Broccoli and Parsnip Risotto

I don't really have a cute story to go with this recipe. I had orzo pasta, broccoli, and parsnips. I thought a creamy pasta dish with some crisp vegetables would be nice for lunch. Yeah...that's about it.

One ladle at a time...

I love risotto, but hate that it's usually loaded with a ton of cheese, cream, and butter. Too rich and heavy. I like creamy without all that junk. My recipe only has a bit of vegan cheese and some olive oil--just it's still rich and creamy. Also, I don't love that it takes an hour to make well. And you can't rush it, just be patience.

"This is taking forever, I'm hungry!"

Jack didn't like that either, he had to go up in a back carry to keep him happy. However, he was more than happy to eat it!

Broccoli and Parsnip Risotto 
6 cups vegetable broth (or you can do like I did, 5 cups water with 1 cup of pureed vegetable baby food)
2 tbs olive oil, divided
1/2 large onion, chopped
2 cloves of garlic, minced
2 large parsnips, chopped
1 head of broccoli, chopped
1 cup orzo
1/4 cup nutritional yeast
1/2 cup vegan mozzarella cheese
Salt and pepper, to taste

In a large pot, bring the vegetable to a simmer over medium-low heat.

In a skillet over medium-high heat, heat one tablespoon of olive oil. Add the chopped onion and cook until translucent.

Add the parsnips and cook until tender.

Add the garlic and broccoli,  took until the broccoli is tender.

Heat the remaining olive oil in a another large skillet over medium heat.

Add the orzo and brown the pasta lightly. Stir continuously to prevent burning. It's okay if some pieces are darker than others.

Once orzo is all lightly browned, reduce heat to medium-low. Then add one ladle of hot broth to the pot, stir continuously until it is all absorbed.

Repeat adding one ladle of broth at a time and stirring until it is all absorbed until the pasta is tender and the broth no longer absorbs easily. This will take around an hour to complete. Don't rush it by turning up the heat or adding more than one ladleful.

Before you add your last ladle or so, add the broccoli and parsnips to the skillet.

Once the pasta is tender, remove from the heat and stir in the nutritional yeast.

Top with the mozzarella and enjoy!

Creamy, filling, and loaded with veggies. Your patience has been rewarded!

Cranberry Brussels Sprouts

This morning my husband accidentally woke the baby up early. And guess who had to get up with him? Anyways, I got to watch my favorite cooking show of all time, Good Eats. And the episode featured my favorite vegetable, Brussels Sprouts. I've seen the episode before, but kind of ignored it since I loved my sprout cut in half and pan fried. But today I paid attention and saw him make the most delicious looking dish ever. Shredded Brussels sprouts with dried cranberries and pecans. I had all those ingredients in my fridge and couldn't decide what to make, this recipe was just what I needed! I made it vegan and added a few ingredients too. This dish would make a fantastic healthy side dish for the Thanksgiving!

Cranberry Brussels Sprouts
1 pound Brussels Sprouts
3 ounce raw pecans, chopped
1 tbs vegan butter (I used Earth Balance)
4 ounces dried cranberries
1/2 tbs extra virgin olive oil
1/2 cup panko bread crumbs
Salt and pepper to taste

Rinse the brussel sprouts and remove any brown leafs. Cut off the tip of the steam. Cut the brussel sprouts into shreds (or use a food processor like Alton did).

In a skillet over medium-high heat, lightly toast the chopped pecans. It will only take a minute or two. The color won't change much but you will be able to smell the aroma. Remove from the pan and set aside.

In the same skillet, add the butter and brussels sprout shreds. Cook over medium heat for 5 minutes, until the sprouts soften.

Next add the cranberries and cook for one minute longer.

Transfer to a serving bowl. Add the olive oil and bread crumbs. Mix well.

Season with salt and pepper to taste.

Now dig into this delicious dish! Michael and I devoured the bowl. I even hoped Jack wouldn't eat his  portion (I gave him just the sprouts, never give a baby nuts as they are a choking risk).  But he devoured his too! I will need to make this again soon, it was just so good!

Samosa Casserole with Cilantro Gravy

This recipe is one of the freezer meals I made a few weeks ago. I wanted something filling and flavorful to enjoy after a long, hard day. I thought of freezing one of my Samosa Pizzas, but I didn't quite know how to store that. Then I though a casserole would be nice, very hearty from all the potatoes and it would freeze very well. And I had just bought a big bag of sweet potatoes, too.  So I essentially made a bigger batch of the potato filling from my pizza recipe, but used sweet potatoes instead. As for the gravy, I wanted something more the usual cilantro chutney. Something creamier, to really stand up to the sweet potatoes.Like how well hash browns go with saw-mill gravy. So I made up a cilantro version.

I made the casserole in disposable pan and covered it in foil. The gravy I made the day of, but you could freezer it as well. Just put it in a freezer bag.

This recipe makes one 8 X 10 pan, and 1 cup of gravy. 

Samosa Casserole with Cilantro Gravy
Filling

3 large sweet potatoes, peeled and quartered
2 tbs vegan butter (I used Earth Balance)
1 tsp cumin seeds
1 tsp fennel seeds
2 tsp coriander powder
2 tsp mango powder
3 cloves of garlic, minced
1/2 tbs ginger, peeled and minced

1 medium onion, diced
1/2 tsp garam masala

2 cups frozen peas and carrots (or any other vegetable mixture you like)
Dough 
2 cups baking mix (I used Bisquick)
2/3 cup water
2 tbs tamarind chutney
Gravy 
1 bunch of cilantro
1 cup water
3 tbs olive oil
1/4 tsp fennel seeds
1/4 tsp cumin seeds
1/4 tsp chili powder
1/4 tsp garlic salt
2 tbs flour

Add the peeled sweet potatoes to a pot of cold water. Bring to a boil. Cook until they are soft.

While the potatoes boil, in a small pot add the vegan butter and melt over medium heat.

Add the cumin seeds, fennel seeds, coriander powder, and mango powder. Cook for 1 minute, until fragrant.

Add the garlic, ginger, and onions. Cook until the onions soften a little and it's very fragrant.

Turn off heat and set aside.

Once the potatoes are soft, drain well and return to the pot.

Add the frozen peas and carrots, and the spice/oil mixture. Mix well. Season with salt and pepper to taste. Then set aside.

In a large bowl, combine the baking mix, water, and tamarind chutney. It should make a wet dough, like for dumplings. Set aside.

Spray a casserole pan with cooking spray.

Spread the potato filling evenly.

Tear off dumpling-size pieces of the dough and evenly distribute over the filling.

Cover with foil.

To make the gravy,  blend the cilantro and water in a blender or food processor until smooth. Set aside.

add the oil to small pot over medium heat.

Once the oil is heated, add the fennel, cumin seeds, chili powder, and garlic salt. Cook for 1 minute, until fragrant.

Add the flour and quickly whisk it into the oil. Cook for 1 minute.

Add the pureed cilantro and whisk in quickly.

Cook for 3-5 minutes, until it begins to thicken slightly.

Remove from the heat and pour into another container to cool

Now you can let it cool, then pop it in the freezer.  Or you can bake at 400 degrees for 10-15 minutes. To bake after being frozen, 400 degrees for 25-30 minutes. To thaw the gravy, place it in warm water and heat in a pot on the stove once it's liquid again. You may need to add a bit more water on the stove to keep it from thickening too much.

I popped this in the oven after a long road trip to LA and back this weekend. It was totally what my whole family needed. Nutritious, tasty, and filling, Even the baby loved it. I hope your family loves it too!

Cold Soba Noodle Salad

I have no idea if I got this recipe from somewhere. Maybe I made it up! I don't recall, but it's similar to many other Asian noodle salads. But I've made it for years. It's light but satisfying. Especially on a hot summer day (though it's September and I really over this hot weather now). Very simple to make and tastes better the longer it sits, so make a big batch for leftovers.

Soba noodles are made from buckwheat, a grain that looks like a seed. It's also gluten free so soba is great alternative to for those with a gluten allergy. Buckwheat is high in fiber and manganese, and is overall a very nutritious food. Soba noodles can be served cold like in this recipe, or hot like in a soup. I've tried them both ways, but I prefer cold.

This recipe makes 4 servings.

Cold Soba Noodle Salad
1 bag (12.8 oz) of Soba noodles
1/4 cup sesame oil
3 tbs soy sauce
1 tsp apple cider vinegar
1 clove of garlic, minced
1 tsp ginger, minced
1/4 tsp red pepper flakes
1 large cucumber, chopped
1 large red bell pepper, chopped
Other options:
1 large carrot, shredded
1 cup steam shelled edamame
 1 block of extra firm tofu, drained and cubed
1 tbs toasted nori

Cook the soba noodles according the directions on the package. When done, drain well and rinse with cold water immediately. Set aside.

In a small bowl, mixed together the oil, soy sauce, vinegar, garlic, ginger and pepper flakes to make the dressing. Set aside.

Chop your veggies and add to a large bowl.

Add the soba noodles to the veggie bowl.

Add the dressing and mix together well.

Cover and refrigerate for at least an hour.

Top with some toasted nori and enjoy!

My favorite way to make this is adding all the optional ingredients, but that will have to wait until Jack's older. I left my basic because I was sharing with my little son. We have started to introduce solids through baby-led weaning. I didn't think he was quite ready for tofu or edamame yet.

Baby approved!

Curry Vegetable Quinoa

One day I wanted fried rice, but I had no rice. But I had quinoa though. Then I realized I had no soy sauce. But I had a ton of Indian spices. So I looked up what I could make and came across a recipe from Manjula's Kitchen called Quinoa Vegetable Pilaf. It looked good so I decided to make my own version.

Curry Vegetable Quinoa
1 cup quinoa
2 cups water
Dash of salt
1 tbs coconut oil
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp curry powder
1 tsp chili powder
1/2 piece of ginger, pealed and minced
1 small white onion
Kernels from 2 ears of corn 
1 red bell pepper, chopped
1 small head of broccoli, chopped into bite-sized pieces 
3/4 cup tomato juice
1 jalapeno, minced
Dash of asafetida
Salt and pepper, to taste
Cilnatro

In a small pot, add the quinoa, water, and salt. Bring to a boil then reduce to a simmer. Cook for about 15 minutes, until the water is absorbed. 

While that cooks, heat the coconut oil in large skillet over medium heat. 

Add the cumin seeds, fennel seeds, curry powder, and chili powder. Cook for a minute, just until it becomes fragrant. 

Add the ginger and onions. Cook until the onions are soft. 

Add the corn kernels, bell pepper, and broccoli. Cook until the veggies are tender. 

Once the quinoa is done, fluffy gently with a fork and let it sit for a minute. 

Add the quinoa to the skillet. 

Add the tomato juice, jalapeno, and asafetida. Stir well.

Season with salt and pepper to taste.

Garnish with cilantro.

A flavorful Indian version of fried rice, with plenty of protein from the quinoa. No need for meat or egg!And don't be afraid to make a big batch of this, the flavors get even better the longer it sits.

Lentils With Toasted Walnuts

The other day Jack was super clingy and only wanted to sleep on me. I didn't have anything better to do so I let him. However, as I reached for the remote, I dropped it out of my reach. It changed to the Cooking Channel with French Food At Home. I am not a big fan of this show because she makes stuff that is really not vegan friendly, but I was not about to reach for the remote and wake Jack up. But just my luck she was making vegetarian dishes, and some really good looking ones too!

The minute she said lentils with walnuts, I knew what I was making for dinner. I followed the basics of her recipe, but changed a few things. I left out the goat cheese obviously. I did not use walnut oil because I didn't have any on hand. I also used brown lentils, not the french ones she calls for because once again, I did not have any on hand. I also added celery for some added green color.

Lentils With Toasted Walnuts
1/4 cup raw unsalted walnuts
1 cup brown lentils
1 and 1/2 cup water
1 tsp Herb de Provence
2 tbs olive oil
1/2 white onion, diced
3 stalks of celery, diced
2 cloves of garlic, minced
1 tbs balsamic vinegar
Salt and pepper to taste

Pre-heat the oven to 350.

Spread the walnuts in a single layer on a baking sheet and toast for 10 minutes in the oven. They will be slightly brown and start giving off that nutty smell when ready. Remove from the oven and set aside.

In a saucepan over medium heat, add the lentils, water, and Herb de Provence. Bring to a boil and reduce to simmer. Cook until the lentils are soft and the water is all absorbed.

While that cooks, heat the oil olive in a skillet over medium heat. Add the onions and celery, cook until soft.

Add the garlic and cook for just a minute.

Add the vinegar and mix together well. Add more oil or vinegar as needed to make a very light and runny dressing (I needed a splash of each).

Once the lentils are cooked, turn off the heat. Pour the vinegar dressing over the lentils. Add the walnuts and toss together well.

Season with salt and pepper to taste.

Garnish with some more raw walnuts and a few sprigs of thyme if you have it.

We had this a big piece of bread and added a few shakes of red pepper flakes. It's very rich and filling, a lovely hearty dinner!

Pilothouse and The Argonaut Cafe

A few weekends ago, Michael and I went on our babymoon in California's Gold Country. Check out my pregnancy blog for a full review of the trip and money saving travel tips. We had both been dying for a Gold Country trip for over a year now, so this was the perfect way for us to have some quality time before the baby comes. We ate at two restaurants that really impressed me, so I thought I would share.

Old Town Sacramento at night. 

We went on our babymoon starting the Saturday of Presidents' Day weekend, so we decided to save our fancy Valentine's Day dinner for that night. We both wanted a nice dinner in Old Town Sacramento, so I did some online research and found Pilothouse.

source

The restaurant is located inside the Delta King Hotel, a retired riverboat docked along the Sacramento River. I made reservations online, but we probably did not need them. We came later in the evening so we missed the rush, and the hostess told me that the day after Valentines Day is never that busy. She suggested that in the future we always make a reservation just in case.

The staff was very friendly, though our specific waiter was kinda slow (Michael's beer and our bread came about 15 minutes later). The atmosphere was very nice, the whole dinning room restored to it's 1930's charm. And the view of the river all lit up at night was lovely.

I ordered the beet salad (Michael just ate the cheese for me). It was sooo good. The beets were perfectly cooked and very juicy.

For my entree, I had to order the only vegan thing on the menu, Grilled Vegetable Tagine. I was a little annoyed at first there was only one choice, but it was tasted good so I have no complaints. Lovely crisp veggies served over rice, seasoned with a sweet but savory spice blend. I am sorry I don't have a photo of my entree, I know I took one and somehow it vanished off my phone....

Michael ordered the Saturday Night Steak Dinner Special---nothing besides his starter salad was vegan. He always wants steak for Valentines Day. I can't complain because I didn't have to cook it for once. He loved his organic and antibiotic free prime rib. And was in heaven with his buttery mashed potatoes. Meh, I will stick to my still delicious healthier food :-)

Aren't we cute all dressed up?

This place is expensive, but it was a lovely treat. We got to dress up and snuggle up next to each other. It would have been even better if I could have sampled the wine selection.....

On Monday while visiting the Marshall Gold Discovery Park, we had a lunch at this adorable little cafe across the street from the Visitor's Center. The Argonaut Cafe is an organic, farm-to-fork style restaurant. It's a tiny little building, and even at 2:30 PM when we entered, it was pretty busy.

The cafe is decorated like an old Gold Rush era store, mostly wood and metal. There are a lot of picnic tables out back with a great view of the American River.

The menu is basic cafe foods, like soups, sandwiches, salad, and a few desserts. I ordered the Fresh Veggie Sandwich (without the cheese) on Sourdough and Michael got the Organic Smoked Turkey on Sourdough. My sandwich was heavenly. Fresh, crispy veggies with a creamy hummus. And I love buttery California avocados. I was so happy to find fresh organic food in such a small town at reasonable price (both sandwiches were $8 each).  The soup of the day was vegan chili, but I didn't want to be too full and set off my acid reflux. It looked really good though, maybe next time.

We want to do a bigger Gold Country trip when Jack is old enough and I totally plan on coming to both these restaurants again. Though, Jack might stay the night with his Auntie who lives nearby when we go back to Pilothouse so momma can enjoy some wine in peace.

And see, it's not that hard to go on a vacation and eat vegan. Just do some research and be prepared that your food will be delicious, just not a mound of buttery mashed potatoes. Or who knows, maybe you will luck out and find an awesome organic cafe!

Coconut Noodle Soup

This is one of my simple go-to recipes when I want something easy and satisfying. My mom is coming to to help me before and after the baby comes, and I am so asking her to make me this for me. (and make freezer meals of this too). This soup is a mix between a milder Thai Tom Kha Kai and a simpler Japanese Ramen soup.

This recipe serves 4 entree sized portions.

Coconut  Noodle Soup
4 servings of ramen or soba noodles, cooked according to directions and set aside
Coconut oil
1 tbs minced ginger
2 cloves of garlic, minced
1/4 of a white onion, chopped
1 medium carrot or 8 baby carrots, chopped
1 yellow bell peppers, chopped
1 block of firm tofu, drained and cut into bit-sized cubes
4 cups low sodium vegetable broth
The juice of one lime
1-2 tbs soy sauce, depending on taste
1 can (12 oz) coconut milk
2 stalks lemongrass
1/4 tbs yellow Thai curry paste
Basil, cilantro, or chili oil for garnish

Heat a large pot over medium heat and add a little bit of the coconut oil.

Add the ginger, garlic, and onions. Saute for 2 minutes.

Add carrots, bell peppers, and tofu. Saute until the carrots are soft.

Add the vegetable broth, lime juice, and soy sauce. Bring to a boil.

Reduce to a low simmer. Add the coconut milk, lemon grass stalks and Thai curry paste. Simmer for 10 minutes, stirring occasionally.

Turn off the heat and add the cooked noodles.

Serve with a garnish of basil, cilantro, chili oil, or any combination of those. I normally do chili sauce and basil, but this time I left it plain.

As this cool, the noodles will absorb some of the broth and make the dish creamier. If you want it more broth, just add more water of vegetable broth during cooking.

Samosa Pizza

I have declared my love for pizza on here before. But I have never professed my loved for samosas. Delicious little fried pastries filled with veggies and spices then dipped in flavorful chutneys. What's not to love? I am not a big fan of fried foods, but these are something special. I always order them at Indian restaurants and am heartbroken when I have share. So why would I not combine two of my culinary favorites?

This recipe makes 1 pizza.

Samosa Pizza

2 russet potatoes, peeled and chopped
1 tsb vegan butter, divided
1 large carrot, peeled and chopped
1/2 cup frozen peas
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp coriander powder
1/4 tsp garam masala
1 tsp mango powder
Salt and pepper, to taste
1 ball of pizza dough, homemade or store bought is fine (try my recipe)
2 cloves of garlic, minced
1/4 tbs ginger, peeled and minced
4 tbs tamarind chutney (if you don't happen to have a mother-in-law who makes some, it's pretty easy to find in stores nowadays
Cilantro chutney (try my recipe)


Fill a large pot with cold water and add the potatoes.

Cover and bring to boil. Cook until the potatoes are soft enough for a fork to be easily inserted.

While that boils, in large skillet melt a little butter.

Add the chopped carrots. Cook until they begin to soften.

Add the frozen peas. Season with a little salt and pepper. Cook until heated through, then set aside.

When the potatoes are soft, drain well and set aside for the sec.

Return pot the potatoes boiled in the stove over medium heat, add the remaining butter and let it melt.

Add the cumin seeds and fennel seeds. Toast them for one minute.

Turn off the heat.

Add the potatoes back in and mash/mix in with the butter. Don't mash until totally smooth, leave some chunks.

Mix in the coriander powder, garam masala, and mango powder.

Stir in the peas and carrots.

Preheat the oven to 500 degrees.

Roll out your pizza dough into your desired shaped. Place it in a pizza pan.

Pre-bake the pizza crust into the oven 7-10 minutes, just until they are lightly golden.

Remove the crust from the oven and let it cool a bit.

Spread on the tamarind sauce.

Now glob on potato mixture. Spread it in an even, thick layer.

Next sprinkle on the minced ginger and garlic.

Bake for another 5-7 minutes, until the crust is golden.

Top with the cilantro chutney, and some extra cilantro if desired.

This was soooo good. We devoured the whole pizza pretty quickly. I just realized I need to make this for my soon-to-be son one day because it incorporates two of his heritages--Indian and Italian.

Chipotle Sofritas

Last week Michael and I stopped by the mall after work to browse for some stuff. I suddenly got that horrible pregnancy hunger---the one like "IF I DON'T EAT NOW I WILL TURN INTO GODZILLA AND DESTROY THIS WHOLE BUILDING!!!" So Michael suggested we eat before continued. I saw Chipotle and thought of how those warm burritos saved my life after hours of studying in college. As we entered, I saw the sign for sofritas! I totally forgot they added a vegan protein option to the menu! I thought I died and went to heaven!

The sofritas are braised organic tofu  marinated in a blend of spices and peppers. It's was very tender and very flavorful. It had a bit of a kick, but was not overly hot. I wouldn't say it tasted exactly like meat (a meat eater would probably be able to tell the difference), but the texture was pretty close. 

While I love Chipotle, they can be very high in calories. Even if you make it all vegan. Let's compare the burrito I used to order in college:

Do you see that? 1505 calories in a burrito and side of chips & salsa. With no meat or dairy! It's all the carbs and fat. Proof you can still be vegan and eat unhealthy. Let's make some reasonable variations, like adding the new sofritas and cutting out the chips & salsa:

Just buy cutting out the chips& salsa, you save 590 calories alone. The carbs drop from 215 to 147, and the total fat from 60 to 43. Getting better, but let's look at what I ordered last week:

A total of 660 calories, way more reasonable. I switched to tacos instead, which saves about 50 calories from the tortilla. I also cut out the rice. Yes, you can get brown rice for added nutrition, but that is still a lot of carbs for one meal, so skip it. I also cut out the guacamole. It is a healthy fat, but it's high in calories and still is a fat. I add it as treat every one and awhile, but not every time. I also always pick black beans over pinto beans because they have less sodium and more fiber. But load it up with all the salsas you want! They are lower in calories and you get more veggies in for the day. 

If you are really cutting calories try this:

A salad with sofritas, only 440 calories. More nutrition from the added lettuce. The black beans still provide some carbs to make it a balanced meal. No dressing (215 calories), but all the salsas will provide enough liquid/flavor to take it's place at a less than half the calories. 

I really suggest trying the sofritas next time, they are really delicious. Just make wise decisions on what you add to your meal. Even healthy and organic food in the wrong amounts can become unhealthy. And if you are pregnant like me, make sure you get enough protein (likes sofritas) with every meal to keep you full so you don't end up wanting calorie-packed extras like chips. No one want to be losing a ton of baby weight because you didn't balance meals properly. 

ol

I couldn't get a good shot of just the sofritas without
it falling apart, but it pretty much looks like tofu pieces. 

By the way, all the images I used are screen captures from Chipotle's Nutrition Calculator on its website. I really suggest checking to see if you favorite chain restaurants have this feature before you go. You can see what vegan options they have or how you can make things vegans. You can also figure out how to get what you really want, without going overboard. 

Potato and Leek Hash

I wanted a hot and tasty breakfast when I woke up this morning. Something filling, but not heavy. I had a few potatoes that needed to be eaten so I thought a hash was in order.

I got another organic vegetable box delivered the other day so I decided to add some veggies for more nutrition. The box came with two giant leeks. I think leeks are a seriously underrated food. They have the texture of a very soft celery mixed with a shallot. The flavor is like a mid onion and garlic. They are high in vitamin K and vitamin A. Like their cousin garlic, it also helps support the cardiovascular system. I love leeks because they provide that garlic/onion flavor, but with a bit more crunch.

This recipe makes one large serving (that is surprising low in calories!).

Potato and Leek Hash
1 medium russet potato, peeled and cubed
1/2 cup water
1/2 of a leek stalk (the lower, whiter part---I have a recipe for the leafy part coming up), sliced thin
1 small carrot, diced
1/2 of a broccoli stalk, peeled and diced
Salt and pepper, to taste.

Heat a skillet with a little oil (I used coconut) over medium heat.

Add the potatoes and cook until slightly golden on the outside.

Add water and cover. The steam will cook the inside of the potatoes. Stir occasionally so they do no burn.

Once the water is evaporated, remove the lid. Add all remaining veggies. Cook until the carrots and broccoli are soft, and the leeks are slightly golden.

Remove from the heat and season with salt and pepper to taste.

I served mine over some basic scrambled tofu with some hot sauce on top.

A healthy and easy breakfast, great way to start off my day of cleaning and laundry :-/

Deep Dish Pizza

Do you know how to make a food blogger very happy? Buy her a new stove!!!!

As you can see from the rust ring, the old
stove hadn't been moved in over 60 years.

As I mentioned before, we moved into Michael's grandparent's old house and inherited all the old stuff that came with it. Including the original stove from the the 50s. It's a nice stove and still works, but as Michael put it, "People have landed on the moon since this stove was made." There was a good sale on end of the year clearance stuff at a local appliance store so we checked it out.

We got a GE 30" Free-Standing Gas Convection Range, for around 45% off. It was delivered Friday and I was so excited! Finally burners that don't need a lighter to light! A stove with a digital display and a working timer!

So for our inaugural meal, I decided to make a vegan deep dish pizza. I used a lot Daiya mozzarella, Tofurky Italian sausage, and lot of veggies. I made it in a 9x9 casserole pan since I don't have a deep dish pan (and couldn't find my cake pan). I like the square shape, the corner pieces had a crunchier crust.

Deep Dish Pizza
1 red onion, diced
1 cup white mushrooms, diced
1 yellow bell pepper, diced
1 meatless Italian sausage, diced (I used Tofurky)
1 ball of pizza dough (try my recipe)
1 cup of pizza sauce
1/4 cup cilantro leafs optional
1 cup fresh Spinach
1 cup dairy-free mozzarella cheese ( I used Daiya)
Red pepper flakes, optional


Pre-heat the oven to 375 degree.

Saute the red onions in a little olive oil until they soften.

Add the mushrooms and cook until they start to release their water.

Add the bell peppers. Cook until all the veggies are soft and slightly golden. Set the veggies aside.

Lightly brown the diced Italian sausage, set aside when done.

Lightly oil your baking pan.

Roll the pizza dough the shape of our pan (big enough to have it go at least half way up the sides too) and about 1/8 inch thick.

Place the dough in the pan and work it in gentle so it covers the bottom and the sides.

Spoon half the pizza sauce on to the dough.

Sprinkle on the cilantro, if using (it's Michael loves it on everything).

Place the spinach in an even layer on top.

Now evenly spread the veggie mixture.

Then the diced sausage.

Pour on the rest of the sauce.

Lastly, sprinkle on the cheese.

Bake for 20 minutes until the sauce starts to bubble.

Turn the oven to broil and bake for 5 more minutes or so, until the cheese starts to get slightly golden (remember that vegan cheese does not get all bubbly, it will just burn).

Let this cool for a few minutes before you cut, it will be so much easier and stay in one piece.

Sprinkle with a little more cilantro and red peppers flakes if desired.

It's not quite like an authentic Chicago deep dish, but that is probably for the best. As good as they are, they are insanely unhealthy. Michael pretty much inhaled this pizza, didn't care that it was vegan at all. He was sad when I told him we finished the whole pan!

This was a great inaugural dish for my new stove. Can't wait to make more delicious vegan food with it!

Haluski: Polish Noodles And Cabbage

Today would have been my Grandmother's 83rd birthday. She passed away in February (see my Polish Barley Soup post) and I miss her everyday.  I am sad that my baby will never get to know what beautiful and loving person his Great Grandma was, but I am happy her bloodline gets to live on through him. I promise to make him (healthier versions of) Pierogi and kapusta while telling him the stories about her life on the farm in upstate New York and how our family came over from Poland. That is the best way I can honor her memory. I will make sure he is proud little Polish boy, just like she taught me be a proud little Polish girl.

I decided to make a healthier version of a traditional Polish dish, Haluski. It is a simple pan-fried noodle and cabbage dish common in most Slavic countries. I do remember my grandma making this for me once, but she never mentioned it was Polish. The dish varies a bit between the Slavic countries, but most call for a lot of butter and a giant glob of sour cream. Not vegan or healthy. So I cut out the sour cream, and used far less vegan butter. Also, I used a cabbage/kale mix and added some carrots for extra nutrition.  To be very traditional, you should make your own noodles, called Kulski. I have tried a few times to make them, but have yet to master a vegan version yet, so look out for that recipe at a later date. If you aren't making your own noodles, normally you use egg noodles, which are not vegan. So I used normal pasta (well actually broken up lasagna noodles because that is what I had on hand).

This recipe makes 4 servings.

Haluski
3 cups dry noodles or pasta (used a smaller, ribbon pasta)
2 tbs vegan butter (I used Earth Balance)
1 medium onion, chopped
4 cups cabbage/kale mix (I used Costco's Sweet Kale Mix)
1/2 large carrots, shredded or peeled into ribbons with a peeler
1 teaspoon caraway seeds
Salt and pepper, to taste

Cook the noodles according the directions.  Drain and set aside

In a large skillet over medium heat, melt the butter.

Add the chopped onions and cook until translucent.

Add the cabbage/kale mix and the carrots ribbons. Cook until slightly softened.

Reduce the heat to low.

Add the cooked noodles and caraway seeds.

Stir everything together well. Cook until it is all heated through.

Season with salt and pepper to taste.

You can enjoy this a light main dish, or pair it with some Tofurky Kielbasa to make it complete Polish meal.

I couldn't help but smile as I ate this, makes me happy to honor my grandma.