Vegetable Barley Soup

I am feeling a bit under the weather.  The whole house (family and day care kids) has the runny/stuffy noses and a good cough.  What's better for a cold than a good soup?  I pretty much made this up just from what I have around the house.  All the kids ate it up (even the picky one). 


A quick note about turnips.  They are good (really!) and if you haven't tried them, you should.  Just peel and chop--think of them like a potato.  Baby turnips have a sweet and delicate taste and are the size of large radishes. The larger, winter turnips are more flavorful and have a peppery kind of taste.  (The leaves/greens are also edible and yummy.)  Try them as turnip french fries (baked or fried). Or chop turnips and carrots to about the same size then cook and serve them as a mixed veggie side dish.  Just do whatever you normally do to carrots.  Boiled turnips can be mashed like potatoes.  I like to substitute turnips for potatoes in soups and stews.  Good stuff!

The lunch menu today was Vegetable Barley Soup with Pita Chips or Bagels (kids had Asiago Cheese bagels) and Apple Slices. This was quick and easy and warm and comforting.  I'm glad I made enough for supper, too! 

VEGETABLE BARLEY SOUP
2 t. olive oil
1 clove garlic, finely diced or grated
1 leek, cleaned and sliced
3 carrots, peeled and sliced
1 turnip, peeled and diced small
1 can diced tomatoes (or stewed), with liquid
1 can white beans (cannellini or navy), with liquid
3 c. veggie broth (Better than Bouillon vegetable base is my fav)
1-2 t. dried basil
1 bay leaf
3/4 c. quick-cooking barley


Heat oil in pot, saute garlic until soft but not brown.  Add all ingredients except barley.  Bring to a boil, then simmer until veggies are crisp tender.  Add barley, cover and cook for 10-12 minutes. Remove bay leaf before serving.

Chopped! (Grilled Mushrooms)

There's a show on the Food Network where chefs are challenged to make a meal out of what seems to be a totally random basket of ingredients.  They open the basket and then have to come up with an appetizer, a main dish, or a dessert.  At the end of each course, someone gets "chopped" off the show.  I love it.  I love to pause the show after the ingredients are revealed and make a quick list of what I would do with those ingredients, then I watch to see if I had any of the same ideas as the chefs.  Sometimes I do, and sometimes I think my ideas are even better than theirs.

My husband has now tolerated "this vegan thing" for a couple weeks.  His words say he is supportive and happy and doing just fine with it.  But I can tell he's not so enthusiastic anymore.  We all like the adventure of trying new things, so I told him to grab Eli and sit down with a few cookbooks and see what looks good.   Then I sent them to the grocery to store to buy "whatever looks good" to them.  They came home with some great stuff.

There were the old standards:  tomatoes, peppers, carrots.  But there were also a couple surprises: turnips, various mushrooms, snow peas, coconut milk, barley and orzo pasta.  They also grabbed a ton of good, fresh fruit.  I love it!

So now I'm challenged to use up these ingredients (before they go bad) in some sort of yummy way that is satisfying to my family. (I'm hoping you have some suggestions to get me started.  Post any ideas in the comments sections!)  Keep reading this week and we'll see if I can make it to Friday without getting "chopped" out of the kitchen! 

Monday's menu was Roasted Squash and Brown Rice Risotto (just warmed up out the freezer from last week), Grilled Mushroom Kabobs, and Fresh Fruit (strawberries, blueberries, pineapple, melons). The mushrooms were a big hit--we are all 'shroom lovers here.


GRILLED MUSHROOMS
2 T. olive oil
2 t. balsamic vinegar (or red wine, or whatever you like)
1 garlic clove, finely minced or grated

1/2 t. fresh thyme, minced or 1/4 t. dried thyme
1 t. fresh basil, minced
Sea salt
Freshly cracked black pepper
Button mushroom and Baby Portabella Mushrooms (brushed clean, bigger ones cut in half)


Stir together oil, vinegar, garlic and seasonings.  Toss mushrooms in marinade to coat evenly and immediately thread onto skewers.  Grill on all sides until heated through and golden brown, drizzling any extra marinade on mushrooms as they cook (about 3 minutes per side). 

Note: I have an indoor grill.  If you don't, just put these under the broiler (on low) in your oven for a few minutes on each side.  Be sure to watch it close if you use wooden skewers--don't burn down the kitchen!

Crispy Tofu and Steamed Veggies

My whole family has the cold-cough-crud and is pretty grumpy and miserable.  I made a quick supper tonight that was mild and a little sweet, just to get the kids to eat. It was a pretty good dish, and my husband (who normally doesn't care for tofu) really liked the crisp texture to the fried tofu.  I have to agree it was a good way to have it.

Tonight's menu was Brown Rice, Crispy Tofu and Steamed Veggies served with Edamame and Pineapple Chunks.

Listed is the mix of steamed veggies that I used tonight.  Feel free to use whatever you like, or just substitute in a frozen bag of mixed veggies (stir-fry style works great) for a very fast meal.  I made Minute Rice (brown rice), put the veggies on top, then topped with the crispy tofu.  I drizzled teriyaki sauce (I made it, but only because I didn't have a bottle in the frig) on top of the whole thing.  I steamed the edamame just until warmed through, lightly salted.  The kids love it because they like to pop the beans out!  (Buy it in bags in the freezer section.)  I also added some of the pineapple juice to the teriyaki to thin it out and sweeten it a little.  Sprinkle a little toasted sesame seeds on top just for fun!

CRISPY TOFU and STEAMED VEGGIES

Tofu:

1 (12 ounce) package Extra Firm Tofu, drained, patted dry and cut into cubes or thin slices

3 T. Cornstarch

Oil for frying

Hoisin or Teriyaki sauce.

Heat enough oil so that the tofu will be half-way submerged.  Dredge tofu in cornstarch.  Fry tofu in hot oil for 3 to 5 minutes on each side, or until crispy.  Drain on paper towels.

Veggies:

1 head Broccoli, cut into florets

2 large Carrots, cut into matchsticks

1 Zucchini, sliced

1 small bag Sugar Snap Peas

1 tomato, cut into wedges

Steam all except tomato until desired crisp-tender texture.  Add tomato at last minute just enough to heat.

Drizzle entire dish with hoisin or teriyaki sauce and sprinkle with toasted sesame seeds or peanuts (optional). Serve with hot sauce and more soy sauce to season at the table.

Vegan Out and About

I had a great weekend in Iowa City at the State Swim Meet.  First, and most importantly, my son did AWESOME!  He had a champion attitude the whole weekend and really gave it his all.  He supported his team and participated the entire weekend.  His hard work this season paid off--he got 4th in state for the 50 Backstroke and was 7th in state in overall individual points for his age group.  We are so proud!

We ate at restaurants all weekend, and I really didn't have any major issues.  It was easy to order sandwiches or salads, falafel and pitas, rice, hummus, and lots of baked or steamed veggies.  The only time I cringed a little was at a steakhouse.  I ordered "a baked sweet potato and plate of steamed veggies with no butter."  The waitress must have heard, "no butter on the veggies, but put a mountain of butter on the potato."  My bad for not being clearer on that.  I said from the beginning I would eat what's served to me and not be that lady at the restaurant that complains all the time and sends everything back.  I ate it.  It tasted good.  But it made me realize something.

I'm having a very difficult time putting this into words.  I can't really explain to you my exact reasons for going vegan.  I'm not sure I know these reasons myself.  But I can tell you that it's more than just not eating animal products.  I am actually turned off--almost sickened--by the thought of eating meat, eggs or dairy right now.  It was really all I could do to eat that sweet potato.  I would have eaten it with twice that much butter and a rare steak on the side just a few weeks ago.

Also, my toddler asked me to help her eat yesterday.  She was working on a cold cut combo from Subway.  The fillings had come out of the bread and she was eating it all separate but having trouble.  So I picked up the meat with my fingers and held it for her to eat.  And it was so gross.  I couldn't even lick my fingers after that. 

WHAT IS HAPPENING TO ME?  AND WHY?  If any of you are vegan and can help me verbalize this, please do!  I know that my body feels different than it did a few weeks ago.  Do you think my body knows more than I realize?  Is my body repulsed by animal products because it knows I do better without them?  I couldn't even eat Cheetos yesterday.  And you know I love me some Cheetos.  I've eaten entire large bags of them on my own in just an afternoon.  But I just couldn't do it.

I thought when I started this that I would be fighting cravings and temptations, but it's really the opposite.  I find I'm forcing myself to eat that little bit of butter, working hard to stomach a bite of cookie made with eggs.  This is very, very strange to me.  Do you think I'll just get over it and eventually go back to carnivore-ism? 

Only time will tell...


P.S.  I'M CLIMBING UP ON MY SOAPBOX.  
I do have one major complaint about restaurants (not related to veganism).  I don't drink soda pop.  My kids and husband don't drink it very often.  It is actually more difficult to find something to drink at most restaurants than it is to find a vegan option.  Even the "juice" is made with that syrup, and the "tea" is syrupy and sugary and full of caffeine.  I pay more for a bottle of water than I would to drink pop.  Is it really that difficult to brew a pot of good iced tea?  It's got to be cheaper than the syrup crap.  Good coffee?  Almost impossible to find at a fast food restaurant or even a deli.  I believe that pop is a big part of our country's obesity epidemic and we need to find healthier drink options for our families.  Did you know that people who drink diet soda have the same levels of obesity as those that drink regular pop?  Soda pop is an unhealthy choice that leads to a lifestyle of unhealthy choices.  Just sayin'.
(Stepping down now...)

Tempted and Tested

I don't want anyone to think I'm perfect in this process.  I don't want you to slip a little and think you are the only one.  So I confess now to all of you (well, both of you anyways):  I ate a slice of cold pizza last week.  I had no trouble resisting the hot pizza at the restaurant, but cold pizza is one of my most favorite things ever.  I have also been sneaking Valentine's chocolates all week. But, for the most part, I don't crave meat or dairy at all.  I certainly don't crave eggs.  (Does anyone ever crave eggs?!?)  Part of the reason I started this process is to be more respectful of the process by which food arrives on my table.  I will not waste food in my house that I already have.  I haven't purchased anything that is non-vegan since starting this, but that's because I already have a freezer full of meat and meals, and I intend to use those up feeding my family and daycare kids.

I was tempted yesterday.  It was a field trip day for my in-home child care.  We visited Dutch Oven Bakery and then went to the McDonald's Play Place for lunch.  (For those of you that don't know me very well, this is a big deal.  I have eaten at McDonald's maybe three or four times in the last couple of years.  It's just not my thing.)  And then for supper we ate with the swim team--a catered pasta meal.  My first temptation was at the bakery.  Who doesn't love a cream cheese danish or puff pillow?  But I was good.  I had a coffee and asked for soy milk instead of half and half.  At McDonald's I had the side salad and a split an order of fries with the kids.  For supper I had a salad and spaghetti with marinara (I had requested a vegetarian option at the time of sign-up).  I skipped the goodies, the cheeseburgers and the cheesy bread sticks.  And I felt good.  At the time that I was standing there in front of the food, it was difficult to make the right choice.  But I really did feel full and satisfied all day.  And I want to thank my family and friends for constantly holding me accountable and supporting me!!  I might not have made the same choice if I was alone.  Actually, I'm pretty sure I would have given in to that danish...

I'm nervous that I could be tested again.  You see, my amazing son Eli worked so hard this swim season that he made the State Swim Meet.  He'll be swimming in two relays and two individual events (50 Back and 50 Free).  He practiced when it was 20 below zero windchill.  He practiced when he was tired, had a cold and when he had a million other things he'd rather be doing.  He worked hard and earned this honor.  And we are going to celebrate his hard work by spending the weekend at the swim meet, playing in a hotel and eating out.  We're gone from Friday night until Sunday night.  That's three suppers, two breakfasts, two lunches.  I'll pack snacks.

Here's the challenge:  I LIKE TO EAT.  I don't just want to survive on cold salads all weekend.  I want a meal.  I want something hot and filling.  So I'm working on a plan.

Thank goodness for MapQuest.  I plugged in my hotel and found nearby restaurants.  There's a Starbucks for my soy latte and a good oatmeal breakfast. There's Jimmy John's, a deli and a Subway.  All good lunch options for soups and sandwiches. There's a Hu Hot where I can easily have giant platefuls of tofu and veggies with rice.  There's even Petra Falafel House (I love falafel).  And (because my family has been so good putting up with me) there's a steakhouse where I can treat my carnivores. They also serve huge, baked sweet potatoes and grilled veggies.  All set.

My point is that this really is possible.  It is possible to be vegan and to eat out.  It is possible to stick with animal-free options even on the run.  It may not always be the best or most filling meal, but I only have to remind myself of my own personal reasons for doing this. I'm a little less nervous now, and actually looking forward to a fun weekend away with the family.  I'll let you know how it goes.

If a Second Grader Can Do It, You Can Too! (Eli's Famous Vegan Chili)

I'd like to dedicate this blog to my friends Amy and Mary.  If my 2nd grader can do it, so can you!  I hope he is as much an inspiration to you as he is to me.

I’m going to vent for just a minute.  (I can do that, it’s my blog.)  I get annoyed when someone just leaves meat out of a recipe and then calls it “vegetarian.”  Spaghetti and meatballs with the meatballs picked out is not vegetarian/vegan. And just because donuts don’t have meat in them, doesn’t mean they are a good vegetarian meal!  A kid who eats nothing but plain noodles is NOT a vegetarian.  He or she is a picky eater.  I know a lot of picky eaters who claim to be vegetarian.  Not so.  And it’s kind of disrespectful to those of us who are truly trying to live a more healthful and mindful life.  It is important to decide for yourself WHY you are vegetarian/vegan.  And it is important to cook well-rounded meals that include proteins, veggies, whole-grains and a variety of nutrients.   

Okay, thanks for letting me get that off my chest. But there's always an exception to the rule, right?  Chili is one of those dishes that just leaving the meat out DOES make it vegetarian.  A good chili has a variety of beans, some peppers and onions, maybe corn or other veggies and some tomatoes (diced, sauce and/or paste).  So it really IS a good vegetarian/vegan choice. Round it out with a whole-grain bread, jalapeno corn bread muffins, or even spoon the chili over some whole-wheat pasta to get a few healthy carbs.  Serve it up with more fresh veggies and fruit.  Pour yourself a tall glass of soy milk.  Balance, people.  That's what it's all about--well, that, and the Hokey Pokey.

My son, 8-year-old Eli, makes a great chili.  We had it for dinner tonight, and he cooked it.  He chopped, he drained and rinsed, he sautéed, he stirred, he cooked.  He loves to cook and told us at dinner that some day he might be a chef with his own restaurant and he would cook vegan food for us for free.  I really, really, really hope that happens.  At least the free meal part.  Eli used a very large, very sharp knife to cut veggies.  He used the gas stove to cook.  Yes, there are some dangers.  He knows not to cook like this unsupervised.  But, as my funny hubby says, "How else will he learn that knives are sharp and fire is hot?"  

LET YOUR KIDS COOK!  Get them involved right from the beginning.  Take them shopping and let them choose veggies and new foods.  Sit down and read cookbooks together or search recipe sites on the internet.  Find exciting new things to try with your family and cook together.  Even if you think (or know for sure) that something will turn out like crap, still let them try it.  "How else will they learn that some things taste like crap?"  It will be an adventure and you'll be talking about it for years.  (Just ask my family and friends about the Eggplant Parmesan incident of 2001.)

Before I share the recipe, I thought I’d give the chef a chance to speak his mind about vegan cooking and eating.  So here are a few words from my 8-year-old son, Eli:

“Um, Mom, I’m 8 and a half.  Are you going to change that?  Okay.  I’m really glad that I got to cook for my family and I’m very proud of my chili.  I’m proud because it tasted really, really good and my family enjoyed it.  I don’t have anything to say about the vegan part.“

So there you go.  Tonight’s menu was Eli’s Famous Vegan Chili with  9-Grain Italian Bread and fresh fruit.

ELI’S FAMOUS VEGAN CHILI

(well, it’s famous around here anyway)

 

2 T. olive oil

1 white onion, diced

1 green pepper, diced

2 T. tomato paste

1 c. frozen corn

2 cans pinto beans with juice

1 can black beans, drained and rinsed

2 cans diced tomatoes

½ t. sugar

½ t. oregano

½ t. fresh crack black pepper

1 t. sea salt

1 ½ t. cumin

¼ c. chili powder

Pinch of heat (cayenne or your favorite heat source)

Saute the onion and peppers in olive oil until a little soft.  Add tomato paste.  When warmed through, add in all remaining ingredients.  Simmer 10-20 minutes. 

"WHATEV" Veggie Pasta

Our family calls it this because we use whatev we find at the store that looks good.  (Last night we used an eggplant, two yellow squash, one onion, two cloves garlic, cherry tomatoes and baby portabella mushrooms.) You can grill, roast or sauté your veggies—whatev you prefer.   Then use any shape of whole-wheat/multi-grain pasta you like--bowties, penne, linguini, whatev.   It’s always good and fresh and it’s not like we’re eating the same thing over and over again.  If you make a particularly good combination, let me know!  I love to try new options.

For those of you that require a "RECIPE" to follow with exact amounts and process, this is not it.  I apologize.  This recipe is a fly-by-the-seat-of-your-pants kind of dish.  And I'm a fly-by-the-seat-of-your-pants kind of girl.

Menu: Whatev Veggie Pasta, served with fresh Strawberries, Grapes and Blueberries

WHATEV VEGGIE PASTA (Heginger-style)

Step 1: pick your veggies.  Some good combinations are eggplant, zucchini/yellow squash with portabellas, broccoli with cauliflower and red peppers and carrots, winter squash with button mushrooms, red peppers with tomatoes with fresh basil, etc.  I recommend you go to the store and just pick what looks good together.  Try to make it colorful.  Gracie calls this “rainbow” pasta.  I always start with onions and fresh garlic and add the veggies. The kids love to pick out what they want and that always, always includes baby portabellas.

Step 2: pick your process.  If you are grilling or roasting, start by brushing your veggies with a little olive oil, then season with sea salt, fresh cracked peppercorns and fresh herbs (basil, oregano, parsley, rosemary, thyme, etc.).  If sauteing be sure to use a pan with enough space, and don't overcook them.  You don't want mush. One note—do mushrooms separately because they tend to color the other veggies and make them look dirty.  So I cook them separately and then add at the end.

Step 3: Simple sauce.  I use ½ c. to 1 c. liquid to serve about 6-8.  Doesn't seem like enough, but it is.  Sometimes I use veggie broth, sometimes just water, sometimes dry white wine.  Sometimes I mix it up.  Play with your food.  Bring the liquid to a simmer in a pan with about 2 T. tomato paste (the good kind out of the tube) and season with more herbs of your liking.  This is not meant to be a “saucy” dish.  It’s all about the veggies.

Step 4: Toss it all together with your favorite shaped whole-wheat or multi-grain pasta. At the table, you can drizzle on a little olive oil or even a good balsamic vinegar.  Fresh cracked pepper to finish it off.  I sometimes make homemade garlic croutons.  My kids like it when I sprinkle a few of these on for some crunch.

I usually make about 3 official servings of pasta (half a box-ish) and a big cookie sheet full of veggies.  This is enough for a big meal with friends, or a meal plus a couple lunches.  This dish should end up about 60-75% veggies and the pasta is just to fill in.

I hope you enjoy playing with this recipe and I really hope you share with me what you like.  And if don't share it with me, then well, WHATEV.