A Week of Summer Entree Salads (GF, Vegan)

First - I want to clear something up.

Lentil Rice Salad

There's a difference between being a Vegan and being a Rabbit.

If you're Vegan, and you've ever asked the server at a restaurant what they have that is Vegan, you've undoubtedly heard, "The Salad!"

As if that was going to fill you up!

Usually that's followed by some comment like, "Well, we can MAKE the salad Vegan if we leave off the bacon, cheese, dressing & eggs." (This when the restaurant has a huge range of other naturally Vegan foods - like Baked Potatoes - that the server didn't even think about)

That kind of salad is NOT what I consider an entrée salad.

To me, an entrée salad is filled with satisfying, healthy, whole foods that supply a wide range of nutrients - everything from starches & proteins to vitamins & minerals. Something that can be the centerpiece of a meal with some added bread & veggies - or the occasional veggie burger to round out the meal. And it leaves me feeling like I've eaten when I get up from the table.

An entrée salad is usually easy to fix, requires little or no cooking, and is easy to transport. And, it has huge Omnivore appeal (as a side dish or entrée )

Which means, entrée salads are the perfect thing to bring to a summer potluck or picnic. They're also the perfect thing to bring to the home of an Omnivore who has invited you for dinner & given you permission to bring a dish to share.

If you're an Omnivore, they're the perfect dish to add to your table when a Vegan is coming for dinner - so that everyone has a nice, balanced, filling meal, and you don't have to cook any "weird Vegan food." ; )

They're also ideal when as a Vegan you need to make a meal with Meat for an Omnivore, and still have a balanced, satisfying meal for the Vegan in the family.

Here is a whole week's worth (plus one!) to peruse and to Mix & match with your week's menu.

Besides all of that, all of these salads except the Fattoush are naturally Gluten-Free. If you need to make the Fattoush Gluten free, you can simply omit the Pita (if desired, you can add a GF crouton instead).


Black Bean and Corn Salad (super quick)

Black-Eyed Pea Salad (super quick)

Fattoush (lighter - best served with Crusty Bread)

Lentil & Rice Salad

Mediterranean Green Bean & Potato Salad

Mix & Match Italian Rice Salad

Quinoa and Lime Salad

White Bean Salad (super quick)

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After Church Meals

Food on Fridays: Salads

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Stove Top Pita Bread

Fresh, Home Made Pita, made on the Stove Top!

Okay, Okay! I KNOW that the approved way to make Pita is in the oven. But, we don't like to use the oven in the summer, and we DO like to eat homemade Pita in the summer.

And, I also recognize that much of the world either doesn't have an oven, or prefers not to use their oven. I recently read in the Wall Street Journal that 80% of the time when 20-somethings cook with their stove, they're not using the oven.

So, I decided it was time for a stove top Pita (I strongly suspect that I'm not the first person to make Pita over a "fire" rather than in the oven, but perhaps my forebears didn't blog about it ; ) They're SO easy to make, delicious, and much less intimidating than messing with the oven. They are a little chewier than a traditional Pita- but in my mind, that's not a bad thing.

Making it is SO easy!

Simply use your Five Minute Artisan Dough (Whole Wheat Artisan bread will also work here)

Stove Top Pita Bread
Heat a 10" Non-Stick Skillet on Medium Heat

Pull off a 1/4" piece (the size of a small plum), and roll it into a six to eight inch circle (just like rolling out pizza). This really is easy - my young daughter does these with me : )

Place it in the hot, dry skillet & cover with a lid (a glass lid is best, as you can watch the bubbles form, but it's not an absolute necessity).

Allow bread to cook till large bubbles form, about 3 minutes. (If bubbles aren't big enough, you won't get a pocket.)

Allow Bread to form large bubbles before turning

Flip bread (tongs or a spatula may be used) and replace lid. Cook another minute or two on the other side, till the bread turns into a big pillow.

Stove Top Pita developing pocket.

Remove bread, place on plate, and repeat.

Finished Pita, ready to remove to plate.

I like to do this with two skillets, that way I can make a lot of bread fast (especially with my little helper!)

I do not get EVERY one to puff - haven't mastered it to that degree - but generally the ones that don't puff can be split open with a knife, or simply used like the commercially-available pocketless pitas.

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Mediterranean Green Bean and Potato Salad

Mediterranean Green Bean & Potato Salad

I LOVE this salad - nutritionally speaking, it's a complete meal in a dish. But, more importantly, it's incredibly tasty. And versatile. It's wonderful for taking to a summer picnic, or serving as a side dish for the Omnivores when they grill out.

It takes a wee bit longer to make than some of my other salads because of the chopping & boiling of the potatoes. And it is best served immediately after it's made, at room temperature.

But, with the dressing already made and in the fridge, it can come together quite quickly while you're making other things for dinner.

This was inspired by a Linda McCartney recipe, but has undergone quite a few changes.

Mediterranean Green Bean and Potato Salad
Wash 2 to 3 pounds of Red Potatoes (I use 1/2 a 5# bag), and cut them in 1" cubes
Place Potatoes in cold water as you chop (to prevent darkening). Water should cover potatoes by an inch or two - not enough water and your potatoes might crack while boiling.
Bring the water to a boil, and simmer till potatoes are just barely tender - usually 5 to 10 minutes.  (too tender, and they'll turn to mashed potatoes when you assemble Salad!)
Drain Potatoes
Combine in Large Bowl
Cooked Potatoes, (above)
1 # Green Beans, Steamed in microwave or on Stove Top
1 Can Drained Great Northern Beans (or 1 1/2 cups home prepared)
1 handful diced Scallions (about 2 or 3 Tablespoons)
1/2 can Black Pitted Olives, Sliced (about 1/2 cup)*
1 large Spoonful Caper Buds (2 to 4 Tablespoons)*
Toss above Vegetables with Dressing:
stir together
1/2 cup Simply Greek Dressing (Regular or Oil Free)
1 Tablespoon Dijon Mustard

Serve at Room Temperature, or slightly warm

*I often use California Olives for this recipe - they're a very mild flavoured olive. But, sometimes I use the fuller-flavoured Kalamatas, in which case, I omit the Capers.

Kids' Favorite Breakfast Ice Cream

Chocolate Breakfast Ice Cream

So, tell me, what is your kid's favorite Ice Cream to eat for Breakfast? Your kid doesn't eat Ice Cream for Breakfast?! Why not?

Okay then, what is your favorite Breakfast Ice Cream? What? You don't eat Ice Cream for Breakfast either?!

I was recently reading a blog post on First Day of Homeschool Traditions and I think Breakfast Ice Cream would be a great first-day-of-school tradition - whether your kid goes to "far away school" or homeschool!

I find it amazing that so many families eat Greasy Fast Food "Breakfast Sandwiches," Toaster Pastries, and Cereal that is more like Candy, but draw the line at Ice Cream.

But, of course, if you're reading this, there's a good chance that you're not in the Greasy Breakfast Sandwich & Toaster Pastry crowd. You want something healthy for breakfast, right?

Well, you can still have Ice Cream! : )

And, during the hot summer months, what could be more attractive for breakfast than icy, refreshing, Ice Cream?

These two recipes are sugar-free, non-dairy, and full of nutrition. They're naturally Gluten-Free, too. And, they taste very much like soft-serve Ice Cream. BUT, they're made out of healthy breakfast food!

My daughter likes the "Pink" one - I'm a big fan of the Chocolate flavor.

And, if you're a Butter Pecan fan, try this great variation at Helyn's Plant Based Kitchen!
(Make sure you use the Optional Butter Flavoring - whether real or imitation is up to you. It makes all the difference : )

So, here they are:

Chocolate Breakfast Ice Cream

In food processor*, chop

1 banana that has been sliced & frozen

2 Tablespoons Cocoa powder (I'm sure Carob powder would be equally good for those who prefer it)

1/2 teaspoon vanilla extract
Then, drizzling into the running food processor:

Gradually pour in enough non-dairy milk to create a soft-serve consistency, as desired
(If you don't have Nondairy milk on hand, feel free to substitute Cow's Milk. I have even had good results substituting water : )

Pink Breakfast Ice Cream

Pink Breakfast Ice Cream

In food processor*, chop

1 banana that has been sliced & frozen

4 to 5 Frozen Strawberries

1/2 teaspoon vanilla extract
Then, drizzling into the running food processor:

Gradually pour in enough non-dairy milk to create a soft-serve consistency, as desired
(If you don't have nondairy milk on hand, feel free to substitute Cow's Milk. I have even had good results substituting water : )

For extra fun, you can always add a nice topping - berries, chocolate chips, granola, sprinkles, whatever (remembering, of course, that not all toppings are equally virtuous or breakfast-worthy - but, then again, "Granola Bars" have chocolate chips - and lots of people eat those for breakfast!).

Or spoon it over waffles : )

And, of course, there's no real reason you can't have this for dessert instead of for breakfast, if you really insist ; )

And, of course, if you don't have any kids - you can still enjoy this Ice Cream - I used to make these long before I became a parent : )

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Quinoa and Lime Salad

Quinoa and Lime Salad

To paraphrase an old Country Song, "I ate quinoa when quinoa wasn't cool."

Quinoa has been nutritious and delicious for a very long time, but in just the last few years, it has enjoyed a meteoric rise in popularity - and in price - so I don't eat it nearly as often as I used to. I do believe in frugality, after all. But recently, a good friend sent me a picture from her smart phone - a great sale price on quinoa at the grocery near me. So, I got some, and was able to make this recipe once more.

I found this recipe in Vegetarian Journal about a dozen years ago (and had to do some research to find it again) Vegetarian Journal's Quinoa and Lime Salad Recipe. I made it for years, and really, the recipe in the magazine is near-perfect. I only make the tiniest tweaks. My main changes are to the quantity of the recipe (I don't believe in ever cooking a single cup of any grain all by itself!), making the dressing slightly more flavourful, and omitting the oil - which was already optional. I occasionally add some different veggies than the recipe calls for. But, this is a very subtly-flavoured and textured recipe, so you do have to be careful which veggies you add, so as not to overpower the flavours and textures of the dish.

This salad is great for picnics, potlucks and family dinners. Quinoa keeps well in the fridge (unlike rice salads), so it can be easily made the night before you want to eat it.

Quinoa and Lime Salad:

Make Dressing:

1/2 cup Lime Juice (Lemon Juice may be substituted, if you like)
1 Tablespoon Dark Sesame Oil
1 1/2 teaspoon Salt
Generous Dash Pepper

Quinoa should be prepared by exactly the same method as rice, but just with a slightly different cooking time & proportions. By using just the right amount of water, and not overcooking, each little quinoa kernel "pops" in your mouth when you bite it - much like fresh corn - instead of being all mushy.

Simmer, covered, 15 minutes till liquid is absorbed.

2 1/2 cups Quinoa* (1 pound) 

3 3/4 cups Water

Cool and add:

1 large Diced Cucumber

3 to 4 cups Frozen Corn, thawed (1 pound)
1/2 diced Bell Pepper (red, orange or yellow)
3 or 4 diced Green Onions
1/4 cup diced Cilantro
3 Stalks Celery, Diced
(Other additions that would work: Asparagus, Peas, Water Chestnuts, Snow Peas, Carrots, Edamame. I would  not use Tomatoes or Olives here)
Add Dressing and Toss with fork, serve chilled

*Quinoa should be rinsed with hot tap water to remove any bitterness. I seldom find bitter Quinoa on the modern market- but better safe than sorry.

Photo Credits: When I originally posted this recipe, My daughter saw me trying to take a picture of this salad and said, "Mom, you don't take very good pictures. Let me do it." She's right. Photo below by my Daughter (it was the best one!)

Quinoa and Lime Salad

What are YOU looking at?

Just a little thought for the day:

Not too long ago, my (painfully shy ; ) little girl went up to a Priest she had just met and presented him with a question: "Is it proper for me to play with toys while I'm in Church?"

The Priest gave her a very nice kid-sized talk about the joys of praying and being with God. And how when she looks at her toys, she should use them to focus on God. He never once forbade her toys, or told her she shouldn't play with them - only that there were so many MORE DESIRABLE things to do in Church - like praying!

I said, "Well, you're much more diplomatic than Mommy is!"

The Priest replied, "When we think about Christ, we are always looking at Christ. When we think about the things we shouldn't do, we spend all of our time looking at - and thinking about - what is forbidden. And when we do that, we have our backs to Christ."

I was struck by his wisdom! Since our Orthodox Priests marry and have children, I thought to myself that he had probably used this gem with his own kids many times.

It was a great reminder for me, too - in all aspects of life.

In our Spiritual life (which is much more important than our physical health, or diet, or academic or financial life - or any other earthly thing), keeping our minds on Christ is the only way to go. Focusing on the "shouldn'ts" of life will take our eyes away from Christ. Likewise, focusing on the enemies of Christ, or the sins of others, or the worldly political happenings of the day will keep us off-center. If we focus on Christ and Loving Him, all else will fall into place.

Similarly, in the much less important, but still valuable realm of health & diet, keeping our eyes on that food we feel is forbidden will only make us focus on it, and will generally make us want that food more. Keeping our eyes on delicious, healthy, plant based, whole foods that make us feel good will help us enjoy them more, and want other foods less.

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Pineapple Upside Down Cake

Pineapple Upside Down Cake

Pineapple Upside down cake is one of those classic American Desserts that we grew up with. It's normally heavily egg-based, but very easy to veganize. Even better, you can make it from your homemade Stuffedveggies Cookie Mix!

Here are the directions:

Pineapple Upside Down Cake

Preheat oven to 350 degrees Farenheit

Oil a 9x13" cake pan, line the bottom of the pan with a 9x13" piece of wax paper, and oil the wax paper.

Sprinkle in bottom of pan:

1/2 c brown sugar
arrange in bottom of pan:
1 to 1 1/2 cans pineapple rings and/or chunks (20 oz per can) number of cans depends on how many rings you'd like on your cake- reserve juice

In one bowl, mix these ingredients well:

5 cups  Stuffedveggies Cookie Mix

1 Tablespoon Tapioca Starch (optional in this recipe- Tapioca starch provides "eggy" qualities)
2 1/2 cups liquid (all the reserved pineapple juice combined with enough water to make 2 1/2 cups)
2/3 cups mild-tasting oil (I used Sunflower)

Pour batter into oiled pan lined with waxed paper, pineapple, and brown sugar. Be sure to pour mix evenly and gently all over the top of the pineapple.

Pouring batter into pan which is oiled, lined with wax paper
oiled again, and has a layer of brown sugar and pineapple rings.

Bake for 40 to 60 minutes, till deep golden brown, and center springs back when touched.

Remove from oven and allow to stand for exactly 10 minutes. Run a knife around the edge of the pan. Place a large flat platter over cake pan and flip both the platter and the pan upside down. Cake should fall out onto platter. Peel wax paper off the top.

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Ten Minute Summer Cornbread ( Stove Top Cornbread without an Oven )

Cornbread Wedges - Made on the Stove Top in Ten Minutes,
Start to Finish!

In our house, we try to turn the oven off for the summer & keep it off. It's better for the electric bill to not have the air conditioner go to war against the oven. It's also better for the environment. We make the occasional exception, but generally we try to be oven-free in summer.

But, recently I wanted to serve barbecue for dinner. And, to me, barbecue just NEEDS cornbread to be a complete meal.

I did a quick internet search for stove top cornbread, but the results I got were for 40 minutes in an electric skillet (which I don't own). Not much of an improvement over using the oven  : (

So, since necessity is the mother of invention,  I devised this super quick & easy method of making cornbread in a skillet : )

Essentially, you're just making a HUGE pancake, and cutting it in wedges to serve. A lid on the skillet lets it cook through, since it's thicker than the average pancake.

Ten Minute Summer Cornbread
Heat 10" Nonstick skillet over medium heat

Putting a lid on the skillet helps the thick cornbread cook
all the way through.

While skillet heats, stir together, till lumps are mostly gone
1 rounded cup of Vegan Cornbread Mix
1 cup of Water
1 Tablespoon (optional) oil with light flavor (such as Sunflower)*
(Batter should be the consistency of a fast-food milkshake. If it's too thick or too thin, adjust mix/water till it's right)
Pour batter into hot skillet (it should be hot just as when making pancakes - a drop of water should bounce & sizzle when dropped into the skillet)
Place lid on, and allow to cook for about 5 minutes, till the surface is bubbly and begins to get a little dry around the edges. Lift the edge with a spatula and peak under - the bottom of the bread should be golden brown.
Flip bread with a spatula, cover and allow to cook on the other side - 2 to 3 minutes.
Remove from skillet, place on cutting board. Cool for a few minutes then cut in wedges.

Stove Top Summer Cornbread as it finishes cooking
Here you can see how much it resembles a huge pancake.

*A note about oil in this recipe: I have made this recipe with and without oil. With oil, the bread is more tender. Without, it is a little chewier. If you want slightly crispy edges (as traditional for southern cornbread) adding a tablespoon or so of oil to the skillet before adding the batter will produce that result. But, if you avoid or minimize oil for health reasons, you can still get a beautiful, tasty, golden brown loaf (as pictured at left) with no oil at all.

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Burgers & Fries, Vegan Style

Veggie Burger & Oven Fries

Burgers & Fries are classic All-American fare. In fact, when I travel to other parts of the world, I discover that quite frequently when people picture "American Food," they picture Burgers & Fries. That seems really strange to me, since as a child I was taught that the word "Hamburger" was for Hamburg, Germany and that Burgers were therefore a German food - but, I digress.

When I ate meat (nearly 20 years ago now!) I never thought of Burgers as a food with a lot of personality. They were vehicle for the toppings one might put on them, and didn't have much personality of their own. Since I've been Vegetarian & Vegan, I've been seeking a good
burger that would fill that not-very-descript place on my plate - having a good texture and flavor, and being good on the grill, without having too much personality of its own. I didn't want something that tasted like meat (a flavor and texture that is too close to meat grosses me out!) but I did want something that would be just right.  Oh, and it had to be cheap! Paying a buck a patty for a
commercial Veggie Burger (that's not even marked Non-GMO, much less Organic for Pete's sake!) does NOT make me happy. And, I wanted a burger that was low work, freezer friendly, and lower fat. There are some great-looking burgers out there that are made from nuts, but I really don't need to supplement my fat and sugar intake - I get enough of those things with absolutely no effort at all!

This is my favorite burger. It is based on the McDougall Burger, but simplified, so that the prep time & work are reduced. I also adjusted the proportions a little to accommodate my favorite kinds of tofu. I can easily make 24 of these at once for the freezer, for the cost of about 6 commercial Veggie Burgers.


Veggie Burgers

Veggie Burgers coming out of the oven.

Place in large bowl and allow to stand 10 minutes. Then, drain off any water that accumulated in the bottom of the bowl

1 Pound Firm or Extra Firm Tofu (sometimes called "Chinese Style")
AND

1 Pound Firm Silken Tofu (I prefer the  flavor or the kind of silken tofu that comes in the plastic package in the refrigerated section of the grocery rather than the aseptic type of packages)
Add to bowl:

1 (10oz) Package Frozen Chopped Spinach, thawed, drained, squeezed dry

3 cups Quick Oats
2 Tablespoons Soy Sauce
2 Tablespoons Vegan Worcestershire Sauce
2 Tablespoons Dijon
1 teaspoon Paprika
1 teaspoon Lemon Juice
1/2 teaspoon Pepper
1 teaspoon Onion Powder
2 (4 oz each) cans Mushrooms, drained and chopped (optional )
2 teaspoons fresh Garlic

I also like to add various spice blends to these to add variety - that way you can make a big batch of burgers with several flavours for different future meals. So far, I've added 1 1/2 teaspoons of Taco Seasoning to a quarter batch, and 1 teaspoon Mrs. Dash Table Blend to a quarter batch. I'm looking forward to trying lots more flavours!

Mix well with your hands (just like Omnivores do with Meatloaf), breaking up the Tofu to mix.
Scoop out with 1/4 cup measuring cup and flatten each patty. This should give you 24 patties. Place them on rimmed cookie sheet lined with nonstick foil (or slightly oiled cookie sheet if you prefer). Bake 350degrees Fahrenheit for 20 minutes, Turn over and Bake 20 minutes more.
Serve immediately, or store in Freezer for future use in Zipper-type bag.

May be grilled (5 min) or microwaved (2 min) to reheat.

ALTERNATE COOKING METHOD:

If, like us, you prefer not to heat the oven in the summer, (Or, if you don't have a working oven, BTDT, too), then these CAN be made on the stove top. Of course, the oven is more efficient, since you can do 24 burgers at once. Here's how:

Heat nonstick skillet to MEDIUM LOW. If cooked at a higher temperature, these will cook too quickly on the outside, but still be raw in the middle. Form patties from 1/4 cup mixture, flattening them in the skillet with a spatula. Cover with a lid (the lid makes the environment more oven-like,

Burgers cooking at Medium-Low heat in Lidded Nonstick Skillet

Finished Burgers in the Skillet - they should be firm as well as brown.

allowing the patties to cook through without burning). Cook slowly, till brown on both sides & firm. This takes about 20 to 25 minutes in my kitchen. While they're cooking, you can prepare veggies & condiments & salads to serve with your burgers.

Edited with the following cooking/freezing instructions:

ALTERNATE COOKING METHOD II:

These burgers may be cooked on an indoor electric grill (I use a George Foreman Grill), the grill should be lightly oiled to prevent sticking (if  you forget the oil & they do stick, the sticking part can be scraped off & successfully reincorporated into the burger while cooking). They should cook 15-20 minutes and be browned & fairly firm when done. Removing before they're fully done will make them MUCH more likely to fall apart - when they're done, they stick together pretty well.

FREEZING INSTRUCTIONS:

These burgers may be frozen after cooking. But, they can also be shaped into patties before cooking, and frozen with *2* sheets of waxed paper or parchment between each patty. To cook, they may be taken from the freezer (removing the paper before cooking) and put directly on the Indoor grill (see above), cook for 15-20 minutes.
 

These are great to pack for a lunch sandwich!

 

Serve with Greek Inspired Oven Fries or Corn if you prefer, your favorite burger trimmings, and Better than Coleslaw if you like.

 

Tip for dining with Omnivores: Serve regular burgers for the Omnivores : )

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Grilled Mushroom Kabobs ( Manitarakia )

Grilled Mushroom Kabobs ( Manitarakia )

In Cyprus, Souvlaki places are just as ubiquitous as Burger joints are here in the US. The Marinated, Skewered and Grilled bits of meat are usually served in a Pita Bread that is also stuffed with shredded salad. Often it also has raw Onion & a wedge of Lemon. Usually French Fries are the side dish - although occasionally they're stuffed inside the Pita. These informal restaurants might serve a variety of other traditional foods - dips like Hummus or Tahini, as well as Beer, Wine or Soft Drinks.

What's a Vegan to do in a restaurant like this? Why order the Manitarakia, of course! Happily, I can nearly always request Manitarakia (Grilled Mushrooms) at these places. In a culture where so many are devoutly Greek Orthodox Christians, allowances are routinely made for those who might be choosing to "fast" - abstain from meat, dairy & eggs - on a given day. Resultantly, we Vegans can feel right at home, and enjoy authentic ethnic food right along side the Omnivores.

Here is my homemade version of Manitarakia - to make here in the US when we can't just drop by the neighborhood Souvlaki place.

Manitarakia
Thoroughly Clean desired quantity of Fresh White Button Mushrooms (or a similar variety). I find it is simply IMPOSSIBLE to make too many Mushrooms!
Marinate several hours or up to one day in Simply Greek Dressing (Regular or Oil Free)
Slide onto Wooden Skewers (if you're grilling them over fire, soak the skewers in water in advance - I usually grill on the indoor electric grill where that is not necessary)
Grill till nicely done. *

Serve with:
Lightly Toasted Pita Bread
Shredded Salad (a combination of Lettuce, Cabbage & Cilantro is common, add a little of the Greek Salad Dressing to the Salad, too)
Greek-Inspired Oven Fries
Raw Onion
Wedge of Lemon
Dips like Hummus or Tahini
Beverages of Choice

Tip for Dining with Omnivores: Omnivores can have Souvlaki! Simply marinate Skewered Pork Cubes in the same marinade (From June 3, 2013), and grill them right alongside the Manitarakia (far enough away to avoid contamination, of course!). Our Grocery sells pre-cut and skewered Pork Kabobs under the name "City Chicken" for reasons I don't quite understand. But, buying it this way saves a lot of unpleasantness. (Of course, doing your own saves money - your call.)

* If you are not able to grill, you can broil these on a foil-lined, rimmed cookie sheet (no skewer required if you use this method). Make sure you drain them well before broiling, so they don't boil instead of broil.

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