Vegan Brown Sugar and Balsamic Glazed Beets

Don't have a pic today because these didn't last.  I will make them again in a week or so and will try to add a pic then.

If you don't like beets or haven't ever cooked your own, I really encourage you to give these a try.  They are so very good.  I think I got this recipe from our CSA (community supported agriculture) a couple summers ago, so I can't really give credit to the proper recipe writer.  But I did make a couple slight changes to it, so I'll post it as mine for now.  These beets are sweet and tangy and are so good hot or cold.  The glaze thickens as it cools, so the cold ones end up like candied beets. 

(Just a note that the red/purple beets will stain your counters and clothes and fingers.  So take precautions and change out of your favorite white shirt before prepping these.)

BROWN SUGAR AND BALSAMIC GLAZED BEETS

About 8 beets, peeled and sliced

1 1/2 cups water (or enough to cover)

1/2 cup brown sugar, packed

1/4 cup balsamic vinegar (red works better than white)

2 tablespoons vegan butter

1/2 teaspoon fresh cracked black pepper

Bring everything to a boil in a large pot.  Then turn the heat down to a simmer and leave uncovered to cook about 40 minutes or until the sauce is thick and "glazy" on the beets.  If you go too long, it will burn.  So be sure to check it and stir every few minutes while it cooks.

VEGAN ENERGY BALLS (a.k.a. Buzz's Sweet Sticky Balls)

I was rummaging through the pantry this afternoon trying to find a quick, healthful and portable snack to take to the local Hershey Track and Field Meet today.  (My son took first in the 400m.  Woot-Woot!)  I couldn't find anything that looked like a good snack for the kids.

I've been looking for a good energy ball/bar for a while for my son to use at swim meets but I'm never too impressed with the recipes I find on the internet. I figured I could just start making it up and we would see what turned up. So I started pulling random items off the shelves.  Then I grabbed the food processor and went to town. 

And the end product turned out pretty good.  They were a big hit at the track meet for the kids (6 out of 7 ate them like crazy).  A couple adults tried them and commented on how good they were.  And my husband LOVED them. Like really loved them.  So I've decided to name them after my amazing husband, Buzz.

I hope you enjoy eating Buzz's Sweet Sticky Balls!  I know I do.  They are actually kind of hard to resist.  I tried to eat just one, but I had to have the second one too.

They're that good.

And the recipe is super easy.  Throw everything into the food processor and let her run.  I have a really good processor, so it worked fairly quickly.  Remember that your machine is meant to work, so don't quit before they come together.  It may take 3-4 minutes of pulsing it. Work that machine.  Work it hard.  Work it until it gets hot.  Yeah, baby.  That's how you do it. Work it. These balls end up more chewy than crunchy, so keep that in mind as you are pulsing the nuts.

Okay, that's enough. I'll get on to the recipe.  I made one batch with raw almonds and then another batch with roasted cashews.  I liked the cashew one better, but you can decide for yourself. I used a smaller size cookie scoop to shape them and got 2 dozen out of a batch.  Keep them in the frig and use them for pre or post workouts, or just for an afternoon pick-me-up.  I rolled the balls in powdered sugar just because I didn't want them to stick to each other at the track meet.  If I was eating them at home I would skip that step.  Enjoy my husband's sweet sticky balls!

ENERGY BALLS  a.k.a. BUZZ'S SWEET STICKY BALLS
1 c. almonds or cashews (raw or roasted)
12 prunes (or dates)
2 T. vegan chocolate chips
1 c. sweetened flake coconut
1 t. vanilla
2 T. maple syrup or agave nectar
1 c. oats

1/2 c. powdered sugar (optional) for rolling in after shaped

Put everything except the powdered sugar in the food processor and pulse until it comes together.  These end up more chewy than crunchy.  Roll into 24 quarter-size balls.  Refrigerate for at least 30 minutes.  Serve as is or roll in powdered sugar to serve.

3-IN-1 Steamer Pot

A few friends of mine were over cooking with me and mentioned that they love my 3-in-1 steamer basket/pasta strainer/stock pot.  I received it from my bestie, Susie, years ago and am in need of new one.  I use it all the time.  So many people think they can't cook because they don't have fancy equipment in the kitchen.  But that's just not true.  With just a good knife, a cutting board and this pot you can create amazing meals.

(I probably shouldn't have taken the picture on the stove since I'm not really using the pasta strainer and steamer basket on the fire.  Just the big pot. The lid is not pictured.)

I love this pot/pan because it save me time and dishes.  I highly recommend you get one and use it.  It makes "1-pot" meals fairly easily. You may need to cook the pasta first (uncovered) and then steam your veggies, but it is still quick and easy.  I really like to add broth or seasonings to the water in the bottom and that flavors whatever you steam on the top.  It just adds a little extra flavor, or changes the flavor from the same old plain veggies.  Freshly steamed veggies are so much better than the microwave and they hold their flavor and nutrients better than if you boil them.  And, in most cases, it takes longer to boil the water than it does to actually cook the food.  Get the water on the stove and spend a few minutes prepping veggies.  Then it will all get done at the same time.  Fresh and hot and oh, so tasty.

Some suggestions:

Corn on the cob in the big pot, steamed green beans and other veggies in the steamer basket on top (that's what's for lunch today).

Soba or Rice Noodles in the pasta strainer with "stir-fry" veggies steamed on top (without the oil of stir frying).  Toss together with your favorite Asian-inspired sauce.

Miso soup in the pot, steamed edamame (or other veggies) on top. The soup flavors the edamame very nicely.

Spaghetti or other pasta in the pasta strainer and zucchini, yellow squash, red peppers, mushroom, etc. in the steam basket.  Toss together with a little red sauce or pesto.

Boiled potatoes in the bottom and carrots, cauliflower, and/or broccoli in the steam basket. Throw them all together and cover with Not-cho cheese sauce.  (Try adding a little beer and shrimp boil seasoning to the potatoes for a great kick of flavor!)

Creamy white beans cooking in the stock pot and kale steaming on the top.

The possibilities are endless.  YOU CAN COOK.  Really, you can.  It doesn't take a lot to make something healthy and special and yummy for you and your family.  Happy cooking!!

VEGAN SWEET RICE

(I've been trying to post some "comfort food" recipes these past few days based on feedback from you readers.  I love feedback.  Please keep the comments and suggestions coming!)

We ordered in Chinese food the other day.  I was having a rough day and I think Moo Shu is capable of fixing most of life's problems. So we ordered Veggie Moo Shu (no egg) and Veggie Delite with Tofu.  It was so very yummy.  Moo Shu makes me happy.

But they always pack in way too much rice.  Even when we cook rice at home, we always end up with extra.  I follow serving sizes, but they must be big servings.  Anyway, I actually had leftover brown rice in the frig and then a take-out box of white rice from the restaurant. I really hate wasting food, so I had to use up that rice before it became a brick. What do you do with that leftover rice?   Make sweet rice!

My kids and I love this sweet rice.  I eat it for breakfast or snack.  It is kind of like Rice Pudding but I didn't call it Rice Pudding because I think pudding implies certain things.  This is not pudding, but it is yummy and simple.

I don't really have a recipe because I always end up using leftover rice in this one and it really just depends on how much you have.  So I'll just walk through the simple process.

SWEET RICE (USING LEFTOVER RICE)
Put your leftover rice in a sauce pan, no more than half-way up the pan.

Use enough plant milk (unflavored or vanilla) to just cover the rice.

Add in anywhere from 2 T. to 1/2 c. sugar depending on how much you are making.  Also, I use far less sugar when I use flavored milk and/or raisins or dried fruit because those sweeten it enough.  I made a big pot today and only used a about 2 T. sugar.  Feel free to use maple syrup, agave nectar, brown sugar, or whatever sweetener you prefer.

Sprinkle with cinnamon and a little nutmeg and stir in raisins or other dried fruit.

Bring to a low boil, then cover and cook on LOW for about 15 minutes. 

Stir in a little vanilla at the end to serve.  This is good hot or cold.  So save it up for your breakfast tomorrow morning.  Leftover leftovers.  How great is that?

VEGAN CUBAN BLACK BEANS (SLOW-COOKER)

VEGAN CUBAN BLACK BEANS
2 c. dried black beans, cleaned and sorted
1 white onion, chopped
1 green pepper, chopped
2 t. cumin
Salt and pepper to taste
1 Bay leaf
2 T. tomato paste
6 c. veggie broth
2 T. lime juice or red wine vinegar

Stir all together in crockpot and cook on high 4-6 hours.  Remove bay leaf.  Serve over brown rice or corn bread.

Vegan Green Pasta

VEGAN GREEN PASTA
Cook pasta according to directions:
1/2 box gemelli or rotini pasta (wheat or rice)

Steam veggies to crisp-tender:
1 head fresh broccoli, cut into florets
1/2 pound fresh green beans, cleaned and snapped
1 bunch fresh asparagus, cleaned and cut into 2" lengths

Stir all together with:
1/2 c. pesto sauce (my recipe is on the March 8, 2011 blog or use your favorite)
2 c. frozen peas, thawed and slightly warmed

Top with:
Toasted chopped almonds or pine nuts
Chopped cold tomatoes

Vegan Sweet Potato and Chickpea Curry

This dish is probably not your traditional curry dish, but you have to remember I'm just a small town girl in the middle of Iowa.  It is slightly sweet and warm and a great comfort food.  I even have a couple day care kids who eat it up.  You can always add in more flavor or heat to make it how you like.  This version is MILD.  I made it for the kids, so I kept it simple.  I also use the coconut milk that you find with other drinkable milks (and not the fatty stuff in the can).  I'm sure the canned stuff is much tastier and thicker, so use it if you prefer, but the drinkable milk works fine with far less fat.

SWEET POTATO AND CHICKPEA CURRY
(serve over rice)

2 cloves garlic, minced
1 white onion, chopped
1 sweet potato, peeled and cubed
4-5 small red potatoes, cubed
2 cans (or 2 1/2 cups) chickpeas (garbanzo beans), drained and rinsed
1/2 head cauliflower, cut into florets
2 c. frozen peas, thawed
3 T. curry powder
2-3 cups coconut milk (enough to cover potatoes)
juice from 1/2 lemon
salt to taste

In a large fry pan, soften the onion and garlic (do not brown) in a small amount of olive oil or broth.  Add in sweet potatoes, potatoes, chickpeas, curry powder and cook another 3-4 minutes. 

Stir in coconut milk and cook until  potato is tender.  Stir frequently.  Add in the cauliflower and cook another 3-4 minutes.  Then stir in lemon juice, peas and salt.  Cover and cook just until peas are warmed and cauliflower is crisp-tender.