung over the years.  The funny thing is though, now as an adult, I appriciate it.  It is true, as the lyrics go..."you can't always get what you want...but if you try sometimes, you just might find, you get what you need."  Life is misreable for anyone who doesn't believe this.  If I didn't I would have been really upset last night when I went to make Vegan Italian meatballs but didn't have any canned tomatoes or pasta on hand.  Instead of getting upset, I decided that it was not meant to be an Italian night, but instead and Asian night for dinner. 

I had the ingredients for Asian flavored meatballs, so I made Sweet and Sour Vegan Meatballs with sauteed veggies.  And you know what?  They were amazing...and I happened to have some plum saki in my fridge to serve them with!  Lesson learned, not getting what I wanted can lead to creativity and a delicious new recipe.  Here it is if you wish to try it! 

Sweet and Sour Vegan Meatballs

Serves 4

Meatballs:

1 Tbsp peanut oil

1 cup chopped red onion
3 cups chopped crimini mushrooms
1 Tbsp fresh ginger
1 cup shredded carrots
1 1/2 cups toasted walnuts
2 cups dried whole wheat bread crumbs, or as needed
2 Tbsp miso
2 Tbsp tamari
2 tsp sea salt
red pepper flakes

freshly ground pepper to taste

Sauce:
1 Tbsp fresh ginger, minced

2 garlic cloves, minced

red pepper flakes

1 1/4 cups apple cider

1/4 cup tamari

2 Tbsp mirin

2 Tbsp cider vinegar

1 Tbsp maple syrup

1 tsp toasted sesame oil

3 Tbsp cornstarch dissolved in 3 Tbsp water

Veggies:
1 Tbsp peanut oil
3 cups brussels sprouts, halved
2 large carrots, halved and sliced
2 cups mushroom, sliced

toasted sesame seeds
rice to serve

Preheat the oven to 475.  To make meatballs, heat 1 Tbsp peanut oil in a large non-stick skillet over medium heat.  Add onion, ginger, and carrots, and saute until softened, about 5 minutes, then add the mushrooms and saute until soft, about 3 minutes.  Add garlic and saute another minute until fragrant, then remove from heat.  Place mixture in a food processor along with walnuts, breadcrumbs, miso, tamari, sea salt, and pepper.  Process until smooth.  Add a little more breadcrumbs if too sticky, then shape into 16 little balls and place on a baking sheet lined with foil and sprayed with non-stick spray.  Bake for about 15-20 minutes until heated through, and starting to brown.  Meanwhile, whisk together the sauce ingredients and set aside.  In a large non-stick skillet heat 1 Tbsp peanut oil and add the brussels sprouts, carrots and mushrooms.  Saute until starting to soften, but still slighlty crunchy, just a few minutes.  Add the sauce, and cook until thickened, just a few minutes.  Remove from heat and add meatballs.  Carefully stir to coat (meatballs are fragile, so be careful), sprinkle with sesame seeds and serve with rice if desired.

Autumn Roasted Carrot and Apple Farro Salad

Yesterday at work, a customer asked me how to prepare farro, as she was trying to incorporate more whole grains into her diet.  Luckilly, I knew how to cook it and was able to help!  One of my favorite parts of working in the deli at a health food store is being able to help people like her.  It makes me happy to be able to give good advice on food, and help people eat healthier in turn.  After the little tutorial on farro, I started to think about how good it would be in a salad for dinner.  A leafy salad just wouldn't cut it as I was hungry, but a grain salad would be perfect!  Not wanting to spend money I decided that I would make it with things I already had on hand.  A carrot, a cipollini onion, and an apple.  Perfect!  I decided to roast them to bring out the flavor, then combine them with cooked farro, some fresh thyme and toasted walnuts in a cider vinaigrette.  It was delicious! 

All too often I forget about how tasty grains other than the usual rice and quinoa are.  Thank goodness that lady asked me about the farro and gave me the idea to make it venturing out of the same old rut!  Funny how that worked, I helped her, but she also helped me.  Here is the recipe I made if you would like to enjoy it!

Autumn Roasted Carrot and Apple Farro Salad

Serves 2

2 cups water
3/4 cup farro
1 medium cipollini onion, cut into wedges
1 large carrot, sliced
1 medium tart apple cut into large dice
olive oil
1/2 cup toasted walnuts
1 Tbsp fresh thyme leaves
2 Tbsp cider vinegar
1 Tbsp walnut oil
1 Tbsp olive oil
2 tsp maple syrup
1 tsp dijon
sea salt and pepper to taste

Combine the water and farro in a medium saucepan. Add 1 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.

Meanwhile, preheat the oven to 475 degrees, and line a large sheet pan with foil.  Toss carrots and onions with just enough olive oil to coat and spread out on one side of sheet pan.  Scatter apples on the other side and roast for about 10 minutes until the apples are starting to soften.  Remove apples from pan, and add to bowl with the farro.  Return carrots and onions to the oven and continue to roast until starting to brown at edges and carrots are tender.  Let cool slightly then add to the bowl.  Add walnnuts and thyme, then whisk together vinegar, oils, syrup, mustard and sea salt and pepper to taste and add to the bowl.  Toss to coat, and serve at room temperature. 

Sweet and Spicy Squash and White Bean Chili

You would think that after making soups at work during the week when it has been 80 degrees in Minnesota, the last thing I would want to be making on the weekend would be chili...wrong.  It may be hot outside, but for sime reason I decided that I had to have chili today.  Maybe because it is Sunday, and the football game was on?  Those two things go together right?  I don't think that was what influenced my decision.  Although I watched the game today, and was pleased to see that the Minnesota Vikings actually won a game for the first time this year...I would not consider myself a football kind of girl.  Good for them though, hopefully they will win a few more before the year is up!  Anyways, more than likely it is the feeling of autumn that I got when going for a walk this afternoon through the woods and admiring the beautiful firey colored trees and crunching the leaves beneath my feet that said to me "it is fall, you should make chili!"  Nevermind the warm temperatures. 

I had piles of ripe tomatoes from my Grandpa ready to be roasted and thrown into chili as well as a good selection of hot peppers and buttercup squash begging to be eaten.  So chili it was!  Being that I only had navy beans in my cupboard, this was to be white bean chili.  In the deli where I work I always catch a hard time from all of my coworkers every time I use navy beans.  This is because they know it is my favorite bean and more than likely it is what I am putting into anything containing beans.  My friend Gabrielle even put a lable on the white beans that read "Amy's White Beans".  So I had to laugh to myself when they were the only beans I found on my search through the cupboard this afternoon.  I had all day to putz with this chili, so cooking the beans myself and using oven roasted homegrown tomatoes and squash in the chili were no problem.  Some ingredients I don't normally put in chili found their way into the pot this time making it even more irrisistable when I snuck a taste...raisins, almond butter and red wine.  My kitchen smelled wonderful as the chili simmered away!  I couldn't wait enjoy a bowl! 

I whipped up a batch of vegan cornbread and was ready for dinner!  It was scrumptious!  It was sweet and spicy, savory, and autumnal.  Not bad for a throw together on a whim.  If you would like to experience the chili for yourself, here is the recipe!

Sweet and Spicy Squash and White Bean Chili

Serves 8

1 Tbsp peanut oil
2 large onions, diced
2 jalapenos, seeded and minced
1 habanero, seeded and minced

1 cup carrots, sliced

8 garlic cloves, minced
3 Tbsp chili powder
1 1/2 Tbsp ground cumin
1 Tbsp ground cinnamon
1 Tbsp dried oregano
1/4 tsp ground chipotle pepper, or to taste
1 Tbsp smoky paprika

1/4 cup red wine

3 16 oz cans organic fire roasted tomatoes
2 red bell peppers, diced
2 Tbsp cider vinegar
2 Tbsp cocoa powder
2 Tbsp maple syrup
2 Tbsp tamari

2 Tbsp almond butter

4 cups veggie broth
4 cups cooked navy beans
1/4 cup raisins

sea salt and freshly ground pepper to taste

3 cups cubed cooked buttercup or butternut squash*

vegan sour cream
sliced scallions

In a large stockpot or dutch oven, heat the peanut oil over medium heat.  Add the onions, habanero, jalapenos, and carrots, and saute until softened, about 6-7 minutes.  Add the garlic, chili powder, cumin, cinnamon, oregano, paprika, chipotle powder, and cook for a minute until fragrant, then add the wine, tomatoes, red bell peppers, cider vinegar, cocoa powder, maple syrup, tamari, almond butter, veggie broth, and bring to a boil.  Simmer until flavors have blended, stirring often, about 20 minutes.  Add cooked beans, raisins and squash, and sea salt and pepper to taste, and continue to cook until heated through.  Serve hot with vegan sour cream sliced scallions to garnish and cornbread if desired.

* Preheat oven to 475 degrees.  Line a baking sheet with foil, and spray with non-stick spray.  Cut 1 large buttercup squash in half from top to bottom, and remove seeds.  Place cut side down on baking sheet, and roast for about 25-30 minutes until tender.  Remove from oven and let cool until cool enough to handle, then remove skin and cut into cubes. 

Roasted Chanterelle and Leek Salad with Pears and Pecans

While I was visiting Montréal last week, I visited a restaurant called DNA.  The atmosphere was wonderful and the service excellent!  They had the most beautiful orange decor, but more importantly the food was delicious! 

I ordered some delicious pappardelle pasta scattered with local mushrooms including chanterelles.  It was delicious and earthy due to the flavorful mushrooms. 

I had every ambition to try and recreate the $30 plate when I arrived home, and I even found some locally grown chanterelles at the market, but my day had other plans.  Instead of putzing with home made pappardelle today I visited a local winery, St. Croix Vineyards for some wine tasting.  Of course I ended up buying wine there, as well as some late harvest riesling vinegar. Being that it was a warm day, and that I was feeling a bit lazy in the dinner department, I decided that the chanterelles would be lovely in a salad also using some of that vinegar that I had bought.  So I roasted some chanterelles (as well as a bit of crimini mushrooms which are more affordable) and some leeks and tossed them with some ripe d'anjou pears and toasted pecans for a delicious salad! 

I dressed it with a riesling maple walnut dressing with a bit of thyme and voila!  Deliciousness!  It wasn't a good day for pasta anyhow, and the salad paired perfectly with some dry riesling I had also picked up today.  Maybe I will make pappardelle when the weather chills out a bit, but for now this salad did the trick to showcase the chanterelles!  If you have access to them you should try making it yourself!

Roasted Chanterelle and Leek Salad with Pears and Pecans

Serves 2

1 large leek, sliced

10 chanterelle mushrooms, halved if large
10 crimini mushrooms, halved
olive oil
1 large D'anjou pear, sliced
1/2 cup toasted pecans

1 large head leaf lettuce, washed and torn into bite sized pieces

Dressing:
2 Tbsp walnut oil
2 Tbsp riesling vinegar
2 tsp maple syrup

1/2 tsp honey dijon mustard

2 tsp fresh thyme, chopped
sea salt and freshly ground black pepper to taste

Preheat the oven to 475 degrees and line a baking sheet with foil.  Toss mushrooms and leeks with just enough olive oil to coat, and spread out on baking sheet.  Roast in the oven until tender and starting to brown at edges, about 15 minutes.  Remove from oven and let cool to room temperature, then add to a large bowl along with the pear, pecans and leaf lettuce.  Whisk dressing ingredients together, then pour over salad and toss well.  Serve!

Roasted Blueberry Salsa

I am not sure how I decided that I needed to add blueberries to my salsa, but for some reason it had to be done.  Afterall, many people add fruit to their salsa but it is usually something like mangoes or pineapple...not berries.  My Mom said it sounded disgusting and thought I was crazy for doing such a thing, that is until she tasted it and was won over.  Every summer we get a large amount of tomatoes from my Grandpa's garden and much of that goes to making roasted chipotle salsa.  Many different things have been added to it my favorite of which is habaneros for a kick but never blueberries. 

So last week when I threw the tomatoes, onions, garlic and berries on the pan and hoped that this experiment would be delicious.  It sure smelled good...but of course it had to cool before we could properly taste it.  Once cool, I added lime, basil, and chipotle and I was right about my premonition that this would be good.  It had a deep tomato flavor with a hint of tart and sweet from the berries which lended almost a jammy note.  I had blended it pretty smooth because that is the way my Mom likes it and I was to share it with her, but I think next time I would leave it chunkier were I making it for myself.  It was perfect with some home made chips I had made in anticipation of the salsa making. My Mom admitted that it was good and I have to say, she has eaten most of it the salsa lover she is!  So if you are looking for a salsa that is a little different here is the recipe!

Roasted Tomato Blueberry Salsa

Makes about 6 cups

6 large ripe tomatoes, cut into 8ths

1 red onion, sliced

4 garlic cloves

olive oil

2 cups organic blueberries

1/2 cup fresh basil
juice of 4 limes
sea salt
1 Tbsp chopped chipotle in adobo sauce
freshly ground black pepper

1 Tbsp agave nectar

Preheat the oven to 475 degrees and line a sheet pan with foil.  Spread out tomatoes, onions, and garlic on sheet pan and drizzle with olive oil.  Place in the oven and roast for about 20 minutes until softened then add blueberries and continue to roast for about another 10 minutes until the berries have burst and everything is starting to caramelize and brown at edges.  Remove from oven and let cool.  Place in a food processor along with basil, lime juice, sea salt to taste, chipotle, freshly ground pepper to taste, and agave nectar.  Process to desired consistency and chill before serving. 

Blueberry Basil Quinoa Tabouli Salad

Today was one of those days where I felt like I needed a break from too much rich food.  Too many sweets and indulgence on Saturday was the problem, but luckilly I had lots of fresh produce in my fridge.  Nothing but fresh, cool vegetables or fruit was sounding good to me for dinner.  I had a large container of blueberries from Wisconsin that were some of the best I have tasted in years, plus a large pile of cucumbers from my Grandpa's garden so I decided that those two things needed to be included in whatever I decided to make.  For some reason quinoa tabouli came to mind.  It is a favorite of mine in the summer, classic, or a twist changing up the veggies and dressing.  Although I had some tomatoes from my Grandpa's garden as well, I decided swap them out for blueberries to be a little different and not make classic tabouli this time! 

I threw in basil and toasted almonds, and it was delicious!  It was a little like original tabouli in that it contained mint, cucumbers, lemon and garlic, but it was something a little different as well!  I had used a mixture of black and white quinoa because I enjoy both, but it made the salad a little more appealing to the eyes as well as the taste buds.  It was fresh, and like something you would enjoy at a spa, or a light dinner to leave you feeling healthy.  The berries provided welcome little tart sweet pops of flavor among the savory ingredients! So much for feeling yuck from over indulgence.  Here is the recipe if you would like to try it!

Blueberry Basil Quinoa Tabouli Salad

2 cups water

1 cup quinoa, rinsed (I used a mixture of black and white)

1 cup fresh organic blueberries

1 large cucumber peeled, seeded and diced small

2 scallions, sliced

1/2 cup fresh organic basil leaves, minced

1/4 cup fresh organic mint, minced

3/4 cup toasted almonds

2 Tbsp olive oil

1/4 cup plus 2 Tbsp lemon juice
1 Tbsp lemon zest
1 large garlic clove, minced
sea salt
freshly ground pepper

Place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, and let cool. When quinoa is cool, combine with the berries, cucumber, basil, scallions, and almonds. Whisk together olive oil, lemon juice, lemon zest, garlic, and sea salt and freshly ground pepper to taste. Toss dressing with salad, and chill.

Black Raspberry Ginger Lemonade with Mint

It feels like 105 degrees today and yet I still managed to spend some time outside.  I was only out for an hour, and when I got back inside I felt as if someone had dumped a bucket of water over my head from sweating so much, as the dewpoint is at 79%.  Why do I live in Minnesota again? Despite the humidity, my time outdoors was worth it.  I went berry picking.  Beautiful wild black raspberries to be specific! 

 

They are like little delicious deep purple jewels of goodness!  I actually prefer the flavor of the black ones to the red, they are sweeter and the flavor is more concentrated.  I wish I could have a large bush of them growing in my back yard, but I have to settle for going elsewere to find them.  That is ok though, it is more interesting that way. 

 

So today when I came home all hot and sweaty, full of bug bites and scratches from the raspberry bushes and I needed something cold and refreshing to drink to cool off.  I decided a black raspberry ginger lemonade with mint.  I figured I might as well make something featuring the delicious harvest I had just gathered.  It hit the spot and cooled me off.  The drink was sweet and tart, refreshing and cooling, perfect for curing the effects of the nasty humidity!  Hope it is cooler where you are, but if not, make one for yourself and enjoy!

 

 

Black Raspberry Ginger Lemonade with Mint

Makes 1

6 fresh mint leaves

about 6 ice cubes

1/3 cup black raspberries

2 Tbsp ginger syrup* or to taste

1/3 cup lemon juice

ice cubes
ice water

In a large glass, muddle mint with ice until mint is crushed up, then add berries and mush a bit to release juices.  Add ginger syrup, 1/3 cup lemon juice, and a few ice cubes, along with enough cold water to fill the glass and stir until blended. 

 

*Ginger Syrup

1 inch piece of ginger

1/2 cup boiling water

1/2 cup agave nectar

 

Combine all ingredients in a clean jar and stir to dissolve agave nectar.  Place in the fridge and let sit overnight, or a few days before using.  Remove ginger and use to sweeten drinks with a kick!

 

Wild Iris Martini

Sometimes I just need to go for a walk by myself to unwind.  My favorite place to go for a stroll and get lost in my thoughts is through the woods, or on a path filled with lots of lovely vegetation.  It is a time when I don't have to do anything but think and walk, just enjoying my surroundings and forget about the cares and demands of the day.  I was on such a walk when I came across some irises.  I am sure at some point they had been planted by someone, as they are not a wild flower, but these appeared to be the way they were randomly among the other plants in the woods.  I guess even irises need a little freedom sometimes and not be confined to fenced in landscaped yards...sort of the way I like to be alone on my walks and get away from noise, distractions and demands of any sort. 

The wild irises inspired a cocktail that I made tonight, a refreshing gin base with fresh blueberries, a hint of lemon and floral lavander.  It's color was every bit as lovely as the iris itself, and the flavor was refreshingly floral with a hint of tartness from the lemon and sweetness from the berries.  The gin itself had a nice herbal note, which reminded me of nature and my walks through the woods. Here is the recipe if you would like to enjoy something wonderfully refreshing!

Wild Iris Martini (gin with blueberry, lemon and lavander)Serves 1

1/3 cup fresh organic blueberries
4-6 large ice cubes
1 1/2 oz lavander agave syrup*
4 oz Gin

1 1/2 oz fresh organic lemon juice
fresh blueberries
lemon slice

In a martini shaker, muddle the berries with the ice, crushing them until they are in small pieces. Add the lavander syrup, gin, and lemon juice, place top on shaker, and shake until well blended. Pour through a strainer into a chilled martini glass, adding a few fresh berries to your glass and a lemon slice for garnish and serve!

 

*Lavander Syrup:

1/4 cup agave nectar

1/4 cup boiling water

2 Tbsp dried lavander flowers

 

Combine all ingredients in a clean jar, and mix well.  Cover and let sit for at least a day in the fridge to infuse, or up to a month. 

Edamame Pasta Salad with Arugula Mint Pesto

It is pesto season.  The part of the year when our gardens and refridgerators are all filled with lots of greens and herbs just begging to be blended to perfection with nuts, garlic and oils.  I love that the possibilities are endless when it comes to pesto ingredients.  Afterall, there are no rules.  Although the classic basil always gets made a lot at my house, all sorts of greens find their way into my pesto.  Tonight when I decided that pesto pasta sounded delicious, I grabbed a bunch of arugula and a bunch of mint and got to work. 

I had never combined these two ingredients before in a pesto, but an experiment was in order.  I combined them with pepitas that I had in my fridge as well, because at the moment I was out of walnuts and pine nuts.  The rest of the ingredients I added to the pesto were ones I would use in a classic pesto,   but it had such a different vibrant flavor than any other pesto I have made due to the peppery arugula and fresh strong mint.  I kept it vegan this time and skipped adding any cheese since the pepitas and the olive oil had already contributed plenty of richness.  I decided that this salad needed to have lots of veggies as well in addition to the pasta, so I added edamame for protein, and radishes and carrots for color as well as crunch.  It was all quite a delicious combination!  If you are in pesto making mode as well, here is the recipe if you would like to try some for yourself! 

Edamame Pasta Salad with Arugula Mint Pesto

Serves 4

Pesto:

1/2 cup mint

1 cup arugula

1 cup pepitas

2 lemons
4 garlic
sea salt
freshly ground black pepper
1/4 cup olive oil

8 oz penne pasta
10 radishes, thinly sliced
3 medium carrots, cut julienne
1/2 cup pepitas
1 12 oz bag frozen edamame, thawed

Place all pesto ingredients in a food processor and process until smooth.  Set aside.  Cook pasta according to package directions, rinse with water, drain and let cool.  In a large bowl, combine pasta, radishes, carrots, pepitas, and edamame.  Add pesto and toss to coat.  Serve at room temperature.

Cherry Pistachio Salad with Sweet Lemon Vinaigrette and Fresh Mint

Often times in life simple is best.  I went on a walk last night along the Mississippi river with someone special after dinner, and although it was just a walk it was so much more than that.  It It was one of the most enjoyable walks, not to mention moments I have had in quite a long time filled with lots of good conversation.  It was a beautiful night, with a light breeze and lots of people watching of course with an awesome view of the river. Although I have to admit the company was more of the enjoyment than the act of walking itself.  I guess it doesn't matter what you do as long as you do it in good company.  It was so much better than any movie we could have gone to, or something costing lots of money to do.  I have always appriciated the simple, especially when it comes to spending time with those you care about.  Afterall, without all the distractions you can just focus on each other, and that is always best!  The same goes for food sometimes as far as simplicity goes.  Tonight I made a wonderful salad with a few fresh seasonal ingredients, cherries, mint, and local greens topped off with some toasted pistachios.  It was delightful!  So simple and quick to make, and yet so good!  The perfect accompaniment to a light tofu dish I had also made.  I have included a recipe if you would like to try some!  Take some time to enjoy the simple things in life, all too often we get lost in the details. 

Cherry Pistachio Salad with Sweet Lemon Vinaigrette and Fresh Mint

Serves 2

Dressing:

2 Tbsp lemon juice

1 Tbsp olive oil

2 tsp agave nectar

sea salt to taste
freshly ground black pepper to taste

Salad:
1 cup pitted halved fresh cherries
2 Tbsp fresh mint, cut in chiffonade
1 large bunch of arugula or greens of your choice
1/2 cup shelled roasted salted pistachios

Whisk together dressing ingredients and set aside.  In a large bowl, combine cherries, mint, and greens.  Pour over dressing and toss to coat.  Divide salad between 2 plates, and scatter pistachios over each. 

Rhubarb BBQ Tofu with Roasted Asparagus and Green Garlic Quinoa

Tis the season for BBQ!  Just because I am a vegetarian doesn't mean that I can't enjoy it as much as the people slathering it on chicken, pork and beef!  I love BBQ tofu, especially of the fruit based variety, so when I had a large amount of tofu last weekend, I knew what to do with it...make BBQ sauce for some tofu!  The rhubarb contriubuted a nice tangyness that doesn't come from other fruit or veggies I normally inculde in sauce. 

I decided to serve the BBQ tofu with roasted asparagus quinoa since I had bought some delicious tender locally grown asparagus.  I laced the salad with green garlic, and lots of lemon for a pop of flavor.  It was a nice accompaniment to the sweet and tangy tofu!  As a whole it screamed SPRING without being a salad.  I suppose it is nearly summer and the rhubarb and asparagus are nearly gone, so might as well enjoy them while they are available!  Here is the recipe if you would like to try some for yourself!

Tofu in Rhubarb BBQ Sauce

Serves 2

1 10 oz block firm tofu, diced

peanut oil

1 Tbsp peanut oil

2 cups organic rhubarb, diced

1/2 cup shallots, chopped
2 cloves garlic, minced
1/4 cup fresh orange juice
2 Tbsp agave nectar
1 Tbsp tamari
2 tsp mustard of your choice
2 Tbsp mirin
sea salt to taste

Preheat oven to 475 degrees.  Line a baking sheet with foil, and toss tofu with just enough peanut oil to coat.  Place on baking sheet, and bake until starting to brown at edges.  Remove from oven.  Meanwhile, Add 1 Tbsp peanut oil to a large saucepan over medium heat.  Add shallots, and saute until soft, about 5 minutes.  Add rhubarb and garlic, and saute until fragrant, 1 minute, then add orange juice, agave nectar, tamari, mustard, and mirin, along with sea salt to taste and let simmer for about 15-20 minutes until the rhubarb is soft and starting to break up.  Remove from heat and puree until smooth.  Serve sauce over tofu! 

Roasted Asparagus and Green Garlic Quinoa

Serves 2

1 cup water
1/2 cup uncooked quinoa, rinsed
1 cup asparagus, cut into 2 inch pieces
1 Tbsp lemon zest
juice of 2 lemons
2 Tbsp olive oil
2 Tbsp fresh rosemary, minced
1 Tsp fresh thyme leaves
2 green garlic, thinly sliced
3/4 tsp sea salt or to taste
freshly ground black pepper

Place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, and let cool. Preheat oven to 475.  Line a baking sheet with foil, and spray with non-stick spray.  Toss asparagus with just enough olive oil to coat, and spread out on sheet.  Roast until starting to brown and tender, about 10-15 min.  Let cool to room temp.  When quinoa is cool, combine with asparagus, lemon juice and zest, olive oil, rosemary, thyme, green garlic, and sea salt and freshly ground black pepper to taste.

Miso Dressed Spring Radish and Carrot Salad with Toasted Almonds

I was recently at a Japanese fusion restaurant, and I had a salad with the most delicious miso dressing.  I had no idea what it was composed of besides the miso, but it was the perfect balance of salty and sweet lightly and coated the greens perfectly.  It was so good that I have been wanting to recreate it ever since then, and finally decided to do so.   I am a big miso lover, I use it in everything from the obvious, such as soups, and marinades, to the not so obvious such as in desserts, to which it gives a lovely salted caramel like flavor.  It is one ingredient that I always have to have on hand.  Although there are many varieties of it, I prefer the white miso.  It was no wonder that dressing at the restaurant was delicious, miso makes everything more tasty!  When I tried to recreate the dressing, I kept with the Asian theme and added some peanut oil, because I love its nutty quality, some rice wine vinegar for acidity, and agave nectar for a bit of sweetness.  Tamari was needed for a bit of salt in addition to the saltiness of the miso, so no sea salt was needed in this dressing.  Lastly, garlic was important, I  love its flavor in salads, especially Asian ones.  What to pair with this delicious miso dressing?  Well I thought the veggies of spring would be appropriate, so the radishes, carrots and ramps in addition to the greens I had on hand were perfect!  Lastly I topped it off with almonds for crunch!  It was very simple, but so good!  Here is the recipe if you would like to try some for yourself!

Miso Dressed Spring Radish and Carrot Salad with Toasted Almonds
Serves 2

Dressing:
1 Tbsp white miso
1 Tbsp peanut oil
2 Tbsp rice wine vinegar
1 tsp agave nectar
1 clove garlic
2 tsp tamari

4 cups mixed greens, such as arugula, spinach, dandelion, mizuna
1 carrot, thinly sliced on the diagonal
6 radishes, thinly sliced
4 ramps, thinly sliced
1/4 cup toasted sliced almonds

In a small bowl, whisk dressing ingredients together.  In a large bowl, combine greens, carrots, radishes, and ramps.  Pour dressing over and toss well to coat.  Place mixture on a serving plate, and top with toasted almonds. 

Vegan Kitchen Sink Roasted Vegetable Enchiladas with Almond Mole Sauce

Cinco de Mayo REQUIRES 2 things, margaritas, and enchiladas at least for me!  I love enchiladas...they have to be my favorite Mexican dish!  Especially when filled with vegetables and when made with a delicious flavorful mole sauce!  My friend Gabrielle, who I also work with makes THE BEST enchiladas that I have ever eaten.  And I have sampled quite a few.  They have the most wonderful rich deeply red sauce that is the perfect balance of spicy, savory and slightly sweet, and they are filled chalk full of vegetables and beans between crisp tortillas that she layers stacked style!  Although I know I can never recreate hers, and she will never divulge the recipe, which I respect her for...I have created my own, which I enjoy almost as much.  I made a variation of them recently which turned out wonderful...vegan kitchen sink enchiladas! 

I used the veggies I had on hand at the time which happened to be a mix of local Minnesota produce (rutabagas, carrots, ramps, mushrooms and shallots), and an eggplant I had gotten at work for free.  Hence the "kitchen sink".  It may sound like an odd mix, but I roasted the veggies and they were delicious!  I know...rutabagas in enchiladas?  Yes, they were good in there!  If you decided to make these you could use whatever you happened to have on hand, keeping in mind some things take longer to roast than others.  I also included chicken style seitan and threw in some almonds with my veggies for protein.  I like my enchiladas stacked as well, between crispy corn tortillas! 

These contained no cheese, because I actually don't require it in my enchiladas, and don't even miss it the sauce is so flavorful and rich!  For my sauce I included a blend of the usual mexican spices as well as a few not so common add ins, almond butter and cocoa powder for richness, golden raisins and cinnamon for sweetness (this I picked up from Gabrielle), and chipotles for a pow of flavor!  As a whole the dish is delicious, loads of flavors and textures, maybe not classic mexican, but it is awfully good!  A beautiful tower of tortillas and confetti like veggies in a lovely deep red sauce!  Here is the recipe if you are interested, Happy Cinco de Mayo!

Vegan Kitchen Sink Roasted Vegetable Enchiladas with Almond Mole Sauce

Serves 2 very generously

6 cups assorted vegetables, cubed, or thinly sliced
(I used cubed eggplant, sliced carrots, sliced rutabagas, and sliced mushrooms)
Peannut oil
cooking spray
sea salt

Sauce:

2 tsp peanut oil

1/2 cup chopped shallots (or red onions)
1 Tbsp chili powder
1 tsp cumin seeds
1 tsp cinnamon
1/8 tsp dried ground chipotle pepper
4 garlic cloves, minced
1 15 oz can fire roasted tomatoes
1/2 tsp salt
1 Tbsp apple cider vinegar
1 Tbsp agave nectar
1 Tbsp unsweetened cocoa powder
2 Tbsp almond butter
1/4 cup golden raisins
1/4 cup fresh cilantro, minced

Filling:

1 Tbsp peanut oil

1/2 cup shallots (or red onion), chopped
1 bunch ramps, (or scallions) sliced
4 garlic cloves, minced
1 pkg chicken style seitan cut into bite sized pieces
1/2 cup toasted sliced almonds

6 six inch corn tortillas
vegan sour cream for serving (optional)

Preheat oven to 475 degrees. Line two baking sheets with foil, and spray with non-stick spray. Toss vegetables with peanut oil (keeping in mind that they need to be roasted on separate sheets if you are doing quick cooking vegetables as well as hard ones, generally things like eggplant and mushrooms take less time than rutabagas or carrots so roast them on separate sheets), spread veggies out on sheets, and roast until they are tender but not squishy and starting to brown at the edges, about 10 minutes for soft veggies and 15-20 for hard. Set aside and lower the oven temp to 375. To make sauce, heat 2 tsp peanut oil over medium heat in a medium saucepan. Add shallots or onion, and saute until soft, then add the chili powder, cumin seeds, cinnamon, chipotle, and garlic, and saute about a minute until fragrant, then add the tomatoes, salt, vinegar, agave nectar, cocoa powder and bring to a boil. Add almond butter and golden raisins and lower to a simmer and cook for about 20 minutes on low heat and add the cilantro. Meanwhile, heat 1 Tbsp peanut oil in a large non-stick skillet over medium heat and add the shallots (or onions) and ramps (or scallions), saute until softened and add the roasted veggies, garlic, seitan and toasted almonds.  Saute until heated through, then spoon about 3/4 cup of the sauce over to coat the mixture. Remove from heat. To assemble the enchiladas, spoon a bit of sauce onto 2 large shallow bowls, then top each with a tortilla. Spoon half the filling onto the tortillas, dividing evenly between the two bowls, then spoon a little more sauce over each.  Top each with a tortilla, then the rest of the filling, and a little more sauce. Top with another tortilla, and the rest of the sauce.  Place in the oven and bake until heated through, about 15 minutes. Let cool slightly and serve with vegan sour cream!