experiments

I tried a few new recipes from The Ultimate Uncheese Cookbook just to avoid a trip to the health food store. The Chedda Cheez came out pretty good and has a nice flavor. The kids said it was too spicy to replace Vegan Gourmet cheddar, but they think it would be good as nacho cheese. It has a really strong roasted pepper flavor which might be why they called it spicy. It's always fun to cook with agar!!



Next was the Creamy Roquefort Dressing and Dip. Bland, bland, bland. I was really looking forward to this one but it was a disappointment. Partly because I loved Roquefort before being vegan, but mostly because I spent ALOT of money on the Umeboshi paste that the recipe calls for.




This last experiment was something my husband suggested, because of his love for Matzah Lasagna, and his desire to make a dent in the dozens of boxes of matzahs we have in the pantry. I thought it was a completely weird idea, but as usually happens when he comes up with an idea for a new dish, it was REALLY good!! So, introducing Enchilatzah Casserole!!!



This version was made with potatoes, black beans, and MSF Chik'n Strips. I meant to put greens in, but forgot. None of us liked the Chik'n strips so we've decided next try will be more potatoes and maybe taco flavored lentils.


I will leave you with a picture of the "breakfast in bed" my girls surprised me with a few days ago. Leftover Enchilatzahs, tortilla chips, carrots, cucumbers, and ice water. So sweet!

greens

Two recent meals that were devoured by the whole family. I may have to change the name of the blog soon as the whining is becoming very infrequent. Asking for salads...eating greens...what's next!?!

Spanakorizo from Madhur Jaffrey's World Vegetarian



Lentil and Greens Stew (recipe) made with chard and kale. Served in a bread bowl. Gotta love that edible dinnerware! :)



Seriously, I am really seeing a change in my kids lately. Sometimes, I can't believe it. Mainly talking about my 6, 8, and 16 year olds (the 5 and 3 year olds are still not on board yet!) They discuss with me how sick they feel when they eat certain old favorites, and how much better they feel when eating healthy...they comment on how good dinner smells and then sit down and dig in, not questioning what the ingredients are...they specifically REQUEST undisguised, veggie-filled dinners...I could go on. This might not sound so amazing to some of you but it's like a complete turn around for them. Along with our bad choices in food, we had some pretty bad behavior in our kids at the dinner table. Who knew changing their diets would help in so many ways?

vacation, families, and food

I've recently returned from vacation, had a wonderful time visiting extended family in San Diego and Sacramento. We ate so much garbage though. I'm really disappointed in myself. I want to be an inspiration and an example to my family and, instead, I eat what's easy and what's offered just to not be difficult. On one occasion, I contributed some food to a meal and with the exception of a few "What's that?" questions, it sat untouched and ignored by all but myself, my husband and my dad. When I try to teach them about eating better I get called a food nazi. So, I retreat, hoping some day they will understand that they can feel better if they eat better. Then, maybe they'll want to listen?

I was determined to avoid the fast food rut that we get into on long drives. I packed a snack bag for each of us to have in the car. It included crackers, sliced vegan cheese, carrot sticks, cucumber slices, apple slices, water bottle, Fruitabu (new Costco item - yay! LOVE that they call it "smooshed" and printed it right on the box. How fun! and that they are trying to give us parents an option for Fruit Roll-ups- THANK YOU Stretch Island!), and homemade chocolate chip cookies. The kids loved having control of their own snacks and it kept them fed and busy most of the way.

The kids and husband were begging to eat healthy the minute we got home. My husband has requested more greens, at every meal. So, I tracked down some interesting recipes to try out this week. The first was Sauteed Mustard Greens with Chorizo and Corn. I have fallen in love with mustard greens. Just used vegan ingredients with this recipe. Try it with Field Grain Roast Mexican Chipotle sausage



This is a keeper. The first night we had it served over brown rice. The next morning for breakfast, we stirred the leftover rice into the greens and wrapped it in a multigrain tortilla. For dinner, homemade tomato soup with a big scoop of the leftover greens. As much as I like freshly cooked greens, I'm really liking the precooked greens mixture in the fridge, ready to go into anything.

We also tried Pasilla chilies for the first time. I see them all the time at the market - beautiful, shiny, green chilies - but I didn't know what to do with them so I never bought any. They are so delicious and SPICY! We roasted them, stuffed them with cheesy smashed potatoes, coated with spicy breading and baked them. Good stuff. Too hot for all but one of the kids but easily cooled off with some ranch dressing or sour cream.

This is a picture of them after roasting and peeling...



and here they are after baking...