Fill Up Your Produce Drawers

The number one tip I can offer anyone who is trying to incorporate more plant-based foods into their lives is as simple as this:  Fill up your produce drawer!

I know this sounds really easy, but if you are like a lot of folks out there, your produce often goes bad before you use it all.  One way to help eliminate this dillemna is to shop smart, wash and sort produce as soon as you get home, so it is ready at a moments notice.

Here are some great staples to load up on and help you eat more vegetables and fruits.  Find a market you trust where they sell mostly produce.  Buy the following (or pick and choose what you like using this as a suggested guide):

Green or Red Leaf Lettuce

Kale

Spinach

Celery

Leeks

Parsley

Cilantro

Basil

Broccoli

Mushrooms

Carrots

Cucumbers

Jalapenoes

Avocados

Tomatoes

Red and Yellow Onions

Garlic

Ginger

Apples

Oranges

Limes

Lemons

Believe it or not, I got all of this (and then some) for 40 dollars.  You can too and your family and pocketbook will be happier for it.  You might surprise yourself how many more veggies and fruits you will eat.

Okay so you got all this great stuff, now what?!  Thoroughly wash and dry the following and store individually in ziploc bags in your produce drawer:

(For greens and herbs, try putting a folded paper towel in the ziploc for absorbing excess moisture).

Green or Red Leaf Lettuce (Ziploc with paper towel)

Kale (Ziploc with paper towel)

Spinach (Ziploc with paper towel)

Celery (Bag)

Leeks (Bag)

Parsley (Ziploc with paper towel)

Cilantro (Ziploc with paper towel)

Basil (Ziploc with paper towel)

Broccoli (Ziploc)

Carrots (Bag)

Cucumbers (Bag)

Jalapenoes (Bag)

For the following, here is how I like to store these:

Mushrooms (Produce drawer as is)

Avocados (fruit bowl on counter)

Tomatoes (fruit bowl on counter)

Red and Yellow Onions (hanging basket by stove)

Garlic (hanging basket by stove)

Ginger (Produce drawer as is)

Apples (fruit bowl on counter)

Oranges (fruit bowl on counter)

Limes (fruit bowl on counter)

Lemons (fruit bowl on counter)

The number of things you can make with this bounty is limitless.  Just having things like fresh herbs, lettuce, spinach and kale might make your ordinary salad a lot more enticing.  You also have everything you need to make a lovely fresh salsa, rocking guacamole, a cucumber salad, fresh pesto, soup galore and a kick-ass stirfry!  Now that it is all sorted and washed, you really have no excuse.

And sure, you can buy bags of that prewashed stuff, but do you ever notice how fast those go bad!?  Or how expensive they are?!  Invest a little time picking and washing your own, you won't regret it.  Happy eating!!

Leek Lentil Soup

Sometimes simple is best.  This rings true for this few ingredient Leek Lentil Soup.  So warm up your belly and soul on a chilly Winter evening with this soothing and savory simple soup.  You won't miss the chicken!  I swear!

Leek Lentil Soup

3 Leeks

2 Ribs Celery

1 Carrot

1 Cup Red Lentils

6 Cups Water

2 Tablespoons Canola Oil

1 Tablespoon Sea Salt

1 Bay Leaf

Begin by chopping and thoroughly washing leeks.  I suggest soaking them in a couple changes of cold water in a large bowl.  Heat up oil in large pot over medium heat and add chopped leeks.  Now add salt, stir and prepare other veggies.  Chop celery and carrot into bite size peices.  Once leeks have cooked for about 5-7 minutes, add celery, carrot and bay leaf.  Cook for another 2-3 minutes.  Rinse lentils and add to pot.  Stir veggies and add water, two cups at a time.  Bring to a gentle boil and reduce to lowest simmer.  Cover pot with lid and cook for 12-15 minutes or until lentils are tender.  Taste test for seasoning level.  Serve immediately and garnish with fresh cracked black pepper, if desired.

Easy Bread Machine Pizza Crust

Pizza!  One of those all time favorite comfort foods.  This is a simple recipe that can be enhanced with any of your favorite toppings.  I suggest par-baking the crust so you ensure you can obtain a crispy exterior texture with a chewy interior.  This recipe will make two medium pizzas or one extra large pizza.

Easy Bread Machine Pizza Crust

3 1/2 Cups Bread Flour

1 Cup Luke Warm Water

2 1/4 teaspoons Active Dry Yeast (or 1 packet)

2 teaspoons Sea Salt

1 Tablespoon Sugar (optional)

2 Tablespoons Olive or Canola Oil

Add water, yeast and sugar to bread machine.  Allow to sit about 5 minutes.  Next add Flour, Salt and Oil.  Set machine to "Pizza Dough" or "Dough" setting.  Run machine and voila!  You have beautiful dough!  Use immediately or wrap in saran wrap securely and use within 2 days.

Cooking suggestion:  Preheat oven to 425 Degrees F.  Press, pull and stretch pizza dough onto a large peice of parchment paper on a large sheet tray.  Poke lots of holes in dough using a fork.  Kids love to help with this step!  Par Bake on center rack for 10-15 minutes.  Remove from oven, add thin layer of desired toppings and return to oven (top rack).  Bake for another 5-7 minutes.  For extra crispy crust, cook crust directly on oven rack during this last 5 minutes of cooking time.

Serving suggestion:  Drizzle with good olive oil, fresh herbs, garlic and sea salt.  Makes a great flatbread or pizza base.

Get my Best Pizza Sauce recipe here too:

http://chumbutt.blogspot.com/2013/05/best-pizza-sauce.html

Whole Roasted Cauliflower

I stumbled across this recipe and, although the original recipe is not vegan, converting it is not difficult.  I have never been a huge Cauliflower fan so I have been on a quest to fall in love with it by experimenting with new cooking techniques.  This one hit the mark!  Check it out at:  http://food52.com/recipes/24387-alon-shaya-s-whole-roasted-cauliflower-and-whipped-goat-cheese

5 Grain Granola

I love granola but I tend to find storebought versions cloyingly sweet and quite expensive so I rarely buy them.  This easy to follow recipe allows you to control the sweetness and can be tailored with ingredients of your liking.

5 Grain Granola

1 Cup Bob's Red Mill 5 Grain Cereal Blend

1 Cup Bob's Red Mill Unsweetened Coconut Flakes

2 Tablespoons Flax Seeds

3/4 Cup Raw Chopped Pecans

3/4 Cup Raw Cashews Halves

1/8 Cup Coconut Oil (Melted)

1/8 Cup Vegan Butter (Melted)

1/3 Cup Maple Agave Blend Syrup

1 teaspoon Course Sea Salt

1 teaspoon Ground Cinnamon

Combine all ingredients in a large bowl and stir to combine thoroughly.  Preheat oven to 250 Degrees F.  Place a piece of parchment paper on a large sheet tray.  Spread mixture evenly into a large "cookie" pressing it down slightly (see photo) on parchment and bake for about 1 hour or until it appears golden throughout.  Remove from oven and allow to cool completely on sheet tray before breaking into large nuggets and store in a tightly sealed glass vessel.

By allowing granola to cool in large "cookie" shape you will end up with plenty of large "clusters/gold nuggets" in your finished product.  To acheive this, do not mix granola around during cooking.  Don't worry if the edges are a little brown, they will be nutty and delicious when cooled.  Enjoy!

Perfect Potato Wedges

6 Large Yukon Gold Potatoes

1/4 Cup Peanut Oil

1 teaspoon Sea Salt

1/2 teaspoon Dried Minced Onion

1/4 teaspoon Black Pepper

Parchment Paper

Large Aluminum Sheet Pan

Begin by peeling and chopping potatoes into large wedges.  Soak in cold water for 1 to 12 hours.  Strain and thoroughly dry potatoes.  Toss and coat potatoes with remaining ingredients.  Preheat oven to 375 Degrees F.  Place a piece of parchment paper on sheet pan and arrange coated wedges into one even layer.  Put in preheated oven and bake for 1 hour or until golden and tender.  You may want to flip wedges over halfway through cooking time if they seem to be browning or cooking unevenly.  Allow to cool slightly and add additional salt if needed.

Eggplant Pepper Dip

This unique dip packs a mega Umami punch and goes great with all your favorite veggies, chips and crackers or smothered on tacos, burritos, tamales and more!

Eggplant Pepper Dip

1 medium Eggplant

2 dried Santa Fe Chili Peppers (seeds and ribs can be removed)

4 cloves Garlic

1/2 yellow Onion

1/4 Cup fresh Basil

1 teaspoon ground Cumin

Salt and Pepper

Oil of choice

Pinch of Sugar

Juice of 1 Lemon

1 bunch Fresh Cilantro

Water

Begin by washing, destemming, peeling and rough chopping eggplant, peppers, garlic, onion and basil.  Toss with a generous drizzle of oil, cumin, salt and pepper in a large roasting pan.  Roast at 400 degrees F for about 30-35 minutes or until caramelized (golden brown).  Remove and allow to cool slightly.  Add all to food processor along with lemon, sugar and fresh cilantro.  Puree and while machine is running, drizzle in water until desired consistency is achieved.  Although it might not be the prettiest dish, the flavor is unmatched!

Portabella Mushroom Quinoa

One of my tricks for cooking perfect Quinoa is to cook it by itself with only water.  This way, I ensure I get the right texture on the quinoa and my vegetables and aromatics come out caramelized and not overcooked.  

Quinoa is not only a superfood, it is also gluten free and lower in carbohydrates than it tastes.  This "beefy" comfort dish will leave you feeling full and warm.  Give it a try.  I know you will love it!

Portabella Mushroom Quinoa

10 small Portabella Mushrooms

1 large Yellow Onion

2 Tablespoons Olive Oil

1/2 can Massel "Beef" Bouillon

1 Cup Quinoa (Red, White, Yellow or Multi-Color)

3 Cups Water

Salt and Pepper (to taste)

Begin by dicing onion and mushrooms.  Heat a large saute pan with oil and add mushrooms and onions.  Saute on medium low heat and add bouillon powder, stiring occasionally.  Continue sauteeing on low heat until mushrooms and onions carmelize, reducing by half.  Turn off heat and set aside.

Meanwhile, in a separate pot add 3 cups water and 1 cup quinoa.  Bring to a boil, stir and reduce heat to simmer.  Put lid on pot and set timer for 15 minutes.  When quinoa is finished, add it to mushroom mixture.  Stir to combine.  Serve immediately or allow to cool and store in refrigerator.  Reheats well.  Can be garnished with salt and pepper, as desired.

Vegan Taco Bell Salad

Oh Taco Bell, how you tempt me so!  I have always loved you.  What I really love about you though?!  One word, SAUCE.  This  is why I always stock up on a lions share of your sauce packets, to stock my pantry of course.  I've tried the stuff in the bottle from the grocery store but it's not the same.

Fortunately for vegans, Taco Bell actually has some decent options.  Just avoid the meat and dairy and you are pretty safe.  That is, if you eat fast food.  Of course, I, like most folks, try to keep fast food intake to a minimum but when the craving strikes, Taco Bell gets my money.

This is not a promotional blog post about Taco Bell, although it does feel like that.  Let's proceed to my favorite fast lunch, homemade Vegan Taco Bell Salad.  If you know anything about me, you know I was Mexican in a former life.  Here goes:

Vegan Taco Bell Salad - serves 2

4 Cups Green Leaf Lettuce (hand torn)

1 Cup Cooked and Cooled Pinto Beans (homemade or canned is okay)

1 Cup Tortilla Chips (multicolored or flavored is fine)

1 Ripe Avocado

1 Tablespoon Vegenaise

1/4 Cup Salsa (homemade or jarred is okay)

2 teaspoons Nutritional Yeast

4-6 Taco Bell Sauce Packets (mild, hot and/or fire) optional

Tear up lettuce, chop Avocado, spoon on salsa, vegenaise and yeast, crush up tortilla chips, toss in a bowl and plate as desired.  Pictured prior to crushing chips and tossing altogether because it looked prettier.  This salad is also great with the addition of diced onion and chopped cilantro, I just didn't have any on hand.  Be sure to serve immediately or the chips will loose their CRUNCH.  Yum.  Eat.  Repeat.  Save your money and just grab some sauce packets.  Enjoy!

Simple Lentil Soup

Fast.  Easy.  Low Carb.  Simple.  Comforting.  Soul-Satisfying.  Savory.  Filling. Low Calorie.

Simple Lentil Soup

1 Cup French Green Lentils

1 Yellow Onion

1 Leek

8 Cups Water

Salt and Pepper (to taste)

4 Vegetable Buillion Cubes

1 Bay Leaf

Dash of Olive Oil

Begin by rinsing lentils in a fine mesh strainer and set aside.  Thoroughly clean and trim ends from leek.  Finely chop onion and leek and saute both in a large pot in a dash of Olive Oil until onion starts to brown.  Add lentils and remaining ingredients and stir.  Bring to a boil and reduce heat to lowest simmer.  Simmer for 45 minutes or until lentils reach desired texture.  Remove bay leaf (or leave bay leaf in and whoever gets it in their bowl gets to make a wish!). and serve immediately.  Allow leftovers to cool before storing in tightly sealed container in refrigerator.

Cheesy Spinach Ravioli Filling

This will yield about 2 Cups of filling that can be used to make ravioli, manicotti, lasagna or whatever you like.  You could also just mound it on top of steaming hot pasta and have a delicious meal.

Cheesy Ravioli Filling

1 Cup Raw Cashews (soaked for 12-24 hours in water)

3 T Nutritional Yeast

1 t Sea Salt

1/2 t White Pepper

1/8 t Ground Nutmeg

2 Scallions (Green Onions)

1 Large Bag Baby Spinach

1/4 Bunch Fresh Parsley (Italian Flat Leaf or Curly)

Begin by wilting spinach in a large pot with water and salt.  Strain and set aside allowing to cool to touch.  Rough chop scallions and garlic and combine with all other ingredients (except spinach) in food processor and blend until fine texture is achieved, scraping down sides as needed. 

Squeeze excess liquid from spinach using your hands or in a lint-free dish towel.  Add spinach to mixture and pulse until desired texture is achieved and spinach is incorporated.  Use immediately or store in a tightly sealed glass vessel in refrigerator for up to 5 days.

Red Rainbow Quinoa

Oh Quinoa!  Let me count the ways I love you!  You are gluten and grain free!  You are so versatile!  My kids love you!  You are so filling!  You pack a punch with your complete protein and amino acid party!  I really can't get enough of you!  

This spicy, easy dish will leave your belly satisfied and won't burn a hole in your budget!  Eat it on it's own, stuff it in a burrito, pile it on a salad.  Your life will be forever changed by this humble dish.

Red Rainbow Quinoa

2 Cups Water

1 Cup Quinoa (Red, White, Yellow or a combination of all three)

1 Tablespoon Bragg's Liquid Aminos

1 Cup Pico De Gallo (store bought or homemade, get the recipe Here )

Begin by thoroughly rinsing quinoa in a fine mesh strainer with cold water.  Strain and add to a medium sized pot along with 2 cups water.  Turn on heat and bring to a boil.  Reduce heat to lowest simmer, cover pot with a lid and set a timer for 15 minutes.

If you are making your own Pico De Gallo, make that now while Quinoa is cooking.  Turn off heat and remove lid.  Add Braggs to Quinoa with fluff with a fork.  Lastly, add 1 Cup Pico De Gallo to cooked Quinoa and serve immediately.  Store unused portion in refrigerator in a tightly sealed glass vessel.  Can be reheated later, eaten cold or at room temperature.  Makes about 1 Quart or 4 Cups.