Stormy breakfast

Red Quinoa Porridge

It's blizzard time in New England, snowed in until the streets can be cleared.  Baking sounded good this morning, but after perusing scone recipes my mind wandered to a warm whole grain porridge.

This porridge is nourishing and satisfying, full of protein and amino acids.  The slight crunch of the course salt adds a lovely layer of flavor to contrast the sweet of raisins and agave syrup.

Red Quinoa Porridge
Serves 4

• 1 cup (dry) prepared quinoa
• 1/4 cup soy or almond milk
• 1/2 cup chopped walnuts
• 1/2 cup raisins (or other dried, fresh or frozen fruit)
• 1/2-1 tsp cinnamon
• 1/4 tsp vanilla
• Agave syrup to taste
• Course salt to taste

-Heat soy milk over low heat

-Add cinnamon, vanilla, raisins and walnuts

-Cook until raisins are plump

-Add quinoa, stir until heated through

-Drizzle with agave syrup and lightly salt to taste.

Light and trees

                       Back Bay Magnolias

There is a freedom to being fairly new to photography and using a real camera for the first time.  I never know what will actually result from my clicking of the shutter button.  

My father, a photographer, discovered his passion early on and is a constant source of inspiration and support.  My sister followed with her own style, and fortunately both are willing to listen to my questions, teach me and suggest fun techniques.

 Malden Cemetery 

That being said, I know that I like light and trees.  Trees are tranquil, and combined with good light, are splendid.  Picking up a camera has opened my eyes to a new world.  Thank you for looking.

                                Roots

Salad Nicoise

                                                                              Jenn's Salad Nicoise

I found a variety of organic fingerling potatoes at Whole Foods and couldn't resist.  As I crave salads year round, this was a satisfying meal on a chilly fall evening.  You can add any vegetables that you desire, green beans are commonly in the traditional Salad Nicoise, as is tuna.  The thyme compliments the mustard dressing and potatoes, bringing the dish together.  

Colors in your food is one of the easiest way to ensure well-rounded health. 

                               Salad Nicoise 

Salad Nicoise

Serves 2

• 3 cups salad greens
• 1/2 small red onion sliced in rings
• 1/4 kalamata olives, pitted and halved
• 6 cooked artichoke hearts, quartered (canned)
• 1/2 cup cherry tomatoes, cut in half
• 1/2 avocado, cubed
• 1 pound fingerling potatoes, or 2 medium red / yukon gold potatoes
• Mustard
• Olive oil
• Dried or fresh thyme
• Salt and pepper

-Place potatoes in a medium pot and fill with cold water, turn on high heat until just boiling
-Reduce heat to medium and cook until the potatoes are just tender throughout
-Remove potatoes from heat and drain, cut potatoes in half and put in a bowl to the side
-Mix 3 Tbsp of mustard with 1 - 1 1/2 tsps of dried thyme and a pinch of salt and pepper
-Add olive oil to the mustard mixture and whisk until preferred consistency and taste, add more salt and pepper if needed
-Pour half of the mustard dressing over the potatoes and stir until coated
-Divide greens, onion slices, olives, artichoke hearts, tomatoes and avocado between two large salad bowls.
-Add potatoes evenly between the two bowls and mix.  Add dressing until the vegetables are lightly coated.

Vegan Chocolate Chip Cookies

Cooking and baking ebb and flow in my life.  I am often struck with the urge to cook on a 95 degree day and have  a salad on the coldest winter evening.  Usually my body listens to the weather, but I enjoy the surprise whims.

Chocolate Chip Walnut Cookies

Baking has fallen to the back burner as of late and filled with cooking.  I used to make these cookies for my best friend almost weekly, which fell to the wayside with work and life.  I agreed to make him a  batch this weekend.  

The recipe is from Isa Chandra Moskowitz, brilliant vegan chef and baker.  I increased the molasses and chocolate chips, along with a handful of walnuts.  Walnuts are extremely high in omega-3 fatty acids.  They contain anti-inflammatory properties and are traditionally thought of as brain food due to their similar shape.

                                                                                            Vegan Walnut Chocolate Chip Cookies

Chocolate Chip Walnut Cookies
Heat oven to 350
Original Recipe: Vegan with a Vengeance by Isa Chandra Moskowitz
Makes 18-24 cookies

• 1/2 cup vegan non-hydrogenated margarine (or organic butter)
• 1/2 cup + 2 Tbsp sugar
• 3/4 Tbsp blackstrap molasses
• 1 tsp vanilla extract
• 1/4 cup unsweetened plain soy milk (more if needed)
• 1 1/4 cup white wheat flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup chocolate chips
• 1/2 cups chopped walnuts

-Sift together flour, baking soda, and salt in a medium bowl.

-Cream together margarine and sugar with an electric beater in a large bowl.

-Add molasses, soy milk and vanilla extract to the large bowl and mix together.

-By hand, mix dry ingredients with wet until just combined, add more soy milk if needed.

-Fold in chocolate chips and walnuts.

-Spoon dough (approximately 2 Tbsp per cookie) on the sheet 1-2 inches apart

-Bake in batches for 8-12 minutes until golden brown.

Vietnamese Hot and Sour Soup

Before moving to Massachusetts, I lived in Idaho for nearly a decade.  I had the best Vietnamese Hot and Sour Soup at Can Tho restaurant, now closed from what I can tell.  It was a small Korean/Vietnamese restaurant run out of an old train car.  When I wanted a delicious and reparative meal, this was my favorite.  Tomato and pineapple wedges float with celery and prawns throughout the sweet, sour and spicy broth.  Topped with cilantro and bean sprouts, it is complete.     

                                                                        

                    Hot and Sour Soup

       

           












Cooking with tamarind has been a goal of mine, this soup was the perfect first meal.  It did not disappoint, I just need to tweak a few measurements before I share this recipe.  With the season for comforting soups upon us, this will be a staple.

                                                                                                Vietnamese Hot and Sour Soup

This is truly a lovely dish.  I serve it over sweet brown rice for a complete meal.

Vietnamese Hot and Sour Soup

Serves 4

• 5 cups good quality vegetable stock
• 3 Tbsp Tamarind paste
• 1/2 lb or more prawns, shelled and de-veined (or tofu cubes)
• 1 1/2 Tbsp chili paste
• 12 cherry tomatoes halved
• Bean Sprouts
• 1 cup pineapple chunks, or fresh pineapple cubed
• 1 large shallot, finely diced
• 2 garlic cloves, minced
• 1/2 cup cilantro, chopped
• 3 1/2 Tbsp soy sauce (or fish sauce)
• 2 Tbsp sugar
• 1 celery stalk, sliced

-Pour 1/2 cup of boiling water over tamarind paste, let sit for 30 minutes.  Strain water and tamarind through a finely meshed sieve into a bowl.

-Saute shallot and garlic in a large pot until softened.  Add chili paste and cook for 1 minute.

-Add vegetable broth, prepared tamarind liquid, soy sauce, and celery to the shallot and garlic saute.

-Bring to a low boil.

-Add tomatoes, pineapple chunks and 1/2 of cilantro

-Cook over medium-high heat until tomatoes soften, about 5 minutes.

-Add prawns (or tofu) and cook until just done.

-Serve with bean sprouts and remaining cilantro

*I like to add some of the pineapple juice if using canned pineapple.  It adds another level of sweet.

If you like heat, to add a bit more of the chili paste at the end, or serve with a bit of of sliced habanero.

*Also, for a stronger pineapple taste, add pineapple with the prawns.

Vegetable Pot Pie

Whole wheat pie dough and filling

Amy's  frozen Vegetable Pot Pie is one of my favorite frozen treats.  I thought I would give the homemade version a try with lovely results.  You can add any vegetable that you think would be tasty, just take into account the cooking time.

                            Vegetable Pot Pie

Nutritional yeast, a member of the mushroom family, adds richness to the sauce.  It is full of B vitamins, and most importantly for vegans, B-12.  Thyme is a warming herb with antimicrobial and antioxidant properties.  It is generally used to treat colds and chest congestion, along with other respiratory problems.

                                                                         Freshly baked vegetable tofu pot pie

Vegetable Pot Pie
Serves 6-8
400 degrees F

• 2 cups cubed extra firm tofu
• Olive oil
• 2 large minced shallots
• 2 large carrots, diced
• 1 large red potato
• 10 oz diced mushrooms
• 1 tsp dried thyme
• 3/4 tsp dried oregano
• 2 1/2 Tbsp flour
• 3 Tbsp nutritional yeast
• 1 cup frozen peas
• 1 cup vegetable broth (heated with 1 bay leaf)
• 1 cup unsweetened plain soy milk
• Salt and pepper
• 9 inch whole wheat pie crust or phyllo dough

Success in even cooking relies on the uniform size in the cut vegetables and tofu

-Sautee the tofu until brown and crisp, set to the side

-Add more olive oil to the pan and cook shallots and carrots until the shallots translucent 

-Toss in potato and mushrooms, cook until the mushrooms released juices, 6 minutes

-Sprinkle thyme and oregano, allow herbs to heat

-Stir in flour and nutritional yeast, cook for 2 minutes

-Pour in vegetable broth and soy milk, stir

-Add peas

-Salt and pepper to taste, stir together

-Pour in pie dish

-Cover with pie crust, slit in the center to allow steam to release

-Place on pan in the oven and bake for 25-30 minutes

Roasted Carrot Ginger Soup

 Carrot Ginger Soup

Roasted Carrot Ginger Soup
Serves 4

• 7-8 large carrots, scrubbed clean, cut into 1 inch lengths
• 1 large knob of ginger, peeled and diced
• 1 large shallot chopped finely
• 1/2 white onion diced
• 1/2 cup cashews soaked for 1 hour
• 1/4 tsp dried thyme
• 5 cups low sodium vegetable stock or bouillon
• Olive oil
• Salt and pepper

-Preheat oven to 400

-Toss carrots with 1 1/2 Tbsp olive oil and 1/2 tsp salt in a baking dish

-Roast for 30 minutes until soft and lightly brown, turning once

-Saute shallot, onion, ginger and thyme in a little olive oil on stove top until the onion softens

-Blend cashews with 1/8-1/4 cup of water until smooth and creamy, put to the side

-Add carrots, shallot, onion, ginger and thyme with 4 cups of broth to a blender

-Puree until smooth, adding more broth if you would like a thinner soup

-Salt and pepper to taste

-Add 1/2 of cashew cream to the soup and mix

-Serve with a drizzling of cashew cream

I have always preferred carrots in soups and this is a rich and  refreshing version.