Beanie Weanies (GF and V)

I have no idea how we got on the conversation of Beanie Weanies this morning.  I think it started with weanies and progressed from there to my son asking if we could have Beanie Weanies for lunch.  The other daycare boy at my house said he had no idea what that meant. What kind of kid has never had Beanie Weanies?  I'm going to have a good long talk with that boy's parents.

So it's a kid-friendly pot of Beanie Weanies and Mini Tator Tots for lunch today. My favorite way to eat them is over a hunk of corn bread, but I got out-voted today. I don't really follow a recipe so much as a list of ingredients, so these are approximate amounts.  Taste it and adjust it to your liking.  I would normally put everything in a casserole dish and then bake it slow (or crock pot it).  I mix and match the beans, but this is what I had in the house today.

I hope this takes you back to your childhood!

BEANIE WEANIES
1 large can vegetarian baked beans (I like Bush's)
1 can white beans (cannellinis, navy or butter beans)
1 can green beans and/or yellow wax beans
1/2 white or yellow onion, chopped
2 T. maple syrup
2 T. brown sugar
1-2 T. yellow mustard
(sometimes I add BBQ sauce, too, but my son doesn't like it so I left it out today)
Fresh ground black pepper

3-4 vegan hot dogs (I like Good Dogs, but Smart Dogs are good, too), chopped

Combine it all together in a large pan or soup pot.  Cook on low for about 45 minutes, stirring to make sure sugars don't burn/stick on the bottom.

Tuscan White Bean Soup (GF if using rice pasta)

I'm not sure where I got this recipe, but it is not mine.  I have it scratched on a piece of paper, so I'm sure I wrote it down off the internet somewhere. If it's YOUR recipe, let me know and I'll give proper credit where credit is due.  My kids and hubby really liked this one on a cold, rainy night yesterday.  I served it up with some fresh wheat bread and fresh fruit.  If you aren't a big fan of the rosemary, try Italian seasoning mix instead. If you like your soup less "soupy" and slightly thicker, try mashing a can of beans and adding that to the broth.

This soup is very simple and quick to make, so it worked great on a night when we had school conferences and swim practice.  And, as with all soup, it's better the next day.  I can't wait for lunch!

TUSCAN WHITE BEAN AND SPINACH SOUP

2 garlic cloves, finely minced

4 green onions or 1 small onion, finely diced

6-8 cups vegan no-chicken broth or 6-8 cups vegetable stock

1 (14 1/2 ounce) can diced tomatoes

2 (14 1/2 ounce) cans white beans (cannellini or navy beans, drained)

1 1/2 -2 cups whole wheat pasta shells

2 teaspoon rosemary or Italian seasoning

5-6 cups baby spinach (approx. one bag), cleaned and trimmed and coarsely chopped

1/2 teaspoon fresh cracked black pepper

1-2 t. crushed red pepper flakes

Directions

In a large soup pot, saute the onions and garlic in 3 T. of the broth.  Add broth, tomatoes, beans and rosemary to pot, then season with black and red pepper. Bring to boil. Add pasta and cook 12 minutes. If the soup seems too thick for your liking add a bit more broth. Add spinach and cook until wilted.

Brown Rice with Veggies and Tahini Sauce, Eli's Miso Soup (both GF and Vegan)

I watched the movie "Forks Over Knives" (highly recommend you watch it, too!!) and immediately ordered the book to find some of the recipes from the show. I found one recipe for Steamed Veggies and Tofu with Brown Rice.  It looked really good, but I didn't have time or ingredients to make it just as listed.  So I "mommed" it a little bit, turning it into a fast and easy meal for a busy Monday night.

My son, Eli, loves miso soup from the sushi restaurants and decided to make his own version last night to go with our rice dish.  These two recipes are credited to others, but have our own personal touch to them. 

For those that are not familiar with Tahini, it is a sesame seed paste found with the health foods or sometimes with peanut and other nut butters.  It has a peanut butter-like flavor, and can be used as a peanut butter substitute for those with allergies. (A friend has used it to make puppy chow snack for kids with peanut allergies and said it was really good.) If you like peanut sauce at your local Asian restaurant, you will like this dish. 

BROWN RICE, VEGGIES AND TAHINI SAUCE
RICE
1 1/2 c. brown rice
3 1/2 c. water for steaming
1/4 t. fine sea salt

Combine all in sauce pan and bring to a boil. Cover, turn heat to low and let cook 45 minutes.  Turn off heat and let sit 10 minutes.

VEGGIES
1 large bag of frozen stir-fry vegetables
1 brick firm tofu, cut into chunks or triangles

Steam veggies and tofu in steamer for about 8 minutes or until hot.

SAUCE
1/2 c. tahini (sesame seed paste)
1/4 c. low sodium soy sauce
1/2 c. veggie broth or water (or more to make it "sauce" consistency)

Serve veggies on rice and drizzle with sauce.  Top with chopped green onion, pine nuts and/or sesame seeds.

ELI'S MISO SOUP
5 c. water
3 green onions, chopped small
1 1/2 T. miso paste dissolved in 1/4 c. warm water
1 T. soy sauce
1/3 brick tofu, cut into tiny cubes
1-2 handfuls of fresh spinach

Bring water and onions to a boil for about 5 minutes.  Turn down heat to a low simmer, add miso, soy sauce and tofu and cook until hot. Do not boil. Add spinach and cook just until wilted. Serve hot.

Working on a meal plan

I'm working on a meal plan and thought I'd do a quick post with some ideas.  I'm not posting recipes today, just a list of ideas.  These are things my family will be eating in the next week or two (fall season in Iowa).  Some are recipes previously posted, some are just standards we like here.  I usually add fresh fruit and fresh veggies or salads to each meal to round it out.  If you see something that strikes you and you want the recipe, just send me a note and I'll get it posted for you.  Happy Cooking!

Mushroom Barley (posted March 8, 2011)

Mexican Casserole (layered black beans, refried beans, salsa, soy chorizo, vegan cheese, topped with green onions and olives)

Vegan Lasagna (using tofu ricotta--posted May 31, 2011, marinara sauce and lasagna noodles)

Chili (posted February 16, 2011) with Beer Bread

Potato Leek Soup (posted February 12, 2011) with Garlic Bread

Spinach Artichoke Pita Pizzas (May 16, 2011) with Salad

Tomato Basil Tart (puff pastry spread on a cookie sheet topped with tofu ricotta, fresh tomato slices, fresh basil and baked 20-25 minutes at 425 degrees) with Garbanzo Bean Salad

Tofu Foo Young with Rice, Edamame

Potato Veggie Soup (posted August 14, 2011) with Homemade Bread

Gnocchi with Marinara Sauce, Garlic Bread and Salad

"B"LT with Avocado Sandwiches

Mushroom Stroganoff over Noodles

Zucchini Bake (posted July 14, 2011) and Bean Salad

Pasta Pomodoro (posted June 23, 2011, I will add chickpeas to the recipe this time), Wilted Spinach Salad

Breakfast options for the meal plan include tofu scramble, waffles, baked oatmeal and pumpkin spice muffins as well as the ol' standards cereal and toast.

Creamy Roasted Red Pepper Sauce (Vegan and GF)

I kind of had an itch to fool around in the kitchen tonight. (Best sarcastic/inappropriate comment wins free vegan muffins.)  And fooling around in the kitchen always makes me hungry!

My son has been bugging me for mac and cheese lately, so I thought I would give in and make him a batch.  But my hubby and I didn't want the dairy.  I started digging around in the pantry and frig to see what I had and what could I do with it.  I found a jar of roasted red peppers and thought that would make a good cream sauce.  But I was out of plain vegan milk and didn't think very vanilla would do the trick. So what could I do to make it creamy? 

TOFU TO THE RESCUE!

I grabbed a brick of tofu and the blender and threw it all in.  I kept it fairly simple and it actually turned out pretty darn good.  Eli even grabbed a serving of it after he finished his "normal" mac and cheese.

Let me be clear about this.  I was NOT attempting to make some sort of mac and cheese substitute. This is mac, but with a pepper sauce instead of cheese.  Don't make it thinking you can pass it off for a box of the blue stuff (although the color is pretty close).

This is a completely made up recipe.  So if you think you can make it better, start messing around in the kitchen.  Just be sure to post pictures! ; )

MACARONI WITH ROASTED RED PEPPER TOFU SAUCE

(serves 4, GF if made with rice/corn pasta)

4 servings whole wheat or multi-grain macaroni, cooked according to package directions

(reserve 1/2 cup pasta water)

1/2 brick firm tofu

1 jar roasted red peppers (do not drain)

2 T. olive oil

2 cloves garlic, minced

1/2 onion, diced

1 T. fresh basil

salt and pepper

crushed red pepper to taste

Place tofu and peppers in blender and blend until smooth.  Heat olive oil in pan and cook garlic and onion until soft but not brown. Add to onion, garlic, basil and seasonings to the pepper mix in blender.  Process for 1-2 minutes until completely smooth and creamy.  Pour back into fry pan and warm (do not boil).  Add cooked pasta and reserved pasta water to pan and toss to coat pasta.  Serve with fresh parsley and more crushed red pepper.

Whole Wheat Bread (or Buns or Rolls)

It's that time of year when I get the itch to bake and bake and bake.  Then this weekend I was asked to substitute teach Sunday School and the lesson was on the parable of the yeast (Matthew 13:33).  I had the Sunday School kids make Bread-in-a-Bag. That yummy yeast smell had me craving for some good buns. 

So I took my "regular" recipe for whole-wheat bread that I've used for years and then I veganed it up.  (Yes, "to vegan" is a verb.  At least it is now.)  It turned out pretty well, but I wish I would have let it rise a bit longer on the last step.  Don't rush your dough.  It is sometimes an all day process (depending on temperature and humidity in your home), but it is worth it to smell that fresh bread baking.

The best part was my boys (the little ones and the big one) came home and went nuts over all that fresh baked, homemade goodness.  And I really enjoy me some boy lovin'!

I'll include both the Bread-in-a-Bag recipe that's fun for kids as well as my real recipe.  The real one makes 3 loaves of bread, so share one with a friend and throw one in the freezer for another day.  If you aren't a bread maker or haven't seen it done, let me know and I can talk you through it a little more.  Don't be intimidated, it's really not that difficult. 

BREAD IN A BAG (each bag makes 2 rolls)

1 qt size ziplock bag
1/2 cup white flour
1/3 cup whole-wheat flour
1 teaspoon rapid rising yeast
1 tablespoon brown sugar
1/4 teaspoon salt

Put all ingredients together in bag.

Add: 1 tablespoon oil
1/3 cup hot tap water

IN CLASS: Mix and knead until dough forms a ball in bag. Let rest for 30 minutes.

 
AT HOME WITH AN ADULT HELPING: Turn dough out of bag and knead again.  Divide in half and form 2 rolls. Let rise until doubled in size.  Place on a greased cookie sheet and bake at 375 for 10-15 minutes.

NANETTE'S WHOLE WHEAT BREAD

3 cups warm water (110 degrees F/45 degrees C)

2 (.25 ounce) packages active dry yeast OR 4 1/2 t. rapid rise yeast

3 T. cup honey or agave nectar

3 c. all-purpose or bread flour

2 c. whole wheat flour

3 T. oil

3 T. brown or white sugar

1 T. salt

3 ½ (or more) cups whole wheat flour

2 T. butter (vegan), melted

In a large bowl, mix warm water, yeast, and honey. Add 3 cups white bread flour and 2 c. whole wheat flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

Mix in 3 tablespoons oil, sugar, and salt. Stir in 2 cups whole wheat flour.

Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

Punch down, and divide into 3 loaves (or 24 balls for buns, or 36 small balls for rolls). Place in greased 9 x 5 inch loaf pans (or on greased cookie sheet) and allow to rise until dough has topped the pans by one inch (or doubled in size).

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes for loaf bread (10-15 minutes for buns); do not over bake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.

(Note: Sometimes I brush with butter before baking. This helps it to brown a bit more.  Be careful not to puncture the dough when brushing with butter since that will cause the dough to fall.)

NOT Sesame Chicken -- Crispy TOFU with Broccoli and Sesame Sauce

Every time I see sesame chicken, I think of my sweet nephews.  They love it, and so does my family.  They love the crunch and the sweet sauce.  It's really a great dish and something I've tried and tried to "vegan up" for a long time.  I've messed with this sauce recipe for months trying to duplicate what we have at restaurants, and I think I've finally come pretty close.

This last week, my family went to our favorite local restaurant, The Mandarin.  On a whim I asked our waitress if the cook might consider making sesame chicken with tofu instead of meat.  She thought about it a while and then scratched some notes on her little order pad.  And what showed up at our table was SUPER YUMMY!  We loved it and it inspired me to try it again here at home.  Made it last night and not one drop was left.  As a matter of fact, they dug in so quickly I didn't even get a picture.  I will try it again and post a pic when I can.  Give it a try!

CRISPY TOFU WITH BROCCOLI AND SESAME SAUCE
Broccoli:
Clean and cut one head broccoli into large florets. Steam broccoli for 4-5 minutes or until crisp-tender.

Crispy tofu:
Oil for frying
One block firm or extra-firm tofu cut into bite size squares or triangles, drained on a paper towel
1/2 c. corn starch
1 t. ginger
1/2 t. white pepper
Mix the ginger and pepper in the cornstarch and coat tofu pieces well with mixture. Heat enough oil in a fry pan or wok to come halfway up the chunks of tofu.  Fry tofu in hot oil for 2-3 minutes per side until golden brown and crispy.  Drain on paper towels.

Sauce:
3 T. Honey or Agave Nectar
2 T. Sugar (white or brown)
2 T. Ketchup
1 T. Vinegar (white, apple or rice)
1 T. Soy Sauce
1/2 t. Sesame Oil
1/4-1/2 t. chili sauce (optional, to taste)
Mix everything together in small sauce pan and bring to a boil.  Let boil 2 minutes, then remove from heat.

Toasted sesame seeds for sprinkling on top.
1-2 green onions (optional, sliced at an angle for garnish)

Plate tofu and broccoli and drizzle with sauce.  Sprinkle with sesame seeds and cut green onions.