It’s friggin’ hot here right now. We went from 60 to 95 degrees in a matter of weeks. This is the earliest that I ever remember getting fruit on my tomato plants!!
I barely want to eat. Trying to keep things cool and easy….with not-quite-yet summer produce. (This was the first week we had some decent raspberries and cherries in the store, although certainly not locally grown).
I had a small Napa cabbage to use up and threw this one together to go alongside some facon feeb burgers. That’s plant-based bacon burgers for those not familiar with my fake meat language. It was also an excuse to use some fresh dill from the planters. My snake solution appears to be working!!
I am very much looking forward to going North this weekend to cool off at the lake!
Lemon tahini Napa Cabbage slaw
Small Napa cabbage, halved lengthwise
Juice of 1/2 lemon
2 tbsp tahini paste
Several sprigs fresh dill
Drizzle olive oil over cut cabbage and season with salt and pepper.
Grill 6-8 minutes per side until charred and wilted.
Mix lemon juice and tahini until smooth, thin with water (about 2 tbsp) and season with salt and pepper.
Slice cabbage. Drizzle with lemon tahini sauce and top with dill.
Trompe l’oeil? Does this watermelon actually fool the eye and look like sashimi grade tuna? Not quite. 😉
But it’s tasty, easy and healthy.
I love the taste of watermelon but detest cutting it up. Somehow everything ends up sticky, reminding me of ants at a picnic.
Cutting the thin slices of watermelon is the hardest part of this recipe and I was glad to put my knife skills to the test. It gave me something mindful to do. Slices also made it less messy to eat somehow. Huh.
I wanted to make something special for our Father’s Day dinner. It was the first time our family has been together in months. It was soooooo exciting to be around other humans! I literally spent the afternoon prepping the apps and myself (aka actually showering and getting dressed). Such an adventure after so long without it.
In other news, life slowly returns. Hockey has kicked back in, Avery’s HS had a “drive in” commencement and Alec’s college is planning to reopen in August (with new restrictions including some students living in hotels to honor distancing, pretty resourceful).
I am verrrrrry excited for the outdoor pool to open next week. This is the longest any of us have gone without our respective sports. My mental health will be much improved! I have been making do with a substitute of biking with my new cruiser…isn’t the basket cool?! The boys call me Dorothy. I am thinking about getting one of the cats🙀 to ride up front.
This experience has given us perspective and a willingness to try new things, and let go of others. I am grateful for the slower, quieter pace and the irony of our last few months before being empty nesters having the birds home with us for more family time than we have ever had together.
I can get over sticky messes.
Watermelon sashimi (vegan)
1/2 seedless watermelon, thinly sliced into 4” shingles
1 jalapeño, thinly sliced and seeded
1/4 red onion, thinly sliced and soaked in water
Tamari (approximately 1/4 cup), adjust to your flavor preferences
Black and white sesame seeds
Assemble by layering watermelon, jalapeño, onion and sesame seeds. Sprinkle with Tamari and allow to marinate about 30 minutes. Not too long or it’ll get mushy.
So four of us in the house has been close quarters for the last 3 months. We were very thankful to get up to the lake last week for a change of scenery, with the trees just starting to bloom. It was gorgeous!
The weather has done its typical “cold” to “hot” transition with little temperate spring in between. But I am glad it’s hot and sending daily good karma for the outdoor pool to open in a few weeks (we’re just starting our reopening process). Please please please!
As per usual spring, I planted succulents and herbs. The war with the tree rats continues. We’re trying plastic forks to keep them from digging in addition to the fencing. Ironically the plethora of rodents has attracted a flock of crows that keep picking off the chipmunks, baby bunnies and squirrels. Nature is scary, but useful.
I used the basil on my pasta tonight to go along with the lentil meatballs. Honestly I forgot to check if the noodles were vegan. But I am seriously exhausted from all of the cooking. All the boys do is eat. It’s only Tuesday and we’re already out of bread, ice cream, and most of the fruit. We have ordered delivery ice cream twice now. Ridiculous.
Here’s comments from dinner tonight: “Ha ha, I ate my firsts as fast as I could so I could get the most seconds.” Defensive speed eating. Avery is world champion.
So the boys didn’t eat the vegan lentil meatballs but instead we tried Audrey’s porcupine meatballs. What a hit!
“It’s as if spaghetti and meatballs & bolognese had a cousin.”
I was pleased because it was easy to make ahead and reheats fast. They were fun to make and I understood the name once I saw the distinctive way the rice plumps up during cooking. 😁
I followed the recipe with one substitution: creamy tomato boxed soup. Closest flavor profile: vodka sauce. Definitely adding this to our lineup.
Hopefully you only have to make one recipe or the other. Soon enough my food terrorists will leave the nest and it will be just us two. Poor Matt will be eating lentil vegan meatballs all of the time. (I realize how unusual our eating habits are).
All in all I am glad we had this extra time during quarantine together. Even if Avery won’t be having a commencement or grad party. I forgive his spite eating.
Oh, and we’ve now ordered a half gallon of delivery raspberry chocolate chip ice cream three times.
Lentil meatballs (vegan)
1 can precooked brown lentils, drained and rinsed
1 tbsp olive oil plus more for rolling (or avocado oil)
1/2 small onion, diced
1 clove garlic, chopped
2 ounces tomato paste
1/3 cup walnuts
1/4 cup panko breadcrumbs
1 tsp dried thyme
1/2 tsp kosher salt
1/2 tsp crushed black pepper
Fresh herbs if you’ve got em, I used basil, oregano, parsley and thyme, 2 tbsp total
Sauté the onion in 1 tbsp olive oil until translucent. Add garlic and cook another minute. Remove from heat and set aside. Puree lentils, tomato paste, walnuts, and panko in food processor until smooth but ideally with a few pieces of nut chunks remaining. Add onion/garlic mixture and seasoning . Pulse to combine. You may need additional breadcrumbs if your mixture is not clumping together.
Chill mixture for 30 minutes. Roll into 12 2” balls. Freeze for 30 minutes. Re-roll them and coat with oil (Avocado is my preference). They will be sticky. Place on tinfoil lined baking sheet. Bake at 400 degrees Fahrenheit for 20 minutes, flip and bake another 15 minutes.
It’s day 6 of staying in. New habits are setting in. Things are slowing down; we’re eating more meals together. We’re trying new things—like using Zoom for Sunday family time. Highly entertaining! We’ll get better at it, but it’s nice to see everyone’s faces 😊
While we chatted with my sister and her family and our parents, I had this dinner in the oven. Now it could be that my standards have lowered, but I thought this turned out divinely! Flavor and texture were excellent. And an easy make ahead.
The key difference in this version is the mushroom/lentil combo. I thought I had too many creminis, but actually they cook down so much it was just right. I thought the lentils might get dry, but so long as you have a large can of tomato sauce, you’re good…just keep adding it if you need to as it simmers. They break down well into a texture very similar to the original.
This is also a dish where superior technique makes the difference on mashed potatoes. I stand by 2 things when it comes to potatoes: the heating of liquids (butter, creamer) and using a potato ricer. It makes for the lightest mashed potatoes! They look odd coming out, but create great consistency.
I wish I had tried veganizing this recipe earlier in winter!
Shepherds pie (vegan)
3 carrots, sliced
1/2 onion, chopped
2 celery stalks, sliced
3 garlic cloves, chopped
8 oz vegan butter, divided
8 oz cremini mushrooms, chopped
3/4 cup frozen mixed vegetables
12 oz tomato sauce
1 can lentils, drained and rinsed
3 large russet potatoes, peeled and quartered
1/2 cup plant creamer
2 tsp dried thyme
2 bay leaves
1/2 tsp dried oregano
Dash of cayenne
Dash of cinnamon
Salt and pepper
Melt 1/2 tbsp of butter, sauté onion, celery, carrot for 5 minutes until just getting soft. Add garlic and mushrooms, stir and cook 1 minute. Add frozen vegetables and cook another 2 minutes. Add lentils. Add seasonings and tomato sauce. Stir to combine. Allow to cook slowly while making the mashed potatoes (you may even turn the heat off completely and just allow the herbs to do their thing).
Cook the potatoes. Heat remaining butter and creamer for 1 minute in microwave. Drain and Rice potatoes into hot liquids.
Remove bay leaves from base mixture and place into casserole dish. Top with potatoes. Dot with butter for a browner top. Cook at 350 degrees for 30 minutes.
Despite toilet paper hysteria, we’re not adjusting our shopping routine. Once a week. Maybe that’ll change in the coming weeks, but right now we’re calm. We’d heard stories about empty grocery store shelves, but found everything in stock at our local coop. Thankfully no one made a run on fresh fennel (yet) 😉
Being socially distanced means I have time to play with my new toy: a sous vide machine. Burgers last night and marinated soy sesame chicken breasts tonight for a quick Asian bowl. I am keeping calm by investing energy in creative pursuits!! The boys are happy because it involves meat.
It’s easy to drop the protein in a bag and let the sous vide do it’s thing. Basically the water slowly cooks the ingredient to a desired temperature and then holds it there without overcooking it because it’s in a Ziplock. You do it all via an app!
You don’t have to take it off when it’s done. It can stay in the water until you’re ready, which makes it super easy. For proteins it’s definitely a win. I have done carrots too which locks in the flavor and nutrients. I feel like a chef scientist!
As we were shopping this week, there was definitely an aura of “stocking up”, like what happens before a holiday or a snowstorm. When I looked in our cupboards, I realized how much we just have on hand. Those are some of my favorite meals—figuring out what to make based on random ingredients. Rice, peanuts and thai peanut sauce inspired this meal. We’re certainly not going to go without. I am very grateful.
I will be even more grateful when Alec returns from college (expected his classes will finish online this year) and Avery has just one more day before they break, and likely also move to a distance learning model. I will feel better with both baby birds in the nest, hopefully by end of the week.
Our world is changing. Fear and scarcity are the mindset of the day. I am hopeful that we come out of this with perspective on what needs to change in our culture. We have enough.
Tofu Thai peanut bowls (vegan)
1/2 napa cabbage, chopped
3 cups cooked Basmati rice
1/2 red pepper, chopped
1/2 cup shredded carrots
3 green onions, chopped
Serrano pepper, diced
Pickled red onions
Dry roasted peanuts
Grilled marinated sesame soy tofu, extra firm
(Or Sesame soy marinated chicken breasts)
Sesame seeds, black and white
Thai peanut sauce
Slice extra firm tofu into 1/2” slices. Cover with paper towels and place heavy pan on top to remove excess liquid, About 30 minutes.
Slice 1/2 red onion thinly. Add 1 tbsp sugar and 2 tsp salt to 500mL vinegar (red wine and champagne or white vinegar mixture). Heat vinegar until sugar dissolves about 30 seconds. Red onions will be edible in about 30 minutes but better the next day 😉
Marinate tofu with soy/sesame oil and Sriracha mixture for 30 minutes. Grill the tofu.
Assemble the bowls using rice, cabbage, vegetables and accessorize to taste. Top with Thai peanut sauce.
Pickles are expensive. Good ones, that is. The boys in my house eat a lot of sandwiches. Requiring pickles.
So in my effort to not spend $12 a week on pickles, I decided to give pickling a whirl. But not real pickling that involves boiling jars and possibly giving loved ones botulism. The kind for modern moms: stick it in the fridge in a glass storage container.
Refrigerator pickles are a piece of cake! They’re more cost conscious too. I am semi-embarrassed to post this because it’s not really cooking. It’s easy enough for anyone to do. (My grandmother would be horrified at my lack of canning skills.)
There once was a dream of mine to win the pickle competition at the MN State Fair Pickle so I could get my picture as Pickle Queen on the Gedney jar. <sigh>
I should design a logo for these: Pittman’s perfectly petite pickles.
Refrigerator pickles (vegan)
6 small cucumbers (Trader Joe’s is a good source)
250 ml water
1 tbsp salt
250 ml white vinegar
5 garlic cloves, smashed
1 tbsp whole coriander seeds
Crushed black pepper
3-4 dashes hot sauce
3-4 sprigs of fresh dill
Heat up the water for about 30 seconds in the microwave. Add salt, stir until dissolved. Add vinegar, black pepper and hot sauce. Pour over the thinly sliced cucumbers, add crushed garlic, coriander and dill. Passable in 30 minutes but ideal around 3 days. I don’t know if they go funky after awhile. They never last that long.
There are some recipes that are simply classic. This potato dish is from Julia Child and comes out of one of my favorite cookbooks, Julia and Jacques Cook At Home.
I greatly admire Julia’s no-nonsense style both in her cooking and her on camera personality. I wonder what she would say about her classic being made without butter or cream! No doubt an honest assessment. 😇
One of the reasons this recipe rocks is because it has so few ingredients. Other than peeling and slicing the potatoes, it’s a piece of cake. You can pretty much use whatever plant dairy you have on hand whether it’s a creamer or just milk. You also don’t have to measure but simply pour until it covers the potatoes.
I was skeptical plant butter would give it the browning on top that makes for the original recipe’s just slightly crunchy texture, but it was perfect! It was just the warmup for our first snowstorm (6-9″ on Thanksgiving Eve, 😆).
Potatoes dauphinoise (vegan)
3 lbs Yukon gold or russet potatoes, peeled and thinly sliced using either a food processor or mandolin. Do not rinse the sliced potatoes! It adds to the creamy texture.
3 cloves garlic, peeled and smashed
2 tsp+ salt
Nondairy creamer/milk (about 3 cups)
3 tbsp nondairy butter
Butter the casserole dish. Place the smashed garlic in the bottom of the dish, season with salt. Place the potatoes in, and pour in enough creamer to cover. Chunk up the butter and place on top.
Put the casserole dish on the stove and bring liquid to a simmer. (Now’s a good time to carefully check seasoning. You may want to add salt. )
Bake at 400 degrees Fahrenheit for about 45 minutes. Check for doneness by using a knife to poke the middle. It should be soft.
I saw a whole coconut at the coop and got curious about how to use it. That seemed like a good distraction that would remind me of warmer days.
The recipe selection was easy–I love ambrosia salad with the mixture of bright citrus and tropical flavors. Pineapple, mango, valencia oranges, red grapefruit, pomegranate and the coconut. Perfect. Easy.
Well, it was easy. Except for the coconut. I now understand how it would feel to be trapped on a desert island surrounded by the things knowing full well they’re full of deliciousness and yet become fixated on getting the stupid shells cracked.
It started with using a skewer to puncture the soft spot to drain the water. It was delicious! Flavor wise this was definitely the highlight. A cup gets used in the recipe itself, but the remainder can be used as a post workout recovery aid.
If I didn’t want to mess with a fresh coconut in the future, I would at least buy the water, it made a huge difference and meant I didn’t need to use any sweetener (agave).
After draining, the whole coconut gets baked at 350 degrees Fahrenheit for 15 minutes or so. This is supposed to dry out the interior flesh.
This is where the fun began! Trying to crack the thing. I tried a chef’s knife first. No go. Then a rolling pin. Comical. Finally, I called in the muscle (Matt) to use a hammer. The blunt side didn’t work. The claw side was sharp enough to crack it and then get it split in half.
I admit being disappointed both by the amount of flesh inside, and that it was still moist. I pivoted and scraped the stuff out, which roughly had the texture of oysters, and chopped it up for the salad. Next time I will break it open first, then bake, to dry out the flesh (duh). All in all a worthwhile exploration with something new.
We also did a nondairy yogurt taste test to go with it. I concluded cashewgurt or coconutmilk are my favorites. It’s a texture thing.
This was a nice diversion and I am pleased that we’ll have fresh fruit ready to eat all week. The next time I am really frustrated a $5 coconut will come in handy too! 😉
Ambrosia salad (vegan)
One pineapple, chopped
2 cups diced mango
1 red grapefruit, cut into segments then chopped
2 valencia oranges, cut into segments then chopped
Flesh of one fresh coconut
1 cup fresh coconut water
Seeds from one pomegranate
Mix all together and allow to marinate overnight. Serve with yogurt and granola.
Fresh tomatoes are one of summer’s best gifts. I just want to bottle it up and save it for January to remember warmth will eventually return! Now’s a great time to stock up at the Farmer’s Market.
Both boys have started asking for cooking lessons and before Alec left, we were focused on some of the basics that everyone should master. Obviously pasta is one of them!
It sounds easy enough, but there are a few techniques and tools that make for great pasta:
A spider for scooping pasta out of well-salted water. I prefer sea salt, and you should actually taste your water (before boiling 😉) to make sure it tastes like seawater. It takes more salt than you might think, but it results in more flavorful pasta. Remove pasta 2 minutes before “done” and finish cooking in the sauce that you’ve already started heating in a separate pan. This technique works even with store bought sauce.
This is the second tool you’ll need, a grabber to stir the pasta. Add 1 cup of the pasta water to finish the cooking and bind the sauce to the noodles. You can add as you go, more or less water until the texture is right. This works well with any non-cream based sauce.
This is the finished roasted tomato sauce, which is a beautiful color depending on the mix of tomatoes you use. There’s nothing more comforting than a bowl of noodles with homemade sauce!
Roasted tomato sauce (vegan)
4 lbs fresh tomatoes, quartered
6 cloves garlic
6 tbsp olive oil
Salt and pepper
Toss cut tomatoes and garlic cloves in olive oil, season with salt and pepper. Roast at 200 degrees for 6 hours. Purée in food processor or using hand blender.
This is the vegan’s version of a barbecue sandwich. Layers upon layers of flavor and absolutely impossible to eat without making a mess. But you won’t care cuz it’s just that good.
I tried a different technique with the tofu–slicing into 1/2 inch, marinating and then baking it. It got a little texture on the outside but still plenty moist. It has the appearance of something other than tofu, which may be important to some folks.
I also used a readymade cabbage slaw for the pickled vegetables. That’s speeds things up too. I had black currant vinegar on hand which blended the tart/sweet punch perfectly!
You can pretty much accessorize with any crunchy vegetables you have though. I had radishes, daikon radish sprouts and a jalapeño. I thought about slicing a cucumber too but it was already too fat to fold 😉
Fresh herbs–mint and cilantro–and a Sriracha mayo finish it up. Round 2 was open-face sandwich style.
Creating this feels like creating art: between the colors and flavors it turns out differently each time, but always delicious! Easily my favorite sandwich and WAY better than barbecue.
Banh mi (vegan)
1 block extra firm tofu, sliced into 1/2″
2 tbsp tamari
1 tbsp sesame oil
2 tbsp Sriracha, divided
Juice of 1/2 lime
1/2 cup vegan mayo
1 cup coleslaw blend
1/2 cup vinegar–apple cider or another fruit based cider works well
2 tbsp sugar
Sprouts or lettuce
Mint and cilantro leaves
Drain and slice tofu. Mix tamari, sesame oil and 1 tbsp Sriracha. Coat tofu and allow to marinate for at least 30 minutes.
Microwave vinegar about 1 minute until just warm enough to dissolve sugar. Cool, then add coleslaw and allow to soften for about 30 minutes.
Bake tofu on tinfoil at 375 degrees Fahrenheit for 25 minutes. An ambitious person would flip it halfway through.
Mix mayo with remaining Sriracha and lime juice. Adjust heat to your preferences.
Slice cucumbers, radishes and jalapeño. Prep mint and cilantro leaves.
Assemble sandwich by putting mayo, herbs, vegetables and tofu on one side, slaw on the other.