I love sweetness of fresh green peas. They seem to be too good to be pureed to become a soup. This is a quick green side dish. I saw the recipe accompanying pork chop and mushed potato on the New York Times long long time ago. For here, of course, the recipe is modified to be vegan. I also added mushrooms for more flavor, but they are optional. This is very good.
Ingredients (makes enough side dish for 4-5 people):
1 lb shelled green peas (fresh or frozen)
1/2 head romaine lettuce
1/4 cup packed thinly sliced fresh mint leaves
1/2 cup chopped yellow onion
1/2 cup thinly sliced mushrooms (any kind, optional)
1 Tbs earth balance
1/2-1 tsp sea salt
1/4 tsp ground black pepper
1 Tbsp fresh thyme or 1/4 tsp dried thyme
1 cup vegetable broth or water
Thaw green peas if you are using frozen. This is not necessary, but helps to shorten the cooking time. Chop romaine lettuce in 1/2″ strip. Thinly slice mushrooms. Chop yellow onion. Thinly slice mint leaves.
Heat a large skillet/frying pan medium hi. Melt earth balance.
Sautée onion and mushroom for 5 minutes or until they become tender.
Add green peas, mint, romaine, thyme, salt and pepper. Sautée until romaine welts for about 1 minute.
Pour vegetable broth or water. Let it simmer for 2 minutes or until everything becomes soft.
Finally spring has arrived. I felt like making something easy to make and easy to eat for my post-surgery mouth. I thought of pasta. Pasta is always soft enough, and fusilli and penne are bite sizes. This simple pasta sauce is easy to make and tasty.
Ingredients: 7-8 oz pasta of your choice, 1 head broccoli, 10 cremini mushrooms, 2 tomatoes, 2 cloves garlic, 1/4 cup raw cashew, 1 tsp sesame seeds or tahini, 1 tsp nutritious yeast, 1 tsp dried oregano, 1 tsp dried basil, 1 Tbsp miso, 1 tsp Better Than Bouillon (or any other dried vegetable broth), 1/2 cup water, salt and pepper
*You can substitute above vegetables with many other vegetables available in your hand. Asparagus, carrots, zucchini, spinach, eggplant are other good choices.
Chop broccoli, tomatoes, and mushrooms. Mince garlic cloves.
Start cooking pasta.
Sauté chopped vegetables in a large frying pan with splash of olive oil for a few minutes until broccoli become tender but not too soft. Sprinkle oregano and basil in. Turn off the heat.
Grind sesame seeds and cashews in a coffee grinder or a blender.
In a small bowl, mix water, ground sesame seeds and cashews, nutritious yeast, and bouillon. Pour this broth in the vegetable frying pan.
When pasta is done. Drain, and add to the vegetable frying pan. Heat it through.
Mexican Plate consists of Spanish Rice, Refried Beans, Creamy Mixed Mushrooms and Kale, chopped Avocado and Tomato. I know it’s a lot to cook at once although each one of them is easy to make.
Tofu Scramble Wrap
Last night’s dinner was Mexican Plate above. Then I added firm tofu to the left over Mixed Mushrooms and Kale, created Tofu Scramble Wrap. I added curry powder, salt and black pepper.
Creamy Mixed Mushrooms and Kale
Ingredients: 1 lb mushrooms (one or all of shiitake mushrooms, enoki mushrooms, crimini mushrooms, portobello mushrooms), 2 cups thinly sliced kale, 1 T nutritious yeast, 1 T tamari or soy sauce, salt and pepper, olive oil, 2 cloves garlic
Splash olive oil on a frying pan. Sautée garlic and thinly sliced mushrooms until soft.
Mix sliced kale in. let it welt.
Season with nutritious yeast, tamari, salt and pepper.
Tofu Scramble Wrap
Ingredients: 1/2 or 1/3 of above left over, 1 firm tofu, 1 T curry powder, salt and pepper, 2 flat bread to wrap
Drain tofu and wrap it with a paper towel. Let it sit on a slanted cutting board for over 1 hour.
Heat a medium sauce pan. Cramble tofu into small pieces by hand. Throw tofu pieces in the pan.
Add the mushroom kale left over in. Mix with a spatula or a spoon.
When it is warmed up and some water is evaporated from the tofu, turn the heat off.
Warm the flat bread in a toaster oven or over a pan for 30 seconds. Wrap the mixture. Eat.
After a movie, we were walking home, and I saw Viva Herbal Pizzeria still open. I wanted to try this joint, but I simply didn’t remember where they were although I walked in front of them many times. Their shop is small and so quietly exists. M was like “Really? Do you want to eat now?” It was late, 10:30 p.m. I said “yes.” When we saw the many vegan choices they had, we were excited. When we got our choices heated up, we both said we can’t finish the piece, we have to take the half to go. But after one bite, we became quiet. I was so happy with my Magic Mushroom slice (1/4 of the medium size pie), that I gave M only a bite to taste. He did the same. We both finished our slice with no problem. There were 2 NYU students group eating before us and they were satisfied with their meals as well. They asked if they deliver to the W 4th Street dormitory. Magic Mushroom Pizza was ratatouille on a spelt crust. Their pizzas are all vegetarian, but some of them use mozzarella, some are totally vegan, some are gluten free. Something for everyone. Yum yum.
Lunch: Mushroom Moussaka, Flat Bread, Limeade—I love eggplants, but I don’t cook eggplants often, so I decided to create one of my favorite eggplant dish, Moussaka. I followed the recipe completely (except I switched from parmesan cheese to vegan mozzarella, and milk to soy milk), which I almost never do. Yet I was not crazy about the result, because it was too cheesy! I scraped off half of the béchamel sauce. Next time, I will use just a bit of vegan mozzarella instead of béchamel sauce. It’s disappointing when a dish requires hours of work turned out not to be great.
Dinner: Mushroom Moussaka, Blue Corn Chips, PIckled Cucumber and Celery