Maple Curry Rice Salad
The following recipe started off with intentions of becoming a typical Waldorf Salad. Not that I was particularly craving it, but more like I had an abundance of apples on hand that I wanted to use.
I quickly abandoned the idea once I realized Waldorf salad traditionally calls for lettuce as its base rather than the rice which I wanted to pair with the apples. I don’t do too many sweet renditions of rice, but oddly that indeed was what I was craving.
Besides, it was easy to let go of the whole Waldorf thing, because really, when have you ever had a truly memorable Waldorf salad? For me, I can probably say never. Waldorf salad tends to be that mysterious item on the salad bar in which everyone takes a little spoonful because its creaminess looks, well, creamy. Creamy generally evokes those luxurious flavor adjectives such as smooth, rich, and buttery. But does Waldorf salad generally embody any of these characteristics? Nada.
Occasionally, it’s worth a few bites, acting as a sweet, refreshing chutney in accompanying a heavy meal. But enough about forgettable Waldorf salads, let’s get to the rice recipe picture above. I decided to stick with the idea of creating a refreshing salad, and then veered off down a path of memorable flavor. I chose apples to keep it light, and then added curry powder to draw on the sweetness of the raisins and maple syrup I would be adding. I also chose to retain a light creaminess by adding yogurt, and then finished it off with some toasty, full-bodied nuts. The end result made me wonder why I don’t play with sweet and savory combinations more often. If given a spot on the salad bar, this Maple Curry Rice Salad would be worthy of more than just one curious spoonful. You’d bet I’d be back for seconds.
Serve this dish hot or cold. Note that if served warm, the cayenne will be more distinct, if used.
Click here for recipe…
Pan-Fried Spinach and Mushroom Polenta Cakes
I always grew up on polenta in its uncongealed form. My dad would make it as a quick breakfast, throwing in a dab of butter and pairing it with a side of scrambled eggs. Polenta was our household version of grits.
When my friend came over to make this polenta recipe with me, he was surprised to see a mushy mixture cooking away on the stove. “What’s that?” he asked. I told him it was polenta, assuming he had never eaten this version of ground corn before. But I was wrong.
“That’s polenta? Shouldn’t it be sticking together?” I began to realize that today, most people are exposed to polenta in its caked form. Either in its tubed shape you can grab at the grocery store, or the little circles that the lonely few restaurants will occasionally feature, polenta is almost always served as a pan-fried or baked slab, with maybe a topping or two to go with it.
For some unexplainable reason, polenta doesn’t appear to be a common item in most households or restaurants around where I live, which is why a lot of people are unfamiliar with its pre-caked form. However, I enjoy it either way, each lending a slightly different epicurean experience. If for some reason you decide not to crisp this polenta up, I recommend adding a dab of butter to your bowl before consuming. It will just add a touch of richness that will draw out the creaminess of the polenta. However, if you have the time (or the leftovers), I definitely recommend the pan-fried version too. It makes a great meal for any meal of the day.
Kale, Seitan and Bean Soup
I’ve been experimenting with making homemade seitan lately. It’s surprisingly easy and definitely cheaper than buying it from Whole Foods. (Luckily it requires wheat gluten, still necessitating a trip to my local Whole Foods. AKA, I still get to be a grocery store nerd and spend my time window shopping through the aisles.) Once I refine the seasonings and simmering broth, I’ll write up a seitan post.
In the meantime, I’ve devised this soup, inspired by a batch of homemade seitan that erred slightly on the salty side. Rather than let it go to waste, I decided to give it a good rinse and throw it in a soup. Hence why I leave you to decide your own dosage of salt for this one.
The soup was also sparked by some beautiful dinosaur kale that I picked up on one of those habitual Whole Foods outings. I had to justify my liquid Kombucha spendings with something of actually substance, so I went for the kale. It builds a nutrient-rich, colorful base for this hearty soup/borderline stew. For a warming winter meal, serve with a slice of warm, crusty bread or corn bread. And since I’m on the whole “free PR for Whole Foods” roll today, let me add that the WF vegan cornbread is pretty darn good.
Spinach Salad with Warm Dijon Dressing and Poached Eggs
I’m definitely a salad girl. But please don’t think that means five bites of lettuce later and I’m satisfied. If that’s the case, there better be a plate of pasta to follow or some other hearty (but healthful) meal on its way. However, I can definitely rock a salad for lunch and often do when I’m feeling the need for something on the lighter side. (Hello too many Christmas cookies overtaking my breakfasts, lunches and dinners…). To complete the meal though, there better be toppings resting upon those crunchy leaves, and please, no iceberg. Iceberg is for airheads.
When I’m really in the mood for something special, I’ll whip up my own dressing. Warm dressings are my favorite because they help to tenderize the salad leaves, which is particularly favorable for spinach. With this vinaigrette, I used shallots, which are full in flavor and eliminate the need for too much fat, keeping this particular salad even lighter. By all means, feel free to add a few more toppings to make this a meal a little more robust, however, the dressing will speak for itself here and is suitable for a simple, poached egg. Otherwise, pair with a bowl of warm soup to finish filling up your tummy with a warm and guilt-free meal.
Apple Cider French Lentil Soup
Apple cider rarely gets a chance to make it beyond my cup and into my recipes. However, as I reached for the button mushrooms to toss into this soup, an untouched jug caught me eye before I could shut the refrigerator door. Not long after, I was splashing that cider onto my lentils, but not until I poured myself a glass to clench my thirst as I cooked.
Apple cider adds a surprising touch of sweetness to the classic lentil soup. It actually makes me want to test out a curried version, as I think the two ingredients would pair well with lentils. But for this recipe, I stuck with the traditional seasonings, letting the thyme be the shining flavor alongside the cider. Spinach finishes it off, adding both a touch of color and earthiness. If you are feeding a crowd and don’t plan on having leftovers, I recommend doubling this recipe. The flavors get even better as they’re left to mix and mingle overnight.
Tempeh “Meatloaf”
Every year, I get together with all of my extended family on the day after Christmas for a traditional hearty, ham-filled feast. On actual Christmas day, however, it’s typically just my nuclear family dining at the dinner table. With half of us being vegetarian (AKA, my mom and I), this calls for a celebratory day of meat-free wining and dining. My mom likes to cover all of the basic veggie comfort foods, like mashed potatoes and gravy, while I, as of lately, am of course always yearning to experiment with something new.
Last year that meant making the whole Vegetarian Times collection of holiday recipes, but this year while the Christmas cookies were baking away in the oven, my mom and I decided to scan the New York Times guide to a vegan Thanksgiving. After salivating over countless recipes, we decided on the tempeh “Meatloaf,” which turned out surprisingly well. Even my brother’s girlfriend, the newest addition to our dinner table, was raving about it.
This can be made in advance up to a day ahead of time. I ended up adding a couple extra dashes of herbs to this recipes, so make sure to taste the mixture before you pat it into the loaf pan. Also, a side of mashed potatoes is a must for this “meatloaf” and makes this a true vegan comfort meal.
Vegetable Pot Pie
A little late on this holiday post…but this is definitely a meal worthy of any time of the year, especially during the cold winter months when you need a hearty meal to warm you up. For me, I’m generally entirely satisfied at holiday meals as a vegetarian. Turkey, and especially ham, were never personal stars of the meal, even for the few years I did dabble in the meat department. With stuffing, mashed potatoes and gravy, and apple and pumpkin pie, it’s impossible to say I’ve ever gone home remotely hungry. It’s always quite the opposite, and even though I’m not cracked out on tryptophan like the rest of my turkey-induce fam., I’m still always ready for a long crash on the couch.
So for me, a special vegetarian main is never a mandatory component to a Thanksgiving or Christmas meal. However, if I had it my way, the entire meal would be vegetarian-based, with all the traditional holiday dishes alongside some more innovative counterparts. Kale and garlic mashed potatoes? Yes please. These kinds of deviations don’t always fly in my family though, which is understandable because there’s something special about the standard annual traditions.
However, with all the cooks in my family, the basics always get covered, leaving me to put on my thinking toque and allowing me to put my experimental cooking skills to work. Plus, I’m always jumping on the opportunity to cook for a crowd and make crowd-worthy dishes like this pot pie. Vegetarian pot pie might just be my all-time favorite comfort food. So even if I don’t have to have a vegetarian main dish at a holiday meal, a veg-friendly pot pie like this is always more than welcomed!
Dare I say this is one of the best meals I’ve ever made? It takes a couple steps, but every step of the way is entirely worth it. Feel free to substitute the butter to make this irresistible comfort meal entirely vegan.
Curried Tempeh
Mmm, curry powder. The quintessential spice blend that fills much of Indian cooking lends such an astounding aroma to the kitchen. Aside from its riveting taste, sometimes I choose to cook with curry powder purely for its fragrance. The best is homemade curry powder, with cardamom, coriander, cumin, and a variety of other fresh seeds, ground up, and then sealed in your own jar. It becomes your own fairy dust, capable of working its magic on so many different ingredients. Homemade curry powder truly does make a significant difference in terms of flavor, but if you’re quite the busy lady (fella’), store-bought will certainly do.
Here, I use it to season one of my favorite vegetarian proteins—tempeh. Tempeh has such a dense, meaty texture, which of course I love. Plus, its nutrition stats are astounding—20 grams of protein, 9 grams of fiber, 10% DV of potassium, up to 15% DV of iron—and with an ingredient list of five items or less, this is one of those hearty no-guilt ingredients I should be stocking my kitchen with more often.
However, tempeh’s truly not a very tasty ingredient when kept plain. It works best with a marinade of some sort, which is when I call my favorite fragrance of curry powder into the kitchen. I also added a few other ingredients, like ginger for some spice, mirin for a very subtle sweet touch, and cilantro and peppers for a splash of color. Pair it with brown rice, and you’ve got yourself one powerhouse meal.
Curried Tempeh with Rice
(Serves 4)
-8 oz tempeh, cut into bite-sized cubes
-1/3 cup minced onion
-3 cloves garlic, minced
-1 lime, juiced
-2 1/2 Tbsp. curry powder
-1 heaping Tbsp. minced ginger (about 1-inch piece)
-3 Tbsp. soy sauce-2 Tbsp. olive oil
-1/2 red bell pepper, thinly sliced into 1-inch strips
-2 Tbsp. mirin-Cilantro, handful, minced
-1 cup brown rice
Combine first 8 ingredients together, coating the tempeh. Let marinade for at least one hour.
Meanwhile, combine 1 cup brown rice with 2 cups water in a medium saucepan. Cover, bring to a boil, then reduce heat to a simmer, and cook 45-60 minutes, until rice is tender.
Once tempeh is finished marinading, heat large skillet over medium-high and lightly coat bottom with olive oil. Add bell pepper, and saute 3-4 minutes, just before pepper softens. Season with salt and pepper. Add tempeh, and cook 5 minutes, stirring occasionally, until onions begin to noticeably brown. Add mirin. Remove from heat. Toss in cilantro. Serve atop rice.
Chocolate Pecan Nutella Thumbprints
When it comes to Christmas cookies, I tend to stick to a handful of childhood classics every year. Snickerdoodles and sugar cookies, I could do without. But almond balls and my mom’s Kris Kringles, those are mandatory staples. However, this year I’ve stumbled upon one more cookie recipe that might be a mandatory addition to my annual holiday cookie repertoire – these Chocolate Pecan Nutella Thumbprints.
The sister of my brother-in-law made these for a cookie swap, and ever since my mom got a taste of one, she’d been raving about them. My mom’s a chocoholic, but she’s particular when it comes to dessert. I knew if these cookies passed her shrewd chocolate test in order to make a lasting impression, they had to be stellar. And stellar they were when I finally got my hands on the recipe so that I could pop these out of my own oven.
There’s still time to make these before New Years. It’s a holiday excuse to get baking for your friends that you really shouldn’t pass up, especially when this recipe is yet to be made. These are an absolute must. Intensely chocolatey and almost fudgy like a brownie, I almost ate my age in these thumbprints over the days leading up to Christmas. The Nutella makes them all that much more decadent, and of course irresistibly delicious.
Smoked Salmon Sandwiches with Avocado Wasabi Spread
I very rarely eat salmon, but I’ve got to admit, it’s one of my favorites as a pescetarian. I happen to love smoked salmon in almost any form. One of my favorite ways to utilize it is by placing it on a sandwich. The following recipe spruces up the classic smoked salmon and cream cheese, while adding in little heart healthy monounsaturated fat from some avocado and ditching the cholesterol, artery-clogging cheese. With a little healthy crunch (lettuce), kick (wasabi) and a twist (avocado spread), all paired with my favorite wild Alaskan smoked salmon, what more could you ask for in a sandwich?
