Tuesday: Peanut Noodle Stir Fry
Wednesday: Caramelized Onion and Carrot Soup with Vegan Naan
Thursday: Forty Clove Chickpeas and Broccoli with Couscous and Salad
Friday: Samosa Wraps
Saturday: Out for Dinner
Sunday: Couscous and Roasted Veggie Salad, Chili and Pita Chips
So it's a new year and I've decided to start with the 30 day vegan challenge. I'm not actually intending on becoming vegan and my family has no interest in participating in the challenge with me, except for the vegan dinner that they will be eating, but I am looking forward to the challenge. Why do it if I'm not intending on becoming vegan? I have a couple of reasons, I find that it's easy to become stuck in a rut as a vegetarian, especially for breakfast and lunch, really the past while it's been either egg, cheese or peanut butter and I would like to use this challenge to force myself to get a little creative again. I'm also hoping that Harper will expand her typical cry for a cheese sandwich everyday if she's offered more interesting choices, lead by example right? I am hoping that by taking the challenge I will change my habits to include eggs and dairy as a sometimes food instead of a regular food, but I have no real intention of giving up fish (I will for the challenge of course, but not after). The one thing I am not giving up is honey. Honestly, I didn't even really think of honey as not being vegan, and, well, I just think that it's fine - it's an insect, perhaps I need to do a little more research but I'm calling it plant based, pollen - that's plant! It's not that I consume a lot of honey or anything, but call me a fake vegan challenger, I'm going to eat it. I will keep you posted on how it is going and let you in on any great creations.
2nd Ave Vegetable Korma with Chickpeas and Pitas
So the newest member of our family of appliances is a bread maker. It's really quite funny how it happened, I came down this morning and said, "I think I may want to get a bread machine, that way it's easy to make our own and we cut down on preservatives and such." Dave went online and saw we could get a refurbished one for $28, I went and bought it, washed it and by six we were testing our first loaf. It was very good and really easy, seriously, I think that Hannah could be responsible for making it...once she starts to read. The challenge is going to be not to eat all the fresh bread. So far, I have resisted having a second slice tonight.
Also we bought Hannah this book for Christmas, it's great.
Recipe
The recipe for the vegetable korma is from Appetite for Reduction. It is very similar to the Chana Masala that I often make, but it has lots of veggies in it and I just added the chickpeas for protein. It is spicier than the Chana Masala so we had to add yogurt to the girls, the next time I make this I will try to combine to two to find a good balance. Regardless it was yummy and I recommend it!
1 tsp olive oil
1 small onion, quartered and sliced thinly
3 cloves garlic, minced
2 Tbsp fresh ginger, minced
2 tsp curry powder
1 tsp garam masala
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt
2 cups veggie broth
11/2 lbs cauliflower, trimmed and cut in florets
1 lb zucchini, cut on a bias in 1/4" slices
1/2 lb carrots, peeled and cut on the bias in 1/4" slices
3/4 cup frozen peas
3/4 cup light coconut milk
1 tsp agave nectar (or honey)
1/2 cup chopped fresh cilantro, extra for garnish
1 can of chickpeas, drained and rinsed (optional)
Preheat a 4 quart pot over medium heat. Saute the onion in the oil for about 5 minutes, until translucent. Use a little nonstick cooking spray if needed. Add the garlic and ginger, and saute for another minute.
Add the broth to deglaze the pan, Mix in the spices and salt. Add the cauliflower, zucchini, and carrots. They won't be completely submerged, but that's okay. Cover the pot and turn up the heat to bring the broth to a boil. Let boil for 7 to 10 minutes, until the veggies are tender.
Add the peas, chickpeas if using, coconut milk, agave, and cilantro. Taste for salt. Turn off the heat and let the flavours meld for about 5 minutes. You could serve this over rice or just with a pita, naan or pompadom on the side.
Peanut Noodle Stir Fry
Hannah had a play date this afternoon with a friend from school and so Harper and I set out on a shopping trip. We were looking for a music box for Harper to give Hannah for her birthday. Hannah had one that she listened to every night before going to sleep but it broke before Christmas and she has been missing it. Music boxes are not actually an easy item to find. We trudged through the mall together weighted down by our long heavy winter coats until Harper realized that I could carry her coat, so I was weighted down by two heavy winter coats. I was sweating and achy and trying hard not to be cranky as we mingled around the breakable sections of card stores trying to navigate through without bumping anything with our coats while trying to keep Harper from taking out whole shelves of doodads. We finally found one that Harper liked enough to buy, of course it's the last one and there is no box for it, we buy it anyway and the sales girl wraps it up. The box has Mary and a lamp and plays Mary Had a Little Lamb, which is what Harper sings all the way home. Tonight, I unwrap the music box to show Dave, he takes one look at it ans says, "Her hand is broken." and so it is. There's no piece in the wrapping I have bought a broken music box, sh**!
Recipe
I used the peanut sauce from an epicurious recipe with some stirfried veggies and rice noodles. I mixed it all in together at the end only to realize we had too many noodles and so it was a bit dry. I would recommend mixing the sauce with the veggies and then making up the plates with a little nest of noodles topped with the saucy veggies instead, to be sure you have enough sauce.
1 bunch broccoli, chopped
3 celery stalks, chopped
6 green onions, chopped
1/2 green pepper, red pepper and yellow pepper
1 large carrot, peeled and then peeled in ribbons
1/2 zucchini, quartered and sliced in 1" slices
1/2 cup edamame beans
2 Tbsp grated fresh ginger
1 to 2 Tbsp peanut oil
1/2 cup ground peanuts
Rice Noodles, prepared according to package directions (about half a 454g pack), be sure to rinse them under cold water once they're cooked to stop the cooking process or else they will over cook and stick together.
Heat oil in a large pan and add the ginger, saute for 30 seconds and then add the broccoli, celery and carrots. Cook for five to six minutes and then add the peppers, zucchini, whites of the onions and edamame beans and continue to cook until veggies are tender. When veggies are ready add in the sauce and mix until coated.
Put a little nest of noodles on a plate, top with veggies and sauce and then garnish with some ground up peanuts and green parts of the onion.
Peanut Sauce
Cook onions and olive oil over medium low heat until well-caramelized and a dark golden brown, stirring infrequently (about 25-30 minutes).
Add carrots, potato, and celery and cook for another 10 minutes, tossing well to coat with olive oil and onions. Add vegetable stock, turn heat to medium high, and bring to a rapid boil. Cook until vegetables are very tender almost falling apart- about 20 minutes.
Blend with an immersion blender (or in batches in a food processor) until completely smooth, thinning with just a little bit of water or milk (rice milk if dairy free) if necessary.
I topped each bowl with a drizzle of olive oil, pinch of sage and rosemary and salt and pepper.
Naan:
2+ cups flour( I used 1.5 cups bread flour and 0.5 cups whole wheat flour)
1.5 tsp active dry yeast
1 tsp salt
2 tsp raw sugar
1/2 tsp baking powder
2 Tbsp olive oil
4 Tbsp mashed avocado mixed with 1 teaspoon lemon juice (I didn't have a lemon and used lime)
3/4 cup lukewarm water
Dissolve active dry yeast and sugar in 1/4 cup lukewarm water and let it sit for 10 minutes or until frothy.
Add salt and baking powder to 2 cups flour and mix well. Add the oil and avocado and mix into the flour.
Add the water/yeast mixture and knead. Add a 1/4 cup water at a time to make into soft dough.
Knead for 5-6 minutes until smooth and non sticky. Place in greased container, spritz top with oil and let rise for 2 hours or until doubled.
Knead the dough for a minute, use a little flour to help reduce stickiness, and divide the dough into 5 equal parts. Take each piece of dough, one at a time, and roll into 8-inch oval shape. Dust lightly with flour to help with the rolling.
I cooked mine as I always do:
Use any large pan/skillet which can withstand high heat. Heat it on medium high heat until hot, spray with cooking spray and place the naan in the pan. Cover and let cook on medium high till it starts to puff.
Flip after 1-1.5 minutes, and cook for half a minute.
She included instructions for cooking it in the oven on a pizza stone which I may try next time.
Cook the potatoes in boiling water until they’re tender.Remove from water and set aside to cool.
Heat oli in a deep skillet and add the onion. Cook on medium-high until onion begins to brown. Add peas, tomato, ginger, jalapeno pepper, and 2 tablespoons water. Cook, stirring, until peas thaw.
Warm tortillas according package directions. Place filling in center of wrap, fold bottom edge up, and fold sides over filling.
Out For Dinner
Six years ago today I can remember having contractions and so did my cousin. Her water had broken in the morning and I thought we were going to have our babies on the same day...I was wrong. My contractions stopped, hers got stronger (in hind site it's really good that we didn't go the same day because we had the same midwives). So, later that evening I was left thinking I would be pregnant forever and she brought a beautiful baby boy into the world. I had the privilege to watch this beautiful baby grow, almost everyday, for the first year of his life, sitting on the couch, drinking coffee and starting at our babes - that's what we did for an entire year. Today we went to celebrate my nephew's sixth birthday, I honestly can not believe that it has been six years since I have met this kind, gently soul who has a wicked sense of humour and a smile that makes everyone around him smile. Happy Birthday great big six year old - I love you!
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