Welcome home to a vegan, gluten-free Menu Plan Monday

Butternut Squash and Carrot Stew with Quinoa Pilaf
I just got back from a long trip. I had a great time (I was with my mom on the East Coast and in Canada), but the traveler’s diet is not heavy on dark leafy greens, and it was such a relief to come home and dive back into a delicious pile of kale. Duck had one waiting for me, of course, the minute I walked in the door.

We’ve put our CSA box on hiatus again, which means we can menu plan from cookbooks this week. So most of our meal plan is from Veganomicon or another cookbook, The Vegan Table, that we are trying out from the library. I hated it when I first looked at it because it seemed to be full of ingredients like “eggless mayonaise” and “tofu cream cheese,” but then I looked it over again and found many recipes that excited me, and then I tried a few and am back to feeling wary. I’ll let you know how the week goes.

Because of the heavy reliance on cookbooks I don’t have a lot of links or photos for you this week, just a few of the old standards – sorry!

Cheryl at Gluten Free Goodness is hosting the GF Menu Swap this week with the theme of Carrots, which inspired me to take on the delicious (and time consuming, but worth it every once in a while) Moroccan butternut squash and carrot stew shown above. If you’ve been trying to eat quinoa regularly but are running out of ideas, try the quinoa pilaf that goes with the stew recipe. It’s so good that I often make it on its own. And of course, for a huge compendium of menu plans from all over the web, check out the massive Menu Plan Monday round-up over at OrgJunkie.

And please don’t forget – Sunday is the deadline to send me a favorite, tried-and-true, tested-and-approved recipe for beans, lentils, dried peas, and other pulses. I am putting together a master collection to help me – and others – conquer beanphobia. No need to write up something new for this event – the recipe can be in an old blog post, and in fact the longer you’ve been making it the better! Then come back here Wednesday, Nov 18th to check out pulse inspiration from all over the world!

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Monday:
Broiled smoky tempeh (VCon)
Smoky sauteed kale with onions (VCon)
Millet

Tuesday:
Rice bowl with black rice, kale, and leftover broiled smoky tempeh
I Am DIY Rice Bowl

Wednesday:
Hot and sour soup with tofu, carrots, shitake mushrooms, napa cabbage, and button mushrooms (VCon)
Braised bok choy with toasted sesame seeds (VCon)

Thursday:
Chana masala (made with canned chick peas)
Pumpkin coconut curry (The Vegan Table)
Brown basmati rice

Friday:
Cornmeal pizza crusts with chard & caramelized onions (Vegan Table) and balsamic portobellos (Vegan Table)

Saturday: Movie night – Little Chihuahua chile verde tofu burritos to sneak into the theater

Sunday:
Moroccan butternut squash and carrot stew with quinoa pilaf

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Oh Drama! Oh Glory! Oh Cabbage!

Four Cabbage Stir-Fry

As you may recall, I am experiencing a bit of a cabbage glut. Thanks to mom, who came to the rescue with our family’s traditional cabbage salad, I used up the Wakefield, but the fridge still boasted a red cabbage, a Savoy cabbage, and most of a napa cabbage. And then the baby bok choy arrived…

Mom to the rescue, again! While mom was reading the cabbage salad recipe to me over the phone, she kept noticing other scrumptious-sounding recipes on the same page, and describing them to me in mouth-watering detail, so I had her read them to me, too. When she got to a recipe called “3 Cabbage Stir Fry,” I knew salvation was at hand.

I gathered four friends, and together we shredded the red cabbage, the Savoy cabbage, the napa cabbage, and sliced the baby bok choy. I hauled out the giant wok, made a double recipe of sauce, and we started stir-frying. (We had to do it two batches – that was a LOT of cabbage!) The results were beautiful and delicious and filling. I’m not saying I’d go out of my way to buy three or four different kinds of cabbage to make this, but it was truly just about that good.

Recipe is beyond Continue reading

Bok Choy and Turnip Greens

Well, tonight I had my first-ever disappointing experience with a 5 Spices, 50 Dishes recipe. My first response, as I doctored up the tasteless, watery black-eyed pea curry, was anger and a sense of betrayal. But as I realized the specific missing flavors that I was trying to add into the dish – fat and sweet – my eyes strayed over to the empty can of coconut milk – lite coconut milk (it was all I had in the house!) – and I knew I had no one to blame but myself.

Well, the curry ended up quite edible after generous infusions of ginger, Earth Balance, salt, and vermouth. (How does vermouth make absolutely everything better?) And I accompanied it with a fabulous side – spicy bok choy and turnip greens stir fried with garlic and ginger. Unfortunately at this late stage in the game I had to compost at least half the turnip greens, which is a shame. I don’t know if I’ve ever cooked them before. I was put off by their prickly texture when they were raw, but once they were cooked I could not get enough of them. Super-yum!

Stir-fried Bok Choy and Turnip Greens with Goan Black-Eyed Pea Curry Over Brown Rice

I’m about to run out of garlic (although luckily Libby left me some she had in her bag from hostelling), and the curry used my second to last onion. I may have to go shopping soon for these must-have staples if the magic box fails to provide…

With no further ado, however, here is the recipe I used for the bok choy (it’s modified from the internet and I want to make sure I have a copy for the future – it was that good).

Spicy Bok Choy and Turnip Greens with Garlic and Ginger

  • 1 1/2 tablespoons canola oil
  • 1 teaspoon toasted sesame oil
  • 5 garlic cloves, sliced
  • 1 teaspoon finely grated fresh ginger
  • 1/4 teaspoon Thai red curry paste
  • 1 head mature bok choy, sliced crosswise 1/2 inch thick
  • 1 bunch turnip greens
  • Salt
  • 3 tablespoons broth
  • 2 tablespoons vermouth (recipe called for Shaoxing rice wine, which would be great, but I’m out)
  • 1 1/2 teaspoons soy sauce

Heat a large wok or skillet until very hot. Add the canola oil and heat until just smoking. Add the garlic, ginger and chili paste and stir-fry until lightly browned, about 30 seconds. Add the bok choy and turnip greens and a pinch of salt and stir-fry until crisp-tender, 5 minutes. Add the broth, cooking wine and soy sauce and cook, tossing, for 2 minutes longer. Finish with a drizzle of sesame oil.