Saturday Dinner - Chicago Deep Dish Pizza (June 5)

Visions of Uno's and Lou Malnati's Pizza has been dancing in my head.

And now on my palate as well.

American Vegan Kitchen by Tamasin Noyen has a pretty authentic recipe (minus the spinach), complete with the sausage (also in the cookbook, and also an easy recipe),  tomato sauce (can it really be called that, it just being drained, seasoned tomatoes?), and dough. The dough, which I popped into my bread machine and forgot about it until it was ready, turned out golden brown and crunchy - no soggy dough here! 

I'll stop raving now, but I do admit pizza is one of my old-time faves.

Suffice it to say everyone loved it.

Ahh.

Cost Breakdown:
1/2 Daiya, 1/2 Follow Your Heart: $5
Can of Eden tomato: $2.50
Homemade crust and seasonings: $1
Homemade seitan: $1
Salad: $3
Total to feed a family of 5:
$12.50

 

A FIVE Star Dish!

Friday Lunch - Chive and Tarragon Mushroom Soup (Kate) (June 4)

This is another one by Kate (age 10). She adores mushrooms and seasoned this one herself. She also loves the sound of 'tarragon' so into the soup it went. It warmed my heart; I knew it was an excellent choice. It turned out delicious!

She thickened the soup using a can of white beans blended with 3 c. vegetable stock. She grilled the mushrooms with onions and garlic, mixed the two, simmered it for a few minutes, and lunch was ready in less than 15 minutes.

Great job, Kate!

 

Chive and Tarragon Mushroom Soup Recipe

Thursday Dinner - Yakitori with Seared Cabbage and Almonds (June 3)

This was awesome! Yakitori is 'grilled chicken' in Japanese.

 The seitan 'meatballs' I made turned out just right - flavorful, held together very well, and moist (is that too cake-y a description?). I made the teriyaki with mirin (Japanese rice wine), tamari, ginger, garlic, and sugar. I quickly grilled the cooked 'meatballs' on my enameled grill pan (highly recommended - food does not stick and it is not non-stick), basting with the sauce. The cabbage was flash seared on the same grill pan (just not at the same time), with some carrots, garlic and tamari. Garnishing the dish are toasted almonds and sliced scallions. I served the teriyaki on the side as extra dipping sauce. Yum! Youngest daughter does not like ginger (too 'spicy'), but otherwise it was a meal we all loved. It was sweet, salty, and a little spicy. Great combination, ask any giant food processing company.

Cat loaned me her manga for the picture. I am such a lucky mother to have a daughter so interested in Japanese culture to have some props ready for my pic.

 

Wednesday Dinner - Root Vegetable Shepherd's Pie with Whipped Parsnip-Potato (June 2)

European Night

Is it just my kids or do all kids and root vegetables not get along? Is it something in their genes?? Hubby and I thoroughly enjoyed this variation of Shepherd's Pie, with sweet potatoes, adzuki beans, turnips, carrots and peas, but the kids...well, didn't. I bet they will when they get older. I've learned that children actually are very sensitive to certain taste profiles, especially bitter. My job, as I see it, is to keep exposing their juvenile taste buds to different flavors, and let them figure it out later.

Mission accomplished tonight.

 

Root Vegetable Shepherd's Pie Recipe 

Wednesday Lunch - Classic Pesto (Mikel) (June 2)

Mikel cooked lunch today. If I didn't know any better, I'd think he was Italian, having chosen most of last week's Italian dishes. His choice for today is no exception: Pesto.

Pesto is one of those super fabulous sauces that is easy to make, store, and cook with. Not to mention tasty.

The pesto used today was made late last week because I did not want the basil to go bad. In addition to the basil, I also add some dark leafy greens. Covered with some olive oil, it can keep for a long time. Oh, did I mention it is heavenly? Mikel used a brown rice pasta to go with his pesto, and his sister slathered some on a whole grain bread and toasted it.

 

Tuesday Lunch - Braised Sweet Potato and Cauliflower (June 1)

Braising the vegetables in tomato puree and orange marmalade certainly gave this dish its flavor profile. Adding the black-eyed peas was a good touch because it balanced out the sweetness of the marmalade with some earthiness of the peas. Overall it was pretty good; very easy to make, too - the whole thing took about 20 minutes. I served it with a hearty whole grain slice of bread.

Maybe not a make-again-please-mommy-dish, but definitely worth making it at least once.

 

Braised Sweet Potato and Cauliflower Recipe

Monday Lunch - Tacos (Cat) (May 31)

Cat cooked the meal for lunch. With a little coaxing, she managed to make some very good tacos. Simple. Pan-seared Boca patties, a can of pinto beans, refried, sliced avocados, tomatoes, and lettuce, and a bit of Better Than Sour Cream. Satisfying and comforting.

 

Sunday Dinner - Roasted Eggplant and Leek on Cornbread (May 30)

Another Mikel pick. This is blue cornbread, with melted Daiya and Follow Your Heart, with roasted eggplant and leeks. Basil is the final touch. The cornbread is a wonderful touch - we baked them in a cast iron muffin pan. You have to foodsit (like babysit) the leeks while they are cooking, otherwise, this is a no-brainer, easy, tasty meal. This dish is practically out of Follow Your Heart cookbook by Janice Right.

 

Sunday Lunch - French Toast with Caramel Apple Sauce (May 30)

The best French Toast recipe we've found so far is in Isa's Vegan With a Vengeance. We topped it with some Caramel Apple Sauce using Granny Smith apples. Yum. Easy brunch meal.

 

Saturday Lunch - Basil Stuffed Shells, Two Ways (May 29)

 Happy Birthday, Mikel

For his Birthday Lunch I made Basil Stuffed Shells, Two Ways. Basil Ricotta, and Bolognese Ricotta. I cooked the pasta sauce for 4 hours, easy to do if you get it on in the morning and stir every now and then. I made the Bolognese adapted from Nonna's Italian Kitchen by Bryanna Clark Grogan, which we have used for Lasagna recipes for the past six years. This was an awesome variation on that recipe, using my Basil Ricotta as a base
They both turned out exquisite.

Mikel's cake was the Portal Cake.

The Cake is a lie.

Uh,... you have to be 15, and, or a gamer to understand the reference, I'm afraid.