Shiitake Fajitas

I remember hearing somewhere (where was it?) that shiitake mushrooms are medicinal, and as such, should not be consumed on a regular basis.  This could be a problem.

Yes.  I've come a long way since the days when the only way I could stomach mushrooms was to puree them to oblivion.  And beyond.

That's not to say that I'm a full-fledged convert.  I still have my issues.  But I will say this- if you are looking to overcome an aversion to mushrooms, the typical button variety is not the place to start.  And shiitakes are.

Why?  Well, first of all, they actually taste better once they've been dried.  If you've ever purchased a pound of mushrooms with good intentions, only to place them in the refrigerator where for the the next few days you see them and think, "I'm just not ready"- until you finally are, but they've become, well, overready- then you know what I'm talking about.  But most importantly, their flavor is fantastic- not overly earthy, and unlike most fungi, they're wonderfully chewy, and not at all rubbery.

Oh- and they make excellent, excellent fajitas.

The beautiful thing about using this marinade to reconstitute your mushrooms, aside from it saving you the extra step of boiling water, is that while the peppers and onions do soak up the marinade as well, the mushrooms become veritable flavor sponges, bursting with deliciousness at every bite.

Shiitake Fajitas
Inspired by this Fajita Recipe

1 oz sliced dried shiitake mushrooms
1 medium yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
olive oil, enough to coat pan

Marinade:
8-10 cloves garlic, minced
2/3 cup water
1/4 cup soy sauce
2 tsp fresh squeezed lime juice
1/2 tsp liquid smoke
1 tsp ground cumin
1/8- 1/4 tsp ground chipotle powder, depending on your spice tolerance
1 tsp salt, or to taste
1/2 tsp pepper, or to taste

Whisk together all marinade ingredients.  Place peppers and onions into large ziploc bag and add marinade.  Gently squeeze the bag to be sure all of your veggies are nicely coated.  Place in refrigerator for anywhere from 30 min. to 2 hours, but no longer (or mushrooms will get mushy.)
Bring large frying pan to medium heat, then add olive oil and marinated veggies.  Cover and let cook, undisturbed, for 6-8 minutes.  Remove cover and stir.  Continue to cook, stirring only when necessary, until veggies are softened.  Serve with warm corn tortillas and your favorite toppings (guacamole, pico de gallo, etc.)  Mexican Red Rice makes a lovely side.  Enjoy!

Curry Pasta with Roasted Vegetables

I have a confession to make... 


I've been gravitating toward a vegan diet lately.  I don't know if this is just a phase, if it has something to do with how the planets are aligned, or if it's because I've been discovering some really awesome vegan blogs lately, but it's happening.  Might as well roll with it.  Moving on...

A few months ago I was thrust out of paradise and back into suburbia with dreams of pepper jelly dancing in my head. Thankfully, the vessel that transported me provided a little something something to make the experience easier.  No, not alcohol, although traveling with toddlers, I really could have used it.  No.  They dished out the most. amazing. airplane food I have ever had.  "Well, that's not saying much."  Let me rephrase- this food was 'thirds' good, and I'm not talking airline portions.  And J2 would not keep his greedy little hands out of it!  If ever I have wanted my child to eat cake instead of pasta with veggies it was then.  The flight attendant made her way to the aisle next to mine.  "Ham sandwich or curry pasta," she asked.  "Curry pasta?" chuckled a female passenger, as if this was the most hilarious and disgusting thing she'd ever been presented with.  "No, I'll take the sandwich."  I looked over at the teenage boy in front of her, hastily slurping his pasta up, saying, "Mmmm... Mmmm!"  Wise beyond his years. Here is my vegan version of what that poor woman missed out on. 

Curry Pasta with Roasted Vegetables

1 red bell pepper, seeded and sliced
1 small yellow onion, roughly chopped
1/2 head of cauliflower, broken into medium florets
1 crown of broccoli (about 1 1/2 cups) medium florets
drizzle of olive oil
light sprinkling of salt and pepper
1 lb pasta of choice
Curry Olive Oil Bechamel (recipe below)

Preheat oven to 400F.   Drizzle vegetables with just a touch of olive oil and sprinkle lightly with salt and pepper.   Meanwhile, prepare sauce.  Bring large pot of water to boil and cook pasta according to instructions on package.  Gently toss roasted veggies and pasta with sauce.

Curry Olive Oil Bechamel
1/4 cup olive oil (coconut oil would be even better, but not as wallet friendly)
1/4 cup flour
1 can (13.5 oz) full fat coconut milk
2 cups good vegetable stock (really, it will make or break this dish- highly recommend making your own- easy and so good
3-4 cloves garlic, crushed
1 tsp fresh ginger, peeled and finely grated (a lemon zester works well for this)
2 1/2 tsp curry powder 
a dash or two of sriracha
salt and pepper to taste

Add olive oil to large saucepan and bring to medium heat.  Use a miniature whisk to stir in flour and heat for about 5 minutes, stirring continuously.  Increase heat to medium high and slowly whisk in coconut milk and vegetable stock.  Keep whisking until mixture begins to bubble and add all ingredients except for salt and pepper, then reduce heat to medium low and simmer, stirring often, about 10-15 minutes until sauce is thick and no gritty flour taste remains.  Finally, season to taste with salt and pepper.

Brown and Wild Rice with Quinoa Vegetable Stir Fry

It really is a wonder that I haven't yet done a post about broccoli- a vegetable that never lasts long in our household.  I am absolutely cuckoo for it.  Want to know what else I'm cuckoo for?  This stuff:

Although I never would have imagined I would be.  When my husband brought it home one day, stating that it looked like "one of those weird things you vegetarians like," I was sure I would hate it.  But it's wonderful, saves so much time, isn't too terribly expensive, and added a lovely rich flavor to this stir fry that even he loved.

Brown and Wild Rice with Quinoa Vegetable Stir Fry
Yield: 4 servings

1/2 - 1 cup salted cashews (I prefer a full cup- adds a nice nuttiness and texture)
2 cups broccoli, separated into florets
olive oil
1/4 cup vegetable broth
1/2 red bell pepper, chopped
1/4 green bell pepper, chopped
1/2 yellow onion, chopped
1 stalk celery, chopped
1 carrot, peeled and shredded
2 green onions, chopped (keep whites separated from dark green)
dash sriracha 
2 packages brown and wild rice with quinoa, cooked according to package
2 tbsp soy sauce
1 tsp toasted sesame oil
1/2 inch ginger, peeled and minced
2-3 cloves garlic, minced
salt and pepper to taste

Toast cashews in medium sized frying pan with no oil over medium heat for just a minute or two until fragrant.  Remove from pan and set aside.  Drizzle a little oil in pan, enough to coat, and add vegetable broth.  Bring to medium heat, then add broccoli and cover.  Cook, stirring occasionally, until tender- about 6-8 minutes, then set aside.
Meanwhile, drizzle a little oil in a large frying pan and bring to medium high heat.  Add peppers, onion, celery, and carrot, and whites of green onions.  Let cook about 5 minutes, then add garlic and ginger and cook until vegetables are tender and onions are translucent.  Add brown and wild rice with quinoa, sriracha, soy sauce, and sesame oil, and stir fry about 5 minutes, then gently fold in broccoli and cashews.  Add salt and pepper to taste, then reduce heat to low and cook for 4-5 minutes for flavors to marry.  Sprinkle raw green onions on top for garnish.

Easy, Pectin-free Strawberry Rhubarb Pepper Jelly and Glazed Rutabaga

I just returned from a beautiful vacation in Maui, an island that will now forever be connected to pepper jelly in my mind.  Yes, while the rest of my family was eating ham and cheese sandwiches, I was dumping globs of the stuff on a plate and happily picking it up with slices of crusty bread.  BTW, if per chance you go to Maui, you must visit this place.  Sure, I could have made myself a wonderful vegetarian sandwich, but I didn't want to.  I was in love.  I returned home and I knew I wanted to continue this love affair, but since I no longer have the luxury of eating it on a tropical island I decided to compensate by making this the best. darn. pepper jelly I have ever tasted. 

I can't get enough of this stuff, so don't let that itty bitty jar fool you- this makes about 2 cups worth.  About rutabaga- it's fabulous, and is the whole reason I started this veggie journey!  I was at the grocery store with my dad when he saw them and cringed.  I asked, "What's so bad about them?" and he couldn't answer because... he'd never had them before!  His father had once declared them awful and apparently my pops had taken his word for it.  But I wanted to see for myself, so I popped one in my cart and haven't looked back since.  My kids love it mixed in with their hash browns, but I prefer it roasted (I'm beginning to think this blog should have been named Vegetarian Loves Roasting :)  I can't really speak for rhubarb, as the flavors in this all play together and I haven't had it since I was a child.  But it's on my to try list for sure.  Anyways, let's get down to business, or should I say play- though the jelly takes a while, there's really not much work involved!


Strawberry Rhubarb Pepper Jelly
This recipe was adapted from Averie Cooks' Stovetop Pepper Jelly

nonstick spray
1 stalk rhubarb, chopped (no need to peel but def remove leaves- they're poisonous)
1/2 cup sweet onion (preferably maui :), chopped
3 jalapenos, seeded, ribs removed, chopped
1 red bell pepper, chopped
1 cup strawberries, chopped
2 cups sugar
1 cup cider vinegar

Spray a nonreactive  medium sized saucepan with nonstick spray and bring to medium high heat..  Add all ingredients except for strawberries and let cook until softened, about 6-8 minutes.  Add strawberries and cook for 2 more.  Add sugar and vinegar, bring to boil, then reduce heat to low and simmer uncovered until reduced by half, stirring occasionally (this usually takes me about an hour and a half.)  I used a toothpick to mark where the mixture began and checked every time I stirred, which was about 3 times during the process.  When it develops a syrupy consistency on your spoon you are generally good to go.  Pour into canning jar (careful- it's hot!) and place in warm cupboard overnight to set.  Then store it in your fridge for up to 3 weeks, or in your freezer for a year.

Glazed Rutabaga

2 rutabagas
1/4 cup olive oil
2 tsp salt
2 tsp sugar
1/4 cup Strawberry Rhubarb Pepper Jelly

Preheat oven to 400F.  Cut the peel off rutabagas and cut into 1/2 inch cubes.  Place in bowl and massage in olive oil, salt, and sugar.  Roast for 30-40 minutes on foil-lined baking sheet until tender, stirring every 15 minutes to reduce sticking.  Melt jelly in microwave and drizzle over rutabaga, stir, then return to oven for 2-3 minutes. 

Cauliflower Lentil Sloppy Joes with Coconut Slaw

When I saw The Food In My Beard's Cauliflower Taco post I knew I wanted in on that action.  Cauliflower as meat?  Love it.  I decided I would make cauliflower sloppy joes- weeks ago.  But these kids are a handful!  It seems I never have time to cook anymore, and when I do it needs to be something quick and tried and true.  As I continued to put this recipe off day after day, it grew- suddenly it wasn't just cauliflower sloppy joes, it was cauliflower lentil sloppy joes.  Carrots decided to hop into the mix, and celery the next day.  Then, when I finally found time to make this I had a mad craving for some coconut slaw.  And you should always, always listen to your gut.

Let's take a moment to go over what this dish has going for it.  First off- it's chock-full of nutrients.  It's got veggies galore- cauliflower, celery, bell pepper, carrots, cabbage, onions, garlic- and lentils, too.  It's slightly spicy, and because it's roasted the cauliflower imparts a wonderful caramelized nuttiness.  The warmth of this combined with the cool tanginess of the coconut slaw= a cornucopia of flavors that will make every one of your taste buds happy.

Cauliflower Lentil Sloppy Joes with Coconut SlawServes 4-6 (depending on how sloppy you're feeling)
Tip:  Prepare slaw before the Joes so it has time for the flavors to be fully absorbed


Coconut Slaw
1/8 cup full fat coconut milk
1/4 tbsp soy sauce
1/2 tbsp fresh squeezed lemon juice
1 clove garlic, crushed
1/2 package coleslaw mix


Whisk first 4 ingredients well, removing any lumps.  Stir in slaw and refrigerate.

Cauliflower Lentil Sloppy Joes
1 head cauliflower cut to small florets
about 4 tbsp olive oil, divided
1 red bell pepper, chopped
1 medium yellow onion, chopped
1 large carrot, peeled and finely chopped
2 stalks celery, chopped
1 tbsp taco seasoning
2 tbsp montreal steak seasoning
2 tbsp brown sugar
3 cloves garlic,minced
6 oz tomato paste
1 tbsp red wine vinegar
1/2 tbsp soy sauce
2 cups lentils (red or green,) cooked 

Chop the cauliflower into pea sized pieces.  Toss in a roasting dish with 2 tbsp olive oil and roast for 8-10 minutes, until golden brown.  Add remaining oil to large pot and sautee bell pepper, onion, carrot and celery until onion is translucent.  Add rest of ingredients listed except for lentils.  Combine well, then gently fold in roasted cauliflower crumbles and lentils.  Cover and simmer for 15 minutes.  Place on toasted buns and top with Coconut Slaw (above.)

Caribbean Jerk Jicama Slaw with Roasted Edamame and Avocado

I've been feeling a little "blah" lately.  I think a lot of that has to do with the fact that I've finally quit drinking coffee- or should I say I'm in the process of quitting it.  One day at a time, right?  My reason for quitting didn't have so much to do with coffee as it did the Coffee Mate I can't seem to enjoy it without.  You see, I've always taken good care of my teeth, and I've always had relatively easy Dentist appointments.  But this last one was a doozy.  Scrape, scrape, pick, pick, "You know, you have severe erosion of enamel," scrape.  I didn't ever want to go through that again!  So I took a look at my diet, and the only thing that had changed since my last appointment was the addition of coffee and coffee mate- lots of it.  So white tea it is.  White tea is full of antioxidants, has a mild flavor so there is no need for sweeteners, and causes less staining than green tea.  It helps to have a substitute, but I've been having horrible headaches.  I'm not sure if it's because the tea has less caffeine, or because my body is craving the chemicals in coffee mate, but it's no fun!  So, once again, I turn to mother nature to heal me.  

Much better.  This salad, or slaw, or whatever you want to call it, did just the trick, and was amazing.  I didn't need this much healing, but once I tasted it I just couldn't stop myself.  It's loaded with healthy fats and vitamins, and oh, that dressing.  So, so good.  And so easy!  

Caribbean Jerk Jicama Slaw with Roasted Edamame and Avocado
Roasted Edamame
1/2 cup shelled edamame
2 tsp olive oil
1/4 tsp salt
1/8 tsp pepper

In a bowl, mix edamame with oil and seasonings.  Spread out on foil-lined baking sheet and roast at 400F for 20-25 minutes, shaking the pan a few times, until nicely browned.

Coconut Caribbean Jerk Dressing:
1/2 cup full fat coconut milk
2 tbsp soy sauce
2 tbsp rice vinegar
2 cloves garlic, minced
1- 1 1/2 tbsp caribbean jerk seasoning
1/4 tsp fresh grated ginger
1 tbsp sugar
pinch of salt
pinch of pepper

Whisk ingredients together.  


Salad:
1/2 cup shredded cabbage
1/4 cup shredded red cabbage
1/4 cup grated jicama
1/4 cup thinly sliced red onion
1/4 cup grated carrot
1/4 cup shredded red bell pepper
1/2 avocado, chopped 

Mix together all ingredients except for avocado (you don't want it to get mushy) and toss with dressing.  Top with avocado and roasted edamame.